Homemade Samoas Girl Scout Cookies

Instructions

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1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream together softened butter and sugar until light and fluffy (electric mixer or wooden spoon).
3. Whisk together flour and salt. Gradually add to the butter/sugar mixture, mixing well.
4. Add milk and vanilla, mixing until combined. Dough will be slightly sticky.
5. Roll dough to 1/4 inch thickness. Use a round cookie cutter and place on the baking sheet, leaving space between cookies.
6. Bake for 10-12 minutes, or until golden brown. Cool completely on a wire rack.
7. Toast shredded coconut on a baking sheet for 5 minutes, stirring frequently, until light golden brown.
8. Combine caramel candies and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth and melted.
9. Spread caramel on cooled cookies. Sprinkle with toasted coconut, pressing gently.
10. Refrigerate for 10 minutes to set the caramel.
11. Melt dark chocolate (double boiler or microwave). Remove cookies from refrigerator.
12. Dip the bottom of each cookie in melted chocolate, spreading evenly. Place back on parchment paper and drizzle remaining chocolate on top.
13. Refrigerate for another 10 minutes to set the chocolate.
14. Enjoy!

Keto/Low-Carb Variations

For a keto or low-carb version, substitute almond or coconut flour for all-purpose flour, and use a low-carb sweetener (like erythritol or stevia) instead of granulated sugar. Make a sugar-free caramel with heavy cream, butter, and a low-carb sweetener.

Tips & Tricks

• Chill the dough for 30 minutes before rolling to make it easier to handle.
• Watch the coconut closely while toasting – it burns quickly!
• Adjust the amount of caramel to your liking.
• Milk or white chocolate can be substituted for dark chocolate.

FAQs

• Q: Can I use store-bought caramel? A: Yes! Just warm it slightly before using.
• Q: How long do they stay fresh? A: Up to a week in an airtight container at room temperature (but they’re usually gone sooner!).
• Q: Can I freeze them? A: Yes, freeze the baked cookies *before* adding the toppings.
• Q: Can I use sweetened coconut? A: Yes, but the cookies will be sweeter.
• Q: Can I make them ahead of time? A: Absolutely! Store in the refrigerator in an airtight container.