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Samoas cookies, also known as Caramel deLites, are a beloved classic within the realm of Girl Scout cookies. Their irresistible combination of flavors—rich, buttery cookie base, a luscious caramel-coconut topping, and a decadent chocolate drizzle—has made them a favorite treat among cookie enthusiasts and dessert lovers alike. While store-bought versions have their charm, making Samoas cookies at home elevates the experience to a whole new level. Not only do you gain the satisfaction of crafting these delectable delights from scratch, but you also have the freedom to customize the ingredients to your liking, ensuring a fresher, more authentic taste.

Homemade Samoas Cookies

Calling all chocolate lovers! Try out these homemade Samoas cookies for a sweet treat that combines rich caramel, chewy coconut, and a smooth chocolate drizzle. Perfect for any occasion, they offer a healthier twist on classic dessert ideas, courtesy of afterka. ChocolateLoversDessert SamoasCookies SweetTreatIdeas BakingFromScratch HomemadeGoodness HealthyDesserts CookieRecipe
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Ingredients
  

For the Cookie Base:

1 cup unsalted butter, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup toasted shredded coconut

For the Caramel Coconut Layer:

1 1/2 cups caramel candies (or 14 oz. package)

1 tablespoon heavy cream

1 1/2 cups toasted shredded coconut

For the Chocolate Drizzle:

1 cup semisweet chocolate chips

1 teaspoon coconut oil

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Instructions
 

Prepare the Cookie Base:

    Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the toasted shredded coconut.

      Shape and Bake the Cookies:

        Roll the dough into 1-inch balls and place them on a lined baking sheet. Using your index finger, create a small indention in the center of each cookie to form a shallow well. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.

          Prepare the Caramel Coconut Layer:

            In a microwave-safe bowl, combine the caramel candies and heavy cream. Heat in 30-second intervals, stirring in between, until completely melted and smooth. Stir in the toasted shredded coconut until well combined.

              Assemble the Cookies:

                Once the cookies are cool, spoon a generous amount of the caramel coconut mixture into the well of each cookie, spreading it evenly.

                  Make the Chocolate Drizzle:

                    In a microwave-safe bowl, melt the semisweet chocolate chips and coconut oil together in 30-second increments, stirring until smooth. Drizzle the melted chocolate over each cookie using a fork or culinary squeeze bottle.

                      Chill and Set:

                        Place the assembled cookies in the refrigerator for about 30 minutes to allow the chocolate to set.

                          Serve and Enjoy:

                            Once the chocolate has hardened, your homemade Samoas cookies are ready to be enjoyed! Store any leftovers in an airtight container at room temperature.

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                                Prep Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 24 cookies