Homemade Samoas are a delectable recreation of the classic Girl Scout cookies. These cookies feature a buttery shortbread base topped with chewy caramel, toasted coconut, and a drizzle of chocolate. Perfect for satisfying your sweet tooth, these indulgent treats are surprisingly easy to make at home.
Why You’ll Love This Recipe
- Classic Flavor: All the coconut, caramel, and chocolate goodness of the original cookies.
- Homemade Touch: Freshly baked and customizable to your liking.
- Perfect for Sharing: A great treat to share at gatherings or as a thoughtful gift.
- No Need to Wait for Cookie Season: Enjoy your favorite Girl Scout cookies anytime!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shortbread Cookies:
- Unsalted butter, softened
- Granulated sugar
- All-purpose flour
- Vanilla extract
- Salt
For the Topping:
- Sweetened shredded coconut
- Caramel candies or caramel sauce
- Heavy cream (if using caramel candies)
- Semi-sweet chocolate chips
Directions
Step 1: Make the Shortbread Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Mix in the vanilla extract. Gradually add the flour and salt, mixing until a soft dough forms.
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter to cut out shapes. If desired, use a smaller cutter to create a hole in the center for the classic Samoas look.
- Arrange the cookies on the prepared baking sheet and bake for 10–12 minutes, or until the edges are lightly golden. Let cool completely.
Step 2: Prepare the Topping
- Spread the shredded coconut on a baking sheet and toast in the oven at 350°F for 5–7 minutes, stirring occasionally, until golden brown.
- In a microwave-safe bowl, melt the caramel candies with a splash of heavy cream, stirring every 30 seconds until smooth. If using caramel sauce, warm it slightly for easier spreading.
- Mix the toasted coconut into the melted caramel.
Step 3: Assemble the Cookies
- Spoon the caramel-coconut mixture onto each shortbread cookie, spreading evenly to cover the top.
- Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip the bottom of each cookie into the melted chocolate and place on a parchment-lined tray. Use a piping bag or a small spoon to drizzle the tops with chocolate.
- Let the cookies set at room temperature or in the refrigerator until the chocolate is firm.
Servings and Timing
- Servings: Approximately 20 cookies
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 10 minutes
Variations
- Gluten-Free Version: Use a gluten-free flour blend for the shortbread.
- Salted Caramel: Sprinkle a pinch of sea salt over the caramel for a sweet-and-salty twist.
- Dark Chocolate: Substitute semi-sweet chocolate with dark chocolate for a richer flavor.
- No Coconut: If you’re not a fan of coconut, use crushed nuts or omit the topping entirely.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Reheating: Not applicable; these cookies are best enjoyed as-is.
FAQs
Can I use pre-made shortbread cookies?
Yes, pre-made cookies can save time and work as a base for the toppings.
Can I use unsweetened coconut?
Unsweetened coconut can be used, but you may want to add a bit of sugar for sweetness.
How do I keep the caramel from hardening too quickly?
Work in small batches and warm the caramel as needed to keep it spreadable.
Can I use homemade caramel?
Absolutely! Homemade caramel sauce adds a rich, authentic flavor to the cookies.
What’s the best way to toast coconut?
Spread it on a baking sheet and toast in the oven, stirring occasionally to prevent burning.
Can I make these cookies dairy-free?
Use dairy-free butter, chocolate, and coconut milk caramel for a dairy-free version.
Can I use milk chocolate instead of semi-sweet?
Yes, but it will result in a sweeter cookie.
How can I make the cookies perfectly round?
Use a round cookie cutter for uniform shapes, and chill the dough before cutting to prevent spreading.
Do I have to drizzle the chocolate?
The drizzle is optional but adds the signature Samoas look and flavor.
Can I make these vegan?
Yes, use plant-based butter, dairy-free caramel, and vegan chocolate chips for a vegan-friendly version.
Conclusion
Homemade Samoas are a delicious way to enjoy the iconic Girl Scout cookie flavor right in your kitchen. With their buttery shortbread, caramel-coconut topping, and chocolate coating, these cookies are a guaranteed hit for any occasion. Try them today and impress your family and friends with this irresistible treat!
Print
Homemade Samoas Girl Scout Cookies
- Prep Time: 12 minutes
- Chill Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 2 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Homemade Samoas Cookies are a delightful combination of buttery shortbread, gooey caramel, toasted coconut, and rich chocolate. Perfectly sweet and chewy with a hint of crunch, they’re just like the Girl Scout classic—only better because they’re made at home!
Ingredients
- For the Shortbread Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Topping:
- 2 cups shredded sweetened coconut
- 15 oz soft caramels (store-bought or homemade)
- 3 tablespoons milk or heavy cream
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Make the Shortbread Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the butter and sugar together until creamy. Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until the dough comes together.
- Roll out the dough to about 1/4-inch thickness on a lightly floured surface. Use a round cookie cutter to cut out circles (about 2 inches wide). Use a smaller cutter to cut out a hole in the center of each circle.
- Place the cookies on the prepared baking sheet and bake for 10–12 minutes, or until lightly golden around the edges. Let them cool completely.
- Toast the Coconut:
- Spread the shredded coconut on a baking sheet and toast in the oven for 5–7 minutes, stirring occasionally, until golden brown. Watch closely to prevent burning.
- Prepare the Caramel Topping:
- In a microwave-safe bowl, combine the caramels, milk or cream, and salt. Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Assemble the Cookies:
- Mix the toasted coconut into the melted caramel. Using a spoon or small offset spatula, spread the caramel-coconut mixture onto the tops of the cooled cookies. Let the topping set for 5–10 minutes.
- Add the Chocolate:
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
- Dip the bottoms of each cookie into the melted chocolate and place them on parchment paper. Use a spoon or piping bag to drizzle chocolate over the tops.
- Set and Serve:
- Allow the cookies to set at room temperature or in the fridge until the chocolate hardens. Store in an airtight container for up to a week.
Notes
- For a gluten-free version, use a gluten-free flour blend for the shortbread.
- To make it easier, you can use pre-made shortbread cookies as a base.
- These cookies freeze well! Store in a freezer-safe container for up to 3 months.