A copy cat recipe of the Girl Scout Samoas cookies.
- Prep Time: 1 hour
- Cook Time: 12 mins
- Total Time: 1 hour 12 minutes
- Yield: 2½ dozen 1x
- Category: Dessert, Cookies
- Method: Baking, Mixing
- Cuisine: American
- 1/2 cup butter (1 stick), at room temperature
- 1/4 cup sugar
- 1 cup flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon milk
- 1/4 teaspoon vanilla
For the topping:
- 1 1/2 cups coconut. Angel flake, toasted (bake on parchment at 350º for 10 minutes, stirring every 2 minutes so it won’t burn)
- 7.5 ounces soft caramels
- 1 1/2 tablespoons milk
- 4–6 ounces semi-sweet chocolate (or use dark melting wafers)
- Preheat the oven to 350º. Line baking sheets with parchment paper.
- In a large bowl with a hand mixer, cream together the butter and sugar until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt. Slowly mix in the dry ingredients, then Add the milk and vanilla extract and mix until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap and refrigerate for about an hour.
- On a lightly floured surface, roll chilled dough to about a ⅛-inch thickness. With a 2-inch round cookie cutter, cut out as many rounds as you can. Place on baking sheets. Using a smaller cookie cutter (about 1-inch diameter), cut out centers to make donut shaped cookies. Reroll scraps of dough and continue to make as many cut-outs as you can.
- Bake the cookies for 10 to 12 minutes until they are very lightly browned. Remove the cookies to a wire wrack to cool completely.
- To make the topping, first put the caramels and milk in a microwave-safe bowl. Zap at 30-second increments, stopping and stirring in between, till caramels are almost totally melted. Remove from microwave and the small bits should melt from the residual heat.
- Put the toasted coconut into a large bowl and add about ¾ of the caramel, mixing until combined. Set aside.
- With the remaining caramel, paint on a thin layer on a cookie to use as the “glue” to attach the coconut topping. With your fingers press on some of the coconut mixture to cover the top of the cookie base. Repeat with the remaining cookies, gently reheating the caramel if needed.
- Let cookies solidify for an hour or so, then gently melt the semi-sweet chocolate or melting wafers in a small bowl. Dip the bottoms of the cookies into the chocolate and place them on a wax paper-lined baking sheet to dry. Use remaining chocolate to drizzle chocolate over the top of the cookies. I used a quart sized zip-topped back with a corner cut off as a piping bag. Let rest until chocolate is firm.