⚡ Quick Overview
Buttery shortbread cookies topped with toasted coconut, gooey caramel, and drizzled in rich chocolate — just like the famous Girl Scout Samoas 🔥
🛒 Ingredients
For the cookies:
1 cup unsalted butter (softened)
½ cup sugar
2 cups all-purpose flour
¼ tsp salt
1 tsp vanilla extract
For topping:
2 cups shredded coconut
1 ½ cups soft caramels (or caramel sauce)
2 tbsp milk or cream
1 cup melted chocolate (dark or semi-sweet)
👨🍳 Instructions
Preheat oven to 175°C (350°F).
Cream butter and sugar until smooth.
Add vanilla, flour, and salt — mix into dough.
Roll dough and cut into circles with a hole in the center.
Bake 10–12 minutes until lightly golden. Cool completely.
Toast coconut in oven or pan until golden brown.
Melt caramels with milk until smooth.
Mix most of the caramel with toasted coconut.
Spread remaining caramel on each cookie, then press coconut mixture on top.
Dip bottoms in melted chocolate and drizzle chocolate over tops.
Let set until chocolate hardens.
🥗 Nutrition (Approx per cookie)
Calories: 220 kcal
Protein: 2g
Carbs: 28g
Fat: 12g
💡 Pro Tips
Use parchment paper for easy cleanup 🔥
Chill cookies slightly before adding toppings for better hold
Add a pinch of sea salt for sweet-salty flavor 😮💨
Use good-quality chocolate for best taste
