Homemade Samoas Girl Scout Cookies (Print-Friendly Version)

Crisp shortbread with caramel, coconut, and chocolate—sweet, chewy, and full of classic homemade flavor.

# Ingredients:

→ Shortbread Base

01 - 230 g unsalted butter, softened
02 - 100 g granulated sugar
03 - 1 teaspoon vanilla extract
04 - 250 g all-purpose flour
05 - 1/4 teaspoon salt

→ Topping

06 - 160 g shredded sweetened coconut
07 - 425 g soft caramels
08 - 45 ml milk or heavy cream
09 - 1/4 teaspoon salt
10 - 170 g semi-sweet chocolate chips

# Steps:

01 - Preheat oven to 175°C and line a baking sheet with parchment paper.
02 - In a large bowl, cream the softened butter with sugar until light and fluffy. Incorporate vanilla extract.
03 - Gradually fold in flour and salt, mixing until a cohesive dough forms.
04 - Roll dough to 6 mm thickness on a lightly floured surface. Cut out 5 cm circles, then punch out a small center hole from each.
05 - Arrange dough rounds on prepared baking sheet and bake for 10–12 minutes, or until edges are lightly golden. Allow to cool completely on a wire rack.
06 - Evenly scatter shredded coconut on a baking sheet and toast in oven for 5–7 minutes, stirring occasionally, until golden brown. Watch carefully to avoid burning.
07 - In a microwave-safe bowl, combine caramels, milk or cream, and salt. Microwave in 30-second intervals, stirring after each, until fully melted and smooth.
08 - Fold toasted coconut into the caramel mixture until thoroughly combined.
09 - Spread a generous layer of caramel-coconut mixture onto each cooled shortbread round. Let set for 5–10 minutes.
10 - Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until glossy and smooth.
11 - Dip the base of each cookie into melted chocolate and place on parchment. Use a spoon or piping bag to drizzle chocolate over the tops.
12 - Allow cookies to set at ambient temperature or refrigerate until chocolate is firm. Store in an airtight container up to one week.

# Notes & Tips:

01 - Swap the flour for a gluten-free blend for a gluten-free version.
02 - Premade shortbread cookies can be used as a quick base.
03 - Store baked cookies in freezer-safe containers for up to three months.

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