Finally, for those of you who have maintained your pre-spring break physique, well... let's be serious that's probably all of two people reading this blog. For the rest of us who made it a priority to indulge during vacation, this is the perfect recipe for you! Almost as good as the original, I can't help but rave about these samoas cookies (or caramel de-Lites, whichever you call them). I was only a scout for all of 3 months, but thankfully my sister continued throughout high school so I was still able to get my favorite GS cookie without looking too far. Since she's retired, however, I've had to resort to other methods of finding my beloved coconut treasures. Though I didn't have the willpower to make these donut-shaped like the real ones, I promise you that little extra cookie in the center makes them all the more delicious. They are a bit time consuming to put together, but these babies are worth every extra second. Another bonus of making your own? Not paying $5 for 15 cookies. And have I mentioned they're delicious?
Homemade Samoas Cookies
For the shortbread base:
1 cup butter, softened
1/2 cup sugar
2 cups flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
1-2 tbsp milk
For the topping:
3 cups shredded coconut
12 oz chewy caramels (in the UK 'milk fudge' worked well too)
1/4 tsp salt
3 tbsp milk
8 oz dark chocolate, melted
- shopping lis
- 1. Start making the shortbread cookies! Preheat oven to 350 F, Mix together the butter and sugar until creamy. Slowly add in the flour, baking powder and salt at a low speed, then the vanilla and milk as needed (make sure the dough is still somewhat dry and not too sticky). The dough should come together into a soft ball.
- 2. Roll out the dough on a floured surface or parchment paper to 1/2 inch thickness. Using a medium sized cup or round cookie cutter, cut the cookies and place on a baking sheet lined with parchment paper.
- 3. Bake the cookies for 10-12 minutes until lightly brown. Just a note, however- I like my Samoas to have the same 'crunch' as the ones you purchase so I would advise cooking the shortbreads until they are quite golden.
4. Remove from oven and let cool completely before adding the caramel. While the cookies are cooling, place the coconut on a cookie sheet and place in the oven. Let it toast for 5 minute intervals while mixing in between to make sure it does not burn.
4. Unwrap all caramels in place in a large sauce pan with milk and salt. Cook on low-medium, stirring occasionally, until all the caramel is melted and drips off a spoon easily.
5. Once both the caramel and coconut are ready, combine in the sauce pan (on very low heat) until all the coconut is covered by caramel.
6. Spoon heaping tablespoons onto the short breads, make sure to press the caramel-coconut mixture firmly into the cookie. I found this is easiest with your hands. Lightly re-heat the caramel if it becomes too firm to work with.
7. Once all the cookies are covered with the caramel-coconut mixture, melt the chocolate in a double boiler. When it is completely melted, begin dipping the bottom of the cookies. When placing the cookies to dry, I recommend facing them coconut-down until the chocolate bottoms are dry.
8. Once the chocolate bottoms are dry (or even mostly dry), flip the cookies over. Transfer the remaining chocolate to a frosting bag with a thin tip, or to a zip-lock bag and snip a small corner off. Drizzle the chocolate over the coconut and let set.
