Homemade Samoas Cookies (Print Version)

# Ingredients:

→ Shortbread Cookie

01 - 1/2 cup unsalted butter, room temperature
02 - 1/4 teaspoon salt
03 - 1/3 cup granulated sugar
04 - 2 tablespoons powdered sugar
05 - 1 tablespoon whole milk
06 - 1/2 teaspoon vanilla extract
07 - 1 cup all-purpose flour, spooned and leveled
08 - 1/4 teaspoon baking soda

→ Coconut Layer

09 - 3 1/2 cups sweetened shredded coconut flakes
10 - 15 ounces soft caramels (like Werther's)
11 - 2-3 tablespoons heavy cream

→ Chocolate Coating

12 - 10 ounces Ghirardelli dark chocolate melting wafers
13 - 1 teaspoon canola or vegetable oil

# Instructions:

01 - Start by making the shortbread cookie base. In a stand mixer fitted with the paddle attachment, cream together the room temperature butter and salt for 2-4 minutes until smooth and fluffy. Add both granulated and powdered sugars, whole milk, and vanilla extract. Continue beating for another 1-2 minutes until the mixture is light and well combined. The two types of sugar work together to create the perfect shortbread texture - not too crisp, not too soft.
02 - With the mixer on low speed, gradually add the flour and baking soda to the butter mixture. Mix just until the dough comes together - overmixing will develop too much gluten and make your cookies tough. Use your hands to form the dough into a disk shape. Place it on a sheet of parchment paper, then cover with another sheet of parchment. Roll the dough between the parchment to about ¼-inch thickness. Transfer the rolled dough (still between parchment) onto a cookie sheet and refrigerate for at least 1 hour or overnight to firm up.
03 - When you're ready to bake, preheat your oven to 350°F. Spread the shredded coconut in an even layer on a baking sheet. Place in the oven to toast for about 10-15 minutes, stirring frequently to ensure even browning and prevent burning. Toasting transforms the coconut, giving it a nutty flavor and crisp texture that makes these cookies special. The coconut can go from perfect to burnt quickly, so keep a close eye on it! Once it's golden brown, immediately transfer to a parchment-lined baking sheet to cool completely.
04 - Take your chilled cookie dough from the refrigerator and peel back the top piece of parchment. Using a 2-inch circular cookie cutter, cut out rounds from the dough. Then use a smaller cutter or piping tip to cut out the center hole, creating the classic ring shape. Place the cut cookies on a parchment-lined baking sheet and bake for 8-10 minutes, just until the edges begin to turn golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Gather the scraps, re-roll between parchment, chill again, and cut more cookies until all the dough is used.
05 - Unwrap all the caramels (yes, this can be tedious but worth it!) and place them in a microwave-safe bowl with the heavy cream. Heat in 30-second intervals, stirring between each, until completely melted and smooth. If the mixture seems too thick, add a touch more heavy cream until you reach a good consistency. Reserve about ¼ to ⅓ cup of this caramel sauce, then pour the rest over the toasted coconut and mix thoroughly until all the coconut is evenly coated with caramel.
06 - Take the cooled shortbread rings and spread a thin layer of the reserved caramel on top of each cookie. This acts as the "glue" for the coconut mixture. Next, take generous mounds of the caramel-coconut mixture and press it onto each cookie ring, making sure it adheres well. The process might get a bit sticky, so wash your hands if needed between cookies. Once all cookies are topped with the coconut mixture, let them sit for about 15-30 minutes to set up.
07 - Melt the chocolate melting wafers with oil in the microwave in 30-second intervals, stirring between each, until smooth. Using a fork, dip the bottom half of each assembled cookie into the melted chocolate. Tap off any excess and place on a silicone mat or parchment-lined baking sheet. Once all cookies have been dipped, transfer the remaining chocolate to a small ziplock bag. Snip off a tiny corner and drizzle the chocolate in a zigzag pattern over the top of each cookie. Allow the chocolate to set completely before serving or storing.

# Notes:

01 - These homemade Samoas cookies recreate the beloved Girl Scout classic with a buttery shortbread base, chewy coconut-caramel topping, and rich chocolate coating.
02 - The cookies can be stored in an airtight container at room temperature for up to a week, though they rarely last that long!
03 - For easier unwrapping of caramels, you can place them in the freezer for about 10 minutes before unwrapping - this helps prevent them from sticking to the wrappers.

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