Why You’ll Love This Recipe
- Homemade Goodness – Enjoy the iconic flavor of Samoas cookies without needing to wait for Girl Scout season.
- Easy to Make – Simple ingredients and step-by-step instructions make this recipe accessible for bakers of all levels.
- Irresistible Texture – A crisp shortbread base, chewy caramel-coconut topping, and a drizzle of melted chocolate make every bite perfect.
- Great for Sharing – These cookies are a hit at parties, bake sales, or as gifts for friends and family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shortbread Cookies:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp baking powder
- ½ tsp salt
- 2 tbsp milk
- ½ tsp vanilla extract
For the Topping:
- 3 cups shredded coconut (toasted)
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup semisweet chocolate chips (melted)
Directions
Make the Shortbread Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the flour, baking powder, salt, milk, and vanilla extract, and mix until a dough forms.
- Roll out the dough on a lightly floured surface to about ¼-inch thickness.
- Use a round cookie cutter or a glass to cut out circles, then use a smaller cutter to make a hole in the center.
- Place cookies on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden. Let them cool completely.
Prepare the Topping:
- In a dry skillet over medium heat, toast the shredded coconut, stirring frequently until golden brown.
- Mix the toasted coconut with the caramel sauce until well combined.
Assemble the Cookies:
- Spread the caramel-coconut mixture over each shortbread cookie.
- Drizzle or dip the cookies in melted chocolate.
- Let the chocolate set before serving.
Servings and Timing
- Servings: Makes about 24 cookies
- Preparation Time: 30 minutes
- Cooking Time: 12 minutes
- Cooling Time: 20 minutes
Variations
- Salted Caramel Samoas – Sprinkle a pinch of sea salt over the caramel for a sweet-salty twist.
- Dark Chocolate Drizzle – Swap semisweet chocolate for dark chocolate for a more intense flavor.
- Gluten-Free Option – Use a gluten-free flour blend for the shortbread cookies.
- Nutty Crunch – Add finely chopped toasted almonds or pecans to the caramel-coconut topping.
Storage/Reheating
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
- Reheating: If the caramel is too firm, microwave a cookie for 5-10 seconds to soften it.
FAQs
1. Can I use store-bought caramel for this recipe?
Yes! A good-quality store-bought caramel sauce works great, but you can also make homemade caramel if you prefer.
2. How do I keep the cookies crisp?
Store them in an airtight container at room temperature. Avoid refrigerating, as moisture can make them soft.
3. Can I use unsweetened coconut?
Yes, but the classic Samoas flavor comes from sweetened coconut. You can adjust the sweetness by adding a little sugar to the caramel mixture.
4. What’s the best way to drizzle the chocolate?
Use a spoon or a piping bag with a small tip for a neat drizzle. You can also dip the bottoms of the cookies in chocolate for extra richness.
5. Can I make the shortbread dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 2 days before rolling and baking.
6. How can I make these cookies dairy-free?
Use dairy-free butter and a plant-based caramel sauce. Also, choose dairy-free chocolate chips.
7. Do I need to toast the coconut?
Toasting the coconut enhances the flavor and gives the cookies their signature taste, so it’s highly recommended.
8. What if I don’t have a round cookie cutter?
You can use a glass to cut out circles and a bottle cap or small cutter to make the center hole.
9. How long does the chocolate take to set?
At room temperature, it takes about 20-30 minutes. To speed up the process, refrigerate the cookies for 10-15 minutes.
10. Can I use white chocolate instead?
Absolutely! White chocolate adds a sweeter, creamier touch to these cookies.
Conclusion
These homemade Samoas cookies are a must-try for anyone who loves the classic Girl Scout favorite. With a buttery shortbread base, chewy caramel coconut topping, and rich chocolate drizzle, they taste just like the real thing. Enjoy making and sharing these delicious cookies!
Homemade Samoas Girl Scout Cookies
If you love Samoas Girl Scout Cookies, this homemade version is a game-changer! These buttery shortbread cookies are topped with a rich caramel-coconut layer and finished with a decadent drizzle of melted chocolate. They deliver the same irresistible combination of crisp, chewy, and chocolatey goodness—but made fresh in your own kitchen! Perfect for parties, bake sales, or as a sweet treat anytime.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: ~1 hour
- Yield: ~24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Shortbread Cookies:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons milk
- ½ teaspoon vanilla extract
For the Topping:
- 3 cups shredded coconut (toasted)
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup semisweet chocolate chips (melted)
Instructions
Make the Shortbread Cookies:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream butter and sugar until light and fluffy.
- Add flour, baking powder, salt, milk, and vanilla extract; mix until a dough forms.
- Roll out dough on a floured surface to ¼-inch thickness.
- Use a round cookie cutter or glass to cut out circles. Use a smaller cutter to make a hole in the center.
- Place cookies on the prepared baking sheet and bake for 10-12 minutes, until lightly golden. Let them cool completely.
Prepare the Topping:
- In a dry skillet over medium heat, toast shredded coconut, stirring frequently until golden brown.
- Mix toasted coconut with caramel sauce until well combined.
Assemble the Cookies:
- Spread the caramel-coconut mixture over each shortbread cookie.
- Drizzle or dip cookies in melted chocolate.
- Allow the chocolate to set before serving.
Notes
- Toasted Coconut: Enhances flavor and texture—don’t skip this step!
- Prevent Stickiness: Let cookies fully cool before adding caramel to keep them crisp.
- Chocolate Dipping: For extra indulgence, dip the cookie bottoms in melted chocolate.
