Imagine unlocking the magic of your favorite Girl Scout cookie right in your own kitchen! That’s exactly what you’ll discover with these Homemade Samoas Cookies—the ultimate caramel, coconut, and chocolate treat you can joyfully bake any time the craving strikes. This recipe captures that irresistible blend of buttery shortbread, gooey caramel-coconut topping, and crisp chocolate shell, meaning each bite will transport you straight to cookie bliss. Whether shared at gatherings, made as edible gifts, or simply enjoyed with a cozy mug of coffee, these cookies are a delicious labor of love bound to spark smiles and second helpings.

Homemade Samoas Cookies Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the beautiful layers fool you: the ingredients for Homemade Samoas Cookies are straightforward kitchen staples, each one playing a crucial role in delivering the signature flavors and textures everyone craves. Here’s what you’ll need, along with tips to make sure every bite is picture-perfect.

Unsalted butter (1 cup, softened): The buttery base adds richness and tender texture to the shortbread cookie.
Granulated sugar (1/2 cup): Sweetens the dough and helps achieve a light, crisp crumb.
All-purpose flour (2 cups): Gives structure to the cookies, creating a firm base to hold the toppings.
Baking powder (1/4 teaspoon): Offers just a bit of lift for a delicately tender cookie.
Salt (1/2 teaspoon for the dough, 1/4 teaspoon for the caramel): Enhances flavors and balances sweetness in both cookie and caramel.
Milk (2 tablespoons for the dough, 3 tablespoons for the caramel): Adds moisture to the dough and smooths out the caramel for easy spreading.
Vanilla extract (1 teaspoon): Lends warmth and aroma to the base cookie.
Shredded sweetened coconut (3 cups): Toasted for extra flavor and perfect chewy texture in the caramel topping.
Chewy caramels (12 ounces, unwrapped): The shortcut to gooey deliciousness without starting caramel from scratch.
Semi-sweet chocolate (8 ounces): Melts smoothly for dipping and drizzling, giving that classic Samoas finish.

How to Make Homemade Samoas Cookies

Step 1: Make the Cookie Dough

Start by creaming together your softened butter and sugar in a large bowl until creamy and fluffy; this creates an irresistible cookie base. Next, mix in the flour, baking powder, and salt, followed by the milk and vanilla extract, forming a soft dough that holds together beautifully and smells simply dreamy.

Step 2: Shape and Bake the Cookies

On a well-floured surface, roll out the dough to about 1/4-inch thickness. Use a 2-inch round cookie cutter (a glass works in a pinch!) and cut out your cookie shapes. To mimic classic Samoas, punch out a smaller hole from the center of each round—think donut-style! Place cookies on a parchment-lined baking sheet and bake at 350°F until the edges turn a delicate golden hue. Once baked, let the cookies cool completely to handle those tasty toppings.

Step 3: Toast the Coconut

Evenly spread sweetened shredded coconut on a baking sheet and toast in the oven for 8 to 10 minutes, stirring once or twice. You’re looking for a golden-brown color and toasty aroma—don’t let it go too dark, as coconut can turn quickly. The result is a chewy, nutty bite that’s truly signature to Homemade Samoas Cookies.

Step 4: Make the Caramel-Coconut Topping

In a saucepan over low heat, melt your unwrapped caramels with milk and a pinch of salt, stirring until silky smooth. Once melted, mix in the toasted coconut—this is your gooey, decadent topping! For easier spreading, work with the mixture while it’s still warm, adding a generous layer to the top of each cooled cookie.

Step 5: Add the Chocolate

Melt semi-sweet chocolate, either in the microwave (in 20-second bursts) or in a double boiler, until shiny and smooth. Dip each cookie’s bottom into the chocolate, then set them on parchment to firm up. Finish each cookie with a decorative drizzle of chocolate on top—this final flourish is both beautiful and delicious!

