Samoas cookies, also known as Caramel deLites, are a beloved treat that many associate with Girl Scout cookie season. These delightful cookies feature a combination of chewy caramel, sweet coconut, and rich chocolate, all nestled atop a buttery shortbread base. Making homemade Samoas allows you to enjoy these delicious cookies year-round and customize them to your liking. In this article, we’ll guide you through the steps to create your own batch of Homemade Samoas Cookies.
| Name | Homemade Samoas Cookies |
|---|---|
| Cuisine | American |
| Prep Time | 25 minutes |
| Cooking Time | 12 minutes |
| Total Time | Approximately 1 hour and 30 minutes |
| Servings | About 24 cookies |
| Yield | 24 cookies |
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
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 well.
Gradually add the flour and salt, mixing until the dough comes together.
Roll the dough into a 1/4-inch thick rectangle on a floured surface.
Use a round cookie cutter or glass to cut out circles and place them on a parchment paper-lined baking sheet.
Bake for 10-12 minutes or until the edges turn golden. Let them cool on a wire rack.
- Spread the shredded coconut on a baking sheet and toast it in the oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until it’s lightly golden. Be careful not to burn it.
- In a microwave-safe bowl, combine the unwrapped caramels, sweetened condensed milk, and salt.
- Microwave in 30-second intervals, stirring each time, until the mixture is smooth and well combined.
- Stir in the toasted coconut.
- Take a cooled shortbread cookie and spread a generous layer of the coconut caramel topping on top. Repeat for all cookies.
- Allow the caramel topping to set for about 30 minutes.
- In a microwave-safe bowl, melt the chocolate and oil in 20-second intervals, stirring until smooth.
- Drizzle the melted chocolate over the caramel-topped cookies.
- Allow the chocolate to set for at least an hour, or you can speed up the process by placing them in the refrigerator for about 30 minutes.
- Once the chocolate is set, your Homemade Samoas Cookies are ready to enjoy! Store them in an airtight container at room temperature.
Estimated Nutrition Per Serving (1 cookie)
- Calories: Approximately 170 calories
- Total Fat: 10g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 80mg
- Total Carbohydrates: 19g
- Dietary Fiber: 1g
- Sugars: 13g
- Protein: 2g
I didn’t stick with Girl Scouts for very long as a kid, but I was a brownie long enough to sell cookies for a couple of years. Samoas (or, as I knew them, Caramel deLites), were not a favorite of mine back then, (due to my childhood distaste for coconut), but as I got older and my taste buds changed, they became my absolute favorite Girl Scout cookie to purchase (and eat, obviously!). However, It’s been years since I bought Girl Scout cookies because I’m not a fan of the ingredients used.
You can imagine my deLite (I had to, sorry) when I stumbled upon a recipe for a homemade version of my favorite GS cookie using only clean ingredients on the Eating Bird Food blog!
These cookies are pure perfection, and because I didn’t change one thing about Brittany’s recipe, I’m going to link her recipe instead of posting it here.
The kids and hubs all love these cookies as much as I do, so it’s safe to say they’ll become a frequent treat in our house!
