If you’re a fan of Girl Scout cookies, you’re probably familiar with the irresistible combination of buttery shortbread, toasted coconut, gooey caramel, and rich chocolate that make Samoas cookies so iconic.
But what happens when the cookie season is over and your stash is depleted? Fear not! With this easy-to-follow recipe, you can recreate the magic of Samoas cookies in your own kitchen.
Why Make Homemade Samoas Cookies?
Homemade Samoas cookies are not only a great way to satisfy your cravings year-round but also an opportunity to put your baking skills to the test. Plus, they make for a thoughtful homemade gift or a crowd-pleasing dessert at any gathering. Whether you’re a seasoned baker or just starting out, this recipe will guide you through every step of the process.
Ingredients You’ll Need
For the cookies:
- 1 cup unsalted butter, at room temperature
- ½ cup sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons milk
- ½ teaspoon vanilla extract
For the coconut topping:
- 3 cups shredded sweetened coconut
- 15 ounces store-bought or homemade soft caramels
- 3 tablespoons whole milk
- ¼ teaspoon salt
- 8 ounces dark chocolate
Step-by-Step Instructions
Making the Cookies
Start by preparing the shortbread base. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until the mixture is light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed butter in three increments, mixing well after each addition. Scrape down the sides of the bowl as needed. Once combined, add the milk and vanilla extract. Mix until the dough starts to form large pieces.
Divide the dough into two portions and press each into a disk shape. Wrap them securely in plastic wrap and refrigerate for about an hour until firm. Preheat your oven to 350°F while the dough chills.
After chilling, roll each disk on a lightly floured surface until it’s about ⅛ inch thick. Use a doughnut-shaped cookie cutter to create your cookies, or improvise with two circular cutters of different sizes. Place the cut-out cookies on a baking sheet lined with parchment paper or a Silpat mat. Bake for 10 to 12 minutes, rotating the sheet halfway through. The cookies should be pale golden brown when done. Let them cool completely on a wire rack.
Creating the Coconut Topping
Spread the shredded coconut onto a baking sheet lined with parchment paper and toast it in a preheated 350°F oven for about 10 minutes. Stir frequently to ensure even browning and avoid burning—coconut can go from golden to scorched very quickly! Once toasted, set it aside to cool.
Next, melt the caramels with milk and salt using a double boiler. Place the caramels in a smaller saucepot set over a larger pot of simmering water, stirring until fully melted. Combine three-quarters of the caramel with the toasted coconut in a large bowl.
Carefully spread the remaining caramel onto the cooled cookies as a sticky base for the coconut mixture. Press a portion of the coconut mixture onto each cookie and let them cool for about 30 minutes. If the caramel-coconut mixture becomes too thick during this process, simply reheat it in the double boiler until it’s spreadable again.
Adding the Chocolate Finish
Melt the dark chocolate using either a double boiler or microwave-safe bowl. Dip the bottoms of each cookie into the melted chocolate and place them on a wax paper-lined baking sheet to set. Use a fork or spoon to drizzle chocolate over the tops of each cookie for that signature Samoas look. Let them sit until the chocolate hardens completely before serving or storing.
Pro Tips from Kelly’s Notes
- Don’t have a doughnut-shaped cookie cutter? No problem! Use two circular cutters (such as spice jar caps) to create the ring shape.
- If your dough is too firm after chilling, let it rest at room temperature for about 10 minutes before rolling it out.
- When baking shortbread, aim for a pale golden color—underbaking is better than overbaking!
- Keep an eye on your coconut while toasting; it burns quickly, so stir often!
- Spreading caramel on the cookies before adding the coconut mixture helps everything stick together more effectively.
Nutritional Information (Per Cookie)
Calories: 162 kcal
Carbohydrates: 16 g
Protein: 1 g
Fat: 10 g
Saturated Fat: 7 g
Cholesterol: 11 mg
Sodium: 62 mg
Potassium: 95 mg
Fiber: 1 g
Sugar: 9 g
Vitamin A: 125 IU
Vitamin C: 0.1 mg
Calcium: 22 mg
Iron: 1 mg
Final Thoughts
Homemade Samoas cookies are proof that some treats are worth a little extra effort. From their buttery shortbread base to their caramel-coconut topping and chocolate drizzle, these cookies are indulgent in every bite. Whether you’re recreating them for nostalgia or simply because they’re delicious, this recipe is sure to become a favorite in your repertoire. So roll up your sleeves, gather your ingredients, and enjoy making—and eating—these delightful cookies!
If you try this recipe, don’t forget to rate it below and share your experience! Happy baking!
PrintHomemade Samoas Cookies: A Sweet Treat You Can Make Anytime
Recreate the iconic Girl Scout Samoas cookies at home! These buttery shortbread cookies are topped with a sweet toasted coconut-caramel mixture and finished with rich dark chocolate. Perfectly chewy, crispy, and indulgent.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 48 (2-inch) cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the cookies:
- 1 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
For the coconut topping:
- 3 cups shredded sweetened coconut
- 15 ounces soft caramels (store-bought or homemade)
- 3 Tablespoons whole milk
- 1/4 teaspoon salt
- 8 ounces dark chocolate
Instructions
1. In a stand mixer, cream together the butter and sugar until light and fluffy.
2. In a separate bowl, whisk together flour, baking powder, and salt. Add to the butter in three increments, mixing between each. Blend in milk and vanilla until the dough forms.
3. Divide dough into two disks, wrap in plastic wrap, and refrigerate for 1 hour.
4. Preheat oven to 350°F. Roll out dough to 1/8-inch thickness. Cut out doughnut-shaped cookies. Place on lined baking sheet.
5. Bake for 10–12 minutes, rotating halfway, until pale golden. Cool on wire racks.
6. Spread coconut on baking sheet and toast in oven for 10 minutes, stirring often. Remove and cool.
7. Melt caramels, milk, and salt in a double boiler. Mix ¾ of the caramel with toasted coconut.
8. Spread remaining caramel on cooled cookies. Press coconut mixture on top. Let cool 30 minutes.
9. Melt chocolate. Dip cookie bottoms, then drizzle remaining chocolate on top.
10. Let cookies sit until chocolate is fully set.
Notes
• Use two circular cutters (e.g., 2″ and 1″) if you don’t have a doughnut cutter.
• Let refrigerated dough rest 10 minutes if too firm to roll.
• Keep a close eye on coconut as it burns quickly.
• If caramel thickens while spreading, rewarm it gently.
Nutrition
- Serving Size: 1 cookie
- Calories: 162
- Sugar: 9g
- Sodium: 62mg
- Fat: 10g
- Saturated Fat: 7g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 11mg
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