“Samoa” Thumbprint Cookies – AKA Chocolate Thumbprints with Caramel and Coconut
This recipe for Samoa Thumbprint Cookies will satisfy a craving for the beloved Girl Scout Cookie any time of year!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time2 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Girl scout cookies, Samoa Cookies
Servings: 36Cookies
Calories: 125kcal
Ingredients
For the chocolate ganache:
4ouncessemi sweet chocolate chipsuse a good quality brand, like Ghiradelli
½cupheavy whipping cream
For the thumbprint cookies:
2sticks½ pound unsalted butter, at room temperature
½cupplus 2 tablespoons granulated sugar
¼teaspoonkosher salt
2 ½cupsall purpose flour
For the coconut & caramel topping:
½cupstore bought salted caramel toppingor make your own
½cupsweetened coconut flakeslightly toasted**
Instructions
Making the chocolate ganache:
Place the chocolate chips in a shallow bowl or pie pan. Place the cream in a small saucepan and heat over medium until the cream is scalded but not boiling (it will have a skin that forms on top and will start to steam). Pour the hot cream over the chocolate chips and let it sit for 30 seconds.
Starting in the center of the bowl, stir the cream and chocolate in small circles, working your way out in larger circles to the edges of the bowl. Once the mixture is fully incorporated, let it sit on your counter to cool for 2 hours. You will know it is ready to fill the cookies when a knife run through the center leaves a track.
Making the cookies:
Preheat oven to 350 degrees F.
In the bowl of a mixer fitted with the paddle attachment, cream together the butter and sugar on medium-low speed until light and fluffy, about 2 minutes.
Sift together the salt and flour. With the mixer on low, gradually add the flour mixture to the butter mixture. Scrape down the sides as needed and mix until a soft dough ball forms.
Line a baking sheet with parchment paper.
Roll the dough into 1’’ balls. Place your thumb in the center of the ball to make an indentation. Continue with the remaining dough, placing the balls 1’’ apart from each other.
Bake the cookies for 12-16 minutes or until they are set. You do not want them to develop color. You will know they are done when they no longer appear wet in the center.
Remove the cookies from the oven and place the pan on a wire rack to cool completely.
Filling the cookies:
Once the cookies have cooled, fill the center of each with ½ teaspoon chocolate ganache. Use a miniature offset spatula to spread the filling into the well of the cookie.
Top each cookie with a teaspoon of toasted coconut.
Place the salted caramel in a squeeze bottle or use a fork to drizzle it over the tops of the cookies. Let topping set for 30 minutes before serving at room temperature.
Cookies can be store in the refrigerator for 3 days.
Notes
**To toast the coconut: place coconut in a small skillet over medium heat. Heat for 4-5 minutes, stirring often to toast evenly, until the ends of the shred turn a light golden brown and the coconut is fragrant. Remove from heat and cool to room temperature before using as a topping.