Girl Scout Cookies Samoas or Caramel De Lites
Indulge in the irresistible nostalgia of homemade Girl Scout Cookies Samoas (also known as Caramel deLites) with this easy-to-follow recipe that recreates the iconic trifecta of buttery shortbread, rich caramel, and toasted coconut—all drizzled and dipped in smooth chocolate. These decadent treats feature crisp, golden-ringed cookies as the base, topped with a luscious caramel-coconut mixture that’s both chewy and bursting with tropical sweetness. Finished with a chocolate drizzle and a chocolate-coated underside, each bite is the perfect balance of textures and flavors. With just 40 minutes of prep time, this recipe is perfect for recreating your favorite seasonal cookie year-round. Whether you're serving them for dessert, gifting them, or simply satisfying your craving, these homemade Samoas are guaranteed to impress.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 3 cups shredded sweetened coconut
- 15 ounces soft caramels
- 3 tablespoons milk
- 8 ounces semisweet or dark chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract.
Step 3
Gradually stir in the all-purpose flour and salt until the dough comes together. If it seems too crumbly, you can add 1-2 teaspoons of milk.
Step 4
Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter (approximately 2 inches in diameter) to cut out circles, and use a smaller cutter (or the back of a piping tip) to cut a small hole in the center of each cookie to create a donut shape.
Step 5
Place the cut-out cookies onto the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
Step 6
Spread the shredded coconut out evenly on a baking sheet and toast it in the oven at 350°F (175°C) for about 5-7 minutes, stirring occasionally to avoid burning. Set the toasted coconut aside to cool.
Step 7
In a microwave-safe bowl, melt the soft caramels with the milk in 20-30 second intervals, stirring in between until fully melted and smooth.
Step 8
Mix the toasted coconut into the melted caramel until evenly combined.
Step 9
Using a spoon, spread the caramel-coconut mixture onto each cookie, smoothing it out to cover the surface. If the caramel thickens as you work, return it to the microwave to remelt.
Step 10
In a separate microwave-safe bowl, melt the chocolate chips in 20-30 second intervals, stirring in between until smooth.
Step 11
Dip the bottom of each cookie in the melted chocolate and place them on a piece of parchment paper to set. Drizzle the remaining chocolate over the tops of the cookies using a spoon or piping bag.
Step 12
Allow the cookies to cool and set completely at room temperature or in the refrigerator before serving.
Nutrition Facts
| Serving size | (2028.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9172.4 |
| Total Fat 462.7g | 0% |
| Saturated Fat 329.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 563.2mg | 0% |
| Sodium 1745.4mg | 0% |
| Total Carbohydrate 1236.5g | 0% |
| Dietary Fiber 71.6g | 0% |
| Total Sugars 820.5g | |
| Protein 74.8g | 0% |
| Vitamin D 19.5IU | 0% |
| Calcium 526.9mg | 0% |
| Iron 24.7mg | 0% |
| Potassium 3066.7mg | 0% |
Source of Calories