Homemade Samoas Cookies: The Best Girl Scout Copycat Recipe

Introduction

Imagine indulging in the caramel, chocolate, and coconut goodness of Samoas cookies, one of the most beloved Girl Scout cookie varieties, without having to wait for the annual sale. With this recipe, you can create these delicious treats in the comfort of your own home using everyday ingredients. The combination of shortbread cookies, rich caramel, toasted coconut, and smooth chocolate is a match made in heaven, and the best part is that you can customize them to your liking. Whether you’re a fan of the original or want to experiment with new flavors, this recipe is your ticket to a world of cookie innovation and enjoyment.

Why This Works

• Flavor balance and ingredient accessibility: This recipe strikes a perfect balance between the sweetness of caramel and chocolate, the crunch of toasted coconut, and the butteriness of shortbread, all using ingredients easily found in most supermarkets.
• Ease of preparation: Despite the multi-component nature of Samoas cookies, this recipe simplifies the process into manageable steps, making it accessible to bakers of all skill levels.
• Impressive results with minimal effort: The end result is a cookie that looks and tastes like it was purchased from a professional bakery, but with the personal satisfaction of having been made at home.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup unsweetened coconut milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup caramel bits (such as Kraft)
• 1 cup semisweet chocolate chips
• 1 cup shredded coconut

Instructions

1. Step 1: Prepare the Shortbread Cookies – Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Beat in the coconut milk, egg, and vanilla extract. Gradually mix in the dry ingredients until a dough forms. Roll out the dough to about 1/4 inch thickness and cut into circles or use a cookie cutter. Place on the prepared baking sheet and bake for 18-20 minutes, or until lightly golden. Allow the cookies to cool completely on a wire rack.
2. Step 2: Make the Caramel Layer – In a medium saucepan over medium heat, melt the caramel bits, stirring occasionally, until smooth. Remove from heat and let cool slightly.
3. Step 3: Assemble the Cookies – Dip the cooled shortbread cookies into the caramel, coating the top of each cookie. Then, dip the caramel-coated side into shredded coconut to coat. Place the cookies on a piece of parchment paper or a silicone mat.
4. Step 4: Add the Chocolate – Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth. Dip the bottom of each cookie into the melted chocolate or use a spoon to apply a small amount of chocolate to the bottom of each cookie. Place the cookies back on the parchment paper or silicone mat. Refrigerate for at least 30 minutes to allow the chocolate to set.

Handy Tips

• To ensure that your caramel doesn’t become too hard, work quickly when assembling the cookies, and if necessary, gently warm the caramel over low heat to maintain its spreadable consistency.
• For an extra crunchy coconut topping, toast the shredded coconut in a 350°F oven for 5-7 minutes, or until lightly golden, stirring frequently to prevent burning.
• Experiment with different types of chocolate for the coating, such as white chocolate or dark chocolate, for a unique twist on the classic Samoas flavor.

Heat Control

When melting caramel and chocolate, it’s crucial to control the heat to prevent burning or seizing. For caramel, medium heat and occasional stirring are key. For chocolate, using a double boiler or short intervals in the microwave with stirring in between helps maintain a smooth, melted consistency without overheating.

Crunch Factor

The crunch in Samoas cookies comes from the toasted coconut and the shortbread base. To enhance the crunch, ensure that your shortbread is baked until it’s lightly golden and firm to the touch, and consider toasting your coconut as mentioned in the handy tips section.

Pro Kitchen Tricks

• Use high-quality chocolate for the best flavor. Investing in a good chocolate can elevate the entire cookie.
• For a uniform coating, chill the cookies in the refrigerator for about 10 minutes before applying the chocolate. This helps the chocolate set faster and more evenly.
• Consider using a candy thermometer when working with caramel to achieve the perfect consistency. The ideal temperature for caramel is between 338°F and 345°F for a firm, smooth caramel.

Storage Tips

• Store the cookies in an airtight container at room temperature for up to 5 days. If you live in a humid climate, consider storing them in the refrigerator to maintain freshness.
• For longer storage, cookies can be frozen for up to 2 months. Place them in a single layer in a freezer-safe bag or container to prevent sticking.
• When reheating frozen cookies, simply leave them at room temperature for a few hours or refrigerate overnight.

Gift Packaging Ideas

Samoas cookies make a wonderful gift for friends, family, or coworkers. Consider packaging them in decorative tins, jars, or bags tied with a ribbon. For a more personalized touch, include a handwritten note or a small memento that reflects the recipient’s interests or your relationship with them.

Flavor Variations

• Sea Salt Caramel Samoas: Sprinkle a pinch of flaky sea salt over the caramel before adding the coconut for a salty-sweet contrast.
• Mint Chocolate Samoas: Add a few drops of peppermint extract to the chocolate before coating the cookies for a refreshing twist.
• Nutty Samoas: Mix some chopped nuts (like almonds or pecans) into the caramel or sprinkle them on top of the chocolate for added texture and flavor.

Troubleshooting

• Texture problems: If your caramel becomes too hard, it may be overcooked. Try warming it gently to soften. If your cookies spread too much during baking, your butter might be too soft; try chilling the dough before baking.
• Ingredient replacements: While the original recipe calls for specific ingredients, feel free to experiment with substitutes. For example, you can use almond milk instead of coconut milk or dark chocolate instead of semisweet.
• Over/undercooking signs: Keep an eye on your cookies while they bake. Undercooked cookies will be soft and pale, while overcooked ones will be dark and hard. Adjust your baking time as needed based on your oven’s performance.

FAQs

• Can I freeze the dough? Yes, you can freeze the shortbread dough for up to 2 months. Simply thaw it overnight in the refrigerator before rolling out and baking.
• Is this recipe gluten-free? The original recipe includes all-purpose flour, which contains gluten. However, you can experiment with gluten-free flours to adapt the recipe for gluten-free diets.
• Can I double the recipe? Absolutely! Simply double all the ingredients. Keep in mind that you might need to work in batches when baking the cookies to ensure they have enough space to cook evenly.

Conclusion

Making homemade Samoas cookies is a fun and rewarding baking project that allows you to enjoy these beloved treats year-round. With its accessible ingredients, straightforward instructions, and room for creativity, this recipe is perfect for bakers of all levels. Whether you’re looking to satisfy your own cravings or gift someone special, these cookies are sure to delight. So go ahead, get baking, and enjoy the process of creating something truly special!