Homemade Samoas Cookies Recipe

Introduction

Homemade Samoas Cookies capture the delightful combination of crispy shortbread, toasted coconut, gooey caramel, and rich dark chocolate. This recipe walks you through crafting these beloved treats from scratch, bringing a classic cookie experience to your kitchen.

Ingredients

• 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
• 3 cups shredded sweetened coconut
• 15 ounces store-bought or homemade soft caramels
• 3 Tablespoons whole milk
• 1/4 teaspoon salt
• 8 ounces dark chocolate

Instructions

1. Step 1: In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
2. Step 2: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the creamed butter in three increments, mixing each time and scraping down the bowl as needed. Add milk and vanilla, mixing until the dough begins to clump into large pieces.
3. Step 3: Divide the dough in half with your hands, pressing each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate until firm, about 1 hour.
4. Step 4: Preheat the oven to 350ºF. On a lightly floured surface, roll out each disk to 1/8-inch thickness. Using a doughnut-shaped cookie cutter (or two round cutters), cut out cookies. Place them on a baking sheet lined with Silpat or parchment paper.
5. Step 5: Bake cookies for 10 to 12 minutes, rotating the baking sheet halfway through. The cookies should be pale golden. Transfer to a wire rack to cool completely.
6. Step 6: To toast the coconut, spread flakes on a parchment-lined baking sheet and bake at 350ºF for about 10 minutes. Stir frequently to avoid burning. Set aside once toasted.
7. Step 7: Melt caramels, milk, and 1/4 teaspoon salt in a double boiler over simmering water, stirring until smooth. Remove from heat and combine three-quarters of the caramel with the toasted coconut in a large bowl.
8. Step 8: Spread the remaining caramel evenly over the cooled cookies, then press the coconut-caramel mixture onto each cookie. Let the cookies cool for 30 minutes. If the mixture becomes too stiff, warm it gently again in the double boiler before spreading.
9. Step 9: Melt dark chocolate using a double boiler or microwave. Dip the bottoms of the cookies in chocolate and place on wax paper-lined sheets. Drizzle chocolate over the tops using a fork. Allow chocolate to harden completely before serving.

Tips & Variations

• If you don’t have a doughnut-shaped cutter, use two circular cutters or spice jar caps to form the cookie rings.
• If the chilled dough is too firm to roll, let it rest at room temperature for 10 minutes.
• Keep a close eye on the coconut while toasting to prevent burning, stirring often.
• Underbaking the cookies slightly ensures they stay tender and pale golden.
• Using melted caramel as a base helps the toasted coconut stick better to the cookies.
• For dark chocolate chips, use about 1 1/3 cups (8 ounces).

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep the chocolate from melting, store in a cool, dry place. Reheat is not recommended as it may soften the caramel and melt the chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened or unsweetened coconut?

For the best flavor and texture, use shredded sweetened coconut as specified. Unsweetened coconut will result in a less sweet topping but can be used if preferred.

What’s the best way to melt caramel without burning it?

Melting caramels over a double boiler with gentle heat and frequent stirring helps prevent burning. Avoid melting them directly on high heat or in the microwave without supervision.

Homemade Samoas Cookies Recipe

Print Recipe

★★★★★

4.6 from 76 reviews

These Homemade Samoas Cookies perfectly replicate the beloved Girl Scout treat, featuring buttery shortbread rings topped with toasted sweetened coconut, rich caramel, and a dark chocolate drizzle. This recipe combines a tender, lightly sweet cookie base with a luscious caramel-coconut topping and finishing touch of chocolate, delivering a satisfying balance of textures and flavors.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

Coconut Topping

• 3 cups shredded sweetened coconut

Carmel Sauce

• 15 ounces store-bought or homemade soft caramels
• 3 tablespoons whole milk
• 1/4 teaspoon salt

Chocolate Coating

• 8 ounces dark chocolate (chips or chopped)

Instructions

1. Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-5 minutes. This incorporates air for a tender texture.
2. Combine dry ingredients: Whisk together the flour, baking powder, and salt in a separate bowl to ensure they are evenly distributed throughout the dough.
3. Mix dry and wet ingredients: Add the flour mixture to the creamed butter in three increments, mixing between each addition and scraping down the bowl sides as needed. Incorporate the milk and vanilla until the dough starts forming large clumps.
4. Chill dough: Divide the dough into two disks, wrap tightly in plastic wrap, and refrigerate for about 1 hour until firm enough to roll out.
5. Preheat oven: Set oven to 350ºF (175ºC) and prepare baking sheets with parchment or silicone mats.
6. Roll and cut cookies: Roll each dough disk on a lightly floured surface to 1/8-inch thickness. Use a doughnut-shaped or two circular cutters to create ring-shaped cookies. Place on prepared baking sheets.
7. Bake cookies: Bake for 10-12 minutes, turning pans halfway through, until cookies turn pale golden. Transfer to wire racks to cool completely.
8. Toast coconut: Spread shredded sweetened coconut on parchment-lined baking sheet and toast in 350ºF oven for about 10 minutes, stirring frequently to prevent burning. Remove and cool.
9. Melt caramel: In a double boiler, combine caramels, milk, and salt. Stir continuously over simmering water until fully melted and smooth.
10. Mix and apply caramel-coconut topping: Reserve 1/4 cup caramel to spread on cookies. Combine the remaining caramel with toasted coconut. Spread the reserved caramel over cooled cookies, then press the caramel-coconut mixture onto the caramel layer. Let cool 30 minutes. If the mixture thickens, gently rewarm in the double boiler.
11. Melt chocolate: Melt dark chocolate in a double boiler or microwave in short bursts, stirring until smooth.
12. Chocolate dip and drizzle: Dip bottoms of cookies in melted chocolate and place on wax paper. Use a fork to drizzle remaining chocolate over tops. Allow chocolate to fully harden at room temperature.

Notes

• Use two different-sized circular cookie cutters to create the doughnut shape if you don’t have a doughnut cutter.
• If dough is too firm after chilling, let it rest 10 minutes at room temperature before rolling.
• Underbake slightly if unsure; the shortbread should be pale golden for a tender, melt-in-your-mouth texture.
• Watch the coconut carefully while toasting; it burns quickly and requires frequent stirring.
• Spreading cookies with reserved caramel before applying coconut mixture helps it stick better.
• 8 ounces of dark chocolate chips equals about 1 1/3 cups if preferred over bars.

Keywords: Samoas, cookies, copycat recipe, Girl Scout cookies, caramel, coconut, chocolate, dessert, homemade