Ingredients:
For the cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
For the topping:
- 3 cups shredded sweetened coconut
- 12 oz soft caramels
- 3 tablespoons milk
- 1 cup semisweet chocolate chips, melted
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the flour, baking powder, and salt, mixing until combined. Gradually add the milk and vanilla extract, forming a soft dough.
- Roll out the dough to 1/4-inch thickness and use a round cookie cutter to cut out shapes. Use a smaller cutter to create the center hole of the Samoas.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes or until lightly golden. Let the cookies cool completely on a wire rack.
- For the topping, spread the shredded coconut evenly on a baking sheet and toast it in the oven for 10 minutes, stirring occasionally, until golden.
- In a microwave-safe bowl, melt the caramels with the milk, stirring every 30 seconds until smooth.
- Stir the toasted coconut into the caramel mixture. Spread the caramel-coconut topping over each cookie.
- Dip the bottom of each cookie into the melted chocolate, and drizzle chocolate over the top. Allow the cookies to set on a wire rack until the chocolate hardens.
Prep Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 42 minutes
Kcal: 160 kcal | Servings: 24 cookies
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