Homemade Samoas Cookies Recipe

Samoas cookies, also known as Caramel deLites, are one of the most popular Girl Scout cookies, beloved for their delicious combination of chocolate, coconut, and caramel. While it may be tempting to wait for cookie season to indulge in these treats, making them at home allows you to enjoy them any time of the year! This homemade version not only captures the essence of the original but also allows for customization to suit your tastes.

History of Samoas Cookies

Samoas cookies have a fascinating history that traces back to the Girl Scouts of the USA, founded in 1912. The organization aimed to teach young girls important life skills, including entrepreneurship. Selling cookies became a fundamental part of this mission, allowing girls to learn about business, marketing, and community involvement.

The Samoas cookie was introduced in the 1970s and has since become a staple in the Girl Scout cookie lineup. The original recipe varied by region, leading to the emergence of different names and variations. While “Samoas” is the name used by the Girl Scouts of the USA, “Caramel deLites” is the name used by another baker that produces Girl Scout cookies.

Samoas are known for their signature taste: a rich chocolate cookie topped with a layer of gooey caramel and rolled in toasted coconut, finished with a drizzle of chocolate. These delightful cookies perfectly blend textures and flavors, making them a favorite among cookie lovers.

Step 1: Prepare the Cookie Base

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture. Mix until well combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few lumps are fine.

Step 2: Shape and Bake the Cookies

1. Scoop the Dough: Using a cookie scoop or tablespoon, scoop out portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
2. Flatten and Shape: Use your fingers to flatten each ball slightly. Then, use a cookie cutter or the rim of a glass to cut out the centers, creating a donut shape. If you don’t have a cutter, you can simply make a small indentation in the center of each cookie.
3. Bake: Bake the cookies in the preheated oven for about 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a cooling rack.

Step 3: Prepare the Caramel Coconut Topping

1. Toast the Coconut: While the cookies are baking, spread the shredded coconut evenly on a baking sheet. Toast in the oven for 5-7 minutes, stirring halfway through, until golden brown. Keep an eye on it, as coconut can burn quickly. Remove and let it cool.
2. Melt the Caramel: In a saucepan over low heat, combine the caramel candies and milk. Stir continuously until the caramel is melted and smooth. Remove from heat and add vanilla extract and salt.
3. Combine Coconut and Caramel: Once the caramel is melted, add the toasted coconut to the mixture. Stir until the coconut is fully coated in caramel.

Step 4: Assemble the Cookies

1. Top the Cookies: Once the cookies are completely cool, spoon a generous amount of the caramel coconut mixture onto each cookie, spreading it evenly.
2. Let Set: Allow the caramel topping to set for a few minutes. You can speed up this process by placing the cookies in the refrigerator for about 15 minutes.

Step 5: Drizzle with Chocolate

1. Melt the Chocolate: In a microwave-safe bowl, melt the chocolate and coconut oil (if using) in 30-second intervals, stirring in between until smooth.
2. Drizzle: Using a fork or a piping bag, drizzle the melted chocolate over the caramel-topped cookies. You can be generous with the drizzle or keep it light, depending on your preference.
3. Let Chocolate Set: Allow the chocolate to set at room temperature or place the cookies in the refrigerator for about 15-20 minutes.

Tips for Perfect Samoas Cookies

1. Use High-Quality Ingredients: For the best flavor, use high-quality chocolate and fresh, sweetened coconut.
2. Chill the Dough: If the dough is too sticky to work with, refrigerate it for 30 minutes before shaping the cookies.
3. Toast Coconut Carefully: Keep an eye on the coconut while toasting; it can burn quickly. Stir it halfway through for even toasting.
4. Make Your Own Caramel: If you prefer homemade caramel, you can make it by melting sugar until it’s golden brown, then adding cream and butter. This will give your cookies a richer flavor.
5. Experiment with Chocolate: Try using dark chocolate, milk chocolate, or even white chocolate for the drizzle to customize the flavor profile to your liking.

Serving Suggestions

Homemade Samoas cookies can be enjoyed in various ways:

• Serve with Coffee or Tea: Pair these cookies with your favorite hot beverage for a delightful afternoon treat.
• Include in Dessert Platters: They make a beautiful addition to dessert platters, especially during gatherings or celebrations.
• Gifts and Treats: Package the cookies in decorative boxes or bags for a thoughtful homemade gift for friends and family.

