Scouting Sweetness: Homemade Samoas Cookies

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In spite of what autocorrect might tell you, these are not samosas. Samosas are a savory Indian food , but Samoas are 100 percent sweet.

Photos via CakeSpy

Samoas are doughnut-shaped sugar cookies stacked with a rich coconut-caramel mixture and dipped and drizzled in chocolate. A commercial version is available seasonally through the Girl Scouts, but with this homemade Samoas recipe , the deliciousness can be enjoyed all year round.

Homemade Samoas

Makes about 40 1.5 to 2-inch cookies

You'll need:

A mini doughnut cutter or 1.5 - 2 inch diameter cookie cutter

For the cookies:

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 stick butter, softened
  • 1/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 8 tablespoons heavy cream or milk (you may not use it all)

For the topping:

  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1 cup light brown sugar
  • 1/4 teaspoon salt
  • 2 1/2 cups unsweetened shredded coconut

To finish:

  • 8 ounces semisweet or milk chocolate, coarsely chopped

Step 1:

Preheat the oven to 350 degrees F. Line two baking sheets with silicone mats or parchment paper.

Step 2:

In a medium bowl, sift together the flour and salt. Set to the side for the moment.

Step 3:

In a stand mixer fitted with the paddle attachment, cream the butter and two types of sugar until fluffy and combined, 2 to 3 minutes on medium speed. Reduce speed to low, stir in the vanilla, and give it another quick mix to combine.

Step 4:

Stop the mixer, and add about 1/2 of the flour mixture. Mix on low speed until combined. Pause again, scrape down the sides of the bowl, and add the remaining 1/2 of the mixture.

Step 5:

Stop the mixer again, scrape down the sides of the bowl, and set the speed to low. Stir in the cream or milk, 1 tablespoon at a time, until the dough comes together. You may not need all of the cream. It will remain somewhat crumbly in appearance, but you'll be able to easily clump it together.

Step 6:

Turn the mixture out from the mixer on to a work surface. If your work surface is marble or a plastic or acrylic board, you won't even have to flour it; you may want to lightly dust a wooden surface with flour. Or, line your work surface with parchment paper.

Step 7:

Divide the dough in half. Working with one segment at a time, roll the dough out with a rolling pin until it is about 1/4-inch thick.

Step 8:

Using mini doughnut cutters or small (1.5 to 2 inch-diameter) circle cutters, cut out as many rounds as you can. A doughnut cutter will cut out the center for you, but you can easily use a knife to cut out the center if you don't have a doughnut cutter. Re-roll scraps to get more cutouts. Place the cutouts on the prepared cookie sheets. I placed about 20 on each sheet, with a small amount of space between each cookie to allow for minimal spreading.

Note: why stick with circles? It's completely ok to make heart or other shaped Samoas cookies. Also, if you want a sweet use for those cut-out circles...how about cookie buttons?

Step 9:

Bake the cookies for 10 to 12 minutes, or until set on top, lightly golden on the bottom and sides. Remove from the oven and let cool completely on a wire rack.

Step 10:

Make the coconut mixture. In a medium saucepan, combine the butter, heavy cream, brown sugar, and salt. Heat on low, stirring constantly but gently, until the butter has completely melted. It's OK if the mixture bubbles a little bit. Remove from heat, and stir in the coconut. Stir until evenly coated. Set to the side so it can cool while you prepare the next steps.

Step 11:

In a double boiler, melt 8 ounces of milk or dark chocolate. Once nearly melted, remove from heat and let the final bits melt in the residual heat.

Step 12:

Dip the bottoms of each cookie in the chocolate mixture, tap off the excess, and set them back on a parchment or silicone-lined baking sheet (I just used the same one since it had remained quite clean). Once you've dipped all of them, you should still have a small amount of melted chocolate remaining. Transfer it to a piping bag or small plastic bag with the edge cut off. Set to the side for the moment.

Note: if you're worried that the cookies are too delicate with the wet chocolate on the bottom, transfer to the refrigerator for about 10 minutes to help them firm a bit.

Step 13:

Gently spoon the coconut mixture on to each cookie. It takes a little while because the mixture is sticky, but I found that using a spoon and then molding it with clean hands was the best tactic. Don't stack it too high otherwise your cookies will be unwieldy.

Step 14:

Drizzle several lines of chocolate on top of the coconut on each cookie. Now, the cookies are done--all you have to do is let them set. Once set, remove from the sheets, and enjoy.

Store leftovers in a single layer in an airtight container for up to 3 days.

Have you ever made homemade Girl Scout cookies? 

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Scouting Sweetness: Homemade Samoas Cookies