Preheat the oven to 350 degrees fahrenheit and prepare a baking sheet with parchment paper. Set aside.

In a mixing bowl blend together the butter, sugar, and salt for about a minute.

Add the egg and vanilla extract to the mixture and mix once again.

Slowly stir in the flour until the dough forms. It shouldn’t be super stiff, but also should not be sticky at all.

Form the dough into a ball and then roll it out on a lightly-floured surface using a rolling pin. Roll to ¼” thick.

Cut out your cookies using the cookie cutter.

Place the cut-out dough on the prepared baking sheet.

Repeat the rolling out process to finish cutting out all of the dough.

Bake the cookies for 10 minutes or until the edges are slightly browned.

Remove from the pan and cool completely on a wire rack before decorating.

While the cookies are baking, mix the caramel sauce and shredded coconut until the coconut is completely coated and combined.

Transfer the mixture into a piping bag.

Heat the melting chocolates in a bowl in the microwave at 30 second intervals until completely melted.

Place ½ of the melted chocolate in a small bowl and ½ in a piping bag for decorating/drizzling.

Once the cookies are baked and completely cooled, dip the bottom of each cookie into the melted chocolate so the bottom half is coated with chocolate, then place it back on the parchment paper.

Place the pan in the refrigerator for 5 minutes to harden the chocolate.

Once the chocolate has hardened, pipe the caramel/coconut mixture around the top of each cookie. Slightly press down the coconut layer to mold the topping to cover the face of the cookie completely.

Lastly, drizzle the remaining melted chocolate over the top of each cookie to emulate the girl scout samoa cookies.

Transfer the decorated cookies to another parchment-lined sheet.

Refrigerate for 5 minutes or until the chocolate is set.