How to Serve Homemade Samoas Cookies

Garnishes

A light sprinkle of extra toasted coconut or even a touch of flaky sea salt on top just before the chocolate sets can dress up your Homemade Samoas Cookies and give them a luxurious, bakery-worthy appeal.

Side Dishes

Pair these delightfully sweet cookies with a strong cup of coffee, steamy hot chocolate, or a glass of cold milk for the ultimate nostalgic treat. They’re also the perfect sweet finish to a brunch spread or afternoon tea.

Creative Ways to Present

Give a dozen as a heartfelt homemade gift in a ribbon-tied box, stack them high on a tiered cookie tray for parties, or tuck them into lunchboxes for a surprise. You can even use Homemade Samoas Cookies as a decadent base for an ice cream sundae—just imagine the compliments!

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container at room temperature, where they’ll stay fresh, chewy, and delicious for up to 5 days. Layer with parchment to prevent sticking and keep that gorgeous chocolate finish looking photo-ready.

Freezing

Homemade Samoas Cookies freeze beautifully! Once the chocolate is set, pop them in a freezer-safe container with parchment between layers. They’ll keep for up to 2 months—just allow them to come to room temperature before serving to restore the perfect texture.

Reheating

While these cookies really don’t require reheating, you can revive their just-baked aroma by letting them sit at room temperature for a spell after freezing. If you want slightly melty chocolate, a quick 5- to 10-second zap in the microwave will work wonders, but watch carefully so the caramel doesn’t get too hot.

FAQs

Can I use homemade caramel instead of store-bought caramels?

Absolutely! If you have a favorite homemade caramel sauce, go ahead and use it—but let it cool slightly before mixing in the toasted coconut so it spreads easily without running off the cookies.

Do I need a special cookie cutter for Homemade Samoas Cookies?

Not at all. Any round cutter will work, and the center hole can be punched out with a small round cutter, bottle cap, or even the end of a piping tip. Get creative and use what’s on hand!

Can I make these gluten-free?

Definitely. Substitute a quality one-to-one gluten-free flour blend for the all-purpose flour, and double-check your caramels and baking powder are gluten-free for a deliciously inclusive treat.

How do I avoid the caramel-coconut topping from becoming too hard?

Make sure not to overheat your caramel, and spread the topping on the cookies while it’s still warm and pliable. If it starts to firm up, gently warm it again before continuing.

Can I use unsweetened coconut?

You can, but sweetened coconut gives the classic chewiness and sweetness signature to Samoas. If you use unsweetened coconut, consider adding an extra tablespoon or two of sugar to the caramel mixture to replicate the familiar flavor.

Final Thoughts

Baking up your own batch of Homemade Samoas Cookies is like inviting a little celebration into your kitchen. Each step is a hands-on adventure, and the end result is a plateful of joyful, show-stopping cookies. You truly don’t have to wait for cookie season—so go ahead and treat yourself and your loved ones to this homemade classic. You’ll be amazed at just how wonderful they taste straight from your oven!

Homemade Samoas Cookies Recipe

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4.7 from 21 reviews

Author: Emma
Total Time: 55 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Learn how to make delicious Homemade Samoas Cookies with this easy-to-follow recipe. These coconut and caramel treats are a perfect copycat of the famous Girl Scout cookies.

Ingredients

Scale

Cookies:

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1 teaspoon vanilla extract

Caramel-Coconut Topping:

3 cups shredded sweetened coconut
12 ounces chewy caramels, unwrapped
3 tablespoons milk
1/4 teaspoon salt

Chocolate Coating:

8 ounces semi-sweet chocolate

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Instructions

Prepare the Cookies: Preheat oven to 350°F (175°C). Cream butter and sugar, add dry ingredients, then milk and vanilla. Roll out dough, cut into circles, and bake.
Make the Caramel-Coconut Topping: Toast coconut, melt caramels with milk and salt, then mix with toasted coconut. Spread over cooled cookies.
Add Chocolate Coating: Melt chocolate, dip cookie bottoms, drizzle tops, and let set before serving.