Homemade Samoas female Scout Cookies. I don’t think I’ve ever typed sweeter words in my life. move over Pepperoni Pizza Pull-aside Bread due to the fact mama’s were given a new favored recipe, and it involves the perfect ratio of cookie and coconut to caramel and chocolate.


As a long way as I’m concerned, there are  varieties of human beings in the world: Samoas enthusiasts and thin Mint enthusiasts. you are one or the other. You cannot be each. I picked my side  a long time in the past at some point of my days as a Daisy and a Brownie. crew Samoas for lifestyles.

We've got Instructables to thank for this recipe. simply consider a buttery shortbread base piled excessive with a mix of toasted coconut and caramel that’s dunked and drizzled in dark chocolate. The result is a selfmade tackle the enduring female Scout cookie, normally most effective to be had some months out of the 12 months. 


So quit hoarding those pink bins and unfastened up that freezer area with the aid of baking up candy and chewy Samoas from scratch.


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract


  • 3 cups shredded sweetened coconut
  • 15 ounces store-bought or homemade soft caramels
  • 3 Tablespoons milk
  • 1/4 teaspoon salt
  • 8 ounces dark chocolate


  1. Preheat the oven to 350ºF.
  2. Within the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar till mild and fluffy.
  3. In a separate bowl, whisk together the flour, baking powder and salt. In three increments, upload the flour combination to the creamed butter, blending between each addition and scraping down the edges of the bowl as important. add the milk and vanilla extract, blending till combined and the dough starts to come collectively in large portions.
  4. Use your fingers to divide the dough in half of, urgent it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, approximately 1 hour.
  5. Once the dough has chilled, roll each disk out onto a gently floured surface till it's far 1/eight-inch thick. reduce out as many cookies as viable with a doughnut-fashioned cookie cutter. (See Kelly's Notes for cookie cutter alternatives.) vicinity the reduce-out cookies on a Silpat or parchment paper-coated baking sheet and repeat with closing dough.
  6. Bake the cookies for 10 to twelve mins, rotating the baking sheet half of-manner thru, until the cookies are faded golden brown. switch the cookies to a cord wrack to cool absolutely.


  1. Spread the coconut flakes onto a baking sheet coated with parchment paper. Bake the coconut for approximately 10 minutes in a 350ºF oven till toasted, stirring often to ensure even browning and so that it does not burn. (See Kelly's Notes.) get rid of the toasted coconut from the oven and set it apart.
  2. Melt the caramels, milk and salt in a double-boiler through putting the caramels in a medium saucepot set over a massive saucepot of simmering water. cook, stirring, till the caramels are fully melted. get rid of the saucepot from the heat and combine 3/four of the caramel with the toasted coconut in a huge bowl.
  3. Carefully unfold the closing 1/4 cup of caramel atop the cooled cookies then press on a part of the coconut combination. allow the cookies cool for half-hour. If the caramel-coconut aggregate thickens too much at any point at the same time as pressing it onto the cookies, return it to the double-boiler and warm it till it is spreadable once more.
  4. Soften the darkish chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies inside the chocolate and area them on a wax paper-coated baking sheet. Use a fork to drizzle the tops with chocolate. permit the cookies take a seat until the chocolate hardens fully.

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