Homemade Samoas Cookies Recipe

If you grew up sneaking those iconic Girl Scout cookies and find yourself craving them year-round, prepare to fall in love with this recipe for Homemade Samoas Cookies. The combination of buttery shortbread, gooey caramel, and toasted coconut, all drizzled and dipped in glossy dark chocolate, is absolutely irresistible. Whether you’re baking for a special occasion or simply treating yourself, these cookies have that magical ability to trigger nostalgic joy with every bite.

Ingredients You’ll Need

What makes these cookies so memorable is the way each ingredient plays its part: simple pantry staples come together to create layers of flavor and texture. Before you start, take a look at the role each ingredient plays in crafting that perfect bite.

• Unsalted butter, at room temperature: Provides the rich base for a tender, melt-in-your-mouth shortbread.
• Sugar: Adds sweetness and a touch of crunch to the cookie base.
• All-purpose flour: Gives structure, ensuring the cookies hold their signature ring shape.
• Baking powder: Offers a subtle lift so the shortbread isn’t too dense.
• Salt: Enhances and balances the sweetness in the dough and caramel.
• Milk: Moistens the dough and smooths the caramel later on.
• Vanilla extract: Brings warmth and aromatic depth to every layer.
• Shredded sweetened coconut: Toasted to perfection, this is the secret to that classic Samoas flavor.
• Soft caramels (store-bought or homemade): Melts down for that sticky, chewy layer that everyone loves.
• Whole milk (for caramel): Helps thin the caramel to the perfect spreading consistency.
• Salt (for caramel): Balances out the sweetness and deepens the flavor.
• Dark chocolate: The finishing touch for both dipping and drizzling, giving a slight bitterness that complements the sweet coconut and caramel.

How to Make Homemade Samoas Cookies

Step 1: Cream the Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and sugar together until they’re light and fluffy. This step is essential for a tender, delicate shortbread base, so don’t rush it—let the mixture get pale and airy before moving on.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening and seasoning are evenly distributed, so you get perfectly balanced cookies in every batch.

Step 3: Bring It All Together

Add the flour mixture to the creamed butter and sugar in three increments, mixing well each time and scraping down the sides as needed. Next, pour in the milk and vanilla extract. The dough will start to come together in large, soft clumps, which is exactly what you want.

Step 4: Chill the Dough

Use your hands to divide the dough into two disks. Wrap both tightly in plastic wrap and let them chill in the fridge for about an hour. Chilling firms up the dough, making it easier to roll and cut, and it helps the cookies hold their signature shape while baking.

Step 5: Roll and Cut Out

After chilling, roll out one disk of dough at a time on a lightly floured surface until it’s about 1/8-inch thick. Use a doughnut-shaped cookie cutter if you have one, or grab two circular cutters (or spice bottle caps!) to get creative. Place your cut-out rings on a parchment-lined baking sheet, gathering and re-rolling any scraps.

Step 6: Bake to Perfection

Bake the cookies in a preheated 350ºF oven for about 10 to 12 minutes, rotating the sheet halfway through for even color. You’re looking for a pale golden hue—don’t overbake! Let them cool completely on a wire rack before moving on.

Step 7: Toast the Coconut

Spread the shredded coconut evenly over a parchment-lined baking sheet and toast it in the oven for about 10 minutes, stirring every few minutes. Keep a close eye, as coconut can go from golden to burnt in a flash. The result: crunchy, fragrant coconut that forms the heart of your Homemade Samoas Cookies.

Step 8: Make the Caramel Coconut Topping

In a double-boiler setup, gently melt the caramels with milk and salt, stirring constantly until silky smooth. Pour about three-quarters of this caramel over the toasted coconut and mix until every bit is coated in sticky deliciousness.

Step 9: Assemble the Cookies

Spread a little of the reserved caramel on each cooled cookie—a trick that ensures the coconut topping sticks beautifully! Press a spoonful of the caramel-coconut mixture onto each cookie and let them rest for 30 minutes so everything sets nicely. If the topping becomes too thick to spread, simply warm it gently in the double-boiler for a minute or two.

Step 10: Dip and Drizzle with Chocolate

Melt your dark chocolate, either in a double-boiler or in short bursts in the microwave. Dip the bottoms of each cookie in chocolate and set them on wax paper. Finish with a decorative chocolate drizzle over the top, then let them stand until the chocolate is completely set. You’ve just made a homemade cookie bakery-worthy!

How to Serve Homemade Samoas Cookies

Garnishes

To make your Homemade Samoas Cookies truly shine, you can sprinkle a pinch of flaky sea salt on top while the chocolate is still wet, or dust with a touch of extra toasted coconut for added flair. They’re eye-catching on their own but a hint of garnish makes them feel like a special treat.

Side Dishes

Serve these cookies with a tall glass of cold milk, a robust cup of coffee, or even a creamy latte—the combination is comfort at its finest. If you’re feeling fancy, try them alongside a coconut sorbet or a scoop of vanilla ice cream for a heavenly dessert plate.

Creative Ways to Present

For a fun twist, stack and wrap a few cookies in parchment then tie them with baker’s twine as edible gifts. Arrange them on bright platters for parties or tuck a few into lunchboxes for a midday surprise. You can even build a cookie “tower” with other favorites for a dazzling dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Homemade Samoas Cookies in an airtight container at room temperature for up to a week. The layers will stay crisp and chewy, giving you a freshly-baked taste whenever the craving strikes. Layer parchment between cookies to prevent them from sticking.

Freezing

If you want to make a batch ahead, these cookies freeze beautifully. Arrange them in a single layer or with parchment between layers in a freezer-safe container. Freeze for up to three months and let thaw at room temperature for an hour when you’re ready to enjoy.

Reheating

The cookies don’t usually need reheating, but if you enjoy a warm, slightly melty chocolate coating, you can microwave one or two cookies for 8 to 10 seconds. Just don’t overdo it—caramel heats fast!

FAQs

Do I need a special cookie cutter to make Homemade Samoas Cookies?

No special cutter is needed! While a doughnut-shaped cutter works perfectly, you can easily use two round cutters of different sizes (even spice jar caps). Get creative and don’t let a missing tool stop you from enjoying these treats.

What if my dough is too stiff to roll out?

If the dough feels too firm after chilling, simply let it rest at room temperature for about 10 minutes. This softens it just enough to roll out smoothly without cracking or sticking.

How can I make sure the coconut doesn’t burn?

Coconut toasts quickly, so keep an eye on it and stir every few minutes while it’s in the oven. Remove it as soon as it turns golden and fragrant—you want crunchy, not charred!

Can I use chocolate chips instead of bar chocolate?

Absolutely! 8 ounces of dark chocolate is roughly 1 1/3 cups of chips. Melt them gently and you’ll have a glossy chocolate coating that works just as well for dipping and drizzling.

Is it possible to make these cookies gluten-free?

Yes, you can swap the all-purpose flour for your favorite gluten-free blend. Make sure it’s a 1:1 substitute and otherwise follow the recipe as written for delicious, gluten-free Homemade Samoas Cookies.

Final Thoughts

There’s something uniquely joyful about pulling a tray of Homemade Samoas Cookies out of the oven and knowing you’ve recreated a classic treat from scratch. Every step is worth it for that magical bite of caramel, coconut, and chocolate. Bake a batch, share with friends, and see just how fast these disappear!

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