1. Home
  2. Recipes
  3. Homemade Samoas Cookies

Homemade Samoas Cookies

Featured in: Fresh-Baked Happiness from Your Oven

Homemade Samoas Cookies recreate the beloved Girl Scout cookie classic with three distinct components that come together for an irresistible treat. The foundation is a buttery, tender shortbread cookie shaped into rings that provide the perfect crisp base. The star of these cookies is the coconut-caramel layer—sweetened coconut flakes are carefully toasted to bring out their nutty flavor before being bound together with melted caramel, creating that signature chewy texture and rich flavor. What makes these cookies special is the final touch of chocolate—each cookie is partially dipped and then drizzled with rich dark chocolate that contrasts beautifully with the sweet coconut-caramel mixture. While the process involves several steps, the techniques are straightforward, and the result is a homemade version that rivals (or even surpasses) the boxed originals. These impressive cookies allow you to enjoy the seasonal treat year-round and make a thoughtful homemade gift that showcases your baking skills.
Pin it Share it Send it Print it Jump To Recipe
marry from tastelikemagic.com
Updated on Thu, 13 Mar 2025 16:20:17 GMT
A tray of chocolate covered donuts. Pin it
A tray of chocolate covered donuts. | tastelikemagic.com

These homemade Samoas cookies capture all the magic of the beloved Girl Scout classic but with even more flavor and freshness. Each bite offers a perfect harmony of textures - from the crisp shortbread base to the chewy caramel-coconut layer and the smooth chocolate coating. Making these at home lets you enjoy this iconic treat any time of year, with no need to wait for cookie season!

I first tried making these cookies after my daughter's Girl Scout troop sold out of Samoas before I could grab a box. The homemade version was such a hit with my family that they now request them instead of the originals! The toasted coconut adds a dimension of flavor you just don't get in the packaged version.

Ingredients

  • Shortbread base: Made with butter, sugar, and flour for a crisp yet tender texture.
  • Shredded coconut: Toasted to enhance its nutty flavor and texture.
  • Caramels: Store-bought soft caramels work best for the chewy caramel layer.
  • Quality chocolate: Ghirardelli or another high-quality chocolate melts best for coating and drizzling.
  • Heavy cream: Helps soften the caramel for spreading.

Cooking Instructions

Create the perfect shortbread base
Beat butter and sugar until creamy, then mix in flour just until combined. Roll out dough and chill before cutting.
Master the chilling technique
Chill dough for at least one hour to prevent spreading.
Cut cookies with precision
Use a round cutter and a piping tip or bottle cap to create the center hole.
Perfect the coconut toasting
Toast shredded coconut in an even layer, stirring frequently until golden.
Create a workable caramel mixture
Melt caramels with heavy cream until smooth and pliable.
Assemble strategically
Brush cookies with caramel before adding the coconut mixture to ensure adhesion.
Master the chocolate dipping technique
Dip the bottom of each cookie in melted chocolate and place on parchment paper.
Create professional-looking drizzles
Drizzle chocolate over the top using a piping bag or a zip-top bag with a small cut corner.
A plate of chocolate chip cookies. Pin it
A plate of chocolate chip cookies. | tastelikemagic.com

The History Behind Samoas

Originally introduced in 1975, Samoas (or Caramel deLites) quickly became one of the most popular Girl Scout cookies. Their combination of textures and flavors makes them a fan favorite.

The Importance of Toasting Coconut

Toasting coconut enhances its nutty flavor and creates a more satisfying crunch, making it essential for the perfect Samoas cookie.

Temperature Matters

Butter should be room temperature for mixing, but the dough must be well-chilled before baking to maintain shape.

Making Ahead and Storage Solutions

Shortbread bases can be made up to three days in advance. Fully assembled cookies should be stored in an airtight container with parchment between layers to prevent sticking.

Equipment Recommendations

A stand mixer makes shortbread easier to prepare, while a deep, narrow container works best for chocolate dipping.

Perfect Cookie Texture

The contrast between crisp shortbread, chewy caramel, crunchy coconut, and smooth chocolate creates the perfect cookie experience.

Serving Suggestions

Enjoy these cookies on a dessert board, crumbled over ice cream, or packaged as homemade gifts.

A stack of donuts with chocolate drizzle. Pin it
A stack of donuts with chocolate drizzle. | tastelikemagic.com

These homemade Samoas cookies are a reminder of how baking at home can improve even the most beloved store-bought treats. From the crisp shortbread to the chewy caramel-coconut topping and smooth chocolate finish, every bite is better than the original. I love watching friends and family take their first bite and realizing these are even better than what they remember from their childhood!

Frequently Asked Questions

→ Can I use homemade caramel instead of store-bought caramels?
Yes, you can substitute with homemade caramel. You'll need about 1½ cups of soft caramel. Just ensure it's the right consistency—firm enough to hold the coconut together but soft enough to bite through when set.
→ How long do these Homemade Samoas Cookies stay fresh?
When stored in an airtight container at room temperature, these cookies will stay fresh for about 1 week. For longer storage, place them in the refrigerator for up to 2 weeks, or freeze them for up to 3 months with parchment paper between layers.
→ Can I use unsweetened coconut instead of sweetened?
You can use unsweetened coconut, but the cookies will be less sweet overall. If using unsweetened, you might want to add 2-3 tablespoons of granulated sugar to the coconut mixture or use slightly more caramel to compensate.
→ What if I don't have a 2-inch cookie cutter?
If you don't have a 2-inch cookie cutter, you can use a drinking glass with approximately that diameter. For the center hole, use a piping tip, apple corer, or even the cap from a bottle of vanilla extract.
→ Why is it important to toast the coconut?
Toasting the coconut is crucial as it develops a nutty flavor, improves the texture, and prevents the cookies from being too chewy. It also helps the coconut stand up to the moisture in the caramel without becoming soggy. Don't skip this step for the best flavor!

