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1. Prepare the Cookie Base:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add vanilla extract and mix well.
Gradually mix in flour and salt until a dough forms.
Roll the dough into 1/4-inch thick sheet and cut out circles using a cookie cutter. Transfer to the prepared baking sheet.
Bake for 10-12 minutes or until the edges are lightly golden. Let cool completely.
2. Toast the Coconut:
Spread shredded coconut on a baking sheet and toast in the oven at 325°F (160°C) for 5-7 minutes, stirring halfway through, until golden brown. Let cool.
3. Make the Caramel Sauce:
In a saucepan over low heat, melt caramels with heavy cream, stirring constantly until smooth. Remove from heat.
Mix half of the toasted coconut into the caramel.
4. Assemble the Cookies:
Spread the caramel-coconut mixture onto each cookie base. Sprinkle remaining toasted coconut on top.
Melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
Drizzle the melted chocolate over the cookies using a spoon or piping bag.
5. Let Set and Enjoy:
Allow the cookies to cool and the toppings to set before serving.
These Homemade Samoas Girl Scout Cookies are chewy, gooey, and packed with flavor—a must-try recipe for all cookie lovers!
