Homemade Samoas Girl Scout Cookies

Why You’ll Love This Recipe

These cookies deliver all the nostalgic flavor of Samoas—sweet, chewy, toasty, and chocolaty—in a made-from-scratch format. The process is surprisingly simple and rewarding, and the result is a batch of show-stopping cookies that look and taste amazing. Plus, making them at home means you can control the ingredients and even customize the flavors to your liking.

Ingredients

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

For the shortbread base:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Vanilla extract
• Milk (as needed)

For the coconut-caramel topping:

• Sweetened shredded coconut
• Soft caramels (store-bought or homemade)
• Heavy cream or milk
• Salt (optional, for balance)

For the chocolate coating:

• Semi-sweet or dark chocolate chips
• Coconut oil or shortening (optional, for smooth melting)

Directions

To make the shortbread cookies:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar together until light and fluffy.
4. Mix in vanilla extract. Gradually add dry ingredients, mixing until a crumbly dough forms.
5. Add milk one tablespoon at a time until the dough holds together.
6. Roll out the dough to about ¼ inch thickness. Use a round cookie cutter (and a smaller one for the center) to shape cookies into rings.
7. Place on baking sheets and bake for 10–12 minutes or until lightly golden. Let cool completely.

To make the topping:
8. Toast the shredded coconut in a dry skillet or oven until golden brown. Watch closely to prevent burning.
9. Melt the caramels with a splash of cream or milk in a saucepan or microwave, stirring until smooth.
10. Stir in the toasted coconut and mix until well combined.

To assemble:
11. Spread the coconut-caramel mixture on top of each cookie. Press gently to adhere.
12. Melt chocolate chips with a little coconut oil or shortening until smooth.
13. Dip the bottom of each cookie into the melted chocolate and place on parchment-lined tray.
14. Drizzle remaining chocolate over the tops of the cookies using a spoon or piping bag.
15. Let set at room temperature or refrigerate until the chocolate is firm.

Servings and timing

This recipe makes about 20–24 cookies.
Prep time: 30 minutes
Cook time: 12 minutes
Assembly/chill time: 30 minutes
Total time: 1 hour 15 minutes

Variations

• Salted caramel twist: Add a pinch of sea salt to the caramel mixture for a sweet-salty combo.
• Gluten-free version: Use a gluten-free flour blend for the shortbread base.
• Chocolate lovers: Use dark chocolate for a more intense flavor.
• No-bake version: Use store-bought shortbread cookies for a shortcut.
• Vegan option: Use plant-based butter, vegan caramels, and dairy-free chocolate.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days.
They can also be refrigerated for up to a week or frozen for up to 2 months.
To thaw, leave at room temperature for 20–30 minutes before serving.

FAQs

Can I use homemade caramel instead of store-bought?

Yes, homemade caramel works beautifully—just make sure it’s thick enough to hold the coconut.

How do I keep the topping from sliding off?

Let the cookies cool completely and press the topping on while the caramel is warm but not too runny.

Do I have to toast the coconut?

Yes, toasting brings out the nutty, rich flavor that makes these cookies truly taste like Samoas.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days or freeze it for up to a month.

What if I don’t have cookie cutters?

Use a glass or jar lid for the outer circle, and a bottle cap or piping tip for the center.

Can I skip the chocolate drizzle?

You can, but the drizzle adds both flavor and that signature Samoa look.

What kind of chocolate is best?

Semi-sweet or dark chocolate chips are ideal. Avoid milk chocolate if you want an authentic Samoa flavor.

Can kids help with this recipe?

Yes, it’s a great recipe for kids to help assemble and decorate.

Are these cookies chewy or crisp?

The base is buttery and tender, while the topping adds chewiness—just like the original.

Can I double the recipe?

Absolutely. These freeze well, so make extra for future snacking.

Conclusion

Homemade Samoas Girl Scout Cookies are a deliciously fun baking project that delivers all the flavor and texture of the real deal. With a buttery shortbread base, gooey caramel-coconut topping, and rich chocolate finish, these cookies are sure to become a family favorite. Whether you’re a Girl Scout cookie enthusiast or just love trying new treats, this recipe brings sweet satisfaction in every bite.

Homemade Samoas Girl Scout Cookies

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Homemade Samoas Girl Scout Cookies are a copycat version of the beloved classic, featuring buttery shortbread, a rich caramel-coconut topping, and a decadent chocolate dip and drizzle.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 15 minutes
• Yield: 20 to 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1. For the shortbread base:
   2. 2 cups all-purpose flour
   3. 1/2 teaspoon baking powder
   4. 1/4 teaspoon salt
   5. 3/4 cup unsalted butter, softened
   6. 2/3 cup granulated sugar
   7. 1 teaspoon vanilla extract
   8. 1–2 tablespoons milk (as needed)

 

1. 1. For the coconut-caramel topping:
   2. 3 cups sweetened shredded coconut
   3. 12 oz soft caramels (store-bought or homemade)
   4. 3 tablespoons heavy cream or milk
   5. Pinch of salt (optional)

 

1. For the chocolate coating:
2. 10 oz semi-sweet or dark chocolate chips
3. 1 tablespoon coconut oil or shortening (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Mix in vanilla extract. Gradually add the dry ingredients and mix until crumbly.
5. Add milk 1 tablespoon at a time until dough comes together.
6. Roll dough to 1/4 inch thick. Use a round cookie cutter and a smaller cutter for the center to form rings.
7. Place on baking sheet and bake 10–12 minutes until lightly golden. Cool completely.
8. Toast coconut in a dry skillet or oven until golden brown. Stir often and watch closely.
9. Melt caramels with cream in a saucepan or microwave until smooth. Stir in toasted coconut and a pinch of salt.
10. Spread coconut-caramel mixture onto cooled cookies and press gently to adhere.
11. Melt chocolate chips with coconut oil or shortening until smooth.
12. Dip bottoms of cookies into melted chocolate and place on parchment. Drizzle remaining chocolate over the tops.
13. Let cookies sit at room temperature or refrigerate until chocolate is set.

Notes

• Chill shortbread dough before rolling if it becomes too soft.
• To keep caramel topping from sliding, cool cookies completely before assembling.
• Use high-quality pure chocolate for best flavor and appearance.
• Cookies freeze well for up to 2 months—perfect for make-ahead treats.
• Try adding a pinch of sea salt on top for a salted caramel twist.

Nutrition

• Serving Size: 1 cookie
• Calories: 220
• Sugar: 17g
• Sodium: 60mg
• Fat: 12g
• Saturated Fat: 8g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg