Nothing beats the nostalgic joy of biting into a perfectly chewy, caramel-drizzled cookie that’s loaded with toasted coconut and dipped in rich chocolate. That’s exactly what you get with this Homemade Samoas Cookies Recipe, a delightful twist on the beloved Girl Scout classic. From the buttery shortbread base to the gooey caramel and crispy toasted coconut, these cookies are a crowd-pleaser guaranteed to warm your heart and satisfy your sweet tooth.
Why You Should Make This Recipe
Authentic flavor experience: This recipe captures the full essence of Samoas with homemade caramel and toasted coconut that simply can’t be beat by store-bought versions.
Fun and rewarding baking process: Making the cookies from scratch lets you enjoy the hands-on magic of assembling each layer with love.
Perfect for sharing and gifting: These gorgeous, irresistible cookies make for an incredible gift or party treat that everyone will rave about.
Customizable and approachable: With simple ingredient swaps and helpful tips, anyone can master this recipe regardless of baking skill level.
Ingredients & Substitutions
The ingredients list may look tempting, but each component is delightful in its simplicity and purpose. From creamy, room-temperature butter lending tenderness, to rich dark chocolate adding a bittersweet finish, every element plays a crucial role in building these scrumptious homemade Samoas cookies.
- Unsalted butter: Use quality butter for the best shortbread texture and flavor; salted butter can alter the balance of salt in the cookie.
- All-purpose flour: The backbone of the cookie dough, giving structure and that buttery shortbread crumb.
- Sweetened shredded coconut: Toasted to bring out its natural sweetness and add crunch, essential for the signature Samoas taste.
- Soft caramels: Store-bought caramel squares melt beautifully, but homemade caramel works wonderfully if you prefer a personal touch.
- Dark chocolate: For dipping and drizzling; using good-quality chocolate chips or bar chocolate ensures a shiny, luscious coating.
How to Make Homemade Samoas Cookies Recipe
Step 1: Whip Up the Perfect Shortbread Dough
Start by creaming room-temperature butter and sugar to a light, fluffy texture in a stand mixer with the paddle attachment—this ensures your shortbread is tender yet firm enough to hold its shape. Then, gradually add the flour, baking powder, and salt, finishing with milk and vanilla extract, until the dough comes together in smooth, manageable disks.
Step 2: Roll Out and Cut Your Cookies
Chill the dough until firm, then roll it out on a lightly floured surface to a thin 1/8-inch thickness. Use a doughnut-shaped cookie cutter to create perfect rings – or improvise with two round cutters if you don’t have one. Lay each cookie carefully on a lined baking sheet, ready for baking.
Step 3: Bake Until Lightly Golden
Bake your cookies at 350°F for about 10-12 minutes, turning the tray halfway through to get an even golden hue. The key is to pull them out while pale golden for that perfect melt-in-your-mouth shortbread texture.
Step 4: Toast the Coconut and Prepare Caramel
While your cookies cool, toast shredded coconut in the oven until golden and fragrant, stirring frequently to avoid burning. Meanwhile, gently melt your caramels with milk and salt over a double boiler until luscious and smooth—this luscious caramel will be the glue that brings everything together.
Step 5: Combine Coconut and Caramel, Assemble Toppings
Mix most of the caramel into the toasted coconut until well coated, then spread a thin layer of the reserved caramel onto the cooled cookies. Press the caramel-coconut mixture on top, letting all those gooey, toasty flavors meld beautifully. If the caramel starts to thicken, just warm it gently to keep spreading easy.
Step 6: Dip and Drizzle with Chocolate
Finally, melt dark chocolate and dip the bottoms of each cookie for a decadent finish. Use a fork to drizzle extra chocolate over the tops, then let them rest on wax paper until completely set—creating that irresistible chocolate finish that defines classic Samoas cookies.
How to Serve Homemade Samoas Cookies Recipe
Garnishes
While these cookies are stunning on their own, a light sprinkle of flaky sea salt on the caramel before it sets can elevate their flavor to new heights by balancing out the sweetness with a subtle crunch and contrast.
Side Dishes
Pair your Homemade Samoas Cookies Recipe with a creamy latte, hot cocoa, or a cold glass of milk to enhance the rich flavors and provide a refreshing balance to the rich, caramel-coated layers.
Creative Ways to Present
Arrange cookies in a pretty tin lined with parchment paper for gifting or stack them on a tiered dessert stand for a party centerpiece. You can even package individual cookies with colorful ribbon for sweet favors that delight every guest!
