Homemade Samoas Cookies, Girl Scout Copycat Recipe
This post may contain affiliate links (disclosure).Â
These homemade Samoas Cookies are the perfect treat for anyone who loves the classic combination of coconut, caramel, and chocolate. A buttery shortbread cookie is topped with toasted coconut mixed with gooey caramel, then dipped in rich dark chocolate and finished with a chocolate drizzle. These homemade coconut caramel cookies look impressive, taste delicious, and are a fun dessert to make when you are craving Samoas Cookies at home.
Want to save this recipe?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!
Why You’ll Love Samoas Cookies
- Classic coconut, caramel, and chocolate flavor – These cookies bring together three irresistible flavors in every bite. The toasted coconut adds a delicious nutty sweetness. The caramel makes the topping chewy and rich. Dark chocolate balances everything with a smooth, decadent finish.
- Buttery homemade shortbread base – The cookie starts with a simple homemade shortbread that is crisp and tender. It provides the perfect base for the sweet coconut topping. The pale golden cookies have a delicate buttery flavor. They taste delicious even before the caramel and chocolate are added.
- Fun to make at home – These Samoas Cookies are a great baking project when you want something extra special. Cutting the dough into rings gives them their classic look. Adding the coconut caramel topping and chocolate drizzle makes them especially fun to assemble. The finished cookies look impressive without requiring complicated decorating skills.
- Perfect combination of textures – Every cookie has layers of texture that make it especially satisfying. The shortbread is crisp, while the caramel coconut topping is soft and chewy. Toasted coconut adds a little extra texture. The hardened chocolate gives each bite a rich, smooth finish.
- Great for sharing – This recipe makes about 48 cookies, so there are plenty to go around. They are a delicious choice for parties, dessert trays, or sharing with family and friends. Their distinctive ring shape and chocolate drizzle make them look beautiful on a serving platter. They are also perfect when you want a homemade treat that feels extra special.
Ingredients For Samoas Cookies
- Unsalted butter – Gives the shortbread cookies their rich, buttery flavor and tender texture.
- Sugar – Sweetens the cookie dough and helps create the classic shortbread base.
- All-purpose flour – Provides the structure for the cookies and helps the dough hold its shape.
- Baking powder – Gives the cookies a little lift while they bake.
- Salt – Balances the sweetness and enhances the flavors in both the cookies and caramel topping.
- Milk – Helps bring the cookie dough together and adds moisture.
- Vanilla extract – Adds a warm vanilla flavor to the shortbread cookies.
- Shredded sweetened coconut – Toasted until golden, then mixed with caramel to create the chewy coconut topping.
- Soft caramels – Melt into a smooth, sticky caramel that holds the coconut topping together.
- Whole milk – Helps melt the caramels into a smooth and spreadable consistency.
- Dark chocolate – Used for dipping the bottoms of the cookies and drizzling over the tops.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
How To Make Samoas Cookies
- Cream the softened butter and sugar together until the mixture is light and fluffy.
- In another bowl, combine the flour, baking powder, and salt. Gradually mix the dry ingredients into the butter mixture.
- Add the milk and vanilla and mix until a soft dough forms. Divide the dough into two disks, wrap them, and chill for about 1 hour.
- Roll the chilled dough out to about 1/8-inch thick. Cut into rings and place the cookies on a lined baking sheet.
- Bake at 350°F for 10 to 12 minutes, or until the cookies are just pale golden. Transfer them to a wire rack and let them cool completely.
- Spread the coconut on a lined baking sheet and toast it at 350°F for about 10 minutes, stirring often so it browns evenly.
- Melt the caramels with the whole milk and salt until smooth. Mix most of the caramel with the toasted coconut, reserving some caramel for the cookies.
- Spread a thin layer of reserved caramel over each cooled cookie, then press the coconut-caramel mixture on top. Let the cookies sit for about 30 minutes.
- Melt the dark chocolate, then dip the bottom of each cookie into the chocolate. Place the cookies on wax paper.
- Drizzle the remaining melted chocolate over the tops and let the cookies sit until the chocolate is completely set.
Serving Suggestions
- Serve with fudgy air fryer brownies for a chocolatey dessert spread.
- Pair with chocolate chip cookies for an easy cookie platter.
- Add peanut butter fudge for extra variety.
- Serve alongside no-bake Biscoff cheesecake for a fun dessert table.
- Pair with air fryer apple crisp for a cozy sweet treat.
Want to save this recipe?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!
Tips For Success
- Chill the dough until firm – The cookie dough needs time in the refrigerator before rolling. Chilling makes it easier to handle and helps the cookies keep their shape. If the dough feels too firm after chilling, let it sit at room temperature for about 10 minutes before rolling.
- Roll the dough evenly – Aim for about 1/8-inch thickness throughout. Evenly rolled dough helps all the cookies bake at the same rate. If some cookies are much thicker than others, they may need more time in the oven.
