Girl Scout Samoas Copycat (Print Version)
# Ingredients:
→ Shortbread Base
01 -
1/2 cup softened unsalted butter
02 -
1/4 teaspoon salt
03 -
1/3 cup white sugar
04 -
2 tablespoons icing sugar
05 -
1 tablespoon full-fat milk
06 -
1/2 teaspoon vanilla
07 -
1 cup sifted all-purpose flour
08 -
1/4 teaspoon baking soda
→ Coconut Caramel Layer
09 -
3 1/2 cups sweetened coconut shreds
10 -
15 ounces soft caramel candies (Werther's works great)
11 -
2-3 tablespoons heavy whipping cream
→ Chocolate Coating
12 -
10 ounces dark Ghirardelli melting wafers
13 -
1 teaspoon veggie or canola oil
# Instructions:
01 -
Beat the butter and salt in a stand mixer with paddle for 2-4 mins until fluffy. Add both sugars, milk, and vanilla, then mix another 1-2 mins. Gently blend in flour and baking soda on low just until everything comes together.
02 -
Shape your dough into a flat disk and use parchment paper on both sides to roll it to 1/4 inch thick. Pop it on a cookie sheet and let it chill for at least an hour or leave it overnight.
03 -
Heat your oven to 350°F. Scatter coconut across a baking sheet and brown it for 10-15 mins, making sure to stir often so it doesn't burn. Move to a parchment-covered sheet and let it cool completely.
04 -
Take your cold dough and use a 2-inch round cutter for the cookies. Make holes in the middle with a smaller cutter or piping tip. Bake on parchment-lined trays for 8-10 mins until golden at the edges. Let them cool fully on a wire rack.
05 -
Melt your caramels with cream in the microwave. Set aside 1/4 cup, then mix the rest with your toasted coconut. Spread a thin caramel layer on each cookie, then push coconut mixture on top. Wait 15-30 mins for it to firm up.
06 -
Mix chocolate with oil and melt it. Dunk cookie bottoms into chocolate and place on lined sheets. Drizzle leftover chocolate over the tops. Wait until everything sets completely before you eat them.
# Notes:
01 -
Yields around 22-25 treats
02 -
Keep in sealed container up to 7 days
03 -
Freezable for up to 3 months