Homemade Samoas Cookies Recipe (Even Better Than the Original!) 1

Is there anything more irresistible than a box of Girl Scout SamoasThe Perfect Copycat Recipe With their buttery shortbread base, caramel-coated coconut topping, and chocolate drizzle, these cookies are a sweet indulgence that’s almost impossible to resist.

The only problem? Girl Scouts only sell them for a short time each year. But don’t worry I’ve got you covered! With this Homemade Samoas Cookies Recipe : The Perfect Copycat Recipe, you can enjoy the same chewy, crunchy, chocolaty delight any time you like.

Why You’ll Love This Recipe

✔ Authentic Taste – Every bite mimics the classic cookie you know and love.
✔ Simple Ingredients – Nothing fancy required; you likely have most of it already.
✔ Perfect Texture – Crisp cookie, gooey caramel, toasted coconut, and silky chocolate.
✔ Great for Sharing – Perfect for bake sales, parties, or just a personal treat.

Ingredients You’ll Need

For the Shortbread Cookies:

• 1 cup (225 g) unsalted butter, room temperature
• ½ cup (100 g) granulated sugar
• 2 cups (240 g) all-purpose flour
• ¼ teaspoon baking powder
• ½ teaspoon vanilla extract
• Pinch of salt

For the Coconut Caramel Topping:

• 3 cups (300 g) sweetened shredded coconut
• 1 bag (11 oz / 300 g) soft caramel candies (like Werther’s Chewy Caramels)
• 3 tablespoons heavy cream (or milk)
• Pinch of salt

For the Chocolate Base & Drizzle:

• 1 ½ cups (250 g) semi-sweet chocolate chips

Step-by-Step Instructions

1. Bake the Shortbread Cookies

• Toast the Coconut: Preheat oven to 350°F (180°C). Spread shredded coconut on a baking sheet and toast 5–7 minutes until golden. Stir halfway. Cool completely.
• Make the Dough: Beat butter and sugar until fluffy. Add vanilla. Mix flour, baking powder, and salt separately, then combine with butter mixture until dough forms.
• Chill the Dough: Wrap dough in plastic wrap and refrigerate 30 minutes.
• Cut & Bake: Roll out dough to ⅛-inch thickness. Cut into 2-inch circles, then punch a hole in the center. Bake 12–15 minutes until golden edges. Cool on wire rack.

2. Make the Coconut Caramel Topping

• Melt Caramels: Heat caramels with cream and salt in a saucepan over low heat. Stir until smooth.
• Mix in Coconut: Add toasted coconut, stirring until evenly coated.
• Top the Cookies: Spread mixture onto cooled cookies. Let set.

3. Add the Chocolate

• Melt Chocolate: Microwave chips in 30-second bursts, stirring until smooth.
• Dip the Bottoms: Dip cookie bases in chocolate, shake off excess, and place on parchment.
• Drizzle the Tops: Pipe thin chocolate lines across cookies.
• Set & Cool: Let rest until chocolate hardens.

[Final Image: stack of finished cookies.]
Alt-Text: “Finished homemade Samoas cookies with chocolate drizzle and toasted coconut topping.”

Tips for Perfect Samoas

• Chill the Dough – Prevents spreading and keeps the ring shape.
• Watch the Coconut – It can burn quickly, so keep an eye on the oven.
• Work Fast with Caramel – It stiffens as it cools, so top cookies quickly.
• Storage – Keep in airtight container up to 1 week, or freeze for 3 months.

Frequently Asked Questions (FAQ)

Conclusion

There’s nothing like the satisfaction of biting into a Homemade Samoas Cookies Recipe buttery shortbread, caramel coconut topping, and a perfect chocolate drizzle. With this recipe, you don’t have to wait for Girl Scout season. You can enjoy them anytime, straight from your kitchen.

If you try this recipe, leave a comment and star rating below, and tag me on Pinterest[@Quikykitchen80] with your cookie creations!

Would you like me to generate the suggested blog-ready images (feature, process, and final result) so you can upload them directly to your site?

Laura

Homemade Samoas Cookies Recipe

This Homemade Samoas Cookies Recipe brings all the flavors of the classic Girl Scout treat right to your kitchen — a buttery shortbread base topped with gooey caramel-coconut and finished with a decadent chocolate drizzle.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 20 cookies

Course: Dessert

Cuisine: American

Calories: 170

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp baking powder
• ¼ tsp salt
• 3 cups sweetened shredded coconut
• 15 oz soft caramels, unwrapped
• 3 tbsp milk
• ½ tsp vanilla extract
• 8 oz semi-sweet chocolate, chopped or chips
• Parchment paper (for baking)

Equipment

• mixing bowls
• hand mixer or stand mixer
• cookie cutters round and small circle
• baking sheets
• Saucepan
• parchment paper
• spoon or spatula
• microwave or double boiler

Method

 

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until combined.
4. Roll out dough to ¼-inch thickness. Use a round cookie cutter and a smaller one for the center hole to form rings.
5. Place cookies on baking sheet and bake for 10-12 minutes until lightly golden. Let cool completely.
6. Spread shredded coconut on a baking sheet and toast in oven for 5-7 minutes, stirring halfway, until golden brown.
7. In a saucepan, melt caramels with milk over low heat, stirring until smooth. Stir in vanilla, then mix in toasted coconut.
8. Top each cookie with the caramel-coconut mixture, pressing it gently onto the surface.
9. Melt chocolate in microwave or double boiler. Dip bottom of each cookie into chocolate and place on parchment to set.
10. Drizzle remaining chocolate over tops of cookies. Let cool until chocolate is set.

Notes

Make sure to use soft, chewy caramels for easier melting. Toast the coconut for deeper flavor, and don’t skip the parchment paper for easy removal. If the dough is sticky, chill before rolling. Store leftovers in an airtight container for up to 5 days.