Name: Homemade Samoas Girl Scout Cookies
Prep time: 12 min
Cook time: 20 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; ½ cup granulated sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; ¼ teaspoon salt; 2 cups shredded sweetened coconut; 15 oz soft caramels (store-bought or homemade); 3 tablespoons milk or heavy cream; ¼ teaspoon salt; 1 cup semi-sweet chocolate chips

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Why You’ll Love This Recipe

You’ll love making these Samoas at home because they capture the authentic flavors of the beloved Girl Scout cookie with fresh ingredients and no preservatives. The homemade touch means you get perfectly chewy caramel, toasted coconut, and rich chocolate every time. Plus, they’re fun to make and great for sharing.

Ingredients

For the Shortbread Cookies:

1 cup unsalted butter, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt

For the Topping:

2 cups shredded sweetened coconut
15 oz soft caramels (store-bought or homemade)
3 tablespoons milk or heavy cream
¼ teaspoon salt
1 cup semi-sweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Shortbread Cookies:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Beat butter and sugar until creamy, then mix in vanilla.
Gradually add flour and salt, mixing until dough forms.
Roll dough to ¼-inch thickness and cut circles about 2 inches wide. Use a smaller cutter to cut a hole in each center.
Place cookies on baking sheet and bake 10–12 minutes until lightly golden. Cool completely.

Toast the Coconut:

Spread shredded coconut on a baking sheet and toast for 5–7 minutes, stirring occasionally until golden. Watch carefully to avoid burning.

Prepare the Caramel Topping:

Combine caramels, milk or cream, and salt in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth.

Assemble the Cookies:

Mix toasted coconut into melted caramel. Spread caramel-coconut mixture on cooled cookies and let set for 5–10 minutes.

Add the Chocolate:

Melt chocolate chips in the microwave in 30-second bursts, stirring until smooth.
Dip cookie bottoms into melted chocolate and place on parchment paper. Drizzle remaining chocolate over tops using a spoon or piping bag.

Set and Serve:

Let cookies set at room temperature or in the fridge until chocolate hardens. Store in an airtight container up to one week.

Servings and Timing

Yields 24 cookies. Prep time: 12 minutes. Chill time: 30 minutes. Cook time: 20 minutes. Total time: 1 hour 2 minutes.

Variations

Use a gluten-free flour blend for a gluten-free version.
Use homemade shortbread or pre-made cookies for convenience.
Swap caramel for dulce de leche or butterscotch sauce.
Add a pinch of sea salt on caramel for a salted caramel twist.
Substitute dark chocolate for semi-sweet for a richer taste.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to one week. They also freeze well in a freezer-safe container for up to 3 months—thaw before serving.

FAQs

Can I make the caramel from scratch?

Yes, homemade caramel can be used instead of store-bought for a richer flavor.

How do I prevent the coconut from burning?

Toast on a low temperature and stir frequently to ensure even browning.

Can I use shredded unsweetened coconut?

Sweetened coconut gives the authentic taste, but unsweetened can be used for less sweetness.

How do I keep the chocolate from melting on warm days?

Store cookies in the fridge during warm weather to keep chocolate firm.

Can I use a different cookie base?

Shortbread works best, but you can experiment with sugar cookies or graham cracker crust.

Are these cookies vegan?

This recipe contains dairy and caramel but can be modified with vegan alternatives.

Can I double the recipe?

Yes, doubling is simple—just adjust baking sheets and times accordingly.

How thick should the shortbread be?

About ¼ inch thick for the best texture and crispness.

What’s the best way to store leftovers?

Use an airtight container at room temperature or refrigerated during hot weather.

Can I decorate these cookies differently?

Try sprinkling toasted nuts or sea salt on top of the chocolate for variety.

Conclusion

Homemade Samoas Girl Scout Cookies are a delicious, crowd-pleasing treat that combines rich shortbread, sweet caramel, crunchy coconut, and silky chocolate. Perfect for holiday baking or any time you crave that classic flavor made fresh!

Homemade Samoas Girl Scout Cookies

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These Homemade Samoas Cookies combine buttery shortbread, gooey caramel, toasted coconut, and rich chocolate for a perfect balance of sweet, chewy, and crunchy. Just like the Girl Scout classic, but made fresh in your kitchen!

Author: Amy
Prep Time: 12 minutes
Cook Time: 20 minutes
Total Time: 1 hour 2 minutes (including chilling)
Yield: 24 cookies
Category: Dessert, Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Beat butter and sugar until creamy, then mix in vanilla.
Gradually add flour and salt, mixing until dough forms.
Roll dough to ¼-inch thickness and cut circles about 2 inches wide. Use a smaller cutter to cut a hole in each center.
Place cookies on baking sheet and bake 10–12 minutes until lightly golden. Cool completely.
Spread shredded coconut on a baking sheet and toast for 5–7 minutes, stirring occasionally until golden. Watch carefully to avoid burning.
Combine caramels, milk or cream, and salt in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth.
Mix toasted coconut into melted caramel. Spread caramel-coconut mixture on cooled cookies and let set for 5–10 minutes.
Melt chocolate chips in the microwave in 30-second bursts, stirring until smooth.
Dip cookie bottoms into melted chocolate and place on parchment paper. Drizzle remaining chocolate over tops using a spoon or piping bag.
Let cookies set at room temperature or in the fridge until chocolate hardens. Store in an airtight container up to one week.