Homemade Samoas Cookies
Delightful cookies that combine a buttery base with coconut and caramel filling, all draped in chocolate, reminiscent of the popular Girl Scout cookies.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- ½ cup cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Caramel Filling
- 1 cup caramel candies
- ¼ cup heavy cream
- 1 cup shredded toasted coconut
Chocolate Coating
- 1 cup semisweet chocolate chips
Instructions
Preparation
- Gather all your ingredients and pre-toast your coconut.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cookie Base
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- In another bowl, combine all-purpose flour, cornstarch, baking powder, and salt.
- Slowly mix the dry ingredients into the butter and sugar blend, adding vanilla extract, until a soft dough forms.
- Roll the dough into small balls (about one inch in diameter) and place them onto the prepared baking sheet, flattening slightly.
- Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on the baking sheet before transferring to a wire rack.
Caramel Filling
- Melt the caramel candies with heavy cream in a saucepan over low heat, stirring continuously until smooth.
- Stir in the toasted coconut until fully combined.
- Once cookies are cooled, make an indentation in the center of each cookie and fill generously with coconut caramel mixture.
Chocolate Coating
- Melt the chocolate chips in a microwave or double boiler until smooth.
- Dip the bottoms of each cookie into the melted chocolate, allowing excess to drip off. Optionally, drizzle more chocolate on top.
- Allow the chocolate to set at room temperature.
Notes
Store the cookies in an airtight container at room temperature for up to a week. Freezing uncoated cookies is recommended for longer storage.