Homemade Samoas Cookies

These Homemade Samoas Cookies feature buttery shortbread rings topped with toasted coconut-caramel mixture and dipped in rich chocolate for a spot-on copycat of the beloved Girl Scout classic.

Prep Time
60 Minutes
Cook Time
20 Minutes
Total Time
80 Minutes
By: Marry

Category: Homemade Bakes

Difficulty: Difficult

Cuisine: American

Yield: 24 Servings (22-25 cookies)

Dietary: Vegetarian

Ingredients

→ Shortbread Cookie

01 1/2 cup unsalted butter, room temperature
02 1/4 teaspoon salt
03 1/3 cup granulated sugar
04 2 tablespoons powdered sugar
05 1 tablespoon whole milk
06 1/2 teaspoon vanilla extract
07 1 cup all-purpose flour, spooned and leveled
08 1/4 teaspoon baking soda

→ Coconut Layer

09 3 1/2 cups sweetened shredded coconut flakes
10 15 ounces soft caramels (like Werther's)
11 2-3 tablespoons heavy cream

→ Chocolate Coating

12 10 ounces Ghirardelli dark chocolate melting wafers
13 1 teaspoon canola or vegetable oil

Instructions

Step 01

Start by making the shortbread cookie base. In a stand mixer fitted with the paddle attachment, cream together the room temperature butter and salt for 2-4 minutes until smooth and fluffy. Add both granulated and powdered sugars, whole milk, and vanilla extract. Continue beating for another 1-2 minutes until the mixture is light and well combined. The two types of sugar work together to create the perfect shortbread texture - not too crisp, not too soft.

Step 02

With the mixer on low speed, gradually add the flour and baking soda to the butter mixture. Mix just until the dough comes together - overmixing will develop too much gluten and make your cookies tough. Use your hands to form the dough into a disk shape. Place it on a sheet of parchment paper, then cover with another sheet of parchment. Roll the dough between the parchment to about ¼-inch thickness. Transfer the rolled dough (still between parchment) onto a cookie sheet and refrigerate for at least 1 hour or overnight to firm up.

Step 03

When you're ready to bake, preheat your oven to 350°F. Spread the shredded coconut in an even layer on a baking sheet. Place in the oven to toast for about 10-15 minutes, stirring frequently to ensure even browning and prevent burning. Toasting transforms the coconut, giving it a nutty flavor and crisp texture that makes these cookies special. The coconut can go from perfect to burnt quickly, so keep a close eye on it! Once it's golden brown, immediately transfer to a parchment-lined baking sheet to cool completely.

Step 04

Take your chilled cookie dough from the refrigerator and peel back the top piece of parchment. Using a 2-inch circular cookie cutter, cut out rounds from the dough. Then use a smaller cutter or piping tip to cut out the center hole, creating the classic ring shape. Place the cut cookies on a parchment-lined baking sheet and bake for 8-10 minutes, just until the edges begin to turn golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Gather the scraps, re-roll between parchment, chill again, and cut more cookies until all the dough is used.

Step 05

Unwrap all the caramels (yes, this can be tedious but worth it!) and place them in a microwave-safe bowl with the heavy cream. Heat in 30-second intervals, stirring between each, until completely melted and smooth. If the mixture seems too thick, add a touch more heavy cream until you reach a good consistency. Reserve about ¼ to ⅓ cup of this caramel sauce, then pour the rest over the toasted coconut and mix thoroughly until all the coconut is evenly coated with caramel.

Step 06

Take the cooled shortbread rings and spread a thin layer of the reserved caramel on top of each cookie. This acts as the "glue" for the coconut mixture. Next, take generous mounds of the caramel-coconut mixture and press it onto each cookie ring, making sure it adheres well. The process might get a bit sticky, so wash your hands if needed between cookies. Once all cookies are topped with the coconut mixture, let them sit for about 15-30 minutes to set up.

Step 07

Melt the chocolate melting wafers with oil in the microwave in 30-second intervals, stirring between each, until smooth. Using a fork, dip the bottom half of each assembled cookie into the melted chocolate. Tap off any excess and place on a silicone mat or parchment-lined baking sheet. Once all cookies have been dipped, transfer the remaining chocolate to a small ziplock bag. Snip off a tiny corner and drizzle the chocolate in a zigzag pattern over the top of each cookie. Allow the chocolate to set completely before serving or storing.

Notes

  1. These homemade Samoas cookies recreate the beloved Girl Scout classic with a buttery shortbread base, chewy coconut-caramel topping, and rich chocolate coating.
  2. The cookies can be stored in an airtight container at room temperature for up to a week, though they rarely last that long!
  3. For easier unwrapping of caramels, you can place them in the freezer for about 10 minutes before unwrapping - this helps prevent them from sticking to the wrappers.

Tools You'll Need

  • Stand mixer with paddle attachment
  • Rolling pin
  • Parchment paper
  • Baking sheets
  • 2-inch round cookie cutter
  • Smaller round cutter or piping tip for centers
  • Wire cooling rack
  • Microwave-safe bowl
  • Silicone baking mat (optional)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat/gluten
  • Contains dairy (butter, milk, heavy cream)
  • Contains coconut
  • May contain soy (check chocolate ingredients)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 245
  • Total Fat: 13 g
  • Total Carbohydrate: 32 g
  • Protein: 2 g