samoa

Whip up a batch of your favorite coconut and caramel Samoas girl scout cookies at home!! Even BETTER than the originals!

Homemade Samoas (aka the caramel + coconut girl scout cookies)

butter,

sugar

flour

baking powder

salt

milk

vanilla

coconut flakes

caramels,

heavy cream

chocolate chips

To prepare the cookies, whisk together flour, baking powder, and salt and set aside. Mix together butter and sugar in a separate bowl until fluffy. Add flour and mix with until fine crumbs form. Add milk and vanilla and continue to mix until dough comes together. Flatten the dough slightly, wrap it in plastic wrap, and chill for 1 hour OR freeze for 20 minutes.

After dough has chilled, roll it out on a flat well-floured surface to about 1/4 inch thickness. (If the dough is too sticky, sprinkle a couple tablespoons of flour over the dough and knead it a few times with your hands. roll it back into a 1/4 inch thick disc.)

Use a round cookie cutter to cut as many cookies as you can from the dough. Cut the centers out with a smaller cookie cutter. (*see note for alternative method) Place each cookie onto a greased baking sheet. Press the remaining dough into a ball, roll into a 1/4 inch disc again and repeat cutting process. Do this again until you have used as much of the dough as you can.

Bake cookies at 350 for 10-12 minutes until cookies look "dry" and very slightly golden in color. Place cookies (on a baking sheet) in the fridge or freezer.

In a medium pan over medium heat, continually stir coconut flakes until lightly browned (about 3-5 minutes). Set toasted coconut flakes aside.

In a microwave safe bowl, combine caramels and heavy cream and microwave on high 2 minutes. Stir, and return to microwave for 20 seconds at a time, stirring between each, until caramel is fully melted and smooth. Stir in salt and vanilla.

Spread about 1-2 teaspoons of caramel on top of each shortbread cookie. Chill for 2-3 minutes to let the caramel set.

Stir coconut flakes into remaining caramel. Spread coconut-caramel mixture onto each cookie. Chill again while you prepare the chocolate.

Add chocolate chips to a microwave safe bowl. Microwave on medium power for 2 minutes. Stir, then return to microwave for 20 seconds at a time, stirring between each, until fully melted and smooth.

Carefully dip each cookie in the melted chocolate so that the bottom is well-coated. After all cookies have been dipped, drizzle remaining chocolate over the cookies.

Store in an airtight container or ziplock bag chilled or at room temperature up to 1 week.

Delicious Caramel Coconut Cracker Toffee is a scrumptious treat you must try! Transform those graham crackers into this decadent treat in just minutes!

Caramel Coconut Cracker Toffee

Graham

Unsalted Butter

Sugar

Chopped Pecans

Sweetened Shredded Coconut

Semisweet Chocolate Chips

Preheat oven to 350°F. Line a 15 x...

Preheat oven to 350°F. Line a 15 x 10 x 1-inch baking sheet with graham crackers. Set aside.

In a small saucepan, melt butter and sugar...

In a small saucepan, melt butter and sugar over medium high heat. Bring to a boil while stirring continuously. Once boiling, remove from heat and pour over graham crackers, making sure to coat them evenly.

Sprinkle the pecans and coconut over the crackers.

Bake for about 15 minutes. Remove from oven...

Bake for about 15 minutes. Remove from oven and cool in pan for 10-15 minutes. Using a large spatula, scoop big pieces onto a piece of parchment paper on your counter.

Melt chocolate according to package and spread over...

Melt chocolate according to package and spread over toffee. Allow toffee to harden and chocolate to set, about 30 minutes. Store in airtight container for up to a week.

Samoa Truffles are easy and delicious with only 4 ingredients!

Samoa Truffles

coconut

store bought soft caramels (such as Kraft)

tbsp milk

chocolate candy melts

Place a large skillet over medium high heat then add the coconut to the pan. Stir constantly for 5 to 7 minutes or until the coconut turns a golden brown color. Remove from pan and let cool.

Bring a small pot, filled with an inch or two of water to a boil. Place the caramels, milk and salt in a metal or glass bowl and rest the bowl in top of the pot, so it's not touching the water. Stir until the caramels become smooth and melted. Stir in the toasted coconut (reserving 1/4 cup for later) and mix to thoroughly combine. The mixture will be really thick.

Pour this out onto a parchment paper lined baking dish and spread into an even layer. Let cool for several minutes until it's cool enough to handle. Roll the caramel mixture into small, teaspoon size balls.

Melt half of the chocolate candy melts according to the package instructions. Dip each ball in the chocolate and tap off any excess chocolate. Lay on a wax paper lined baking sheet to dry.

Once all the caramel balls are dipped, heat the remaining chocolate and dip the balls again. This time sprinkle the reserved coconut on top before the chocolate dries. Let dry and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1653512813/ih1gck23X.mp4

These 4 ingredient, girl scout inspired, cookie truffles are deliciously easy treat to make!

Coconut oatmeal cookie bars stuffed with a very generous amount of dark chocolate and salted caramel sauce.

Samoa Cookie Bars

60 g sweetened coconut flakes ((¾ c.))

unsalted butter ((½ c.))

100 g light brown sugar ((½ c.))

g sugar ((¼ c.))

egg (room temperature)

vanilla extract

130 g all purpose flour ((1 c. + 1 tbsp.))

80 g rolled oats ((1 c.))

baking soda

chocolate chips ((1 c.))

225 g salted caramel sauce ((1 c.))

Preheat the oven to 350°F / 175°C. Grease and line an 8x8 baking dish with butter and parchment paper.

In a small saute pan set over medium heat, stir the coconut ocasionally until it turns golden in color. Remove from the heat and set aside.

In a medium sized mixing bowl, melt the butter. Then, whisk in both sugars.

Whisk in the egg and vanilla until very well combined.

Add in the flour, oats, baking soda, baking powder, salt, and toasted coconut. Fold the mixture together with a rubber spatula just until no flour streaks remain.

Pat ~3/4 of the dough down into an even layer in the prepared baking dish. Bake for 15-20 minutes, until the edges begin to brown.

Remove the pan from the oven, and evenly sprinkle the chocolate chips over the dough to the best of your ability (they will be impossible to move once placed since they will start melting - that&#39;s okay!)

Drizzle the caramel in an even layer over the chocolate chips.

Use your hands to tear off small pieces of cookie dough and distribute them on top of the caramel. It will not completely cover the top - this is okay!

Bake for an additional 20 minutes, or until the dough begins to turn golden brown.

Let the carmelitas chill in the fridge for at least 2 hours before slicing. Serve and enjoy!

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Caramel Coconut Cracker Toffee

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Top 4 samoa recipes from across the web

The most viewed samoa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Samoas (aka the caramel + ...

Caramel Coconut Cracker Toffee

Samoa Truffles

Samoa Cookie Bars

The most viewed samoa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine