Samoas Cookies are the ultimate treat for anyone who loves a delightful combination of chewy, buttery cookie base, gooey caramel, toasted coconut, and rich chocolate. This homemade version brings all the magic of your favorite Girl Scout cookie right into your kitchen—no waiting for cookie season required! Every bite is a sweet escape, perfect for sharing with loved ones or sneaking as a well-deserved reward. Get ready to be seriously impressed by how easy and fun it is to whip up these beauties from scratch!

Ingredients You’ll Need

This Samoas Cookies recipe comes together with easy-to-find staples, and each plays its own delicious part. From the vanilla-kissed base to the toasty coconut and creamy chocolate finish—here’s the lineup for cookie perfection!

Unsalted butter: The backbone of our cookie base, giving it a tender and rich texture—make sure it’s nicely softened.
Granulated sugar: Sweetens the base and helps create those crisp, lightly golden edges.
All-purpose flour: Keeps the cookies sturdy enough to hold up all that lovely topping.
Baking powder: A tiny bit for just enough lift in each bite.
Salt: Essential for balancing sweetness and deepening every flavor in the mix.
Milk: Brings the dough together smoothly; whole milk or even heavy cream both work.
Vanilla extract: Adds a dreamy warmth to the cookie base—don’t skip it!
Sweetened shredded coconut: Toasting it brings out a nutty, irresistible flavor that’s the star of these Samoas Cookies.
Chewy caramels: Melt down into a luscious coating for both the coconut and cookies—store-bought works perfectly.
Milk or heavy cream (for caramel): Makes the caramel extra smooth and easy to work with.
Extra salt (for caramel): Enhances the caramel’s sweetness and gives just the right touch of luxury.
Dark or semisweet chocolate: For that signature chocolate dip and drizzle that sets Samoas Cookies apart.

How to Make Samoas Cookies

Step 1: Prepare Your Workspace

Before you even switch on the oven, line two baking sheets with parchment paper and set out your ingredients. Having everything organized makes the following steps super smooth—and ensures your Samoas Cookies come together without a hitch!

Step 2: Make the Cookie Base

Cream together your softened butter and sugar until the mixture is light and fluffy; don’t rush this step, as it ensures a tender crumb! In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to your butter mixture, mixing just until combined. Stir in milk and vanilla until smooth—you should have a soft but workable dough. If it’s too sticky, pop it in the fridge for 20–30 minutes before rolling.

Step 3: Shape the Cookies

Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a 2-inch round cookie cutter and a small cutter (for that classic doughnut shape) to create the Samoas Cookies signature look. Place the cutouts on your prepared baking sheets.

Step 4: Bake Until Golden

Bake the cookies in your preheated oven at 350°F (175°C) for 10–12 minutes, or until you spot those gorgeous golden edges. Let them cool completely on a wire rack—this patience pays off!

Step 5: Toast the Coconut

While your cookies rest, spread the shredded coconut on a baking sheet and pop it in the oven to toast for 8–10 minutes. Stir occasionally, keeping a close eye for that beautiful golden-brown hue. Let the coconut cool before using.

Step 6: Make the Caramel Topping

In a microwave-safe bowl, combine the chewy caramels, milk, and a touch of salt. Microwave in 30-second intervals, stirring until velvety smooth. Gently fold in the toasted coconut—you’ll want every strand coated in caramel goodness.

Step 7: Top the Cookies

Using a spoon or small spatula, press about 1–2 teaspoons of the coconut-caramel mixture onto each cooled cookie, making sure to stay within that famous doughnut shape. Work quickly, as the mixture sets as it cools.

Step 8: Dip & Drizzle in Chocolate

Melt the chocolate in a heatproof bowl in 20-second bursts in the microwave, stirring until smooth and glossy. Dip the bottom of each Samoas Cookie into the chocolate, then place them back on parchment paper to set. With the remaining chocolate, drizzle pretty stripes over the top using a spoon or piping bag—for that irresistible finishing touch.

Step 9: Let Them Set

Let the cookies sit at room temperature (or in the fridge if you’re impatient like me) until the chocolate is completely set. Now, they’re ready for the grand reveal!

How to Serve Samoas Cookies

Garnishes

For a bakery-worthy touch, sprinkle a bit of extra toasted coconut or flaky sea salt over the chocolate drizzle before it fully sets. It adds a beautiful finish and pops of flavor that make your Samoas Cookies sparkle!

