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Copycat-Samoa-Cookies

Copycat Girl Scout Samoa Cookies Recipe

Oh! That Girl Scout Cookie time of year! It doesn’t come around often enough, does it? Now you can enjoy those delicious Samoa Cookies anytime you want!!

Copycat-Samoa-Cookies_Ingredients

Nothing complicated about the ingredients…I bet you have most of them in your pantry right now!

Copycat-Samoa-Cookies_Process1

After you’ve mixed the shortbread cookie ingredients, make sure your surface is well-floured before rolling out the dough.

Copycat-Samoa-Cookies_Process2

Your cookies should be about 2″ in diameter. And easy way to make the inner hole is to cut through the center with a straw and then gently enlarge the hole using the straw.

Copycat-Samoa-Cookies_Process3

It’s a good idea to stir the coconut a couple of times while it’s toasting. That will help it to toast more evenly.

Copycat-Samoa-Cookies_Process4

This is the coconut and caramel topping…no, you shouldn’t eat it by the spoonfuls!

Copycat-Samoa-Cookies_Process5

Almost there! Now just dip those cookies in chocolate, drizzle a little over the top and pop them in the fridge for about 15 minutes to set!

Copycat Girl Scout Samoa Cookies Recipe
Recipe Type: Dessert
Author: True Couponing
Prep time:
Cook time:
Total time:
Ingredients
  • 1 cup softened Butter
  • 1/2 cup Sugar
  • 2 cup Flour
  • 1/4 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla
  • 1 tbsp Milk
  • 3 cup Flaked Coconut
  • 11 oz Caramels
  • 3 tbsp Milk
  • 8 oz Semisweet Chocolate Chips
Instructions
  1. Preheat oven to 350.
  2. Line cookie sheet with parchment paper.
  3. Cream together butter, vanilla and sugar.
  4. Slowly add in flour, baking powder and salt.
  5. Add just enough milk until the dough comes together into a ball.
  6. Add in a bit of extra flour if your dough is very sticky.
  7. Roll out dough to 1/4″ thick.
  8. Cut out about 2″ cookies and place on a prepared sheet.
  9. Cut out smaller center hole in each cookie and return to dough.
  10. Reroll dough and continue cutting cookies.
  11. Bake cookies for 10 minutes or until bottoms are light brown.
  12. Allow to cool on sheet for 5 minutes before transferring to a cooling rack.
  13. Lower oven temperature to 300.
  14. Line baking sheet with parchment paper.
  15. Spread coconut on prepared baking sheet.
  16. Bake 20 minutes, mixing every 5 minutes, until golden.
  17. Cool on baking sheet.
  18. Set aside 8 caramels.
  19. Unwrap remaining caramels and place in a large bowl with milk.
  20. Microwave 60 seconds then stir, repeating until melted and smooth.
  21. Fold into cooled coconut.
  22. Spread topping on cooled cookies.
  23. If topping gets too firm in bowl, microwave 30 seconds.
  24. TIP: If topping is not adhering to cookie, unwrap and melt remaining caramels with 2 teaspoons of milk then drizzle top of each cookie with plain caramel prior to placing topping.
  25. Melt chocolate by microwaving 45 seconds then stirring, and repeating until melted and smooth.
  26. Line cookie sheet with parchment paper.
  27. Dip the bottom of each cookie into chocolate and place on prepared sheet.
  28. Transfer remaining chocolate into the corner of a zippered bag.
  29. Clip off corner and drizzle finished cookies with chocolate.
  30. Refrigerate 15 minutes to set.

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