If you crave the iconic flavor of toasted coconut, gooey caramel, and rich chocolate layered atop a buttery shortbread, you’ll fall head over heels for this Homemade Samoa Cookies Recipe. Inspired by the beloved Girl Scout treats but made fresh in your own kitchen, these cookies deliver everything you love—a crispy base, a chewy coconut-caramel topping, and a chocolaty finish. Baking these at home means unbeatable freshness and a chance to enjoy Samoa cookies year-round, whether you’re sharing with loved ones or savoring with your afternoon coffee.
Ingredients You’ll Need
Making the perfect Homemade Samoa Cookies Recipe is much easier than you might imagine, and it all starts with basic pantry staples. Each ingredient plays a vital role, from adding buttery richness to providing that signature coconut crunch and luscious drizzle of chocolate.
- Unsalted Butter (1 cup, softened): The key to a tender, melt-in-your-mouth cookie base—make sure it’s room temperature for easy creaming.
- Granulated Sugar (½ cup): Adds sweetness and helps the cookies achieve golden edges and perfect texture.
- All-Purpose Flour (2 cups): Provides structure and keeps the cookies sturdy under all that glorious topping.
- Baking Powder (¼ teaspoon): Gives just a touch of lift for a delicate crumb.
- Salt (¼ teaspoon): Balances the sweetness and brings out all the complex flavors in every bite.
- Milk (2 tablespoons for dough, 3 tablespoons for caramel): Moistens both the cookie dough and helps melt the caramels smoothly.
- Vanilla Extract (½ teaspoon): Infuses the cookies with warm aromatic notes for bakery-level aroma and taste.
- Sweetened Shredded Coconut (3 cups): Gives these cookies their signature chew and toasty flavor—don’t skip the toasting step!
- Soft Caramels (15 ounces, unwrapped): The secret to that gooey, irresistible topping; store-bought works great here.
- Semi-Sweet Chocolate Chips (10 ounces): For dipping and drizzling, ensuring every bite is kissed with chocolate.
How to Make Homemade Samoa Cookies Recipe
Step 1: Prepare the Shortbread Base
Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy—this sets the stage for that classic tender cookie. In a separate bowl, whisk flour, baking powder, and salt, then gradually combine with the creamed butter. Add the milk and vanilla extract, mixing just enough to form a soft, workable dough.
Step 2: Shape and Bake the Cookies
Lightly flour your work surface and roll the dough out to about ¼ inch thick. Using a round cutter (about 2 inches), punch out circles, then use a smaller cutter to create ring-shaped cookies. Arrange them spaced apart on the lined baking sheet, and bake for 10–12 minutes until edges are lightly golden. Let the cookies cool completely before moving on—this is key!
Step 3: Toast the Coconut
Spread the shredded coconut in an even layer on a baking sheet. Toast it in the oven at 350°F for about 10 minutes, stirring every few minutes for even coloring. Watch it carefully and pull it out as soon as it turns golden brown and aromatic—the toasting step deepens coconut flavor and adds crunch.
Step 4: Prepare the Caramel Coconut Topping
In a microwave-safe bowl, combine the unwrapped caramels with 3 tablespoons of milk. Microwave in 30-second bursts, stirring each time, until everything melts into a smooth, luscious sauce. Stir in the toasted coconut until each sweet strand is coated in caramel gold.
Step 5: Assemble the Cookies
Grab your cooled cookies and gently spread or press a layer of the caramel-coconut mixture over each one. If it gets sticky, slightly damp fingertips work wonders. Let the topping set for a few minutes at room temperature so it bonds with the cookie base.
Step 6: Chocolate Dip and Drizzle
Melt the chocolate chips in the microwave (you guessed it—short bursts and lots of stirring). Dip the bottom of each cookie into the silky chocolate and set them on parchment paper. With the remaining chocolate, create beautiful drizzles over the top—this is where you get to play baker-artist! Let the Homemade Samoa Cookies Recipe set until the chocolate is firm. For quicker results, a stint in the fridge speeds things up.