- Keep the shortbread pale golden – These cookies should not get deeply browned. Watch them closely near the end of the baking time. A pale golden color gives the shortbread the right texture and prevents it from becoming too crisp.
- Use lined baking sheets – Parchment paper or a Silpat baking mat helps prevent sticking. It also makes cleanup easier. This is especially useful when working with the caramel and melted chocolate.
- Watch the coconut carefully – Coconut can go from toasted to burned very quickly. Stir it often while it is in the oven so it browns evenly. Keep checking it as it gets close to done.
- Let the cookies cool completely – The shortbread should be fully cooled before you add the caramel. Warm cookies can make the topping harder to work with. Cooling also helps the cookies stay firm while you press the coconut mixture onto them.
- Reserve some caramel for the cookie tops – Spreading a little caramel directly onto each cookie gives the coconut mixture something sticky to hold onto. This helps keep the topping in place. Add the coconut-caramel mixture while the caramel base is still tacky.
- Keep the coconut-caramel mixture soft enough to spread – The mixture may begin to thicken as it sits. If that happens, gently warm it again over the double boiler. A softer mixture is much easier to press onto the cookies.
- Melt the chocolate gently – You can use a double boiler or microwave. Stir until the chocolate is smooth before dipping. Smooth melted chocolate gives the bottoms of the cookies an even coating and makes the drizzle easier to add.
- Let the chocolate set completely – After dipping and drizzling, give the cookies enough time to sit undisturbed. This allows the chocolate to harden. Once set, the cookies are much easier to move and serve without smearing the chocolate.
Variations And Substitutions
- Use different cookie cutters – You do not need a special doughnut-shaped cookie cutter to make these Samoas Cookies. Use a 2-inch round cookie cutter for the outside and a 1-inch round cutter for the center. Small round spice-container caps can also work for cutting the dough. This makes it easy to create the classic ring shape with tools you already have.
- Choose store-bought or homemade caramels – The recipe works with either option. Store-bought soft caramels make preparation especially convenient. If you already have homemade soft caramels, you can use those instead. Either choice is melted with whole milk and salt before being combined with the toasted coconut.
- Use dark chocolate chips – Dark chocolate chips can be used for the chocolate coating and drizzle. For this recipe, 8 ounces of dark chocolate is about 1 1/3 cups of chocolate chips. Melt them until smooth before dipping the bottoms of the cookies. The same melted chocolate can then be used for the decorative drizzle on top.
- Choose your chocolate-melting method – The dark chocolate can be melted using a double boiler or the microwave. The double-boiler method gives you gentle heat while you stir the chocolate. The microwave is another convenient option included in the recipe. Use whichever method works best with the kitchen tools you have available.
- Adjust the caramel mixture as needed – If the coconut and caramel topping becomes too thick while you are assembling the cookies, place it back over the double boiler. Warm it gently until it becomes spreadable again. This does not change the ingredients, but it makes the topping much easier to work with.
- Make the cookies without specialized equipment – The original method uses a stand mixer and a doughnut-shaped cutter, but the recipe specifically provides alternatives for shaping the cookies. Using two round cutters or suitable round caps lets you achieve the same ring shape without purchasing another kitchen tool.
- Keep the original ingredients for dietary needs – The provided recipe does not include tested gluten-free, dairy-free, vegan, or other dietary substitutions. Because the shortbread, caramel topping, and chocolate coating depend on specific ingredients, replacing them could change the way the cookies turn out. For the most reliable results, stick with the listed ingredients unless you have a substitution you already know works well in baking.
Storage And Reheating
- Room temperature – Store the Samoas Cookies in an airtight container once the chocolate has completely hardened. Keep the layers separated with wax or parchment paper so the caramel and chocolate do not stick together.
- Refrigerator – For longer storage, place the cookies in an airtight container in the refrigerator. Let them sit at room temperature briefly before serving if you prefer a softer caramel texture.
- Freezer – These cookies can also be frozen in a tightly sealed, freezer-safe container. Place parchment or wax paper between the layers to help protect the chocolate topping.
- Reheating – These cookies are best served without reheating. Heating them can soften the chocolate and caramel too much, so simply bring chilled or frozen cookies to room temperature before enjoying.
Frequently Asked Questions
What Are Samoas Cookies Made Of?
These homemade Samoas Cookies start with a buttery shortbread-style cookie made from unsalted butter, sugar, all-purpose flour, baking powder, salt, milk, and vanilla extract. After the cookies are baked and cooled, they are topped with a mixture of toasted sweetened coconut and melted caramel. A small amount of caramel is spread directly over each cookie first so the coconut mixture sticks better. The bottoms are then dipped in melted dark chocolate, and more chocolate is drizzled over the tops. The result is a cookie with layers of buttery shortbread, chewy caramel, toasted coconut, and rich chocolate.
Do I Need A Special Cookie Cutter To Make Samoas Cookies?
