Name: Homemade Samoas Cookies
Prep time: 30 min
Cook time: PT-484654H59M32S
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, softened; 1/4 cup granulated sugar; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 2 cups sweetened shredded coconut; 1/2 cup caramel sauce (store-bought or homemade); 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup semisweet chocolate chips; 1 tablespoon vegetable oil (or coconut oil)

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Homemade Samoas Cookies are a delightful twist on the beloved Girl Scout treat, combining rich, buttery cookies with caramel, toasted coconut, and smooth chocolate. If you’ve ever craved the iconic flavor of Samoas but wanted to make them from scratch, this recipe is the perfect solution. The cookie base is soft, yet crisp around the edges, and is topped with a luscious caramel-coconut mixture that is perfectly toasted for added crunch and flavor. The finishing touch of dark chocolate on the bottom and drizzle on top adds an indulgent richness that brings this treat together. Making Samoas at home is not only incredibly rewarding but also allows you to customize the recipe to your taste. Whether you’re baking for yourself, for a special occasion, or to share with friends, these homemade Samoas will surely become a favorite in your cookie collection.

Why You’ll Love This Recipe

1. True-to-Flavor

These homemade Samoas taste just like the original Girl Scout cookies you know and love, but even better, made fresh at home.

2. Simple Ingredients

You don’t need fancy ingredients or a long shopping list. This recipe uses everyday items you likely already have in your pantry.

3. Chewy Caramel-Coconut Topping

The caramel topping is the star of the show. It’s chewy, sweet, and perfectly complemented by toasted coconut, making each bite irresistible.

4. Chocolate Coating

The combination of dark chocolate on the bottom and a drizzle on top adds a decadent touch that takes these cookies to the next level.

5. Perfect for Sharing

Whether for a holiday, a special occasion, or just to spoil your loved ones, these cookies are perfect for gifting or sharing with friends and family.

Ingredients

All-purpose flour
Unsalted butter
Granulated sugar
Brown sugar
Salt
Baking powder
Vanilla extract
Large egg
Sweetened shredded coconut
Caramel sauce (or soft caramels)
Milk (for caramel)
Dark chocolate chips

Variations

Nut-Free: If you’re looking to avoid nuts, this recipe is naturally nut-free, making it safe for those with nut allergies.
Darker Chocolate: Use semi-sweet or milk chocolate instead of dark chocolate for a sweeter, creamier taste.
Coconut-Free: If you’re not a fan of coconut, you can substitute the toasted coconut topping with crushed graham crackers or even a mix of oats and chocolate chips for a different flavor twist.
Gluten-Free: You can try substituting the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.

Step 2: Make the Cookie Dough

In a large mixing bowl, beat together the butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. In a separate bowl, whisk the flour, salt, and baking powder together, then slowly add to the butter mixture. Mix until a soft dough forms.

Step 3: Shape the Cookies

Take small portions of dough and roll them into balls, then flatten them slightly with your fingers. Use a small round cookie cutter or your finger to create a hole in the center of each cookie, creating a ring shape. Arrange them on the prepared baking sheet, leaving space between each cookie.

Step 4: Bake the Cookies

Bake for 8-10 minutes or until the edges of the cookies are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Toast the Coconut

While the cookies are cooling, spread the shredded coconut evenly on a separate baking sheet and toast it in the oven for about 5-7 minutes, stirring every 2 minutes to avoid burning. Once the coconut is golden brown, remove it from the oven and set it aside.

Step 6: Make the Caramel

In a saucepan over low heat, melt the caramels with a small amount of milk, stirring constantly until smooth and creamy. Remove from heat.

Step 7: Coat the Cookies

Once the cookies are fully cooled, dip the top of each cookie into the warm caramel, making sure to cover it evenly. Immediately sprinkle the toasted coconut on top of the caramel layer, pressing gently to make sure it sticks.