How to Serve Homemade Samoa Cookies Recipe
Garnishes
For finishing touches, try a tiny sprinkle of flaky sea salt over the chocolate drizzle, or add an extra flourish of toasted coconut for texture and pop. These little details brighten every bite and showcase your homemade touch.
Side Dishes
The Homemade Samoa Cookies Recipe pairs beautifully with a cup of bold coffee, a cozy chai latte, or even a glass of cold milk. For dessert platters, serve them alongside fresh fruit slices or berry coulis to balance their sweet richness.
Creative Ways to Present
Turn these cookies into edible art by stacking them on tiered trays, packaging them in rustic parchment bags with a ribbon, or arranging them in decorative boxes for gift-giving. They also make stunning centerpieces for holiday cookie swaps or parties—your guests will not stop talking about them!
Make Ahead and Storage
Storing Leftovers
To keep your Homemade Samoa Cookies Recipe tasting their freshest, store them in an airtight container at room temperature. They’ll stay delicious and chewy for up to a week—though they’re so tempting, you might not have any leftovers!
Freezing
These cookies freeze beautifully. Arrange them in a single layer (with parchment between layers to prevent sticking) and freeze for up to 2 months. Simply thaw at room temperature whenever the craving strikes.
Reheating
For a just-baked feel, pop a cookie in the microwave for about 5–10 seconds. This softens the caramel and perks up the chocolate, recreating that mouthwatering gooey-fresh bakery vibe.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the shortbread dough a day or two in advance, wrap it tightly, and refrigerate until ready to roll and bake. Let it sit at room temperature for about 10 minutes for easier handling.
What if I don’t have a donut-shaped cookie cutter?
No worries! Use any round cutter and improvise with a bottle cap or small pastry tip for the center hole. Alternatively, make thumbprint-style cookies or bars for a fun twist on the Homemade Samoa Cookies Recipe.
Can I use homemade caramel instead of store-bought?
Yes! If you love making caramel from scratch, go for it—just be sure it’s soft and spreadable so it mixes well with the coconut. You’ll get even more incredible flavor this way.
How can I make these cookies gluten-free?
Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The results are just as delicious, with all the signature taste and texture you love.
What’s the best way to melt chocolate for drizzling?
Microwaving in short bursts (30 seconds at a time, stirring in between) works great, or use a double boiler to gently melt for maximum smoothness. Just be careful not to overheat, or the chocolate can seize.
Final Thoughts
There’s nothing quite as satisfying as biting into a freshly made Homemade Samoa Cookies Recipe, crafted with love and a bit of kitchen fun. Once you see how deliciously easy they are to whip up, you’ll want to share them at every gathering and keep a secret stash just for yourself. So preheat that oven and treat yourself—you totally deserve it!
Print
Homemade Samoa Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make delicious homemade Samoa cookies that are a perfect copycat of the classic Girl Scout cookie. These cookies feature a buttery shortbread base topped with gooey caramel, toasted coconut, and a chocolate drizzle.
Ingredients
Cookie Base:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Caramel-Coconut Topping:
- 3 cups sweetened shredded coconut
- 15 ounces soft caramels (unwrapped)
- 3 tablespoons milk (for caramel)
- 10 ounces semi-sweet chocolate chips
Instructions
- Prepare Cookie Dough: Preheat oven to 350°F. Cream butter and sugar, add dry ingredients, then mix in milk and vanilla. Roll out dough and cut into rounds.
- Bake Cookies: Bake for 10-12 minutes until golden. Cool completely.
- Toast Coconut: Toast coconut until golden. Combine caramels and milk, melt, then mix in coconut. Spread on cookies.
- Add Chocolate: Melt chocolate, dip cookies, and drizzle with remaining chocolate. Let set.
Notes
- You can use store-bought caramels or make your own.
- To save time, press dough into a rectangle and slice into bars.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
