These homemade Samoas cookies are a delightful recreation of the iconic Girl Scout treat. Featuring a buttery shortbread base, topped with a rich caramel-coconut layer, and finished with a drizzle of melted dark chocolate, these cookies offer the perfect combination of crisp, chewy, and chocolaty in every bite. Ideal for gifting, sharing, or indulging yourself, this recipe is a must-try for cookie lovers.
Why You’ll Love This Recipe
Samoas cookies are beloved for their layers of texture and flavor—from the crunchy shortbread base to the chewy caramelized coconut and smooth chocolate drizzle. This homemade version allows you to enjoy them year-round, with all the familiar indulgence of the original. They’re easy to prepare and incredibly satisfying, offering a balance of sweetness and richness that makes them hard to resist.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded unsweetened coconut
- 1/2 cup caramel sauce
- 4 oz dark chocolate, melted
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine flour, sugar, and salt. Add the softened butter, milk, and vanilla extract. Mix until a soft dough forms.
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
- Use a round cookie cutter to cut out circles. Use a smaller cutter to remove the center of each circle, forming a donut shape.
- Place the cutouts on the prepared baking sheet and bake for 10–12 minutes, or until lightly golden around the edges. Let cool completely.
- While the cookies are cooling, toast the shredded coconut in a dry skillet over medium heat, stirring frequently for about 3–4 minutes until golden and fragrant.
- In a small saucepan, gently heat the caramel sauce until pourable. Remove from heat and stir in the toasted coconut until evenly coated.
- Spread a generous spoonful of the caramel-coconut mixture onto each cooled cookie.
- Drizzle the melted chocolate over the top of the cookies. Optionally, dip the bottom of each cookie into the chocolate as well.
- Let the cookies sit at room temperature until the chocolate is set.
- Store in an airtight container for up to 5 days.
Servings and timing
This recipe makes approximately 12 cookies.
Prep time: 20 minutes
Cooking time: 12 minutes
Total time: 1 hour
Variations
- Milk Chocolate: Use milk chocolate instead of dark for a sweeter twist.
- Salted Caramel: Add a pinch of sea salt to the caramel for a salted caramel flavor.
- No-Center Cookies: Skip the center hole for easier shaping and more surface area for toppings.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Extra Crunch: Add chopped pecans or almonds to the caramel-coconut mixture.
Storage/Reheating
Storage:
Store the cookies in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate them for up to 1 week.
Freezing:
Cookies can be frozen for up to 2 months. Layer with parchment paper and freeze in a sealed container.
Reheating:
No reheating necessary. If chilled or frozen, bring to room temperature before serving.
FAQs
Can I use sweetened coconut instead of unsweetened?
Yes, but sweetened coconut will make the cookies noticeably sweeter. Adjust the caramel accordingly if desired.
Can I make the dough in advance?
Yes, the shortbread dough can be prepared ahead and refrigerated for up to 2 days before rolling and baking.
What kind of caramel sauce should I use?
Use a thick, high-quality caramel sauce that holds up well when mixed with the coconut. Avoid overly runny or thin sauces.
How do I melt the chocolate?
Melt chocolate gently in a microwave-safe bowl in 20-second intervals or over a double boiler, stirring until smooth.
Do I need to dip the bottom of the cookies in chocolate?
It’s optional. Dipping the bottoms adds authenticity and extra richness, but drizzling is just as delicious.
Can I use a cookie press or mold?
These cookies are best made by rolling and cutting, but you can use molds if they suit the size and shape.
Can I make these cookies nut-free?
Yes, the recipe contains no nuts unless you choose to add any.
Are these similar to Caramel deLites?
Yes, Samoas and Caramel deLites are very similar cookies with minor differences in texture and flavor depending on region or manufacturer.
Can I substitute butter with margarine?
Butter is preferred for flavor and texture, but margarine can work if needed.
Do I need to refrigerate the cookies after making?
Only if storing long-term or in warm climates. Otherwise, room temperature is fine.
Conclusion
These homemade Samoas cookies are a delightful tribute to a classic favorite, bringing together buttery shortbread, toasted coconut, luscious caramel, and rich chocolate in one irresistible treat. Whether you’re baking them for a special occasion or just because, this recipe delivers the perfect balance of textures and flavors in every bite. Enjoy them fresh, share them with friends, or keep a secret stash just for yourself—they’re sure to become a staple in your baking collection.
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Samoas Cookies
- Total Time: 1 hour (including setting time)
- Yield: 12 cookies
- Diet: Vegetarian
Description
These Samoas Cookies are a homemade take on the beloved Girl Scout classic—featuring a buttery shortbread base, toasted caramel-coconut topping, and rich dark chocolate drizzle. With their chewy, crunchy, and chocolaty layers, they’re the perfect indulgent treat for any cookie lover.
Ingredients
For the Shortbread Base:
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1 1/2 cups all-purpose flour
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1/4 cup granulated sugar
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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2 tablespoons milk
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1 teaspoon vanilla extract
For the Topping:
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1 1/2 cups shredded unsweetened coconut
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1/2 cup caramel sauce
For the Chocolate Drizzle:
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4 oz dark chocolate, melted
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, mix flour, sugar, and salt. Add butter, milk, and vanilla, and stir until dough forms.
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Roll dough on a floured surface to 1/4-inch thickness. Cut into circles and punch out centers to create donut shapes.
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Place on baking sheet and bake for 10–12 minutes, or until golden on the edges. Cool completely.
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Toast shredded coconut in a dry pan over medium heat for 3–4 minutes until golden and fragrant.
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Warm caramel sauce and stir in toasted coconut until fully coated.
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Spread coconut-caramel mixture over each cookie.
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Drizzle melted chocolate over cookies and let set at room temperature.
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Once set, serve or store in an airtight container.
Notes
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You can dip the bottoms of the cookies in chocolate for an extra authentic touch.
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Store in a cool place or refrigerate for longer shelf life.
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Use store-bought or homemade caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
