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Samoas cookies, also known as Caramel deLites in some regions, are among the most beloved offerings from the Girl Scouts. These delectable treats, with their signature combination of flavors and textures, have earned a cherished spot in the hearts of cookie enthusiasts everywhere. The iconic layers of crisp shortbread, rich caramel, toasted coconut, and luscious chocolate make these cookies a favorite during Girl Scout cookie season. However, the joy of indulging in these sweet delights doesn’t have to be limited to just one season or a store-bought box.

Homemade Samoas Girl Scout Cookies

Indulge in the irresistible joy of homemade Samoas cookies! These delightful treats combine a buttery shortbread base with rich caramel, toasted coconut, and a luscious chocolate drizzle. Perfect for any time of year, making Samoas at home allows for customization and creativity. Follow our step-by-step guide for tips and tricks to craft these beloved cookies from scratch. Grab your ingredients and start baking these delicious treats today! #Samoas #GirlScoutCookies #HomemadeCookies #Baking #DessertRecipe #SweetTreats
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup toasted shredded coconut

1 cup caramel sauce (store-bought or homemade)

1/2 teaspoon sea salt (for topping)

8 ounces semi-sweet chocolate, melted

Instructions
 

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Make the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix well.

      Combine dry ingredients: In a separate bowl, sift together the flour, salt, and baking soda. Gradually add to the butter mixture, mixing until just combined.

        Shape the cookies: Roll the dough into tablespoon-sized balls and place them on the prepared baking sheets. Use your thumb to press down in the center of each ball to form a small indentation.

          Bake: Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

            Prepare the coconut topping: In a skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently to prevent burning.

              Assemble the cookies: Once the cookies are completely cooled, spoon a layer of caramel sauce into the indentation of each cookie. Top with a generous sprinkling of toasted coconut.

                Coat in chocolate: Dip the bottom of each cookie into the melted chocolate, allowing any excess to drip off. Place the cookies on parchment paper to set. Once set, drizzle melted chocolate over the tops for that perfect finishing touch.

                  Sprinkle with sea salt: While the chocolate is still warm, sprinkle a pinch of sea salt on top of each cookie.

                    Let set: Allow the cookies to rest at room temperature or refrigerate them until the chocolate has completely hardened.

                      Prep Time, Total Time, Servings: 30 minutes | 1 hour (including cooling time) | about 24 cookies

                        Enjoy your delicious homemade Samoas that bring the taste of the Girl Scouts right into your kitchen! 🍪