Aarti Reddy: Samoa Girl Scout Cookies

Samoa Girl Scout Cookies




Samoas are the #2 best-selling cookie for Girl Scout troops, and we can all understand why. Just the thought of their caramel coconut goodness makes my mouth water! With this easy recipe you can make your own delicious batch of Samoas.


Things You'll Need:

3-4 dozen shortbread or butter cookies (store-bought or homemade)
3 cups shredded coconut
12-oz. bag of chewy caramels (Werther's is the best!)
1/4 tsp. salt
3 tbsp. milk
8 oz. chocolate chips (dark or semi-sweet)



Step 1
Preheat the oven to 350. Spread coconut on a baking sheet and toast for about 20 minutes. Make sure to stir it around every 5 minutes or so and watch it very closely near the end of the baking time to keep the coconut from burning. Cool the coconut on the baking sheet, continuing to stir occasionally.


Step 2
Put the unwrapped caramels in a large bowl - make sure it's microwave safe! - with milk and salt. Cook the ingredients on high for 3-4 minutes, stirring occasionally to help everything melt together. Once the mixture is smooth and blended, fold in the toasted coconut with a rubber spatula or other small spatula.


Step 3
Spread 2-3 teaspoons of the coconut/caramel mixture on each cookie. If the caramel starts to get too thick, reheat it in the microwave to make it easier to spread.


Step 4
Allow the caramel topping to set on the cookies while you melt the chocolate chips in the microwave for 45 seconds at a time, stirring in between to keep from scorching. Dip the bottom of each cookie into the melted chocolate and set on wax paper, parchment paper or a silicone baking mat.


Step 5
Move the remaining chocolate into a ziploc bag with the corner snipped off, or a piping bag if you have one available. Drizzle the cookies with the rest of this chocolate, melting more if necessary to finish off all the cookies. Let the chocolate set completely before storing the cookies in a container.