Why You’ll Love This Recipe
This homemade Samoas recipe captures all the magic of the iconic Girl Scout cookie. The combination of caramel and toasted coconut is irresistible, and the added layer of chocolate brings everything together. Making them from scratch means you can enjoy a fresh, warm cookie anytime you want, and they’re surprisingly easy to make!
Ingredients
For the Cookies:
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1 cup unsalted butter (softened)
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1/2 cup granulated sugar
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2 cups all-purpose flour
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1/4 teaspoon salt
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1/2 teaspoon vanilla extract
For the Topping:
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3 cups shredded sweetened coconut
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1 cup caramel sauce (store-bought or homemade)
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1/4 teaspoon salt (only if your caramel is unsalted)
For the Chocolate:
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10 oz semi-sweet chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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Cream the softened butter and sugar in a large bowl until light and fluffy. Add the vanilla extract.
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Gradually add flour and salt until the dough comes together. Roll the dough to about 1/4-inch thickness and cut out circles, removing the centers for a donut shape.
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Place the cookies on the baking sheets and bake for 10–12 minutes until the edges are golden brown. Let them cool on a wire rack.
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While the cookies cool, mix the toasted coconut and caramel together. Spread the mixture on top of each cookie and refrigerate for 10–15 minutes to firm up.
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Melt the chocolate chips and dip the bottom of each cookie into the chocolate. Drizzle the remaining chocolate over the top in a zigzag pattern. Let the cookies set.
Servings and Timing
This recipe makes about 24 cookies. The total preparation time is approximately 1 hour and 30 minutes, including baking, cooling, and setting times.
Variations
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Dark Chocolate: Swap out the semi-sweet chocolate for dark chocolate for a richer flavor.
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Vegan Version: Use dairy-free butter and vegan caramel to make this recipe suitable for vegans.
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Coconut Substitutes: Try using toasted almonds or pecans in place of coconut for a different twist.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the fridge for up to 2 weeks. To reheat, gently warm them in the oven for a few minutes.
FAQs
1. Can I make these cookies ahead of time?
Yes, you can prepare the dough and refrigerate it until you’re ready to bake. You can also make the cookies in advance and store them for up to a week.
2. Can I freeze Samoas?
Yes, these cookies freeze well. Just make sure they’re in an airtight container, and you can freeze them for up to 3 months.
3. Can I use a different type of chocolate?
Definitely! You can use milk chocolate or dark chocolate depending on your preference.
4. How can I make the caramel topping at home?
To make homemade caramel, melt sugar in a saucepan until it turns golden brown, then add butter and cream to make a smooth caramel sauce.
5. How thick should I roll out the dough?
Roll the dough to about 1/4-inch thick to ensure the cookies bake evenly and have the perfect texture.
6. What if my cookies break when assembling?
Let the cookies cool completely before topping them to avoid breakage. If they do break, you can still assemble them and enjoy the pieces!
7. Can I use unsweetened coconut?
Sweetened coconut is recommended for the best flavor, but if you use unsweetened coconut, you might want to add a little extra sugar to the topping.
8. How do I get the signature swirl on top?
Use a piping bag to drizzle the melted chocolate in a zigzag pattern over the cookies after they’ve been dipped.
9. How can I toast coconut?
Simply spread shredded coconut on a baking sheet and bake at 350°F (175°C) for about 5–7 minutes, stirring occasionally until golden brown.
10. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Conclusion
Making homemade Samoas Girl Scout cookies is a fun and rewarding experience. The combination of a buttery cookie base, gooey caramel, toasted coconut, and chocolate is a flavor explosion that’s hard to beat. Whether you’re craving a snack or sharing with friends, these cookies will always be a hit. Enjoy your homemade Samoas!
Homemade Samoas Girl Scout Cookies
Homemade Samoas Girl Scout Cookies are a sweet and irresistible treat with a buttery cookie base, gooey caramel, toasted coconut, and a drizzle of rich chocolate. This recipe captures all the magic of the iconic Girl Scout cookie, and making them from scratch means you can enjoy a fresh batch anytime! Perfect for cookie swaps, holiday gatherings, or just a sweet snack.
- Prep Time: 30 minutes (plus rising time)
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (includes cooling and setting)
- Yield: About 24 cookies
- Category: Dessert, Cookies, Sweet Treats
- Method: Baking, Melting
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
1 cup unsalted butter (softened)
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
For the Topping:
3 cups shredded sweetened coconut
1 cup caramel sauce (store-bought or homemade)
¼ teaspoon salt (only if your caramel is unsalted)
For the Chocolate:
10 oz semi-sweet chocolate chips
Instructions
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Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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Make the dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract. Gradually mix in the flour and salt until the dough comes together.
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Shape the cookies: Roll the dough out to about ¼-inch thickness and cut out circles, removing the centers to form a donut shape.
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Bake the cookies: Place the cookies on the prepared baking sheets and bake for 10–12 minutes, or until the edges are golden brown. Let them cool on a wire rack.
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Prepare the topping: While the cookies cool, mix the toasted coconut and caramel together. Spread the mixture on top of each cookie and refrigerate for 10–15 minutes to firm up.
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Melt the chocolate: Melt the chocolate chips and dip the bottom of each cookie into the chocolate. Drizzle the remaining melted chocolate over the top in a zigzag pattern. Let the cookies set.
Notes
Dark Chocolate: Swap out the semi-sweet chocolate for dark chocolate for a richer flavor.
Vegan Version: Use dairy-free butter and vegan caramel to make this recipe suitable for vegans.
Coconut Substitutes: Try using toasted almonds or pecans in place of coconut for a different twist.
