Introduction
Homemade Samoas Girl Scout Cookies are a delightful combination of buttery shortbread, toasted coconut, caramel, and chocolate. These cookies are a nostalgic favorite, perfect for satisfying your sweet tooth. Making them at home ensures you enjoy fresh, delicious treats with a personal touch. Whether you’re recreating the classic flavor or trying them for the first time, these cookies are guaranteed to impress family and friends alike.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 cup shredded coconut, toasted
- 1 cup caramel sauce
- 1/2 cup semi-sweet chocolate chips
Preparation
Step 1: Prepare the Dough
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream together softened butter and granulated sugar until the mixture is light and fluffy.
- Add Dry Ingredients: Gradually add the flour and baking powder to the creamed mixture, blending until just combined.
- Incorporate Coconut: Fold in the toasted coconut, ensuring it is evenly distributed throughout the dough.
Step 2: Shape the Cookies
- Portion the Dough: Scoop out small portions of dough (about 1 tablespoon each) and shape them into balls. Flatten slightly and use your thumb or a small bottle cap to create a hole in the center, forming a ring.
- Place on Baking Sheet: Arrange the cookies on the prepared baking sheet, leaving about an inch of space between each.
Step 3: Bake the Cookies
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Cool Completely: Remove the cookies from the oven and allow them to cool completely on a wire rack before proceeding to the next step.
Step 4: Add Caramel and Chocolate
- Drizzle with Caramel: Use a spoon to drizzle caramel sauce over the cooled cookies, allowing it to flow into the grooves and coat the tops.
- Melt the Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each, until smooth and fully melted.
- Drizzle with Chocolate: Use a fork or piping bag to drizzle the melted chocolate over the caramel layer.
Step 5: Finish with Coconut
- Sprinkle Coconut: While the caramel and chocolate are still wet, sprinkle additional toasted coconut over the tops of the cookies for added texture and flavor.
Cooking Notes
- Toasting Coconut: Toast shredded coconut in a dry skillet over medium heat or on a baking sheet in the oven at 350°F for 5-7 minutes. Stir frequently to prevent burning.
- Shaping Tips: If you have a small cookie cutter, use it to create perfectly uniform rings.
- Caramel Sauce: Store-bought caramel works well, but you can also make your own for an extra homemade touch.
- Chocolate Options: Swap semi-sweet chocolate for milk or dark chocolate, depending on your preference.
Serving Suggestions
- Pairing: Serve these cookies with a hot cup of coffee, tea, or a glass of cold milk for the ultimate indulgence.
- Gifting: Package these cookies in decorative boxes or bags for a homemade gift that everyone will appreciate.
- Dessert Tray: Add them to a platter of assorted cookies and desserts for parties or gatherings.
Tips
- Make-Ahead: The cookies can be made in advance and stored in an airtight container for up to 5 days.
- Freezing: Unbaked cookie dough can be frozen for up to 3 months. Shape the dough into rings before freezing, and bake directly from frozen when ready.
- Double the Recipe: These cookies disappear quickly, so consider doubling the recipe for larger batches.
- Precision Drizzling: Use a squeeze bottle or piping bag for cleaner, more precise drizzles of caramel and chocolate.
Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Servings:
24
Nutritional Information (Per Serving):
- Calories: 180
- Fat: 10g
- Carbohydrates: 22g
- Protein: 2g
Conclusion
These Homemade Samoas Girl Scout Cookies with Chocolate Drizzle are a delightful blend of textures and flavors that will bring a smile to anyone’s face. The buttery shortbread base, gooey caramel, crunchy toasted coconut, and luscious chocolate combine into the ultimate indulgent treat. Perfect for any occasion or as a special snack, these cookies will become a staple in your baking repertoire. Make them once, and you’ll find yourself craving them time and again!
PrintHomemade Samoas Girl Scout Cookies with Chocolate Drizzle
- Total Time: 32 minutes
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 cup shredded coconut, toasted
- 1 cup caramel sauce
- 1/2 cup semi-sweet chocolate chips
Instructions
Step 1: Prepare the Dough
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream together softened butter and granulated sugar until the mixture is light and fluffy.
- Add Dry Ingredients: Gradually add the flour and baking powder to the creamed mixture, blending until just combined.
- Incorporate Coconut: Fold in the toasted coconut, ensuring it is evenly distributed throughout the dough.
Step 2: Shape the Cookies
- Portion the Dough: Scoop out small portions of dough (about 1 tablespoon each) and shape them into balls. Flatten slightly and use your thumb or a small bottle cap to create a hole in the center, forming a ring.
- Place on Baking Sheet: Arrange the cookies on the prepared baking sheet, leaving about an inch of space between each.
Step 3: Bake the Cookies
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Cool Completely: Remove the cookies from the oven and allow them to cool completely on a wire rack before proceeding to the next step.
Step 4: Add Caramel and Chocolate
- Drizzle with Caramel: Use a spoon to drizzle caramel sauce over the cooled cookies, allowing it to flow into the grooves and coat the tops.
- Melt the Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each, until smooth and fully melted.
- Drizzle with Chocolate: Use a fork or piping bag to drizzle the melted chocolate over the caramel layer.
Step 5: Finish with Coconut
- Sprinkle Coconut: While the caramel and chocolate are still wet, sprinkle additional toasted coconut over the tops of the cookies for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 24
- Calories: 180
- Fat: 10g
- Carbohydrates: 22g
- Protein: 2g