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So our favorite Girl Scout cookie just got ten times better.
Everything you love about Samoas, but with cinnamon sugar and dulce de leche.
I mean, I mean?!?! Does that not sound awesome or what???
Alright so hereโs the deal. Itโs Friday and I think I have legit made over forty recipes this week, and well, I canโt deny that Iโm feeling a little beatโฆbut not horribly so. Oddly I am still happy and excited, and yes, I evenย want to continueย cooking and photographing. I had kind of a rough day on Wednesday, but I went into Thursday with a new mindset that I am hoping to carry on throughout the day.
Like bring on the last day of the week, I am SOO ready for you.
OKok and Iโm maybe ready for a few cookies too. I made ZERO chocolate this week. It was about all things savory and colorfulโฆI think. To be honest, I canโt even remember everything I made. Iโd have to go back and go through photos to tell you if there was chocolate. Which would take hours, like no joke, so letโs just chat about these cute and delicious cookies. Mmm, k?
Cool!
SOO.
These cookies are just like everyoneโs favorite Girl Scout cookie, but instead of the same old caramel weโre using Mexican Dulce de Leche.
YESS.
Dulce de Lecheโฆaka the bestest kind of caramel goodness around.
AND thatโs not all. Those buttery shortbread cookies? Yeah, those get rolled through a little cinnamon sugar just as they come out of the oven. So think churro, meets chocolate coconut cookie.
Really, the only words that best describe these cookies are simple.
SO GOODโฆ So, So, So Good!
They are really sweet, sweeter than most desserts I typically make because they have cinnamon sugar and caramel. But itโs still cool, cause they are just that good, and because itโs Friday. And on Friday, especially this Friday, I just feel like we need something extra, extra sweet, sinful and just amazing.
Plus, I feel like a really good treat is a must today since itโs my cousin Abbyโs birthday. Which also meansโฆ celebration time. Typically I would make a cake, but Abby is BIG on the Mexican food scene, so I felt like Samoas were muchย more fitting.
Eeerrr, well? Truth is, I had another post in mind for today that I had promised Abby would go up on her birthday, but I just didnโt have the recipe ready to go in time. It needs some tweaking on my end, so next Friday. Sorry about that Abby, BUT I mean, I know youโll appreciate these cookies.
Againโฆ cinnamon sugar, Dulce de Leche, coconut and chocolate.
Now can we all just give Friday a giant fist pump?!?!ย ?
And then make some KILLER Samoasย cookies?!?!?
Mexican Samoas Cookies.
Ingredients
- 2 sticks sticks unsalted butter, softened
- 1/3 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Caramel and Chocolate Topping
- 3 cups shredded sweetened coconut
- 1 (14 ounce) can dulce de leche
- 3 tablespoons milk
- 1 teaspoon vanilla
- 8-12 ounces dark chocolate, melted
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Using an electric mixer, cream together the butter, 1/3 cup sugar, milk, and the vanilla in a medium size mixing bowl until light and fluffy. Add the flour and baking powder and beat until combined.
- Flour a clean work surface and dump the dough out onto the surface. Roll the dough out into 1/8 inch thick circle. Using a 2 inch circle cookie cutter, cut as many cookies out as possible. Then using a smaller 1/2 inch to 1 inch circle cookie cutter, cut the centers out of each cookies to make a doughnut shape. Place the cookies on the prepared baking sheet and repeat with the remaining dough, re-rolling it to create as many cookies as you can. Place the trays of cookies in the freezer for 10 minutes.
- Bake the cookies for 8-10 minutes or until lightly golden on top. In a small bowl combine the remaining 1/4 cup sugar and the cinnamon. As the cookies come out of the oven, dip each warm cookie in the cinnamon sugar to completely coat one side. Place on a cooling rack and let cool fully before topping.
- Spread the coconut out on a parchment lined baking sheet and bake for 10 minutes, tossing the coconut halfway through cooking. Watch the coconut closely as it can go from toasted to burnt very fast. Let the coconut cool and then add to a mixing bowl.
