Blue Ribbon Group 
These Homemade Samoa Girl Scout Cookies aka Caramel deLites are an obsession of mine. From my first taste back in 2016 to today, they stand as one of my all-time favorite cookies. With a shortbread-like base, they’re buttery yet firm enough to hold the caramel, coconut and chocolate layers on top. The chocolate bottom provides a ridiculously good richness to every bite. Its gooey chewy caramel-coconut “filling” is a delight to taste too. And the finished version is a sight to behold!
Layers of Lusciousness
From bottom to top, here’s how they stack up when finished:
- Chocolate bottom
- Cookie base
- Melted caramel “layer”
- Caramel/Coconut “filling”
- Chocolate drizzle on top
Blue Ribbon Winner
Recipe credit goes to Annette Saylor who won at the Dixie Classic Fair in Winston-Salem, North Carolina with this recipe. She won first place in a Gold Medal Flour cookie contest back in 2016. I’ve made a few tweaks and versions over the years.
This time when I made these notorious cookies (yes notorious, at least around here), I happened to have some extra coconut chips. Since I am in love with coconut, I chopped up the candy (let’s call it what it is) for a second layer on the jumbo cookie version. It really stacked the deck with extra height and gooeyness.
Jumbo or Classic-Sized Cookies
You can make these Homemade Samoa Girl Scout Cookies two different ways. Jumbo size is my personal favorite, as the process is less involved. You press the dough into a pan versus rolling it out. That alone is a huge time saver.
I use a 9-inch round springform pan for easy removal. A tart pan with a removable bottom also works. Once the cookie is baked and cooled, you can easily flip it over to spread chocolate on the bottom, instead of dipping individual cookies.
The other way to make them is the smaller traditional size cookie version. If we’re talking pros and cons, the main pro is how elegant they end up tasting. This is because the dough/cookie itself is thinner, as are the other layers. Another pro is they are easier to share (if you’re willing =) i.e. If you are giving some to neighbors, they get individual cookies and not a wedge out of a jumbo one. The con of the smaller version is it requires a few more steps and more time. You chill the dough a bit and are cutting individual cookies, each 2-1/4 inch size. With the latter version, it took me about 2 1/2 hours. And that’s OK ‘cuz they are worth it!
Another variation I have done, is to substitute coconut oil for the butter. The dough looks a bit different, more “glossy.” The texture is also firmer than when you use butter.
That’s it for the tips. I say get your bake-on and whip up a batch of these.
Enjoy,
Cyndi
p.s. If you are a huge caramel fan, be sure to try our recipe for homemade sea salt caramels.
