Creating Samoa Girl Scout Cookies is a straightforward process. Follow these eleven simple steps to enjoy this amazing treat:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Toast the Coconut: Spread the shredded coconut on one of the baking sheets. Toast in the oven for about 5-7 minutes or until golden brown, stirring occasionally. Remove and set aside to cool.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add Vanilla: Mix in the vanilla extract until well combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, mixing until fully incorporated.
7. Form Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about two inches apart. Use your finger to create a small indent in the center of each dough ball.
8. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack.
9. Prepare Caramel: In a small saucepan over low heat, combine the caramel bits and heavy cream. Stir continuously until smooth and fully melted.
10. Add Coconut to Caramel: Fold in the toasted coconut into the melted caramel mixture until evenly combined.
11. Top Cookies with Caramel: Carefully spoon the caramel-coconut mixture onto each cookie, filling the indent. Allow them to cool completely.

Once you’ve completed these steps, your Samoa Girl Scout Cookies will be beautifully formed and hauntingly aromatic.