No special cookie cutter is required. A doughnut-shaped cookie cutter makes it easy to create the traditional ring shape, but you can also use two round cutters. Use a larger round cutter, about 2 inches across, for the outside of the cookie and a smaller round cutter, about 1 inch across, to remove the center. Small round caps from dry spice containers can also work as cutters. The important thing is creating a ring-shaped cookie that can hold the coconut-caramel topping.
Why Does The Samoas Cookie Dough Need To Be Chilled?
The dough is refrigerated for about 1 hour so it becomes firm enough to roll and cut. After mixing, divide the dough in half and press each portion into a disk before wrapping it securely in plastic wrap. Chilling makes the dough easier to handle when you are creating the cookie shapes. If the dough becomes too firm to roll after refrigeration, let it rest at room temperature for about 10 minutes. Once it softens slightly, it should be easier to roll to the recommended 1/8-inch thickness.
How Do I Know When The Shortbread Cookies Are Done?
The Samoas cookie bases should be pale golden rather than deeply browned. Bake them at 350°F for about 10 to 12 minutes and rotate the baking sheet halfway through for more even baking. Watch the cookies carefully toward the end of the baking time. The source recipe specifically recommends keeping the shortbread very pale golden and, when in doubt, avoiding overbaking. After baking, move the cookies to a wire cooling rack and let them cool completely before adding the caramel and coconut topping.
How Do I Toast Coconut Without Burning It?
Spread the shredded sweetened coconut over a parchment-lined baking sheet and toast it in a 350°F oven for about 10 minutes. Stir the coconut frequently so it browns evenly. Coconut can burn very quickly, so keep a close eye on it throughout the toasting process. Do not simply place it in the oven and leave it unattended. Once it is evenly toasted, remove it from the oven and set it aside while you prepare the caramel mixture.
What Should I Do If The Coconut Caramel Mixture Gets Too Thick?
The coconut and caramel mixture can thicken as it sits while you are assembling the cookies. If it becomes difficult to spread or press onto the cookie bases, return it to the double boiler and warm it gently. Heating it again will help make the mixture softer and easier to work with. Once it becomes spreadable, continue topping the cookies. Spreading some of the reserved melted caramel directly onto each cooled cookie first also gives the coconut mixture a sticky surface to adhere to.
Can I Melt The Chocolate In The Microwave?
Yes. The dark chocolate can be melted either in a double boiler or in the microwave. Once it is smooth and completely melted, dip the bottom of each assembled cookie into the chocolate. Place the dipped cookies onto a baking sheet lined with wax paper. Use a fork to drizzle additional melted chocolate over the coconut topping. Let the cookies sit undisturbed until the chocolate has hardened completely before moving or serving them.
Can I Use Dark Chocolate Chips For Samoas Cookies?
Yes. Dark chocolate chips can be used for the chocolate portion of this recipe. The recipe calls for 8 ounces of dark chocolate, which is approximately 1 1/3 cups of dark chocolate chips. Melt the chips until smooth using either the double-boiler method or the microwave. Use the melted chocolate for both dipping the bottoms of the cookies and creating the chocolate drizzle on top.
Other Easy Cookie Recipes
Samoas Cookies
Want to save this recipe?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!
Ingredients
- 1 cup unsalted butter at room temperature
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 3 cups shredded sweetened coconut
- 15 oz soft caramels store-bought or homemade
- 3 tbsp whole milk
- 1/4 tsp salt
- 8 oz dark chocolate
Instructions
- Add the softened butter and sugar to a stand mixer fitted with the paddle attachment. Beat until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three additions, mixing after each addition and scraping down the bowl as needed.
- Add the milk and vanilla and mix until the dough begins to come together. Divide the dough in half, form each half into a disk, wrap in plastic wrap, and refrigerate for about 1 hour or until firm.
- Heat the oven to 350°F. Roll the chilled dough on a lightly floured surface until about 1/8-inch thick, then cut it into rings using a doughnut-shaped cutter or two round cutters.
- Arrange the cookies on a parchment- or Silpat-lined baking sheet. Bake for 10 to 12 minutes, rotating the pan halfway through, until the cookies are pale golden. Transfer to a wire rack and cool completely.
- Spread the shredded coconut on a parchment-lined baking sheet. Toast at 350°F for about 10 minutes, stirring frequently, until evenly toasted.
- Place the caramels, 3 tablespoons whole milk, and 1/4 teaspoon salt in a medium saucepan set over a larger saucepan of simmering water. Stir until completely melted and smooth.
- Mix about three-quarters of the melted caramel with the toasted coconut. Spread the reserved caramel over the cooled cookies, then press the coconut-caramel mixture onto the tops. Let the cookies cool for about 30 minutes.
- Melt the dark chocolate in a double boiler or microwave. Dip the bottom of each cookie into the chocolate and place it on a wax paper-lined baking sheet.
- Use a fork to drizzle the remaining melted chocolate over the tops of the cookies. Let the cookies sit until the chocolate is completely firm.
Notes
- Watch the coconut closely while it toasts and stir it often because it can burn quickly.
- Keep the shortbread pale golden rather than deeply browned for the best texture.
