Homemade Samoa or Caramel Delight Cookies
It is a day to celebrate and say Happy Birthday to the Girl Scouts! Today they are turning the sweet old age of 101! Over 100 years of raising funds from delicious confections of sugar, caramel, mint, peanut butter, and chocolate. Who could resist any cookie either dipped or drizzled in chocolate? Not me!
The only problem with these scrumptious treats; they are available during a very small window of time and if you miss that window, forget savoring your bites of one cookie after another until the following year.
Thankfully, home cooks are a clever bunch and many have figured out how to recreate their favorite cookies to enjoy all year long! How incredible is that?! One of our household favorites is Thin Mints, chocolate wafer cookies covered in mint chocolate. Did you know that you can make homemade Mint Cookies using Ritz crackers? Yes! And they are fantastic!
My personal favorite is the caramel coconut cookie. Depending on your demographic location, they would be known as Caramel Delights or Samoas. You say tomato, I say to-mah-to… either way, give me caramel and chocolate and I’ll call them spectacular!
I found a recipe that is as close to perfect as one could get. They are a little bit of work, but soooo worth it!
Homemade Samoas or Caramel Delights
What you will need:
For the cookies:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 Tablespoons milk (or half & half)
1/2 teaspoon vanilla extract
For the coconut and chocolate topping:
3 cups shredded sweetened coconut, toasted
8 ounces dark chocolate (or semi-sweet chocolate chips)
1 Tbsp. Crisco
Make the cookies:
In mixer, cream together butter and sugar until creamy.
In a separate bowl, combine flour and salt. Add 1/3 of the flour mixture to the creamed butter, mixing well. Repeat with rest of flour mixture, blending well between each addition and scraping down the sides of the bowl as necessary.
Add milk (or half & half) and vanilla, blending until combined and the dough begins to come together.
Wrap dough securely in plastic wrap and refrigerate for about 1 hour.
Preheat oven to 350 degrees and line cookie sheet pans with parchment paper.
Once the dough has chilled, split ball in half and roll out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter- If you are like me and do not have one of those – you can use a drinking glass or biscuit cutter for outside and either cut the center out with knife or smaller cutter. I used an apple corer to cut out the center. Worked great!
Place the cut-out cookies on parchment lined baking sheet and bake 10-12 minutes until cookies are light golden brown. Cool on wire rack completely.
Make the coconut topping:
Spread coconut flakes onto a baking sheet and bake for about 10 minutes in 350 oven until toasted. Stir frequently to ensure coconut does not burn. When golden brown, remove and let cool.
In bowl, add ¾ cup of caramel dip to toasted coconut and mix well.
Carefully spread a thin layer of caramel dip on top of each cooled cookie – this will act as the “glue”. Then spread and slightly press on the coconut mixture. Let the cookies set for 30 minutes.
Melt the dark chocolate or chocolate chips and 1 Tbsp. Crisco in a double-boiler or in the microwave. If using microwave, heat in 30 second intervals until chocolate is melted and silky.
Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet.
Dip tines of fork into melted chocolate and drizzle the tops of cookies. Place tray into fridge to allow the chocolate to set. For best results, keep in an airtight container in fridge.
Are you a Thin Mint or Samoa cookie fan?
**Recipe adapted from Just a Taste
Images via EatPicks.com/Kelly Pugliano