- In a small sauce pan, combine 1/2 cup dulce de leche with the milk and melt together over low heat until smooth. Remove from the heat and stir in 1 teaspoon vanilla. Pour the dulce de leche mixture over the toasted coconut and mix well.
- Take the remaining dulce de leche in the can and spread a little over the top of each cookie. Now press the coconut mixture on top of the cookie to gently adhere. Place back on the cookie sheet and repeat with the remaining cookies. Place the cookies in the freezer for 10 minutes.
- Melt the chocolate. Remove the cookies from the freezer and dip the bottom half of each cookie into the melted chocolate allowing any excess to drip of. Place the cookies back on a parchment or wax lined baking sheet as you finish. Using a spoon or fork , drizzle the top half of each cookie with chocolate. Place the pan of cookies in the fridge for 10-20 minutes to allow the chocolate to set...and then EAT!!! ๐
- Cookies can be kept in the fridge or at room temperature in a cool, dry place.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
And then eat them ALL?!?! Please, please, please?! Letโs start the weekend off right.ย ?
PS. Abby, hope you have the bestest of birthdays. Eat some damn good Mexican and then finish it off with these homemade Mexican Samoas Cookies. Get your sweet roommate (yes, you Sarah) to make them for you. And Sarah, donโt forget to put a candle in there too. DO IT ๐ย ?
Mine did not come out know wear new close to what the pictures look like for this recipe lol, I suck at baking! lol….. I give up
Hi Sophia,
So sorry to hear this! Please let me know how I can help!
These are the best cookies Iโve ever made. Seriously. I make cookies often, too! Thank you!
Also, how would you suggest I freeze these? I have a ton of requests for this and Iโd like to get ahead of the game!
Hey Amber,
Fantastic!! Thanks so much for making this recipe and sharing your comment! So glad to hear it was enjoyed! I would just freeze as is in an airtight container. Have the best weekend:) xxT
I truly LOVE all your recipes but these were a miss for me! The dark chocolate took over and left it flavorless. And a two hour cookie recipe.
Hi Carolyn! I am so sorry these didn’t out for you! Thank you for letting me know! xT
So so so yummy!! I swapped regular flour for King Arthur gluten free baking flour (the 1 for 1) and the cookie was perfect. Just had to use a lot of flour to coat the rolling pin and table frequently since gluten free dough likes to be a sticky monster but they were crisp and delicious. I was worried they wouldnโt be able to be dipped in the sugar when they were warm due to the lack of gluten but they popped right off the parchment if you are gentle.
Hi Grace! Thank you so much for giving the recipe a try! Hope you have a wonderful New Year! ๐ xT
can these be made gluten free?
Hi! I haven’t ever tried this with gf flour before so I can’t say for sure! xT
I know this is an older recipe but I was looking for a cookie to make for a party. Wow! A bit time consuming and it makes no where near 48 cookies but the flavor profile is 10/10! I will make these again for sure!
Hi Rolanda,
Amazing!! So glad to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend:)
Iโm not even sure where to start- by far the best cookie Iโve ever made. Made sure you block off two hours of your day and expect to get cinnamon sugar all over your shirt, but trust me it is well worth it.
I love Half Baked Harvest and the thoughtfulness that goes into ever post and recipe.
Hey Alex,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan
Deluxe!
A bit fussy to make, but worth every single step!
I have to make a double batch. Thank you for deliciousness!
That is so great! Thank you Annette! xTieghan
I’m late to the party, but I just made these last night and they are excellent. I made them a little bigger, added some salt to the dough, and pressed the cut out cookie in the cinnamon sugar before baking rather than after (because they kept breaking when I tried to do them after they were baked). Time consuming process, but delicious results!
Thank you so much! I am so glad you enjoyed these Malena! Also, never too late haha! xTieghan