Copycat Girl Scout Samoas Cookies
Ingredients
- 2 cups butter, room temperature
- 1 cup sugar
- 1 tsp salt
- 4 cups all-purpose flour
- 1 egg
- 1 tbsp vanilla extract
- 1 tbsp milk
- 4 cups sweetened shredded coconut
- 22 oz caramel bits
- 1 cup milk chocolate chips
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Cream together the butter, sugar, and salt until creamy then add in the 4 cups of flour, 1 cup at a time.
- In a separate bowl whisk together the egg, vanilla, and milk then add to the batter mixing thoroughly.
- Cover the bowl with plastic and chill in the refrigerator for 30-40 minutes.
- Scoop the dough onto lined sheets, I made 12 large cookies but you could make smaller ones. Bake in the oven for 8-10 minutes, cool completely on a wire rack.
- Melt the chocolate chips in the microwave for 30-second intervals stirring each time, then brush the bottom of each cookie with chocolate and place on a wax paper lined tray - pour the remaining chocolate into a piping bag.
- In a skillet toast the coconut over medium heat for 2-4 minutes until golden brown, you could also toast it in the oven at 325F for 3 minutes.
- Melt the caramel bits in the microwave for 60 seconds, stir, and return for another 30-60 seconds if needed. Stir in the toasted coconut.
- Press the caramel coconut mixture on top of each cooled cookie, then drizzle with the melted chocolate. Allow the cookies to set before serving.
Tried this recipe?Let us know how it was!