Introduction

These homemade Samoas cookies capture the irresistible combination of chewy caramel, toasted coconut, and rich dark chocolate. Inspired by the classic favorite, they’re perfect for sharing or treating yourself to a sweet, nostalgic delight.

Homemade Samoas Cookies Recipe - Recipe Image

Ingredients

1 cup unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract
3 cups shredded sweetened coconut
15 ounces store-bought or homemade soft caramels
3 Tablespoons whole milk
1/4 teaspoon salt
8 ounces dark chocolate

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the creamed butter in three increments, mixing between each addition and scraping down the sides as needed.
Step 3: Add the milk and vanilla extract, blending until combined and the dough forms large pieces. Divide dough in half, press into disks, wrap tightly in plastic wrap, and refrigerate for about 1 hour.
Step 4: Preheat the oven to 350ºF (175ºC). On a lightly floured surface, roll each disk to 1/8-inch thickness. Cut out the cookies using a doughnut-shaped cookie cutter, placing them on a parchment-lined baking sheet.
Step 5: Bake the cookies for 10 to 12 minutes, rotating the baking sheet halfway through, until pale golden. Transfer to a wire rack to cool completely.
Step 6: Spread the coconut evenly on a parchment-lined baking sheet and toast in the 350ºF oven for about 10 minutes, stirring frequently to prevent burning. Set aside once toasted.
Step 7: Melt the caramels, 3 tablespoons milk, and 1/4 teaspoon salt in a double boiler over simmering water, stirring until smooth. Combine three-quarters of this caramel with the toasted coconut in a bowl.
Step 8: Spread the remaining caramel over the cooled cookies, then press the caramel-coconut mixture on top. Let the cookies rest for 30 minutes. If the mixture thickens too much, gently warm it until spreadable.
Step 9: Melt the dark chocolate in a double boiler or microwave. Dip the bottoms of the cookies in chocolate, place on wax paper, and drizzle chocolate over the tops using a fork. Allow the chocolate to harden before serving.

Tips & Variations

If you don’t have a doughnut-shaped cookie cutter, use two circular cutters (about 2-inch and 1-inch) or spice jar caps to form rings.
If the dough is too firm to roll after chilling, let it rest at room temperature for 10 minutes.
Underbake the cookies slightly so they remain pale golden and tender.
Keep a close eye when toasting coconut since it burns quickly; stir often.
Using a layer of caramel under the coconut mixture helps it stick better.
If using dark chocolate chips, 8 ounces is about 1 1/3 cups.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator up to 2 weeks. Let refrigerated cookies come to room temperature before serving for best texture. Avoid freezing, as the caramel can become hard.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and baking.

What if I don’t have a double boiler to melt caramel and chocolate?

You can melt caramel and chocolate gently in the microwave in short 20-second intervals, stirring frequently to prevent scorching.

Homemade Samoas Cookies Recipe

Print Recipe

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5 from 148 reviews

Homemade Samoas Cookies are a decadent treat inspired by the classic Girl Scouts favorite. These cookies feature a buttery shortbread base topped with toasted sweetened coconut coated in rich caramel, finished with a generous dip and drizzle of dark chocolate. They provide the perfect balance of crispy, chewy, and chocolaty textures in every bite.

Author: Daniel
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Yield: 48 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookie Dough

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

For the Coconut Topping

3 cups shredded sweetened coconut

For the Caramel

15 ounces store-bought or homemade soft caramels
3 tablespoons whole milk
1/4 teaspoon salt

For the Chocolate Coating

8 ounces dark chocolate

Instructions

Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture in three increments, mixing between each addition and scraping down the sides to combine. Add the milk and vanilla extract, blending until the dough begins to come together into large pieces.
Chill the dough: Divide the dough in half and shape each half into a compact disk. Wrap them in plastic wrap and refrigerate for about 1 hour until firm.
Preheat the oven: Set the oven temperature to 350ºF (175ºC) and prepare for baking.
Roll and cut cookies: On a lightly floured surface, roll out each chilled dough disk to 1/8-inch thickness. Use a doughnut-shaped cookie cutter (or two round cutters) to cut out rings. Arrange the cookies on a baking sheet lined with Silpat or parchment paper.
Bake the cookies: Bake for 10 to 12 minutes, rotating the sheet halfway, until the cookies are just pale golden. Transfer to a wire rack to cool completely.
Toast the coconut: Spread shredded coconut evenly on a parchment-lined baking sheet. Bake in the 350ºF oven for about 10 minutes, stirring frequently to avoid burning, until the coconut is golden and toasted. Remove and set aside.
Prepare caramel topping: Melt the caramels, milk, and salt in a double boiler setup until fully melted and smooth. Remove from heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.
Assemble the topping: Spread the remaining 1/4 cup of caramel over the cooled cookies, then press the caramel-coconut mixture firmly onto each cookie. Let set for 30 minutes. If the caramel thickens too much while working, rewarm it gently over the double boiler until spreadable.
Melt the chocolate: Using a double boiler or microwave, melt the dark chocolate until smooth and glossy.
Coat the cookies: Dip the bottoms of the caramel-coconut cookies into the melted chocolate and place on wax paper. Use a fork to drizzle melted chocolate over the tops. Allow the chocolate to harden completely before serving.

Notes

If you don’t have a doughnut-shaped cookie cutter, use two circular cutters (for example, a 2-inch and a 1-inch) or caps from dry spices to form cookie rings.
If dough is too firm after refrigeration, let it sit at room temperature for 10 minutes before rolling.
Underbake the cookies slightly if uncertain; shortbread should be pale golden, not dark.
Watch the coconut closely when toasting as it burns quickly; stir frequently.
Spreading the reserved 1/4 cup of caramel sticky base helps the coconut topping adhere better to the cookies.
8 ounces of dark chocolate is approximately 1 1/3 cups if using chocolate chips.

Keywords: Samoas cookies, caramel coconut cookies, homemade Girl Scout cookies, shortbread, toasted coconut, dark chocolate, caramel topping