Storage and Freezing

Storage

To keep your cookies fresh:

• Room Temperature: Store the cookies in an airtight container at room temperature for up to a week. Place parchment paper between layers to prevent sticking.
• Refrigeration: If you live in a warm climate, consider refrigerating the cookies to keep the chocolate and caramel from melting.

Freezing

For longer storage:

1. Freezing Cookies: Place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months.
2. Thawing: To enjoy the cookies after freezing, let them thaw at room temperature for about 30 minutes before serving. If desired, you can also reheat them in the oven for a few minutes to regain some crispiness.

Nutritional Information

Here’s an approximate nutritional breakdown for one homemade Samoa cookie (based on a recipe yielding 24 cookies):

• Calories: 150
• Protein: 1g
• Carbohydrates: 20g
  • Fiber: 1g
  • Sugar: 10g
• Fat: 7g
  • Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 100mg

Nutritional Benefits

Samoas cookies, while indulgent, can offer some nutritional benefits due to their key ingredients:

• Coconut: Rich in fiber and healthy fats, coconut can support heart health and provide energy.
• Dark Chocolate: If you choose dark chocolate for the drizzle, you’ll also get the benefits of antioxidants and potential heart health support.

Conclusion

Homemade Samoas cookies are a delightful treat that brings the iconic flavors of this beloved Girl Scout cookie into your kitchen. With a little time and effort, you can enjoy the rich combination of chocolate, coconut, and caramel any time of the year. Whether you’re indulging in a sweet snack or sharing them with loved ones, these cookies are sure to impress.

So gather your ingredients, roll up your sleeves, and enjoy the process of creating these delicious homemade treats! Happy baking!

Yield: 24 Cookies

Homemade Samoas Cookies Recipe

Print

Samoas cookies, also known as Caramel deLites, are one of the most popular Girl Scout cookies, beloved for their delicious combination of chocolate, coconut, and caramel. While it may be tempting to wait for cookie season to indulge in these treats, making them at home allows you to enjoy them any time of the year! This homemade version not only captures the essence of the original but also allows for customization to suit your tastes.

Prep Time 20 minutes

Cook Time 20 minutes

Chill Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

• For the Cookie Base:
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 cups all-purpose flour
• ½ cup cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon milk (optional)
• For the Topping:
• 1 cup caramel candies (about 14 oz), unwrapped
• 2 tablespoons heavy cream
• 2 cups sweetened shredded coconut, toasted
• ½ teaspoon sea salt (optional)
• For the Chocolate Drizzle:
• 1 cup semi-sweet chocolate chips
• 1 teaspoon coconut oil (optional, for smoother chocolate)

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
   
2. Make the Cookie Dough:
   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
   Add the vanilla extract and mix well.
   In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
   Gradually add the dry ingredients to the butter mixture, mixing until just combined. If the dough is too crumbly, add a tablespoon of milk.
   
3. Shape the Cookies:
   Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
   Using your thumb or the back of a measuring teaspoon, create a small well in the center of each ball. You can also use a round cookie cutter to shape the cookies and cut out the centers to form rings.
   Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
   
4. Prepare the Topping:
   In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth.
   Stir in the toasted coconut until well coated. You can toast the coconut in a dry skillet over medium heat, stirring frequently until golden brown.
   
5. Assemble the Cookies:
   Once the cookies have cooled, spoon the caramel-coconut mixture into the wells of each cookie, pressing down gently to pack it in.
   
6. Chocolate Drizzle:
   In a separate microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring until smooth.
   Drizzle the melted chocolate over the topped cookies. You can also dip the bottom of each cookie in the chocolate for extra flavor.
   
7. Chill and Serve:
   Allow the chocolate to set by refrigerating the cookies for about 30 minutes.
   Once the chocolate is firm, serve and enjoy your homemade Samoas cookies!

Notes

• Storage: Store cookies in an airtight container at room temperature for up to a week or in the fridge for longer freshness.
• Toast the Coconut: Be careful not to burn the coconut while toasting. Keep a close eye on it as it can go from golden to burnt quickly.
• Customize: Feel free to experiment with dark chocolate or white chocolate for drizzling if you want a different flavor profile.