Why You’ll Love This Recipe

Samoas cookies are a favorite for many, and now you can make them in the comfort of your own kitchen. This recipe brings all the familiar flavors together—crispy, buttery cookies, a gooey caramel center, toasted coconut for crunch, and the perfect touch of chocolate. Whether you’re preparing a treat for a party or simply craving a homemade indulgence, this recipe offers a fun and rewarding baking experience. Plus, it’s much more affordable than purchasing Girl Scout cookies!

Ingredients

For the Cookies: 1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
1/2 teaspoon vanilla extract

For the Topping: 3 cups shredded sweetened coconut
12 ounces chewy caramels (store-bought or homemade)
3 tablespoons heavy cream
1/4 teaspoon salt
8 ounces semi-sweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Gradually mix in the flour, baking powder, and salt. Add milk and vanilla extract, and mix until the dough comes together.
4. Roll out the dough to 1/4-inch thickness on a lightly floured surface.
5. Cut out circles using a 2-inch round cutter, then cut out the center with a smaller cutter or bottle cap to create a ring shape.
6. Place on the prepared baking sheet and bake for 10–12 minutes, or until lightly golden. Cool completely.
7. Spread shredded coconut evenly on a baking sheet and toast in the oven for 5–7 minutes, stirring halfway through, until golden brown.
8. Melt caramels, heavy cream, and salt in a saucepan over low heat, stirring until smooth.
9. Fold the toasted coconut into the caramel mixture.
10. Spread the caramel-coconut mixture on top of each cookie, pressing gently to adhere.
11. Melt the chocolate chips in the microwave or a double boiler. Dip the bottoms of each cookie into the melted chocolate, then drizzle more chocolate over the top.
12. Place cookies on parchment paper and chill for 10–15 minutes until the chocolate sets.

Servings and Timing

• Servings: 24 cookies
• Prep Time: 30 minutes
• Baking Time: 12 minutes
• Total Time: 1 hour 15 minutes
• Calories per cookie: 190 kcal

Variations

• Vegan Samoas: Replace the butter with a vegan alternative and use dairy-free chocolate chips and caramels.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Nutty Version: Add crushed almonds or pecans to the caramel mixture for an extra crunch.
• Caramel Drizzle: For a more decadent treat, drizzle extra caramel over the chocolate for an added layer of sweetness.

Storage/Reheating

These cookies store well in an airtight container for up to a week at room temperature. You can also refrigerate them for longer storage (up to 2 weeks). If you prefer, you can freeze them for up to 2 months. To thaw, simply leave them out at room temperature for a few hours. If you want to reheat them slightly, just microwave them for a few seconds.

FAQs

1. Can I make these cookies without caramel?

While caramel is a key ingredient in Samoas, you could substitute it with other sticky fillings, such as a homemade dulce de leche or another caramel alternative.

2. What if I don’t have a cookie cutter?

If you don’t have a 2-inch round cutter, you can use the rim of a glass or a bottle cap to cut the dough into circles. Just ensure they are evenly sized.

3. Can I make these ahead of time?

Yes, you can prepare the cookies and store them in an airtight container for up to a week. You can also freeze them and thaw as needed.

4. How do I get the chocolate drizzle to look neat?

Using a piping bag or a plastic sandwich bag with a small corner cut off will help you achieve a clean drizzle. Just make sure the chocolate has cooled a little before drizzling.

5. How can I prevent the coconut from burning when toasting?

Be sure to stir the coconut halfway through to ensure even toasting and keep a close eye on it, as it can go from golden to burnt quickly.

6. Can I use dark chocolate instead of semi-sweet?

Yes, dark chocolate can be used for a more intense chocolate flavor, but keep in mind it will change the overall sweetness of the cookie.

7. How thick should the dough be rolled out?

Roll the dough out to about 1/4 inch thick to ensure the cookies bake evenly and maintain a nice texture.

8. Can I add more coconut to the topping?

Feel free to adjust the amount of shredded coconut to your liking, but be sure the caramel can still bind it to the cookies properly.

9. Why are my cookies spreading too much during baking?

If your dough is too soft, try chilling it for 10-15 minutes before rolling out. This will help the dough firm up and maintain its shape during baking.

10. Can I use homemade caramels?

Yes, homemade caramels work wonderfully in this recipe! Just ensure they’re soft and easily meltable for the caramel-coconut mixture.

Conclusion

Homemade Samoas Girl Scout Cookies are a delicious treat that combines the best flavors in one bite. With their buttery shortbread, chewy caramel, toasted coconut, and rich chocolate, these cookies are perfect for satisfying your sweet cravings or sharing with friends and family. Whether you’re recreating a beloved classic or introducing it to someone new, this recipe is a must-try for any cookie lover.