Homemade Samoa Girl Scout Cookies (caramel delites) with white chocolate instead of dark(although you can use any chocolate you prefer) and a toasted coconut caramel topping. The best cookies I ever made or ate. In my entire life.
Hidden underneath a chewy caramel-coconut-candy topping is a soft, buttery cookie with a white chocolate bottom. When Girl Scout cookies see these coming they hide in the corner, heads hung in shame. If I packaged them I would be rich. Filthy rich.
What sets these copycat cookies apart from the original Samoa Cookies is how substantially bigger and heavier they are with more of everything. There’s no hole in the center so you get an extra bite in each cookie. You’re welcome.
These are easier than some of the other knock-offs I’ve seen. I call them cheaters, because instead of rolling them out and meticulously cutting them with cookie cutters I treated them like a refrigerator cookie, rolling the dough into a cylinder and freezing. It’s a lot easier and faster to slice off the cookies and bake, especially since there’s so many steps involved in making the cookie already.
For the rest of my life I’ll measure every single cookie I make or eat against this one. Maybe even future husbands too. That’s how completely and utterly unforgettable they are.
- 1 + 1/2 cups all-purpose flour, plus more for work surface
- 1/2 teaspoon coarse salt
- 3/4 cup 12 tablespoons unsalted butter, softened
- 3/4 cup sifted confectioners' sugar
- 1 large egg
- 3 cups shredded coconut, I like organic, unsweetened
- 12 ounces chewy caramels like Kraft
- 1/4 teaspoon salt
- 3 tablespoon milk
- 8 ounces high quality white chocolate bar, or candy melts, plus extra if needed
- In a medium bowl sift flour and salt together; set aside. Mix butter on medium speed in a stand mixer with a paddle attachment or with a hand mixer until fluffy, about 2 minutes. Add sugar; mix until smooth, then add egg, mix until smooth. Add flour mixture and on low speed mix until just combined. Add the dough to a large sheet of plastic wrap and form into a cylinder about 2 and a half inches in diameter, packing the dough firmly and evenly together. Wrap well with plastic wrap and freeze 2 hours or overnight.
- Preheat oven to 350 degrees F. Line baking sheets with parchment. With a sharp paring knife cut the cookie roll into 1/4 inch slices, place on baking sheets and bake, in batches, about 12 minutes or until edges are lightly golden. Remove to cool on wire racks.
- To make the coconut caramel layer, preheat oven to 300 degrees F. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 5-10 minutes or until coconut is golden. Remove and allow to cool.
- Place the unwrapped caramels in a microwave safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping every minute to stir the caramel When completely melted stir in toasted coconut.
- Immediately spread the coconut over the tops of each cookie from edge to edge using a small spatula, butter knife or spoon. If caramel gets too firm to work with reheat a few seconds in microwave.
- Melt chocolate in a small bowl in the microwave, stirring every 30 seconds until smooth. Dip bottoms of each cookie into chocolate and place top side down on parchment or wax paper. Add remaining chocolate (or melt more if needed) to a piping bag or plastic bag with the corner cut off. Drizzle the tops of each cookie with chocolate. Allow chocolate to set and store in an airtight container.
Nutrition Information:Yield: 30 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g