These homemade Samoas Girl Scout Cookies capture the delicious flavors of caramel, chocolate, and toasted coconut that make the original cookies so irresistible. Perfect for cookie lovers, this recipe allows you to enjoy a classic treat anytime you like, made right in your kitchen.
Why Youโll Love This Recipe
- Recreates the iconic taste of Samoas in a homemade version.
- Made with simple, pantry-friendly ingredients.
- Fun and rewarding to prepare with your family or friends.
- Free from preservatives, giving you full control over the ingredients.
- Perfect for gifting or sharing at gatherings.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsalted butter
- Sugar
- Vanilla extract
- Shredded coconut
- Soft caramels
- Heavy cream
- Semisweet chocolate chips
Directions
- Preheat your oven and line a baking sheet with parchment paper.
- Prepare the cookie dough by creaming butter, sugar, and vanilla, then gradually mix in the flour until combined.
- Roll out the dough and cut out round cookies with a hole in the center. Place them on the prepared baking sheet.
- Bake the cookies until golden and set them aside to cool completely.
- Toast the shredded coconut in the oven or on a stovetop until golden brown.
- Melt the caramels with heavy cream to create a smooth caramel mixture. Stir in the toasted coconut.
- Spread the caramel-coconut mixture over the cooled cookies.
- Melt the chocolate chips and drizzle them over the cookies. Dip the bottoms of the cookies into the chocolate for the classic Samoas finish.
- Allow the cookies to set until the chocolate firms up.
Servings and Timing
- Servings: Makes approximately 20 cookies
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Total Time: 1 hour (including cooling and setting time)
Variations
- Gluten-Free:ย Substitute gluten-free all-purpose flour to make these cookies gluten-free.
- Dark Chocolate Lovers:ย Use dark chocolate chips for a richer, less sweet flavor.
- Vegan Option:ย Replace butter with plant-based margarine, use coconut cream instead of heavy cream, and opt for vegan caramels and chocolate.
- Nutty Twist:ย Add a sprinkle of finely chopped nuts to the caramel-coconut topping for added texture and flavor.
Storage/Reheating
- Storage:ย Store the cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate them for up to two weeks.
- Reheating:ย If you like a gooey caramel texture, microwave a cookie for 10 seconds before enjoying.
FAQs
What is the best way to toast coconut?
Spread shredded coconut on a baking sheet and bake at 350ยฐF, stirring frequently, until golden brown.
Can I use homemade caramel?
Absolutely! Homemade caramel works wonderfully if you prefer not to use store-bought soft caramels.
Can I freeze these cookies?
Yes, these cookies freeze well. Store them in a freezer-safe container for up to 3 months.
How do I prevent my caramel from hardening too quickly?
Work quickly when spreading the caramel-coconut mixture. If it hardens, gently reheat it to soften.
Whatโs the best way to melt chocolate for drizzling?
Use a microwave-safe bowl and melt the chocolate in 15-30 second intervals, stirring in between, to prevent scorching.
Can I use sweetened coconut instead of unsweetened?
Yes, sweetened coconut adds extra sweetness and works fine in this recipe.
Why did my cookies spread too much during baking?
Ensure your butter is properly chilled, and avoid overmixing the dough to prevent spreading.
Can I make these cookies without the hole in the center?
Yes, you can skip cutting out the center hole if you prefer a simpler shape.
Are these cookies similar to Caramel deLites?
Yes, Caramel deLites are another name for Samoas, so this recipe replicates those flavors as well.
Can I use milk chocolate instead of semisweet?
Certainly, but milk chocolate will result in a sweeter cookie overall.
Conclusion
Homemade Samoas Girl Scout Cookies are a delightful treat that combines caramel, chocolate, and toasted coconut in perfect harmony. With this recipe, you can recreate the magic of a beloved classic anytime. Whether youโre a longtime fan or a first-time taster, these cookies are sure to become a household favorite. Enjoy!
Print
Homemade Samoas Girl Scout Cookies
- Prep Time: 1 hour (including chilling time)
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: Approximately 3 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These homemade Samoas cookies replicate the classic Girl Scout treat with a buttery shortbread base, a rich caramel and toasted coconut topping, and a decadent chocolate drizzle.
Ingredients
For the Cookies:
- 1 cup (2 sticks) 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 Coconut Topping:
- 3 cups sweetened shredded coconut
- 15 ounces soft caramels (store-bought or homemade)
- 3 tablespoons heavy cream
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Chocolate Coating:
- 8 ounces dark or semisweet chocolate, chopped
Instructions
ย
- Prepare the Cookies:
- Preheat your oven to 350ยฐF (175ยฐC). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter-sugar mixture, mixing until combined.
- Add the milk and vanilla extract, and mix until the dough comes together.
- Divide the dough into two portions, flatten into disks, wrap in plastic wrap, and refrigerate for about 1 hour.
- Shape and Bake:
- On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
- Use a 2-inch round cookie cutter to cut out circles, then use a smaller cutter to cut out the center to create a doughnut shape.
- Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool completely on a wire rack.
- Prepare the Coconut Topping:
- Spread the shredded coconut evenly on a baking sheet and toast in the preheated oven for about 10 minutes, stirring every few minutes, until golden brown. Watch closely to prevent burning.
- In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Stir in the salt and vanilla extract.
- Add the toasted coconut to the caramel mixture and stir until well combined.
- Assemble the Cookies:
- Carefully spoon the caramel-coconut mixture onto the top of each cooled cookie, spreading it to the edges and filling the center hole.
- Allow the topping to set for about 30 minutes.
- Add the Chocolate Coating:
- Melt the chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Dip the bottom of each cookie into the melted chocolate, allowing the excess to drip off, and place them chocolate-side down on parchment paper.
- Use a fork or piping bag to drizzle the remaining melted chocolate over the top of each cookie.
- Let the chocolate set completely at room temperature or in the refrigerator before serving.
Notes
- Ensure the butter is softened to room temperature for easier mixing.
- Keep a close eye on the coconut while toasting, as it can burn quickly.
- If the caramel-coconut mixture becomes too firm to spread, gently reheat it in the microwave for a few seconds to soften.
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