Copycat Girl Scout Samoas Cookies (Print Version)
# Ingredients:
→ Shortbread Base
01 -
1/2 cup unsalted butter, at 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 Caramel Layer
09 -
3 1/2 cups sweetened 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 -
Using a stand mixer with paddle attachment, cream butter and salt for 2-4 minutes. Beat in both sugars, milk, and vanilla extract for another 1-2 minutes. Mix in flour and baking soda on low speed just until dough comes together.
02 -
Form dough into a disk and roll between two sheets of parchment paper to 1/4 inch thickness. Chill on a cookie sheet for at least 1 hour or overnight.
03 -
Preheat oven to 350°F. Spread coconut on a baking sheet and toast for 10-15 minutes, stirring frequently to prevent burning. Transfer to a parchment-lined sheet to cool completely.
04 -
Cut chilled dough using a 2-inch circular cutter, then use a smaller cutter or piping tip for center holes. Bake on parchment-lined sheets for 8-10 minutes until edges are golden. Cool completely on wire rack.
05 -
Melt caramels with heavy cream in microwave. Reserve 1/4 cup, mix remaining caramel with toasted coconut. Spread thin layer of reserved caramel on cookies, then press coconut mixture on top. Let set 15-30 minutes.
06 -
Melt chocolate with oil. Dip cookie bottoms in chocolate, place on lined sheet. Drizzle remaining chocolate over tops. Let set completely before serving.
# Notes:
01 -
Makes about 22-25 cookies
02 -
Store in airtight container for up to 1 week
03 -
Can be frozen for up to 3 months