Craving something sweet, chewy, and irresistibly indulgent? This samoas cookies recipe brings the magic of your favorite Girl Scout treat straight into your kitchen. With gooey caramel, toasted coconut, and rich chocolate drizzles, these homemade delights are dangerously delicious—you won’t believe how easy they are to make. Keep reading to discover the simple steps to cookie perfection!
Samoas Cookies Recipe
| Servings: | 24 cookies |
| Prep Time: | 45 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 1 hour |
| Serving Size: | 1 cookie |
Description
Few cookies spark childhood nostalgia quite like Samoas. With their toasty coconut, buttery shortbread base, rich caramel layer and drizzle of silky chocolate, Samoas are that rare treat that manages to be comforting and indulgent all at once. One bite whisks you away to summertime bake sales, troop meetings and cookie-season joy — the kind where your fingers get sticky and you do not mind at all.
These homemade Samoas deliver all the magic of the classic Girl Scout cookie made entirely in your own kitchen. The golden toasted coconut brings warmth and depth, while the gooey caramel adds a soft chew that contrasts beautifully with the crumbly cookie base. Add in the final touch of dark chocolate ribbons and a dip on the bottom and you get a cookie that satisfies every craving — sweet, salty, crisp, chewy and melty all in one bite.
Why You’ll Love This Recipe
This recipe gives you all the joy of Samoas without having to wait for cookie season. You do not need specialty equipment or fancy ingredients — just a few basic pantry items, a little time and some love. Unlike store-bought versions, you get to control the ingredients and make them fresh, which makes a huge difference in taste and texture.
The recipe is wonderfully flexible. Make them gluten-free with a simple flour swap or experiment with your favorite caramel or chocolate varieties. Best of all, these cookies keep well, making them great for gifting, sharing, or freezing for future sweet cravings.
Ingredients
- 1 cup unsalted butter at room temperature
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.25 teaspoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons milk
- 0.5 teaspoon vanilla extract
- 2 cups shredded sweetened coconut
- 15 ounces soft caramels unwrapped
- 2 tablespoons milk
- 1 cup semi-sweet chocolate chips
Equipment
- Mixing bowls
- Electric mixer
- Rolling pin
- Round cookie cutter
- Parchment paper
- Baking sheet
- Small saucepan
- Double boiler or microwave-safe bowl
- Wire cooling rack
- Fork or piping bag for chocolate drizzle
Instructions
- Preheat your oven: Set it to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside. This prevents the cookies from sticking and ensures even baking.
- Make the cookie dough: In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy. This step builds the foundation for the cookie base.
- Mix in dry ingredients: Add the flour, baking powder and salt to the butter-sugar mixture. Stir until it starts to form clumps.
- Add the liquids: Pour in the milk and vanilla extract and beat just until the dough forms a soft, cohesive ball. Do not overmix here or the cookies may turn tough.
- Chill the dough: Wrap the dough in plastic wrap and place it in the refrigerator for 15 to 20 minutes. This makes it easier to roll and cut without sticking.
- Roll and cut the dough: Lightly flour your work surface and roll the dough out to about one quarter inch thickness. Use a round cookie cutter to cut circles, and then remove the centers using a small round object to create the donut shape.
- Bake the cookies: Arrange the cutouts on your prepared baking sheets. Bake for 10 to 12 minutes or until the edges are lightly golden. Cool on a wire rack completely before topping.
- Toast the coconut: Spread the shredded coconut evenly on a baking sheet and toast in the oven at 350 degrees Fahrenheit for about 10 minutes, stirring every few minutes to prevent burning. The color should be golden, not dark brown.
- Prepare the caramel-coconut topping: In a small saucepan, gently melt the unwrapped caramels with 2 tablespoons milk over low heat. Stir continuously until smooth. Then mix in the toasted coconut until combined.
- Top the cookies: Spread about 2 teaspoons of the caramel coconut mixture onto each cooled cookie. Use the back of a spoon or your fingers to lightly press it into place. Let sit for about 10 minutes to firm up slightly.
- Melt the chocolate: Use a double boiler or microwave to melt the chocolate chips. If microwaving, go in 30-second intervals, stirring in between until the chocolate is smooth and melted.
- Dip the bottoms: Take each cookie and dip the bottom into the melted chocolate. Place them chocolate side down on parchment paper.
- Drizzle with more chocolate: Use a fork or a piping bag to drizzle the remaining chocolate across the top of each cookie. This is the part where they really start looking like the real thing.
- Let them set: Allow the cookies to set either at room temperature or place them in the fridge for about 15 minutes until the chocolate is firm.
Nutrition per serving
| Calories | 190 |
| Protein | 2 grams |
| Carbohydrates | 22 grams |
| Fat | 11 grams |
| Sugar | 13 grams |
| Fiber | 1 gram |
| Sodium | 90 milligrams |
Recipe Notes
If you like a deeper caramel flavor, try using homemade salted caramel instead of store-bought candies. And for a more intense chocolate experience, dip the entire bottom half of each cookie instead of just a slight dip.
FAQ
Can I prepare any of the steps ahead of time?
Absolutely. The cookie dough can be made and refrigerated up to 2 days in advance. You can also toast the coconut and store it in an airtight jar. Assemble close to serving for the freshest texture.
Can I freeze Samoas for later?
Yes. Place cookies in a single layer, separated by parchment paper, and freeze for up to 2 months. Thaw at room temperature for about 15 minutes before serving.
What if I do not have a donut cutter?
No donut cutter? No problem. Use a round cookie cutter or even the rim of a glass to cut large circles and a bottle cap or melon baller to make the center holes.
We hope you enjoyed this article about Samoas cookies recipe! If you did, feel free to leave us a comment — we’d love to hear your thoughts. And if it’s not too much trouble, please pin this article or any image from it on Pinterest and give the Pin a like — it really helps us reach more people and motivates us to create even better content. Thank you!
Samoas Cookies Recipe
Ingredients
- 1 cup unsalted butter at room temperature
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.25 teaspoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons milk
- 0.5 teaspoon vanilla extract
- 2 cups shredded sweetened coconut
- 15 ounces soft caramels unwrapped
- 2 tablespoons milk
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy.
- Add flour, baking powder, and salt. Mix until the dough begins to come together.
- Add milk and vanilla extract and beat until the dough forms a soft ball.
- Chill the dough in the refrigerator for 15 to 20 minutes to make it easier to roll.
- On a lightly floured surface, roll out the dough to about 0.25-inch thickness.
- Use a round cookie cutter to cut out circles, then use a smaller cutter or bottle cap to punch out the center to create a donut shape.
- Place cookies on prepared baking sheets and bake for 10 to 12 minutes, or until the edges are lightly golden. Allow to cool on a wire rack.
- Spread shredded coconut evenly on a clean baking sheet. Toast in the oven at 350°F (175°C) for 10 minutes, stirring frequently, until golden.
- In a small saucepan, melt the caramels with 2 tablespoons milk over low heat, stirring constantly until smooth.
- Remove from heat and mix in the toasted coconut.
- Spread about 2 teaspoons of the coconut caramel mixture on top of each cookie. Let set for 10 minutes.
- Melt chocolate chips using a double boiler or in the microwave in 30-second intervals, stirring between each.
- Dip the bottom of each cookie into the melted chocolate and place chocolate side down on parchment paper.
- Use a fork or piping bag to drizzle more chocolate over the tops of the cookies.
- Allow cookies to set completely at room temperature or in the refrigerator for about 15 minutes before serving.