Make Ahead and Storage
Storing Leftovers
Keep your Samoas cookies fresh by storing them in an airtight container at room temperature for up to a week. This prevents moisture buildup and keeps the chocolate crisp and coconut perfectly toasty.
Freezing
Freeze these cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to three months. Thaw at room temperature before serving to maintain their trademark chewy texture and chocolate snap.
Reheating
For that just-baked freshness, briefly warm your cookies in a low oven (about 300°F) for 5 minutes before serving. It softens the caramel slightly and refreshes the coconut’s toasted aroma.
FAQs
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Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just be sure to check that all other ingredients, like caramels and chocolate, are also gluten-free to keep the recipe safe.
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Is there a good substitute for sweetened shredded coconut?
You can use unsweetened shredded coconut, but you might want to add a bit of extra sugar or drizzle a little honey during the caramel mixing step to retain the signature sweetness.
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How do I keep the caramel from getting too hard while assembling?
Keep your caramel warm and manageable by gently reheating it in a double boiler if it starts to thicken. This ensures it stays sticky enough to coat the coconut and adhere well to the cookies.
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Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate will add extra sweetness and creaminess. Just be aware it melts differently and may set a bit softer than dark chocolate, but it’s a tasty variation to try.
Final Thoughts
If you want to relive those childhood cookie moments or just impress your friends with a stunning homemade treat, this Homemade Samoas Cookies Recipe is your new go-to. It’s comforting, indulgent, and full of textures and flavors that make every bite pure happiness. Go ahead, dive into the fun of baking and share these sweet treasures—you won’t regret it!
Print
Homemade Samoas Cookies Recipe
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 48 (2-inch) cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These homemade Samoas cookies are a delightful copycat of the classic Girl Scouts favorite, featuring a buttery shortbread base topped with toasted sweetened coconut coated in rich caramel, finished with a dark chocolate drizzle. Perfectly crispy and chewy with a balance of textures and flavors, they make a heavenly treat for any occasion.
Ingredients
For the Cookies:
- 1 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
For the Coconut Topping:
- 3 cups shredded sweetened coconut
- 15 ounces store-bought or homemade soft caramels
- 3 Tablespoons whole milk
- 1/4 teaspoon salt
- 8 ounces dark chocolate
Instructions
- Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the creamed butter in three additions, mixing well between each and scraping down the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough forms large clumps.
- Chill the dough: Divide the dough into two halves, pressing each into compact disks. Wrap each disk securely with plastic wrap and refrigerate until firm, about 1 hour.
- Preheat oven and roll dough: Preheat the oven to 350ºF (175ºC). On a lightly floured surface, roll each chilled disk to about 1/8-inch thickness. Use a doughnut-shaped cookie cutter (or two round cutters) to cut out as many ring cookies as possible. Place the cookies on a parchment or Silpat-lined baking sheet.
- Bake the cookies: Bake the cookies for 10 to 12 minutes, rotating the baking sheet halfway through, until they turn pale golden brown. Transfer to a wire rack to cool completely.
- Toast the coconut: Spread shredded sweetened coconut evenly on a parchment-lined baking sheet. Bake in the 350ºF oven for about 10 minutes, stirring frequently to ensure even toasting and prevent burning. Remove and set aside.
- Melt caramel and mix topping: Using a double boiler, melt the caramels with milk and salt, stirring until smooth. Remove from heat and stir in 3/4 of the toasted coconut to combine.
- Assemble the cookies: Spread the remaining 1/4 cup of caramel on top of each cooled cookie, then firmly press a portion of the caramel-coconut mixture on top. Let the cookies sit for 30 minutes to set. If the caramel mixture thickens too much while assembling, rewarm over the double boiler to make it spreadable again.
- Melt and apply chocolate: Melt the dark chocolate using a double boiler or microwave. Dip the bottoms of each cookie into the chocolate and place them on wax paper-lined baking sheets. Use a fork to drizzle chocolate over the tops. Let stand until the chocolate hardens completely.
Notes
- If you lack a doughnut-shaped cookie cutter, use two circular cutters (around 2-inch and 1-inch) or spice jar caps to create the ring shape.
- Let chilled dough rest at room temperature for 10 minutes if it’s too firm to roll out.
- Underbake cookies slightly to keep them pale golden and tender.
- Toasted coconut can burn quickly; stir often and watch carefully.
- Spreading cookies with reserved caramel before pressing coconut topping helps it adhere better.
- 8 ounces of dark chocolate chips is approximately 1 1/3 cups.
