We all have our favorite Girl Scout cookie. That one cookie we dream about all year long until cookie season finally arrives. For some it’s Thin Mints. For others it’s Tagalongs or Do-si-dos. But for me, it will always be Samoas. There’s just something about their caramelly, coconutty, chocolatey goodness that I can’t get enough of and I don’t know why. Now I’m sure there’s some sort of article or quiz that can tell me “What Your Favorite Girl Scout Cookie Says About You!”….and, actually, if there is one – can someone please send it to me?? Cause I legit want to know. Like is one cookie personality better than the other? And what does it mean if you’re Team Samoas and your husband is Team Thin Mints??? Oh man, this is going down a seriously strange tangent. I should probably get back on track……and obviously Google all these things later.
The biggest downside to Girl Scout cookies is that they’re only available a few months out of the year…..which is almost cruel. I mean they give us these delicious, irresistible cookies and then rip them away from us. Why would they do that?! Which means if you want to get your Samoas fix all year long – you only have two options: 1. Be that person who buys like 50 boxes and freezes them (which only works if you have insane self-control and don’t eat them all in the first month) or 2. Make your own at home. I’m a big proponent for option two. It might take more work, but let’s face it – homemade is always better. Which is why you’re here.
This recipe might look long and it does have a few steps, but it’s surprisingly easy. Especially if you break it up and make the cookies ahead of time. Like the originals, these Samoas have three basic components: a cookie base, a coconut caramel toppping, and a chocolate coating. The cookie base is a simple sugar cookie that’s rolled out and cut into 2-inch circles. You could go super traditional and cut out a hole in the middle of each cookie to create the “classic” Samoas shape, but it’s really not necessary. And no hole in the middle means there’s that much more room for the coconut caramel topping AKA the best part.
Thankfully, the coconut caramel topping is fast and easy to make. It’s just dulce de leche thinned out with a bit of heavy cream and with toasted coconut folded in. Either homemade or store bought dulce de leche is fine…..and yes, I know I said homemade is always better – but you’re making homemade Samoas so you get a pass on this one.
The part that takes the longest is assembling the cookies. It takes a little bit of patience to top each cookie with the coconut caramel and then coat the bottom of each one in chocolate……and then drizzle more chocolate on top. But it’s sooooooo worth it. Plus this recipe makes close to 36 cookies, so that should last you at least a couple days……right???
