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There’s something undeniably magical about homemade cookies. The aroma of warm dough wafting through the kitchen, the anticipation of indulging in a sweet treat, and the nostalgia of baking with loved ones create a sensory experience that few things can rival. Among the myriad of cookie varieties, Samoas cookies hold a special place in the hearts of many. Known for their rich flavors and delightful textures, these cookies are a cherished favorite, particularly during the Girl Scout cookie season.

Homemade Samoas Girl Scout Cookies

Indulge in the joy of homemade Samoas cookies that perfectly capture the essence of sweet nostalgia! With a buttery base, chewy caramel, and toasted coconut, all enrobed in rich chocolate, these treats are simply irresistible. Whether you're celebrating or just satisfying a craving, this guide will walk you through every step of the baking process. Bring the Girl Scout classic to your kitchen today! #SamoasCookies #HomemadeTreats #BakingJoy #ChocoCoconutDelight #CookieRecipe
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Ingredients
  

1 cup unsalted butter, softened

3/4 cup granulated sugar

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1 cup sweetened shredded coconut

1 cup caramel candies (about 14 ounces)

2 tablespoons milk

4 ounces semi-sweet chocolate, chopped

Sea salt for topping (optional)

Instructions
 

Prep the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract. Gradually add in the flour and salt until fully combined.

    Shape the Cookies: Divide the dough into two equal portions. Roll each portion into a log about 1.5 inches in diameter, then wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.

      Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

        Slice and Bake: Once the dough is firm, slice the logs into 1/4-inch thick rounds and place on the prepared baking sheet. Use a small round cutter to punch a hole in the center of each cookie (this can also be done with your fingers). Bake for 10-12 minutes, or until lightly golden. Remove from oven and allow to cool completely.

          Prepare the Coconut Topping: In a large skillet over medium heat, toast the shredded coconut, stirring frequently until just golden brown (about 5-7 minutes). Remove from heat and let cool.

            Make the Caramel Filling: In a small saucepan, combine the caramel candies and milk over low heat. Stir frequently until the caramel is melted and smooth. Mix in the toasted coconut until fully coated.

              Assemble the Cookies: Spoon a generous amount of the caramel-coconut mixture onto each cooled cookie, ensuring they are completely covered.

                Chocolate Drizzle: Melt the chopped semi-sweet chocolate in a microwave-safe bowl in 30-second increments, stirring in between until smooth. Dip the bottom of each cookie into the melted chocolate and return them to the parchment-lined baking sheet. Drizzle additional chocolate over the tops and sprinkle with sea salt if desired.

                  Cool and Set: Allow the chocolate to set at room temperature or place the cookies in the refrigerator for about 15 minutes to speed up the process.

                    Enjoy: Once the chocolate is firm, your homemade Samoas are ready to be enjoyed! Store in an airtight container at room temperature for up to a week.

                      Prep Time: 30 min | Total Time: 2 hr (including cooling) | Servings: about 24 cookies