Homemade Samoas

Why You’ll Love This Recipe

Homemade Samoas bring all the indulgence of the classic cookie but with the freshness and personalization you can’t get from a store-bought version. The buttery shortbread base is topped with rich caramel and toasted coconut, then drizzled with smooth chocolate for a truly decadent dessert. The best part? You can enjoy them anytime you want, and you get to control the quality of ingredients! They’re perfect for parties, family gatherings, or whenever you need a sweet treat. Plus, they’re a fun way to recreate your favorite Girl Scout cookie right in your own kitchen.

Ingredients

• 1 ½ cups all-purpose flour

• ½ cup granulated sugar

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• ¼ cup milk

• 1 ½ cups sweetened shredded coconut

• 10 oz caramel candies (about 30 pieces)

• 2 tablespoons heavy cream

• 1 cup semisweet chocolate chips

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

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium bowl, mix the flour, sugar, and salt. Add the softened butter and milk and mix until the dough forms.

3. Roll out the dough on a lightly floured surface to about ¼-inch thick. Use a round cookie cutter or a glass to cut out cookie rounds. Use a smaller round cutter to punch out the center of each cookie to create a ring shape.

4. Place the cookie rounds on the prepared baking sheet and bake for 12-15 minutes or until the edges begin to turn golden brown. Let them cool on a wire rack.

5. While the cookies cool, toast the shredded coconut. Spread it in a single layer on a baking sheet and bake at 350°F for about 5-7 minutes, stirring occasionally until it’s golden brown.

6. In a small saucepan, melt the caramel candies with heavy cream over low heat, stirring until smooth.

7. Add the toasted coconut to the melted caramel and stir until well coated. Spoon a generous amount of the caramel-coconut mixture onto each cooled cookie, spreading it evenly.

8. In a separate bowl, melt the chocolate chips in the microwave or over a double boiler. Drizzle the melted chocolate over the caramel-coconut topping.

9. Allow the cookies to cool completely so the chocolate sets before serving.

Servings and Timing

• Yield: About 20 cookies

• Prep Time: 30 minutes

• Cook Time: 20 minutes

• Total Time: 50 minutes

Variations

• Darker chocolate: Use dark chocolate or milk chocolate for the drizzle if you prefer a richer, less sweet chocolate flavor.

• Gluten-free version: Substitute all-purpose flour with a gluten-free flour blend.

• Nutty twist: Add chopped toasted almonds to the caramel-coconut mixture for extra crunch and flavor.

Storage/Reheating

Store your homemade Samoas in an airtight container at room temperature for up to 1 week. If you prefer, you can refrigerate them for longer freshness, but be sure to let them come to room temperature before enjoying for the best texture. These cookies also freeze well for up to 3 months—just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe container.

FAQs

1. Can I use unsweetened coconut instead of sweetened coconut?

It’s best to use sweetened coconut to match the flavor of traditional Samoas, but you can use unsweetened coconut if you want to control the sugar content and add your own sweetener.

2. Can I use store-bought caramel sauce instead of caramel candies?

You can use caramel sauce, but it may not set as firmly as melted caramel candies, which can make the topping a bit runnier.

3. How can I make these cookies vegan?

To make Samoas vegan, substitute the butter with a plant-based butter and use a non-dairy cream in place of the heavy cream. You can also find vegan caramel or make your own with coconut milk and sugar.

4. What can I use if I don’t have a round cookie cutter?

If you don’t have a round cookie cutter, you can use the rim of a glass or a metal lid from a jar to cut out the dough.

5. Can I freeze the dough before baking?

Yes, you can freeze the dough. Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 1 month. When ready to bake, thaw it in the fridge overnight and proceed with the recipe.

6. Can I make the caramel ahead of time?

Yes, you can prepare the caramel and coconut mixture in advance and store it in the fridge for up to 2 days before assembling the cookies.

7. How do I know when the cookies are done baking?

The cookies are ready when the edges are golden brown. Keep an eye on them, as the baking time may vary depending on your oven.

8. What kind of chocolate should I use for the drizzle?

Semisweet chocolate chips are the most common choice, but you can use milk chocolate or dark chocolate depending on your taste preference.

9. Can I add other toppings to these cookies?

Feel free to experiment! You could add a sprinkle of sea salt over the chocolate drizzle for a sweet-salty twist, or even crushed nuts for added texture.

10. How can I make these cookies less sweet?

To reduce the sweetness, you can decrease the amount of sugar in the shortbread base and use a less sweet chocolate for drizzling.

Conclusion

Homemade Samoas are the perfect way to indulge in a beloved treat, bringing the Girl Scout classic right to your kitchen. With a buttery shortbread base, caramel-coconut topping, and a chocolate drizzle, they’re a delightful combination of textures and flavors. Whether you’re making them for a special occasion or just to satisfy a sweet craving, this recipe is sure to become a favorite.