Easy Homemade Samoas Cookies
Now you can have your favorite Girl Scout Cookies year-round! Fudge striped cookies topped with coconut, caramel, and chocolate!
Servings: 24 cookies
Ingredients
- 1 (11.75 oz.) pkg. fudge-striped shortbread cookies
- 1 1/2 c. sweetened shredded coconut
- 1 (11 oz.) bag caramels unwrapped
- 3 T. heavy cream
- 1 c. milk chocolate chips
Instructions
- Place the fudge-striped cookies on a large baking sheet lined with parchment paper.
- In a large skillet, toast coconut over medium heat, stirring constantly until golden brown, about 3-5 minutes Remove from heat and allow to cool.
- In a large microwave-safe bowl, add caramels and 3 tablespoons of heavy cream. Microwave for 20 seconds, stir and repeat, until the caramels are melted and smooth, about 1-1/2 to 2 minutes.
- Stir coconut into the caramel.
- Working quickly, dollop 1 tablespoon of the coconut-caramel mixture onto each shortbread cookie, gently pressing with your fingers to shape, if it gets too sticky, moisten your fingers with water.
- Melt chocolate chips in a separate microwave-safe bowl. Microwave for 15 seconds, stir and repeat, until melted and smooth, about 45 to 60 seconds.
- Using a pastry bag fitted with a small circle tip, drizzle melted chocolate over each cookie. Allow them to set at room temperature. Now watch the cookies disappear!
