Homemade Samoas Cookies: A Delicious Girl Scout Classic

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture, and beat until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Step 2: Shape the Cookies

Roll the dough out on a lightly floured surface to about 1/4-inch thickness.
Use a round cookie cutter (about 2-3 inches in diameter) to cut out circles. Then, use a smaller round cutter or the end of a piping tip to cut a hole in the center of each cookie.
Place the cookies on the prepared baking sheet, leaving space between them.
Step 3: Bake the Cookies

Bake the cookies for 10-12 minutes, or until they are firm but not too dark.
Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 4: Prepare the Coconut Topping

While the cookies are cooling, toast the shredded coconut. Place it on a baking sheet in an even layer and bake at 350°F (175°C) for 5-7 minutes, stirring every 2 minutes to ensure it doesn’t burn.
Once toasted, remove the coconut from the oven and let it cool slightly.
In a bowl, mix the caramel sauce with the toasted coconut and 1/4 teaspoon of salt. Stir until the coconut is well-coated in the caramel.
Step 5: Assemble the Cookies

Once the cookies are completely cool, spoon a generous amount of the caramel-coconut mixture onto each cookie and gently press it down to spread evenly.
Step 6: Drizzle with Chocolate

Melt the semisweet chocolate chips and coconut oil together in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
Dip the bottoms of the cookies into the melted chocolate, allowing any excess to drip off.
Place the cookies back on the wire rack and drizzle the remaining chocolate over the tops. Let the chocolate set before serving.
Serving and Storage Tips