Homemade Samoas Cookies Recipe

If you’ve ever dreamed about recreating your favorite childhood treat, Homemade Samoas Cookies are about to make your day extra sweet. Imagine a flaky, buttery cookie base, cloaked in chewy golden caramel and toasted coconut, then dipped and drizzled with rich dark chocolate. These cookies have that unforgettable chewy-crisp texture and a deeply satisfying caramel-coconut flavor in every bite. Making them from scratch is as joyful as eating them, and you won’t believe how close they come to the classic Girl Scout version—maybe even better!

Ingredients You’ll Need

All you need is a handful of pantry staples and a little bit of time to make these Homemade Samoas Cookies shine. Each ingredient truly matters, balancing flavor, texture, and color to recreate iconic cookie magic at home.

• Unsalted butter: Softened butter builds that tender, melt-in-your-mouth shortbread base.
• Sugar: Just half a cup brings sweetness to the dough without overpowering the caramel and coconut flavors.
• All-purpose flour: The foundation of your cookie, providing the perfect texture—sturdy yet delicate.
• Baking powder: Adds a touch of lift to the shortbread, keeping it from being too dense.
• Salt: Just enough to sharpen all the sweet flavors and balance richness.
• Milk (for dough): Two tablespoons bind the dough and add a little moisture.
• Vanilla extract: The secret note that brings warmth and dimension to every bite.
• Shredded sweetened coconut: The star topping, toasted for irresistible nutty-crisp edges and chewy bites.
• Soft caramels: Melt for that sticky, buttery-sweet coconut blanket we all love.
• Whole milk (for caramel): Helps melt down the caramel to that perfect, spreadable consistency.
• Salt (for caramel): Lifts and enhances every other flavor in the mix.
• Dark chocolate: The dramatic finish—dipped and drizzled for a bittersweet counterpoint to the sweet coconut and caramel.

How to Make Homemade Samoas Cookies

Step 1: Mix the Shortbread Dough

Start by creaming together your room-temperature unsalted butter and sugar in a stand mixer until the mixture is light and fluffy. This step guarantees a delicate, melt-in-your-mouth texture for your Homemade Samoas Cookies. In a separate bowl, whisk the flour, baking powder, and salt together, then slowly add the dry ingredients to the butter mix in three increments. Finish by gently mixing in the milk and vanilla extract. The dough will come together in soft, big clumps.

Step 2: Chill and Roll the Dough

Divide the dough in half and shape it into two compact disks. Wrap each in plastic wrap and refrigerate until firm—about one hour. Chilling makes rolling and cutting easier, and keeps those cookie edges neat and tidy. When ready, roll each disk out on a floured surface to 1/8-inch thickness. Use a doughnut-shaped cutter (or improvise with two round cutters) to make those iconic Samoas rings. This step is where the cookies start looking just like the real deal!

Step 3: Bake the Cookies

Preheat your oven to 350ºF and transfer the cookie rings onto a parchment or silicone mat-lined baking sheet. Bake for 10 to 12 minutes, rotating the tray halfway through. You’re aiming for cookies that are pale golden at the edges—be careful not to overbake. Let them cool completely on a wire rack before moving forward.

Step 4: Toast the Coconut

Spread your shredded sweetened coconut in a thin layer on a parchment-lined baking sheet and pop it into the hot oven. Stir every couple of minutes to ensure the coconut toasts evenly and doesn’t burn—stay close, as coconut can turn from perfect to burnt in a flash. Once golden and fragrant, remove from the oven and let it cool.

Step 5: Make the Caramel-Coconut Topping

Using a double-boiler, melt the soft caramels with whole milk and a pinch of salt, stirring until smooth and glossy. Pour about three-quarters of this caramel over the toasted coconut in a large bowl, mixing well to combine. Reserve the remaining caramel for brushing on the cookie bases—it’s the key to getting the coconut layer to stay put!

