If you’re a die-hard Samoas lover, this recipe will change your life. These Homemade Samoas Cookies taste just like the iconic Girl Scout classic—crispy buttery shortbread, gooey caramel-coconut topping, and a rich dip and drizzle of dark chocolate. No more waiting for cookie season or hoarding boxes in the freezer—you can bake them anytime, right at home!
Why You’ll Love These Homemade Samoas
- Taste just like the real Girl Scout cookie 🍪
- Buttery shortbread base with crisp edges
- Toasted coconut mixed with gooey caramel for that signature chewy topping
- Dipped and drizzled in rich dark chocolate
- Perfect for holidays, bake sales, or whenever the craving hits
If you’ve ever wished you could enjoy Samoas year-round, this recipe is for you. They take a little bit of time, but the result is so worth it!
Ingredients
For the Cookies
- 1 cup unsalted butter, 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 sweetened shredded coconut
- 15 oz soft caramels (store-bought or homemade)
- 3 Tablespoons whole milk
- ¼ teaspoon salt
- 8 oz dark chocolate
Instructions
Make the Shortbread Cookies
- In a stand mixer, cream together butter and sugar until light and fluffy.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to butter mixture, mixing until combined. Stir in milk and vanilla until dough forms.
- Divide dough into two disks, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Roll chilled dough ⅛-inch thick. Cut into donut shapes (use two different round cutters or spice bottle caps).
- Place cookies on parchment-lined baking sheets and bake for 10–12 minutes, until pale golden. Cool completely.
Make the Coconut-Caramel Topping
- Spread coconut on a baking sheet and toast at 350°F for 10 minutes, stirring often until golden.
- Melt caramels with milk and salt in a double boiler (or heatproof bowl over simmering water). Stir until smooth.
- Mix toasted coconut into caramel, reserving about ¼ cup of caramel.
Assemble the Samoas
- Spread reserved caramel on each cookie, then press on the caramel-coconut mixture. Let set 30 minutes.
- Melt chocolate and dip the bottoms of cookies. Place on wax paper and drizzle remaining chocolate over the tops.
- Let cookies sit until chocolate hardens. Enjoy!
Tips for Success
- If dough is too firm after chilling, let rest at room temp 10 minutes before rolling.
- Watch coconut closely—it burns quickly!
- Underbake shortbread slightly for the perfect tender bite.
- Chocolate bars melt better than chips, but either will work.
Storage
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
With this recipe, you’ll never run out of your favorite Girl Scout cookie again. Bake a big batch, gift a few, and keep the rest for yourself—you deserve it.