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This homemade samosas cookie recipe transforms the iconic Girl Scout favorite into a delightful treat you can make in your own kitchen. The combination of buttery shortbread, toasted coconut caramel, and rich chocolate creates that nostalgic flavor we all crave without waiting for cookie season.
I discovered this recipe during lockdown when my daughter was heartbroken about missing her annual Girl Scout cookie fix. After several test batches that mysteriously disappeared overnight, these have become our special weekend baking tradition.
Ingredients
- Unsalted butter: Provides the rich base for our shortbread cookies store at room temperature for easier creaming
- Granulated sugar: Adds just the right sweetness without overpowering the other flavors
- All purpose flour: Creates the perfect tender yet sturdy cookie base
- Salt: Enhances all the flavors especially balancing the sweetness
- Milk: Adds moisture to prevent dry crumbly shortbread
- Vanilla extract: Brings warmth and depth to the cookie base
- Shredded coconut: Creates that classic Samoas texture look for unsweetened for better control of sweetness
- Chewy caramels: Save time versus making caramel from scratch unwrap before measuring
- Heavy cream: Helps thin the caramel for easier spreading
- Dark chocolate: Complements the sweet caramel with slight bitterness choose 60 70 percent cocoa for best flavor
Step-by-Step Instructions
- Prepare the oven and pan:
- Heat your oven to 350°F with rack in middle position. The parchment paper is crucial here as these cookies tend to stick otherwise. Make sure it completely covers your baking sheet.
- Mix the cookie base:
- Take your time creaming the butter and sugar until truly light and fluffy about 3 minutes in a stand mixer. This incorporates air which creates that perfect shortbread texture. The dough should come together but not be sticky.
- Shape the cookies:
- Roll the dough between two pieces of parchment paper to prevent sticking. Aim for even thickness throughout. Use a 2 inch round cookie cutter for the outer shape and a bottle cap or small round cutter for the center hole. The classic ring shape allows for more caramel coverage.
- Bake with precision:
- Watch carefully during the last few minutes as the difference between perfectly golden and overdone happens quickly. The edges should just barely turn golden while the centers remain pale.
- Toast the coconut:
- Stir constantly while toasting as coconut can burn in seconds. You want an even golden color which enhances the nutty flavor and adds crucial texture contrast.
- Create the caramel filling:
- Microwave in short bursts stirring between each to prevent burning. The mixture should be completely smooth before adding coconut. Work quickly as the caramel begins setting fast.
- Assemble the cookies:
- Spread the caramel mixture while still warm for easier application. Use the back of a spoon to create an even layer over each cookie leaving the center hole visible.
- Add the chocolate finish:
- For the cleanest chocolate dip keep your chocolate warm but not hot. After dipping the bottoms allow excess to drip off before placing on parchment. Use a fork for the classic striped drizzle pattern across the tops.
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The toasted coconut is truly the heart of this recipe. I learned from my grandmother to toast it just past golden to bring out those caramelized notes that make these cookies absolutely irresistible. The smell of coconut toasting always brings my family running to the kitchen.
Perfect Storage Solutions
These homemade Samoas maintain their delicious texture for up to two weeks when stored properly. Keep them in an airtight container with parchment paper between layers to prevent sticking. For longer storage freeze the fully assembled cookies for up to three months layered between parchment. Allow them to thaw at room temperature for about 30 minutes before serving for the best texture experience.
Clever Substitutions
While traditional Samoas use dark chocolate you can easily customize these to your preference. Milk chocolate creates a sweeter more kid friendly version while white chocolate drizzled over the dark chocolate base offers a striking visual contrast. For a dairy free version substitute coconut oil for butter and coconut cream for heavy cream. The flavor profile remains deliciously coconutty while accommodating dietary restrictions.
Serving Suggestions
Elevate these cookies into an impressive dessert by crumbling them over vanilla ice cream with extra caramel sauce. For a special occasion stack them into a cookie tower secured with additional melted chocolate between layers. They also pair beautifully with coffee especially a medium roast that complements the caramel notes without overwhelming the delicate coconut flavor.
Frequently Asked Questions
- → Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the added salt in the dough to balance the flavors.
- → How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- → Can I use different chocolate for the drizzle?
Absolutely! Milk or white chocolate can be used instead of dark chocolate for a different flavor profile.
- → What can I substitute for heavy cream?
You can use full-fat coconut milk or half-and-half as a substitute for heavy cream in the caramel mixture.
- → Do I need to chill the dough before rolling it out?
Yes, chilling the dough helps prevent spreading during baking and makes it easier to handle.