Step 8: Add the Chocolate

Melt the dark chocolate chips in a heatproof bowl over a double boiler or in the microwave, stirring every 30 seconds until fully melted. Dip the bottom of each cookie into the melted chocolate and return to the wire rack. Drizzle any remaining chocolate over the top of the cookies for a final touch of decadence.

Step 9: Let the Cookies Set

Allow the chocolate and caramel to set before serving. This may take about 30 minutes at room temperature, or you can speed it up by placing the cookies in the fridge for a few minutes.

Tips for Making the Recipe

Use Room Temperature Butter: Make sure your butter is softened to room temperature for easier mixing and smoother dough.
Don’t Overbake the Cookies: Keep an eye on the cookies while baking. Overbaking can cause them to become too crisp and dry.
Toast the Coconut Evenly: Stir the coconut regularly while toasting to ensure it’s evenly browned without burning.
Caramel Consistency: If the caramel becomes too thick after cooling, reheat it gently over low heat, adding a tiny bit of milk to loosen it up.
Use a High-Quality Chocolate: Since chocolate is a key element in this recipe, using a good quality dark chocolate will make the cookies taste even better.

How to Serve

These homemade Samoas cookies are perfect for holiday gatherings, dessert tables, or simply enjoying as an afternoon treat with a cup of coffee or tea. You can serve them as part of a homemade cookie platter or individually wrapped as gifts. They’re also great for sharing with friends and family during the Christmas season or any other special occasion.

Make Ahead and Storage

Storing Leftovers

Store the homemade Samoas cookies in an airtight container at room temperature for up to 5 days. To keep the cookies fresh, place parchment paper between layers of cookies to prevent them from sticking together.

Freezing

These cookies freeze well! Once they are completely cooled and set, store them in an airtight container or freezer bag. You can freeze the cookies for up to 3 months. When you’re ready to enjoy them, thaw them at room temperature for about 30 minutes before serving.

Freezing the Dough

You can also freeze the cookie dough. Shape the dough into balls, then freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag. When ready to bake, simply thaw the dough and bake as usual.

Reheating

If you prefer warm cookies, gently reheat them in the microwave for 10-15 seconds to soften the chocolate and caramel.

FAQs

1. Can I use store-bought caramel sauce instead of caramels?

Yes, you can substitute store-bought caramel sauce if you prefer. However, using soft caramels melted with milk gives the cookies a richer, creamier texture.

2. How do I prevent the coconut from burning?

Toast the coconut at a low temperature and stir it regularly while baking. This will ensure even browning and prevent burning.

3. Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate for dark chocolate if you prefer a sweeter taste. Keep in mind that dark chocolate gives a slightly richer, more complex flavor.

4. How can I make the cookies more festive?

You can add colorful sprinkles or drizzle some white chocolate over the top for a more festive touch, especially around the holidays.

5. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

6. Can I skip the chocolate coating on the bottom?

While the chocolate adds a delicious touch, you can skip the chocolate coating if you prefer a simpler version of the cookie.

7. How do I store these cookies for longer shelf life?

Store the cookies in an airtight container at room temperature to keep them fresh for up to 5 days. For longer storage, freeze them.

8. How do I prevent the caramel from becoming too hard?

Add just enough milk to make the caramel smooth and creamy. If it becomes too hard, gently reheat it and add a splash of milk to soften it.

9. Can I make these cookies without coconut?

If you don’t like coconut, you can substitute it with crushed graham crackers or even oats for a different texture and flavor.

10. Can I double the recipe?

Absolutely! If you’re baking for a crowd or want to store extra cookies for later, feel free to double the recipe.

Conclusion

Homemade Samoas Cookies are a delicious and decadent treat that will delight your taste buds with every bite. With a buttery cookie base, rich caramel and coconut topping, and a smooth chocolate finish, these cookies capture all the flavors you love about the classic Girl Scout version—plus a bit of extra homemade charm. Perfect for gifting, sharing, or enjoying on your own, these cookies will quickly become a favorite in your holiday baking repertoire. Enjoy!