Introduction

These Homemade Samoas Cookies capture the classic flavors of the beloved Girl Scout treat with a rich shortbread base, toasted coconut, gooey caramel, and dark chocolate drizzle. Perfect for cookie lovers who want to try a scratch-made version that’s sure to impress.

A tall stack of five round cookies with a hole in the middle sits on a white marbled surface. Each cookie has a dark chocolate bottom layer with a smooth texture, topped by a caramel layer covered with chopped nuts in golden brown. Dark chocolate drizzle lines run over the caramel and nuts, adding a rich contrast. The cookies are neatly stacked, showing the alternating layers clearly. The image is well lit, focusing closely on the texture and layering. photo taken with an iphone --ar 4:5 --v 7

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 with the paddle attachment, cream together the butter and sugar until light and fluffy.
Step 2: In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the flour mixture to the creamed butter in three parts, mixing well and scraping the bowl as needed. Add the milk and vanilla extract, blending until dough forms large pieces.
Step 3: Divide the dough in half with your hands, shape into two disks, wrap in plastic wrap, and refrigerate for about 1 hour until firm.
Step 4: Preheat oven to 350ºF. Roll each dough disk on a lightly floured surface to 1/8-inch thickness. Cut out doughnut-shaped cookies using a cookie cutter or substitute shapes as desired.
Step 5: Place cookies on a Silpat or parchment-lined baking sheet and bake for 10 to 12 minutes, turning the pan halfway, until pale golden. Cool cookies completely on a wire rack.
Step 6: Toast coconut flakes on a parchment-lined baking sheet for about 10 minutes at 350ºF, stirring frequently to avoid burning. Set aside once toasted.
Step 7: Melt caramels, milk, and salt in a double boiler, stirring until smooth. Remove from heat and stir 3/4 of the caramel into the toasted coconut.
Step 8: Spread the remaining caramel (about 1/4 cup) evenly over the cooled cookies. Press the caramel-coconut mixture onto the caramel-covered cookies firmly. Let sit for 30 minutes to set. If the mixture thickens, gently warm it again to make it spreadable.
Step 9: Melt dark chocolate using a double boiler or microwave. Dip the bottom of each cookie into the chocolate and place on wax paper. Use a fork to drizzle chocolate over the tops. Let chocolate harden completely.

Tips & Variations

If you don’t have a doughnut-shaped cookie cutter, use two round cutters of different sizes or spice jar lids to create the ring shape.
Let refrigerated dough rest 10 minutes at room temperature if too firm to roll out comfortably.
Keep a close eye on the coconut while toasting as it burns quickly; stir often for even browning.
Use dark chocolate chips if preferred; 8 ounces equals about 1 1/3 cups chips.
Underbaking the shortbread slightly keeps cookies tender and pale golden.

Storage

Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness. For longer storage, freeze in a sealed container for up to 3 months. Thaw at room temperature before serving. If desired, reheat briefly to soften caramel, but be gentle to avoid melting the chocolate coating.

How to Serve

Fifteen round cookies arranged neatly on a sheet of brown parchment paper over a white marbled surface, each cookie has a crunchy textured base made of a golden brown mixture with visible oats or nuts. The cookies have a hollow center with three layers of thin chocolate drizzle running horizontally across the top. Small bits of white sprinkle-like toppings are scattered lightly over the cookies. The cookies are similar in size and evenly spaced in a grid pattern. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without a stand mixer?

Yes, you can cream the butter and sugar using a hand mixer or by hand with a wooden spoon, though it may take a bit more effort to achieve the right texture.

What if I can’t find soft caramels?

You can make homemade caramel or use caramel sauce, though caramel candies provide the best consistency for coating the cookies and holding the coconut topping in place.