Description
Delicious homemade version of the classic Girl Scout Samoas cookies, featuring shortbread bases topped with caramel, toasted coconut, and drizzled chocolate.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 cups shredded coconut, toasted
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add flour, baking powder, salt, and vanilla extract; mix to form dough.
- Roll out dough and cut into circles; bake for 10-12 minutes until golden.
- Allow cookies to cool, then top with toasted coconut and caramel mixture.
- Drizzle melted chocolate over the tops and let set before serving.
Notes
Store in an airtight container for up to a week. For a gluten-free version, substitute all-purpose flour with almond flour.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g