Samoa Cookie Cake
For those who need a Girl Scout cookie fix!
you're making mealtime meaningful.
Nothing perks up the spirit quite like a box of Girl Scout cookies! The over a hundred-year tradition of the Girl Scouts’ cookie sales have been a highlight of the late winter and early spring. While we all love a box of these cookies, no amount of boxes ever lasts long, that is until this recipe for Samoa Cookie Cake appeared on the horizon. Now, the flavors of a classic Girl Scout cookie can be enjoyed any season of the year!
Some Girl Scout cookies have a brief existence in the lineup of flavors, but since the mid-1970s, the Samoa cookie has a staying power that can only be rivaled by its predecessor the Thin Mint. Named after the nation of Samoa, which has a big exporting business of coconut, the coconut and chocolate toppings are held onto the shortbread-like cookie base by a thick caramel sauce. The trio of flavors combined with the interesting ring-like shape has given the Samoa cookie-staying power.
Here, this Samoa Cookie Cake has all of the flavors of the cookie, but scaled up to a larger size. The cookie base is a simple buttery cookie dough that’s baked all in one 9-inch cake pan. Once cooled, the cookie is covered with a bit of ganache and a lot of caramel-coconut topping!
Samoa Cookie Cake has all of the elements of the original cookie but in a fun, whimsical scaled-up size!
The cookie base is tender and buttery, with a rich shortbread-like quality. The coconut filling is complex thanks to toasted coconut, which enhances the caramelized elements of the caramel sauce and ultimately cuts down on the sugary taste. A last garnish of ganache makes for a deeper, stronger chocolatey punch that is lacking on the original cookie.
Slice it up and serve it with a cold glass of milk will make for a fun ode to this popular Girl Scout classic cookie!
Samoa Cookie Cake
Yield(s): Serves about 6 to 8
45m prep time
15m cook time
30m inactive
you're making mealtime meaningful.
For the Cookie Base:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
For the ganache:
- 6 ounces milk chocolate chips
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter
For the Coconut Caramel Topping:
- 1 cup jarred caramel sauce
- 2 cups toasted coconut
To make the cookie base:
- Preheat oven to 350°F and grease a 9-inch cake pan with baking spray and line the bottom with parchment paper, set aside.
- In a medium-sized bowl whisk together flour, baking powder, baking soda, and salt, set aside.
- In a large mixing bowl cream butter and sugars on a medium speed until light and fluffy, about 2 to 3 minutes.
- Beat in the eggs and vanilla, mixing in until well incorporated. Scrape the sides and bottom of the bowl.
- Gradually add in dry ingredients until just incorporated. Use a rubber spatula to help the dough come together into a cohesive ball.
- Spread the dough into the prepared cake pan and bake for 15 to 20 minutes or until the edges are slightly golden and the center is set.
- Let the cookie cool completely. Once cool, remove from the pan and set onto a plate.
To make the ganache:
- Place chocolate chips, heavy cream, and butter in a large microwave-safe bowl. Microwave in 30-second intervals, whisking between each interval. Keep microwaving the mixture in 30-second intervals until completely melted.
- Whisk everything until completely smooth.
- Set aside 1/4 cup of the ganache and pour the remaining ganache over the cooled cookie cake base. Transfer the cookie cake into the refrigerator, allowing for the chocolate to firm up.
To finish and garnish the Samoa cookie cake:
- In a microwave-safe bowl heat the caramel sauce for 20 to 30 seconds, just enough to soften it up.
- Add the coconut into the caramel sauce, mixing to combine.
- Carefully spread the caramel-coconut mixture over the cookie cake, making sure not to press too hard and disturb the ganache.
- Heat up the reserved ganache (if needed) and drizzle it over the top of the cookie cake.
- For a clean presentation, refrigerate the cookie cake for 1 hour before slicing and serving.
Recipe adapted from Life, Love, & Sugar.