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 here’s the deal. It’s Friday and I think I have legit made over forty recipes this week, and well, I can’t deny that I’m feeling a little beat…but not horribly so. Oddly I am still happy and excited, and yes, I even want to continue 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 I’m maybe ready for a few cookies too. I made ZERO chocolate this week. It was about all things savory and colorful…I think. To be honest, I can’t even remember everything I made. I’d have to go back and go through photos to tell you if there was chocolate. Which would take hours, like no joke, so let’s just chat about these cute and delicious cookies. Mmm, k?
These cookies are just like everyone’s favorite Girl Scout cookie, but instead of the same old caramel we’re using Mexican Dulce de Leche.
Dulce de Leche…aka the bestest kind of caramel goodness around.
AND that’s 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 GOOD… So, So, So Good!
They are really sweet, sweeter than most desserts I typically make because they have cinnamon sugar and caramel. But it’s still cool, cause they are just that good, and because it’s 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 it’s my cousin Abby’s birthday. Which also means… celebration time. Typically I would make a cake, but Abby is BIG on the Mexican food scene, so I felt like Samoas were much 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 didn’t 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 you’ll appreciate these cookies.
Again… cinnamon sugar, Dulce de Leche, coconut and chocolate.
Now can we all just give Friday a giant fist pump?!?! ?
And then make some KILLER Samoas cookies?!?!?
Mexican Samoas Cookies.
Servings: 48 Cookies
Calories Per Serving: 113 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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!!! 🙂
- Cookies can be kept in the fridge or at room temperature in a cool, dry place.
*Method Adapted from Just a Taste.
And then eat them ALL?!?! Please, please, please?! Let’s start the weekend off right. ?
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, don’t forget to put a candle in there too. DO IT 🙂 ?