Side Dishes

The classic pairing is a cold glass of milk, but these cookies also shine next to vanilla ice cream, fresh berries, or a cup of smooth, dark coffee. Their combination of chewy, crunchy, and gooey complements all sorts of simple pleasures.

Creative Ways to Present

Build a Samoas Cookies platter for gatherings, stack them in glass jars as edible gifts, or use them to top off cakes and cupcakes for a playful twist. Try using their unique shape to craft cookie sandwiches with a scoop of ice cream in the middle—the wow factor is real!

Make Ahead and Storage

Storing Leftovers

Keep your Samoas Cookies fresh by storing them in an airtight container at room temperature for up to five days. Layer with parchment or wax paper to avoid sticking and preserve those lovely drizzled stripes.

Freezing

These cookies freeze beautifully! Place fully set cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container. They’ll stay delicious for up to two months—just thaw at room temperature before enjoying.

Reheating

You don’t need to reheat Samoas Cookies, but if you want to revive that fresh-baked aroma, pop them onto a plate and microwave for about 5–10 seconds. The caramel and chocolate will be a little gooey and truly irresistible!

FAQs

Can I make Samoas Cookies gluten free?

Absolutely! Just swap the all-purpose flour with your favorite gluten-free baking blend (make sure it includes xanthan gum for structure). The rest of the recipe stays exactly the same—everyone deserves Samoas Cookies joy!

What if I can’t find chewy caramels?

You can use caramel bits or even make your own simple caramel using sugar, butter, and cream. Just melt and stir until it’s pourable and mix in your toasted coconut as written.

Can I use milk chocolate instead of dark chocolate?

Definitely! If you love a sweeter touch, milk chocolate works beautifully for both dipping and drizzling. It will make your Samoas Cookies a smidge more decadent.

Why did my caramel-coconut mixture get too stiff?

Caramel can firm up quickly as it cools, so work in small batches if needed. If it becomes hard to spread, gently rewarm the mixture in the microwave or on the stove until it’s soft again.

Can I shortcut the classic cookie shapes?

Yes! Press the dough into a parchment-lined baking pan, pre-bake, layer on the topping, and finish with chocolate before cutting the whole thing into bars. It’s quicker, but you’ll still have all the Samoas Cookies flavor you crave.

Final Thoughts

Don’t be surprised if these Samoas Cookies disappear faster than you can say “homemade” — they’re an instant classic! Grab your ingredients, invite a friend or two to join the fun, and treat yourself to the pure joy of these chewy, caramel-coconut delights. You’ll fall in love all over again with every bite!

Samoas Cookies Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 1 hour 30 minutes (including cooling and setting)
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Learn how to make delicious homemade Samoas Cookies that are reminiscent of the classic Girl Scout cookies. These caramel-coconut treats are perfect for any occasion and will have everyone coming back for more!

Ingredients

Scale

For the Cookie Base:

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
1/2 teaspoon vanilla extract

For the Topping:

3 cups sweetened shredded coconut
12 oz chewy caramels (about 40)
3 tablespoons milk or heavy cream
1/4 teaspoon salt
10 oz dark or semisweet chocolate (chopped or chips)

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Instructions

Make the Cookie Base: In a large bowl, cream together butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture, mixing until combined. Stir in the milk and vanilla until a smooth dough forms.
Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter (about 2 inches) and a smaller one to cut out the center, forming a doughnut shape. Place the cookies on the baking sheet and bake for 10–12 minutes or until edges are lightly golden. Cool completely.
Make the Topping: Spread the coconut evenly on a baking sheet and toast in the oven for 8–10 minutes, stirring occasionally, until golden brown. Let cool. In a microwave-safe bowl, melt the caramels with the milk and salt in 30-second intervals, stirring until smooth. Mix in the toasted coconut.
Spoon and gently press about 1–2 teaspoons of the caramel-coconut mixture onto each cooled cookie.
Finish the Cookies: Melt the chocolate in a heatproof bowl in the microwave in 20-second intervals, stirring until smooth. Dip the bottom of each cookie into the melted chocolate and place on parchment to set. Drizzle remaining chocolate over the top of each cookie using a spoon or piping bag.
Let the chocolate set at room temperature or in the fridge before serving.

Notes

Store in an airtight container at room temperature for up to 5 days.
If dough is too soft to roll, chill for 20–30 minutes.
For a shortcut, press the dough into a baking pan, bake, top, and cut into bars instead of rounds.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American