Samoas cookies (also known as Caramel DeLites) are a beloved Girl Scout cookie that combines coconut, caramel, and chocolate. Making them at home is quite simple and results in a delicious treat! Here’s a homemade version of Samoas cookies:
Ingredients:
- For the cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- For the topping:
- 2 cups sweetened shredded coconut
- 3/4 cup caramel sauce (store-bought or homemade)
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract (optional)
- For the chocolate coating:
- 1 1/2 cups semisweet chocolate chips (or dark chocolate)
- 1 tablespoon coconut oil (optional, for smoothness)
Instructions:
1. Make the Cookie Base:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, brown sugar, vanilla extract, and salt until smooth.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the butter mixture, mixing until combined. The dough will be somewhat thick.
- Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to make it easier to work with.
2. Shape the Cookies:
- After refrigerating, take the dough out and roll it out onto a lightly floured surface to about 1/8 inch thick.
- Use a round cookie cutter (about 2 inches) to cut out circles. Then, use a smaller round cutter (like the end of a piping tip) to punch out a hole in the center, creating a ring shape.
- Place the cookies onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake for about 10-12 minutes or until the edges of the cookies are golden brown. Let them cool completely on a wire rack.
3. Toast the Coconut:
- While the cookies are baking, toast the shredded coconut. Spread the coconut evenly on a baking sheet and bake it in the preheated oven for 5-7 minutes, stirring halfway through to prevent burning. Once it’s golden and fragrant, remove it from the oven and set it aside to cool.
4. Caramel Topping:
- In a small saucepan, combine the caramel sauce and heavy cream over medium heat. Stir occasionally and heat until it’s smooth and warmed through.
- Stir in the vanilla extract if using.
- Add the toasted coconut to the caramel mixture and stir until the coconut is fully coated.
5. Assemble the Cookies:
- Once the cookies have cooled, spoon the caramel-coconut mixture onto the center of each cookie, pressing gently to adhere.
- Allow the cookies to set while you prepare the chocolate coating.
6. Chocolate Coating:
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in the microwave in 30-second intervals, stirring after each interval until smooth and melted.
- Dip the bottom of each cookie into the melted chocolate, allowing any excess to drip off.
- Place the cookies chocolate side down on parchment paper to set. You can also drizzle the remaining chocolate on top of the caramel topping for a decorative touch.
7. Cool and Serve:
- Allow the cookies to cool completely and for the chocolate to set before serving. You can speed up this process by refrigerating the cookies for about 15-20 minutes.
Enjoy your homemade Samoas cookies! They’re best stored in an airtight container at room temperature for up to a week (if they last that long!).
