Homemade Samoas Cookies Recipe
Sink your teeth into chewy, chocolatey, caramel-kissed goodness with these Homemade Samoas Cookies! If you’re a fan of the iconic Girl Scout classic but crave the comfort (and bragging rights) of making them from scratch, this recipe is for you. Imagine a buttery shortbread base, a generous layer of toasted coconut blended with gooey caramel, and the whole thing dipped and drizzled in rich dark chocolate. Homemade Samoas Cookies bring a beloved flavor experience right into your own kitchen, and trust me, nothing beats the fresh, toasty aroma or the irresistible first bite!
Ingredients You’ll Need
You’ll be amazed at how a handful of pantry staples transform into something so special. Each ingredient in Homemade Samoas Cookies plays a key role, from the tender snap of shortbread to the luscious caramel-coconut topping and, of course, a decadent chocolate finish.
- Butter: Unsalted and at room temperature for easy blending and extra richness in your shortbread base.
- Sugar: Provides classic sweetness and helps create that slightly crisp texture.
- All-purpose flour: Provides structure for the delicate shortbread foundation.
- Baking powder: Lends just a touch of lift so your cookies don’t turn out too dense.
- Salt: Balances all the sweety-sweet elements and enhances every delicious bite.
- Milk: Adds moisture for a dough that comes together beautifully and ensures tenderness.
- Vanilla extract: Brings warm, aromatic depth for an unforgettable homemade flavor.
- Shredded sweetened coconut: Toasted to golden perfection, this is what makes Samoas so distinctive!
- Caramels: The heart of that gooey, sticky topping; you can use store-bought or homemade.
- Whole milk (for caramel): Keeps the caramel smooth and spreadable.
- Dark chocolate: A rich finishing touch that adds contrast and that signature Samoas look.
How to Make Homemade Samoas Cookies
Step 1: Cream the Butter and Sugar
In the bowl of your stand mixer, combine the unsalted butter and sugar. Beat them together until the mixture is light and fluffy, which usually takes about 2-3 minutes. This step creates the airy base for the shortbread and sets the stage for everything that comes next.
Step 2: Mix the Dry Ingredients
Whisk together the flour, baking powder, and salt in a separate bowl. These dry ingredients are your secret to perfectly tender cookies. Once mixed, add them to the creamed butter in three increments, mixing and scraping the bowl between each addition.
Step 3: Add Milk and Vanilla
Pour in the milk and vanilla extract, blending until everything is just combined. At this point, your dough will start to come together in large, soft pieces—don’t overmix! Gather the dough, then divide it in half.
Step 4: Chill the Dough
Shape each half into a compact disk, wrap securely in plastic wrap, and refrigerate until firm (about one hour). Chilling helps the dough roll out smoothly and hold its shape as you bake.
Step 5: Roll and Cut the Cookies
Preheat your oven to 350ºF. On a lightly floured surface, roll each chilled disk to 1/8-inch thickness. Use a doughnut-shaped cutter (or two different-sized round cutters—or spice jar lids, if you must!) to cut out classic Samoas rings. Arrange them on a lined baking sheet.
Step 6: Bake the Cookies
Bake for 10 to 12 minutes, rotating the tray halfway through. The goal is cookies that are just pale golden—don’t overbake! Transfer to a wire rack and let them cool completely.
Step 7: Toast the Coconut
Line a baking sheet with parchment, spread your sweetened shredded coconut evenly, and bake at 350ºF for about 10 minutes, stirring often. You’ll know it’s ready when the coconut is evenly golden and oh-so aromatic. Set aside.
Step 8: Make the Caramel Topping
Melt the caramels, milk, and a pinch of salt in a double boiler or over simmering water, stirring often, until smooth. Reserve 1/4 cup of this luscious caramel, then toss the rest with the toasted coconut in a large bowl for the ultimate sticky-sweet topping.
Step 9: Assemble the Cookies
Gently spread a thin layer of reserved caramel over each cooled cookie. Press on a generous portion of your coconut-caramel mixture, using your fingers to help shape it to the cookie’s hole-in-the-middle design. Don’t worry—if the topping gets too stiff, just warm it gently until spreadable again.
Step 10: Finish with Chocolate
Melt the dark chocolate using a double boiler or microwave in short bursts. Dip the bottom of each cookie, letting any excess drip off, and set them onto wax paper. Drizzle the tops with the remaining chocolate, making sure every cookie gets those signature stripes. Let the chocolate set completely before serving.
