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This recipe makes about ten to twelve cookies but if you want plenty more, you can always double or even triple the ingredients. They take about two hours to chill in the fridge and then about ten to twelve minutes to bake and about ten minutes to melt the topping. Your mouth will be watering before you even try them!

Let's Get Started!

The Ingredients To Gather:

Cookie:

2 cups flour
1/2 cup sugar
2 sticks salted butter
1/4 teaspoons baking powder
1/2 teaspoons vanilla
3 tablespoons milk
a pinch of salt
Garnish:

8oz caramel candies
8oz dark chocolate chips
2 cups shredded coconut
3 tablespoons milk

The Step By Step Directions To Follow:

Mix butter, sugar, cream until  mixture looks fluffy. The butter should be room temperature.
In  separate bowl, whisk  flour, baking powder, salt.
Apprixmately 1/3rd at a time, mix dry ingredients into  sugar butter mix.

Mix until  mixture looks sandy with large/medium chunks.

Add in milk, vanilla mix until combined. The mixture should still look chunky and sandy.

Divide dough into two balls. The dough should almost be sticky in your hands.

Flatten dough balls a little so they resemble disks, wrap them in plastic wrap. Chill  two hours.

After about 1.5 hrs into chilling, preheat your oven to 350.

Roll  dough out on  countertop or other flat surface such that the dough is about 1/4″ thick. Cut  cookies into circles, cut out  middle.

Place  cookies on  parchment lined cookie sheet, bake  10-12 minutes.

Place  two cups of shredded coconut on another cookie sheet lined with parchment paper.

In  same 350 degree oven, toast  coconut for 10 minutes.  Check on  coconut every 3/4 minutes, toss it around a bit so it doesn't burn.  It should be a nice golden brown.
In  double boiler, place caramel candies, three tablespoons of milk in the top half, with water boiling down below.

If you don't have a double boiler,  fit  bowl into  saucepan filled with water,boil  water.

Mix  caramel until  creamy and smooth.

Take approximately 3/4 of the coconut, mix it  withe caramel. Set aside  cookie sheet with the rest of  toasted coconut.

When cookies are cooled, scoop  caramel, coconut mixture, lather it onto  cookies.

If you use more caramel and end up with a more soupy mixture, it is possible to dunk your cookies in it.

Dip lathered cookie into toasted coconut for a little extra coconut.

When all cookies are done, rinse out double boiler.
In  same double boiler , dump  dark chocolate. Let  chocolate melt, stirring constantly.

Dip cookie in  bowl. Using spoon, make sure you have all the edges covered, drop  cookie on  parchment paper.

When all cookies have been dipped, drizzle  remaining chocolate on top.

Let  chocolate cool, harden 30 minutes.

Happy Baking!

These Copycat Samoas are so good you may even like them better than the Girl Scout version!  Have you tried these homemade Samoas yet?

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Article Source: Instructables