Description
Chocolate-drizzled homemade Samoa girl scout cookies combine caramel, toasted coconut, and shortbread for an irresistible treat. Recreating this classic cookie brings bakery-level satisfaction right to home kitchens.
Ingredients
Scale
- 0.75 cup unsalted butter (softened)
- 1 large egg
- 1.5 cups (360 ml) all-purpose flour
- 0.75 cup (90 g) unsifted confectioners’ sugar
- 0.5 tsp (2.5 ml) coarse salt
- 3 cups (240 g) shredded unsweetened coconut
- 12 oz (340 g) chewy caramels
- 3 tbsps (45 ml) milk
- 0.25 tsp (1.25 ml) salt
- 8 oz (227 g) white chocolate bar
- Additional shredded coconut
- Sliced almonds
- Fresh mint leaves
Instructions
- Dough Preparation: Sift flour and salt into a bowl. In a separate large bowl, cream butter until light and fluffy, then blend in sugar and egg until smooth and homogeneous.
- Dough Formation: Fold flour mixture into wet ingredients, forming a consistent dough. Shape into a cylindrical log and wrap tightly in plastic. Refrigerate for minimum 2 hours to develop flavors and improve slicing.
- Cookie Baking: Preheat oven to 350°F. Slice chilled dough into thin rounds and arrange on parchment-lined baking sheets. Bake 12-14 minutes until edges turn golden brown. Transfer to wire racks for complete cooling.
- Coconut Toasting: Spread shredded coconut on a baking sheet. Toast at 300°F for 5-10 minutes, stirring occasionally until achieving uniform golden color.
- Caramel Coconut Coating: Melt caramel candies with milk and salt in microwave, stirring between 30-second intervals until smooth. Incorporate toasted coconut, creating a rich, textured mixture.
- Cookie Assembly: Spread caramel-coconut mixture generously over cooled cookies. Reheat mixture briefly if it becomes too firm.
- Chocolate Finishing: Melt white chocolate carefully in microwave, stirring to prevent scorching. Dip cookie bottoms into melted chocolate and place on fresh parchment. Drizzle remaining chocolate artistically over cookie tops.
- Storage: Once completely set, store cookies in an airtight container with parchment paper between layers to prevent sticking.
Notes
- Chill Dough Strategically: Refrigerating the dough overnight allows flavors to develop and makes slicing much easier, ensuring uniform cookie thickness.
- Toast Coconut Carefully: Watch coconut closely while toasting to prevent burning, stirring frequently for even golden color and maximum flavor intensity.
- Handle Caramel Wisely: Microwave caramel mixture in short intervals, stirring between each to prevent scorching and achieve smooth, consistent texture.
- Chocolate Drizzling Technique: Melt white chocolate slowly and carefully, stirring frequently to prevent burning and create perfect drizzle consistency.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 31
- Calories: 133
- Sugar: 8 g
- Sodium: 68 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 18 mg