Homemade Samoas Cookies

Why You’ll Love This Recipe

This recipe is a copycat of the beloved Samoas Girl Scout cookies, offering all the indulgent flavors you crave with the added bonus of homemade goodness. With a crunchy shortbread cookie, chewy caramel coconut topping, and the perfect balance of rich chocolate, these cookies will take your taste buds on a delightful journey. Not only is the flavor spot-on, but making them at home means you can enjoy them anytime without waiting for cookie season!

Ingredients

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

For the cookies:

• 1 cup unsalted butter, at room temperature

• ½ cup sugar

• 2 cups all-purpose flour

• ¼ teaspoon baking powder

• ½ teaspoon salt

• 2 Tablespoons milk

• ½ teaspoon vanilla extract

For the coconut topping:

• 3 cups shredded sweetened coconut

• 15 ounces store-bought or homemade soft caramels

• 3 Tablespoons whole milk

• ¼ teaspoon salt

• 8 ounces dark chocolate

Directions

1. Make the cookies:

   • In 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 this dry mixture to the butter mixture in three increments, mixing in between each addition and scraping down the bowl as needed.

   • Add the milk and vanilla extract, blending until the dough begins to come together.

   • Divide the dough into two halves, pressing them into disks and wrapping them tightly in plastic wrap. Chill for 1 hour.

2. Prepare the cookies for baking:

   • Preheat the oven to 350°F (175°C).

   • Roll out each dough disk on a floured surface until it’s about ⅛-inch thick. Use a doughnut-shaped cookie cutter to cut out the cookies, placing them on a parchment-lined baking sheet.

   • Bake for 10-12 minutes, rotating the baking sheet halfway through, until the cookies are a pale golden brown. Cool completely on a wire rack.

3. Make the coconut topping:

   • Spread the shredded coconut on a parchment-lined baking sheet and toast it in the oven at 350°F for about 10 minutes. Stir often to prevent burning. Set aside to cool.

4. Caramelize the topping:

   • In a double boiler, melt the caramels with the milk and salt, stirring until smooth.

   • Mix ¾ of the caramel into the cooled toasted coconut. Carefully spread the remaining ¼ caramel over the cooled cookies. Then press the coconut mixture onto the cookies. Let them cool for 30 minutes. If the caramel mixture thickens, reheat it until spreadable.

5. Chocolate drizzle:

   • Melt the dark chocolate in a double boiler or microwave. Dip the bottoms of the cookies into the chocolate, then drizzle more chocolate on top using a fork.

   • Allow the cookies to cool until the chocolate sets completely.

Servings and Timing

• Servings: 48 (2-inch) cookies

• Prep Time: 2 hours

• Cook Time: 15 minutes

• Total Time: 2 hours 15 minutes

Variations

• Gluten-Free Version: Use a gluten-free flour blend instead of all-purpose flour for a gluten-free treat.

• Vegan Version: Swap the butter for vegan butter and use dairy-free caramel and chocolate to make these cookies vegan-friendly.

• Nut-Free: For a nut-free version, just ensure your ingredients, especially the chocolate, are free from cross-contamination with nuts.

Storage/Reheating

• Storage: Store your Homemade Samoas Cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to three months—just make sure they are properly wrapped to avoid freezer burn.

• Reheating: While the cookies are best enjoyed fresh, you can lightly warm them in the microwave for a few seconds to soften the chocolate if you prefer them slightly warm.

FAQs

How do I know when my cookies are done baking?

The cookies should be a pale golden brown and firm to the touch. If in doubt, underbake slightly as they will continue to cook as they cool.

Can I make these cookies ahead of time?

Yes! You can make the cookies and store them in an airtight container for up to one week or freeze them for later.

Can I use sweetened condensed milk instead of whole milk for the caramel?

While sweetened condensed milk can be used to make the caramel richer, it will alter the flavor and consistency, so it's best to stick with whole milk.

How do I make the caramel sauce without a double boiler?

If you don't have a double boiler, you can use a heatproof bowl over a pot of simmering water or melt the caramel in the microwave, stirring every 20 seconds until smooth.

Can I use milk chocolate instead of dark chocolate?

Yes, but keep in mind the flavor profile will be sweeter and less bitter compared to dark chocolate.

How do I toast the coconut evenly?

To ensure even toasting, stir the coconut frequently and watch carefully to avoid burning.

Can I use store-bought caramel sauce?

For convenience, you can use store-bought caramel sauce, but homemade caramel gives a richer, more authentic taste.

Can I use a different kind of chocolate for drizzling?

You can use any type of chocolate you prefer, such as white chocolate or milk chocolate, but dark chocolate pairs best with the sweetness of the caramel and coconut.

How thick should the cookie dough be before baking?

The dough should be rolled out to about ⅛-inch thick. This ensures the cookies bake evenly and have the right texture.

What if I don’t have a doughnut-shaped cookie cutter?

If you don’t have a doughnut-shaped cutter, you can use two circular cookie cutters to create the ring shape. Alternatively, you can improvise with the caps from spice jars.

Conclusion

Homemade Samoas Cookies are a treat you’ll want to make again and again. With a buttery shortbread base, a sweet coconut-caramel topping, and a decadent chocolate drizzle, these cookies are sure to become a favorite. Whether you're craving a nostalgic snack or simply want to impress friends and family with your baking skills, this recipe is perfect for any occasion. Enjoy!