Samoas or Caramel Delites, whatever you want to call them, are my favorite Girl Scout cookies, ever! When I stumbled across the recipe a couple of years ago, I knew I'd found a winner.
18
Servings
12
Ingredients
5
Comments
Ingredients
- 1 cup soften Butter
- ½ cups Sugar
- 2 cups Flour, All-Purpose
- ¼ teaspoons Baking Powder
- ½ teaspoons Salt #1
- ½ teaspoons Vanilla Extract
- 2 tablespoons Milk #1
- 3 cups Coconut, Shredded, Sweetened
- 3 tablespoons Milk #2
- 12 ounces Chewy Caramel Candy
- ¼ teaspoons Salt #2
- 8 ounces Chocolate Chips, Semisweet
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a mixing bowl, cream together butter and sugar.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a mixing bowl, cream together butter and sugar.
- Mix in flour, baking powder and salt #1 at a low speed, followed by the vanilla and milk #1, adding in the milk as needed to make the dough hold together without being sticky.
- Roll the dough to about 1/4-inch thickness and use a cookie cutter to make rounds.
- Place on a parchment lined baking sheet and use the end of a wide straw to cut a small center hole.
- Bake cookies at 350 degrees for 10-12 minutes, until bottoms are lightly browned and cookies are set.
- Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
- Decrease oven heat to 300°F.
- Spread coconut evenly on a baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
- Cool on baking sheet, stirring occasionally. Set aside.
- Place the caramels in a microwave-safe bowl with milk #2 and salt #2.
- Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.
- When smooth, stir in toasted coconut.
- Spread topping on cooled cookies, using about 2-3 tsp per cookie.
- While topping sets and cools, melt chocolate in a bowl. Heat on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
- Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
- Transfer all remaining chocolate into a piping bag or a quart-size freezer bag with the corner snipped off and drizzle finished cookies with chocolate.
Nutrition Facts
- Servings Per Recipe
- 18 Servings
- Serving Size
- 2 cookies Amount Per Serving
- Calories
- 368
- Total Fat
- 20g
- Saturated Fat
- 13g
- Trans Fat
- 0g
- Cholesterol
- 29mg
- Sodium
- 169mg
- Total Carbohydrates
- 46g
- Fiber
- 2g
- Sugar
- 31g
- Protein
- 4g
- WW Freestyle
- 18
5 Comments
Join the discussionI can not wait to make these. Samoas are my all time favoriye cookie. This has seriously made my day.
These look great. I love Caramel Delights (as they were called when I sold GSC). Can’t wait to try them. Thanks for posting!
Support your local girls and Girl Scouts. Only make these when you cant buy the real deal! “smiley face”
Steps were not too difficult. Coating back of cookies was very messy. very rich. Would recommend making the cookies small in size. Will try a mixture of semi-sweet and milk chocolate next time. Chocolate seemed to take away from caramel and baked coconut. Not my favorite.
The coating the back of cookie was very messy. The cookie seem hard not like the chewy cookie from the Girl Scouts.