How to Serve Homemade Samoas Cookies
Garnishes
When you’ve gone the distance to make Homemade Samoas Cookies from scratch, a sprinkle of flaky sea salt on the warm chocolate adds a wonderful finishing touch. Or, for extra flair, press on a pinch of extra toasted coconut right after drizzling the chocolate.
Side Dishes
Samoas shine nicely alongside a big mug of good coffee or tea to balance their sweetness. They’re also pure perfection with a scoop of vanilla ice cream for a nostalgic, Girl Scout-inspired dessert sundae!
Creative Ways to Present
If you want to wow someone with your cookies, stack them up and tie them with bakery twine, or display them in a vintage tin lined with parchment. Homemade Samoas Cookies also make a beautiful gift—just pile them in a cellophane bag and tie with a colorful ribbon. They’re as gorgeous to look at as they are to eat!
Make Ahead and Storage
Storing Leftovers
Store your baked Homemade Samoas Cookies in an airtight container at room temperature. They’re best enjoyed within 3–4 days, but good luck making them last that long!
Freezing
These cookies freeze beautifully! Stack them between layers of parchment in a freezer-safe container for up to three months. Thaw at room temperature for about 30 minutes and they’ll taste freshly baked again.
Reheating
While you don’t need to reheat Homemade Samoas Cookies, you can zap them in the microwave for 5–10 seconds if you crave that warm, just-baked feeling and want the caramel extra gooey.
FAQs
Can I use homemade caramel instead of store-bought?
Absolutely! If you have a homemade caramel recipe you love, use that instead and enjoy the added satisfaction of an entirely homemade treat.
What’s the best way to toast coconut without burning it?
Spread your coconut in a thin layer and stir every two minutes while baking; coconut goes from golden to burnt in a flash, so keep an eye out and remove it as soon as it looks evenly toasted.
How do I shape the cookies if I don’t have a special cutter?
No fancy equipment needed! Use two round cutters, like a drinking glass and a small spice jar lid, or even improvise with what you have at home. The ring shape is classic, but the taste is what truly matters.
Can I substitute milk or butter if I need a dairy-free option?
Yes, you can use plant-based alternatives for both milk and butter. Just be sure your caramels are also dairy-free, and you’ll have vegan-friendly Homemade Samoas Cookies that everyone can enjoy.
Why is my caramel-coconut topping hard to spread?
Caramel thickens quickly as it cools. If it starts to stiffen, return the bowl to the double-boiler or microwave it in short bursts, stirring gently until it’s soft again.
Final Thoughts
You’re just a few steps away from filling your kitchen with the sweet scent of toasted coconut and chocolate! Whether you make Homemade Samoas Cookies to share, gift, or savor all to yourself, I guarantee they’ll become a year-round favorite. Give them a try, and discover just how fun, nostalgic, and deeply delicious homemade cookies can be!
Print
Homemade Samoas Cookies Recipe
- Total Time: 2 hours
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Homemade Samoas Cookies are a delightful treat that perfectly combines buttery shortbread, caramel, coconut, and dark chocolate. They are a homemade version of the classic Girl Scout cookies and are sure to impress your family and friends.
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 store-bought or homemade soft caramels
- 3 Tablespoons whole milk
- 1/4 teaspoon salt
For the chocolate coating:
- 8 ounces dark chocolate
Instructions
- Make the cookies: In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
- Whisk together flour, baking powder, and salt. Add to the creamed butter in three increments, mixing between each addition. Add milk and vanilla extract, blend until the dough comes together.
- Divide the dough, wrap in plastic wrap, and refrigerate for 1 hour.
- Roll out the dough, cut out cookies, and bake at 350ºF for 10-12 minutes.
- Make the coconut topping: Toast coconut, melt caramels with milk and salt, combine with coconut. Spread caramel on cookies, press on coconut mixture.
- Melt dark chocolate, dip cookies, and drizzle with chocolate. Let cookies cool until chocolate hardens.
Notes
- If dough is too firm, let it rest at room temperature before rolling.
- Shortbread should be pale golden, underbake if unsure.
- Keep an eye on coconut while toasting as it burns quickly.
- Spreading cookies with reserved caramel helps coconut mixture adhere better.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Homemade Samoas Cookies, Girl Scout cookies, coconut caramel cookies
