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Samoas Cookies Recipe

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★★★★★

4.8 from 69 reviews

These homemade Samoas Cookies are a delicious copycat version of the classic Girl Scouts treat. Featuring a buttery shortbread base topped with a gooey caramel and toasted coconut mixture, then dipped and drizzled with rich dark chocolate, these cookies combine sweet and crunchy textures with indulgent flavors. Perfect for cookie swaps or festive treats, this recipe guides you through creating each layer from scratch for irresistible results.

Ingredients

Scale

Shortbread Cookie

  • 1/2 cup unsalted butter, room temperature
  • 1/4 tsp salt
  • 1/3 cup granulated sugar
  • 2 Tbsp powdered sugar
  • 1 Tbsp whole milk
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • 1/4 tsp baking soda

Coconut Topping

  • 3 1/2 cups shredded sweetened coconut flakes
  • 15 oz caramels (soft caramels like Wether’s recommended)
  • 2–3 Tbsp heavy cream

Chocolate Coating

  • 10 oz Ghirardelli dark chocolate melting wafers
  • 1 tsp oil (canola or vegetable)

Instructions

  1. Make the shortbread cookie dough: Cream the butter and salt in a stand mixer with the paddle attachment for 2-4 minutes until fluffy. Add the granulated sugar, powdered sugar, milk, and vanilla extract and beat again for 1-2 minutes.
  2. Add dry ingredients: Add the flour and baking soda on low speed just until the dough comes together without overmixing.
  3. Roll and chill dough: Form the dough into a disk, place between two sheets of parchment paper, and roll out to about 1/4 inch thickness. Place on a baking sheet and chill for at least 1 hour or up to overnight in the refrigerator.
  4. Preheat oven and toast coconut: Preheat oven to 350°F (175°C). Spread coconut flakes evenly on a baking sheet and toast in the oven for 10-15 minutes, stirring frequently to avoid burning. Transfer onto a parchment-lined baking sheet to cool and stop the toasting process.
  5. Cut out cookies: Once chilled, remove the top parchment and use a 2-inch circular cookie cutter or donut cutter to cut rounds. If using a plain cutter, use a piping tip to cut small circles in the center to form rings.
  6. Bake cookies: Place cookies on a parchment-lined baking sheet and bake for 8-10 minutes until edges just start to turn golden. Let cool on the baking sheet briefly, then move to a wire rack to cool completely.
  7. Re-roll scraps: Gather cookie scraps, re-roll between parchment, chill again until firm enough to cut more cookies. You should yield about 22-25 cookies total.
  8. Melt caramel: Unwrap caramels and place in a microwave-safe bowl with 2-3 Tbsp heavy cream. Microwave in short increments until melted and smooth, adding more cream if needed for a spreadable consistency.
  9. Combine caramel and coconut: Pour most of the melted caramel into the toasted coconut and mix thoroughly to create a sticky, evenly coated coconut caramel mixture. Reserve 1/4 to 1/3 cup caramel for spreading on cookies.
  10. Assemble coconut topping on cookies: Spread a thin layer of reserved caramel onto each shortbread cookie to act as glue. Mound the caramel coconut mixture onto each cookie ring, pressing down gently with fingers to adhere. Let set for 15-30 minutes.
  11. Melt chocolate coating: Melt dark chocolate wafers and oil together in the microwave until smooth.
  12. Dip cookies in chocolate: Use a fork to dip the bottom half of each cookie into the melted chocolate, tapping off excess. Place on a Silpat-lined baking sheet to set.
  13. Drizzle chocolate on top: Place remaining chocolate in a small ziplock bag, cut a tiny corner, and drizzle chocolate over the tops of the cookies for decoration.
  14. Let chocolate set and serve: Allow the chocolate to fully set before enjoying your homemade Samoas cookies. Congratulations on your delicious creation!

Notes

  • Use softened unsalted butter for the best creaming results in the shortbread dough.
  • Toast coconut carefully and stir frequently to prevent burning and ensure even color.
  • Re-roll cookie dough scraps to maximize yield, chilling again to maintain dough firmness.
  • Add heavy cream gradually to caramel when melting to achieve spreadable consistency.
  • Use a small piping tip or similar tool to cut out the inner holes for cookie rings if using a standard circular cutter.
  • If you don’t have a Silpat, parchment paper can be used for placing the dipped cookies to set chocolate.
  • Store finished cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

Keywords: Samoas cookies, Girl Scouts cookies, caramel coconut cookies, shortbread cookies, homemade Samoas, chocolate dipped cookies, toasted coconut cookies

Find it online: https://messykitchenmagic.com/samoas-cookies-recipe/