Caramel Delight / samosas cookies

Samoas / Caramel Delight Girl Scout Cookies

The Caramel Delight Girl Scout cookies have been one of my favorites for some time now. The husband only bought 2 boxes of them this year, and needless to say…they didn’t last long. He wouldn’t buy me any more, so I bought the ingredients to make my own. HA! Little did I know, these would take me nearly 8 hours to make! I was literally tired of baking last night and slept really well. But I was super disappointed after spending alllll day making these to find out that they taste absolutely NOTHING like the Girl Scout cookies. :’-( They aren’t bad cookies, but not at all what I wanted, nor will I ever spend all day to make these again.  I sent a bunch with Chad to his work and I guess everyone likes them, so that’s good I guess.  I’m not a huge fan of dark chocolate so I would say to use regular milk chocolate instead unless you really like dark chocolate. I usually don’t post the recipes I don’t like, but I put too much time in these not too. And hey, at least they look pretty.

Caramel Delight Dough

Baked Coconut

Samosas with coconut topping

Samosas dipped in chocolate

Caramel Delight / samosas cookies

The Recipe:

For the cookies:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract

For the coconut topping:

  • 3 cups shredded sweetened coconut
  • 15 ounces caramels
  • 3 Tablespoons milk
  • 1/4 teaspoon salt
  • 8 ounces dark chocolate(I would use milk chocolate if you’re not a big fan of dark chocolate)


Preheat the oven to 350ºF.

In the bowl, cream together the butter and sugar until light and fluffy.

In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.

Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour.

Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible.( I used 2 caps from spices, one about 2 inches and the other about 1 inch to cut the dough) Place the cut-out cookies on a lightly greased baking sheet and repeat with remaining dough.

Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Remove cookies from pan and allow to cool completely.

Make the coconut topping:

Spread the coconut flakes onto a baking sheet. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. (They can burn pretty quickly after the first 5 minutes, so keep a close eye on them) Remove the toasted coconut from the oven and set it aside.

Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combined 3/4 of the caramel with the toasted coconut in a large bowl.

Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it’s spreadable again.

Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate (Mine didn’t dip so well, the chocolate was thick and just kind of hung off, so I used a fork to scrape of the excess chocolate)and place them upside down on a wax paper-lined baking sheet.(I used foil and it worked just fine) I put them in the freezer for a few minutes so the chocolate would harden faster. Turn the cookies back over and use a fork to drizzle the tops with chocolate. (I put my chocolate into a small ziplock bag and cut a tiny hole in the corner and squeezed it onto the cookies,but watch out, the chocolate is hot! I wore gloves:-P )Let the cookies sit until the chocolate hardens fully.

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