Samoas Cookies | Homemade Girlscout Cookies | Hellokatrinaaa Eats

Imagine a buttery shortbread base piled high with caramelized toasted coconut and caramel that's dunked and drizzled in dark chocolate.
That's samoas cookies!

00:00 Samoas Cookies
00:35 Toasted Coconut
01:10 Caramel
01:30 Assembling
01:41 Chocolate

*turn on CC for instructions
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Ingredients
Cookies:
1 cup unsalted butter
1/2 cup granulate sugar
2 cups all-purpose flour
1/4 tsp baking powder
1/2 tsp salt
2 tbsp milk
1/2 tsp vanilla extract

Coconut Topping:
3 cups toasted coconut or ( 2 cups desiccated; 2/3 cup sugar and 2/3 cup water)
3 cups caramel or ( 2 cups brown sugar; 1 cup unsalted butter; 1/2 cup milk and 2 tsp vanilla and 1/4 tsp salt)

Chocolate:
400 g dark chocolate
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Instruction:
Cookie:
1. Cream butter and sugar
2. Mix flour, baking powder, and salt
3. Add flour mixture to cream butter
4. Add milk and vanilla extract
5. Divide the dough into 2 disks. Wrap the disks in plastic wrap and refrigerate until firm, about 1 hour.
6. Rolled dough disk out onto a light floured surface or baking paper. Cut out as many cookies with a doughnut-shaped cookie cutter or round shape cookie cutter forming doughnut-shaped cookies. Place the cut-out cookies on a parchment paper-lined baking sheet.
7. Bake cookies at 170° c for 12 minutes until pale golden brown. You may rotate the tray if heat is not well distributed. Transfer cookies to a wire rack to cool completely.

Toasted coconut:
1. Heat water to boiling.
2. Add sugar, stir until dissolved.
3. Turn off the heat, add the desiccated coconut.
4. Stir until coconut absorbed the liquid.
5. Spread coconut onto parchment paper-lined baking sheet.
6. Bake at 170°c for 30minutes or until toasted, stirring every 10 minutes to ensure even browning and so that it does not burn.

Caramel:
1. Bring sugar, butter, and milk to a boil and cook until thickened, about 2 minutes.
2. Remove from heat and add the salt and vanilla.

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