Homemade Samoas: Caramel Coconut Girl Scout Cookies

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the vanilla extract, salt, and milk, and mix until combined.

Gradually add the flour, mixing until a dough forms. The dough will be slightly crumbly but should hold together when pressed.

Roll the dough out on a lightly floured surface to about 1/4 inch thickness.

Using a round cookie cutter (about 2 inches in diameter), cut out circles of dough. Use a smaller cutter to make a hole in the center of each cookie, creating the classic Samoas shape.

Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let cool.

Prepare the Caramel Coconut Topping:

While the cookies bake, toast the shredded coconut. Place the coconut on a separate baking sheet in an even layer and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through, until the coconut is golden and fragrant. Remove from the oven and set aside.

In a medium saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, vanilla extract, and salt, and stir to combine.

Bring the mixture to a simmer, stirring occasionally. Allow it to cook for 5-7 minutes, or until it thickens and becomes a caramel-like consistency.

Once the caramel is ready, remove the saucepan from the heat and fold in the toasted coconut. Allow it to cool slightly.

Assemble the Cookies: