Why You’ll Love This Recipe

I love how these cookies bring back memories of Girl Scout cookie season but let me enjoy them anytime of year. The combination of buttery shortbread, chewy caramel-coconut topping, and chocolate stripes always feels irresistible. I also like that I can customize them—sometimes I add dark chocolate for richness or sprinkle a bit of sea salt on top. They take some time, but the payoff is a batch of cookies that tastes even better than the boxed version.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup unsalted butter softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
1/2 teaspoon vanilla extract

For the Topping
3 cups shredded sweetened coconut
12 ounces chewy caramels store-bought or homemade
3 tablespoons heavy cream
1/4 teaspoon salt
8 ounces semi-sweet chocolate chips

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, I cream together the softened butter and sugar until light and fluffy.

3. I gradually add the flour, baking powder, and salt, then mix in the milk and vanilla until a dough forms.

4. On a floured surface, I roll the dough to about 1/4-inch thick.

5. Using a 2-inch round cutter, I cut circles, then use a smaller cutter or bottle cap to cut out the center holes.

6. I place the rings on the baking sheet and bake for 10–12 minutes until lightly golden. I cool them completely on a wire rack.

7. I toast the shredded coconut on another baking sheet at 350°F for 5–7 minutes, stirring halfway, until golden.

8. In a saucepan over low heat, I melt the caramels with cream and salt, stirring until smooth.

9. I fold the toasted coconut into the caramel until well coated.

10. I spread the warm caramel-coconut mixture on top of each cooled cookie ring, pressing gently.

11. I melt the chocolate chips in the microwave or double boiler until smooth.

12. I dip the bottoms of the cookies in chocolate and drizzle more over the tops.

13. I chill the cookies on parchment for 10–15 minutes until the chocolate sets.

Servings and Timing

This recipe makes about 30 cookies. It takes around 50 minutes to prep, 20 minutes to bake, and 15 minutes to chill, with a total time of about 1 hour 25 minutes.

Variations

I sometimes swap semi-sweet chocolate for dark chocolate to make them richer. For a tropical twist, I mix sweetened and unsweetened coconut. A sprinkle of sea salt on the chocolate drizzle adds a lovely balance of sweet and salty. If I’m short on time, I use store-bought shortbread cookies as the base and just add the caramel-coconut topping and chocolate. I also like adding chopped pecans or walnuts to the caramel layer for extra crunch.

Storage/Reheating

I keep these cookies in an airtight container at room temperature for up to 3–4 days. If I want them firmer, I refrigerate them for up to a week. For longer storage, I freeze them: I place cooled cookies in a single layer to freeze, then transfer to a container with parchment between layers. They keep for 2–3 months in the freezer, and I let them thaw for about 30 minutes before serving.

FAQs

Do these taste like the real Girl Scout Samoas?

Yes, I think they come very close, but with fresher flavors and better texture.

Can I make the cookie dough ahead of time?

Yes, I chill the dough overnight and bake the cookies the next day.

Do I need special cutters?

No, I sometimes use a drinking glass for the large circle and a bottle cap for the center hole.

Can I skip toasting the coconut?

I prefer it toasted for flavor, but I can use untoasted if I want a milder taste.

What chocolate works best?

Semi-sweet is classic, but I sometimes use dark or milk chocolate depending on my mood.

Can I use homemade caramel instead of store-bought?

Yes, homemade caramel makes them extra special, though it takes more time.

How do I prevent the caramel from sticking to my fingers?

I slightly wet my fingers or use a spoon to press the topping onto the cookies.

Can I make these gluten-free?

Yes, I use a gluten-free flour blend, though the texture is a bit more delicate.

Do they freeze well?

Yes, they freeze beautifully for up to 3 months if layered with parchment.

How do I keep the chocolate from blooming?

I make sure the cookies are completely cool before dipping and avoid storing them in a humid environment.

Conclusion

These homemade Samoas are a labor of love that I never regret making. I enjoy the process almost as much as the end result, and they always impress anyone I share them with. The buttery cookie base, caramel-coconut topping, and chocolate drizzle make every bite a perfect balance of flavors and textures. They’re the kind of cookie I love to bake for special occasions—or just when I’m craving that nostalgic Girl Scout taste.