Step 6: Assemble the Homemade Samoas Cookies

Brush a thin layer of the reserved caramel onto each cooled cookie ring. Gently press a mound of the caramel-coconut mixture onto each, making sure it clings well to the sticky caramel base. If at any point the coconut topping gets too stiff, a quick return to the heat will make it spreadable again. Let the topped cookies rest for about 30 minutes so they set up for dipping and drizzling.

Step 7: Dip and Drizzle in Chocolate

Melt the dark chocolate in a double-boiler or in the microwave using gentle 20–30 second bursts, stirring until smooth. Dip the bottom of each cookie into the chocolate, then lay them chocolate-side down on wax paper. Finish each cookie with a flourish—use a fork to drizzle extra chocolate over the tops. Let the chocolate harden completely before enjoying. This last step gives Homemade Samoas Cookies that irresistible, signature look.

How to Serve Homemade Samoas Cookies

Garnishes

For that bakery-fancy finish, you can sprinkle a little flaky sea salt over the chocolate drizzle before it sets. Add a dusting of extra toasted coconut for crunch and a pop of color, or even tiny edible gold flakes if you’re feeling festive—you’ll turn your Homemade Samoas Cookies into boutique-worthy treats.

Side Dishes

These cookies are such stars on their own, but they make a dreamy pairing with a tall glass of cold milk, a frothy cappuccino, or a pot of black tea. For a cookie platter, try arranging them with vanilla shortbread, lemon bars, or brownies—the coconut and caramel flavors are perfectly balanced with citrus and chocolatey counterparts.

Creative Ways to Present

Gift boxes lined with parchment paper make these cookies an unforgettable homemade present. Stack a few cookies, tie them with rustic twine, and tuck in a handwritten note. For parties, arrange homemade Samoas cookies in concentric circles on a vintage cake stand, or spear one atop a scoop of vanilla ice cream for a truly over-the-top dessert.

Make Ahead and Storage

Storing Leftovers

Once cooled and set, Homemade Samoas Cookies will keep beautifully for up to a week when stored in an airtight container at room temperature. If stacking, layer parchment or wax paper between them to protect the chocolate drizzle from smudging and to keep the coconut topping fresh.

Freezing

You can absolutely freeze these cookies! Arrange finished cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight freezer bag or container, separating layers with parchment. They’ll keep for up to two months—perfect for planning ahead or sneaking a cookie straight from the freezer.

Reheating

No need to reheat, as these are delicious straight from the container (or freezer). If you love that fresh-from-the-oven feel, let frozen cookies thaw at room temperature, then microwave for just 5 seconds to revive that caramel gooeyness without melting the chocolate entirely.

FAQs

Can I use homemade caramel instead of store-bought caramels?

Absolutely! If you have a favorite homemade soft caramel recipe, it will work perfectly. Just make sure the consistency is spreadable but thick enough to stick to the cookies and coconut.

What can I use if I don’t have a donut-shaped cookie cutter?

No worries! Simply use two round cookie cutters—one around 2 inches and another at 1 inch—to shape the cookie rings. Even spice bottle lids work in a pinch, keeping things accessible and fun.

Why did my coconut burn so quickly?

Sweetened coconut toasts very fast due to its sugar content. Be sure to stir often and check every couple of minutes to prevent burning. Stay close to the oven until it’s golden brown and fragrant.

Can Homemade Samoas Cookies be made gluten-free?

Yes! Just substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour in the base. Be sure to check your caramels and chocolate are gluten-free, too, for a safe and delicious result.

How do I make these vegan?

To make vegan Homemade Samoas Cookies, use plant-based butter, a dairy-free milk, vegan caramels, and your favorite dairy-free dark chocolate. The texture will be slightly different but the taste will be just as satisfying.

Final Thoughts

I hope you’re as excited as I am about trying these Homemade Samoas Cookies. They bring back the very best nostalgic flavors and are such a joy to make (and eat!) at home. So gather your ingredients, crank up your favorite playlist, and treat yourself to a batch—you deserve it! Happy baking!

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