Homemade Samoas Cookies Recipe
If you have a soft spot for that iconic cookie that perfectly balances a crisp shortbread base, luscious caramel, toasty coconut, and rich chocolate, you are in for a treat with this Homemade Samoas Cookies Recipe. It’s everything you love about the classic Girl Scout favorite, made from scratch in your own kitchen so every bite feels extra special. Freshly baked and adorned with gooey caramel and a chocolate drizzle, these cookies are the perfect blend of chewy, crunchy, and downright irresistible.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making magic with this Homemade Samoas Cookies Recipe. Each component plays a vital role in creating the authentic texture and flavor this cookie is famous for—from the buttery shortbread to the caramel-coconut topping and silky chocolate coating.
- Unsalted butter: Softened butter ensures a tender, crumbly shortbread base that melts in your mouth.
- Granulated sugar: Provides just the right sweetness and helps create a lovely cookie texture.
- All-purpose flour: The foundation of your cookie dough that holds everything together.
- Baking powder: Adds a slight lift to your shortbread, so it isn’t too dense.
- Salt: Enhances all the flavors and balances the sweetness perfectly.
- Vanilla extract: Infuses warm, comforting notes into the cookie base.
- Milk: Used sparingly to bring the dough together smoothly.
- Sweetened shredded coconut: Toasted for that nutty, golden crunch topping.
- Chewy caramels: Melts down into a smooth, rich caramel to bind the coconut topping.
- Milk or cream: Helps melt the caramels silky smooth.
- Semi-sweet or dark chocolate: The final decadent layer, adding depth and a slight bitterness to cut through the sweetness.
How to Make Homemade Samoas Cookies Recipe
Step 1: Prepare the Shortbread Base
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. Cream together the softened butter and sugar until the mixture is light and fluffy—this is key for a tender, crumbly texture. Add the vanilla extract for that classic warm aroma. In a separate bowl, combine the dry ingredients: flour, baking powder, and salt. Gradually mix these dry ingredients into the butter mixture. Add milk a little at a time just until the dough holds together without being sticky. This dough is delicate and buttery, a perfect foundation.
Step 2: Cut and Bake the Cookies
Lightly flour your work surface and roll the dough to about 1/4-inch thickness. Using a 2-inch round cookie cutter, cut out circles, then use a smaller cutter to remove the center from each cookie, giving you that signature donut shape. Arrange them on your baking sheets and bake for 10–12 minutes, or until the edges are just turning golden. Let the cookies cool completely before moving on—this step helps ensure your topping won’t melt or slide off.
Step 3: Toast the Coconut
While the cookies cool, spread the shredded coconut evenly on a baking sheet and toast it in a 325°F (165°C) oven for about 8 to 10 minutes, stirring occasionally. This process brings out the coconut’s natural sweetness and crispness, adding a delicious layer of complexity to your topping.
Step 4: Make the Caramel Coconut Topping
Place the caramels, milk or cream, and salt into a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until the mixture is smooth and velvety. Fold in the toasted coconut immediately so it gets coated evenly with the warm caramel. This luscious topping is what makes the Homemade Samoas Cookies Recipe truly unforgettable.
Step 5: Assemble and Chocolate Dip
Spoon or spread the caramel-coated coconut over each cooled shortbread base. Let them sit for 10–15 minutes so the topping firms slightly. Meanwhile, melt your chocolate until silky smooth. Dip the bottom of each cookie into the chocolate, then set them on parchment paper to cool and harden. Use a spoon or piping bag to drizzle any remaining chocolate on top, giving your cookies that irresistible professional touch.
How to Serve Homemade Samoas Cookies Recipe
Garnishes
Sprinkle a pinch of sea salt on top of the chocolate drizzle before it sets for a delightful sweet-salty contrast. You can also add finely chopped toasted nuts for a crunchy texture boost that adds an extra layer of flavor.
Side Dishes
These cookies pair wonderfully with a glass of cold milk or a cup of hot coffee or tea, making them an ideal companion for an afternoon break or dessert after a cozy meal. Their sweetness and texture complement creamy or bitter drinks beautifully.
Creative Ways to Present
Serve your Homemade Samoas Cookies Recipe on a pretty platter lined with parchment paper or colorful napkins for gatherings. Stack them in little towers tied with ribbons for gifts or use decorative cookie jars to keep them fresh while looking charming on your kitchen counter.
Make Ahead and Storage
Storing Leftovers
Keep these cookies in an airtight container at room temperature for up to five days. Make sure they’re fully cooled before storing to prevent sogginess. This way, you can enjoy the fresh-baked flavor over several days without losing that chewy caramel goodness.
Freezing
You can freeze the cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag, separating layers with parchment paper. They will keep well for up to three months. Defrost at room temperature when ready to enjoy.
Reheating
To revive the slightly softened texture, warm your cookies gently in a microwave for 10 to 15 seconds or until the chocolate softens just a bit. Avoid overheating to keep the caramel from melting too much and losing its delightful chewiness.
FAQs
Can I use store-bought shortbread cookies for this recipe?
Absolutely! Using store-bought shortbread cookies is a fantastic shortcut that still yields delicious results if you’re short on time. Just follow the steps for the caramel-coconut topping and chocolate decoration.
How do I keep the caramel from making the cookies soggy?
The key is to bake and cool the shortbread completely before adding the caramel topping. Also, letting the caramel topping set before dipping in chocolate ensures the cookie stays crisp underneath that chewy layer.
Is there an alternative to microwave melting the caramel?
Yes, you can melt the caramels gently on the stovetop using a double boiler or a heatproof bowl over simmering water, stirring constantly for smooth caramel without burning.
What type of coconut works best for these cookies?
Sweetened shredded coconut is ideal because it caramelizes nicely when toasted and balances the salty and sweet flavors. Unsweetened can be used but your cookie will be less sweet and slightly different in texture.
Can I make these cookies vegan or dairy-free?
With some substitutions like vegan butter, dairy-free chocolate, and caramel alternatives, you can adapt the recipe. However, the traditional flavor and texture may change slightly, so experimentation is key!
Final Thoughts
There’s nothing quite like homemade treats, and this Homemade Samoas Cookies Recipe is sure to become one of your go-to favorites. From that buttery shortbread to the toasty coconut and luscious caramel topped with smooth chocolate, these cookies are a true labor of love worth every bite. So roll up your sleeves, gather your ingredients, and share this delicious experience with friends and family—you’ll be amazed at how quickly these treats disappear at any gathering!
Print
Homemade Samoas Cookies Recipe
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Homemade Samoas Cookies replicate the beloved Girl Scout treat with a buttery shortbread base topped with toasted coconut and gooey caramel, all dipped and drizzled in rich semi-sweet chocolate. Perfect for cookie lovers craving a sweet, chewy, and chocolatey delight.
Ingredients
Shortbread Base
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed)
Topping
- 3 cups sweetened shredded coconut
- 12 oz chewy caramels (about 40 pieces)
- 3 tablespoons milk or cream
- 1/4 teaspoon salt
- 10 oz semi-sweet or dark chocolate (chopped or chips)
Instructions
- Prepare the oven and dough: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Mix in vanilla extract.
- Mix dry and wet ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the creamed butter and sugar, mixing until combined. Add 1 to 2 tablespoons of milk as needed until the dough is cohesive but not sticky.
- Shape and bake cookies: Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a 2-inch round cookie cutter and a smaller cutter to cut out the center circle, forming a donut shape. Place cookies on prepared baking sheets and bake for 10–12 minutes until edges are just golden. Remove and cool completely.
- Toast the coconut: Spread shredded coconut evenly on a baking sheet and toast in the oven at 325°F (165°C) for 8–10 minutes, stirring occasionally, until golden brown. Remove from oven and set aside.
- Make caramel topping: In a microwave-safe bowl, combine unwrapped caramels, milk or cream, and salt. Microwave in 30-second intervals, stirring after each interval until smooth and melted. Stir the toasted coconut into the caramel mixture thoroughly.
- Decorate cookies: Spread or spoon the caramel and coconut topping evenly over the cooled cookies. Let the topping set for 10–15 minutes.
- Melt and apply chocolate: Melt the semi-sweet or dark chocolate in a double boiler or microwave until smooth. Dip the bottom of each cookie into the melted chocolate and place them on parchment paper to set. Drizzle or pipe remaining chocolate over the tops of the cookies.
- Set the cookies: Allow the chocolate to set at room temperature or chill briefly in the fridge to firm up completely before serving.
Notes
- For a shortcut, use store-bought shortbread cookies as the base.
- Store cookies in an airtight container for up to 5 days.
- Cookies can be frozen for longer storage.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
