Name: Homemade Samoas Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: Shortbread Cookies:; 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; Topping:; 2 cups sweetened shredded coconut; 1 cup caramel sauce (store-bought or homemade); 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; Chocolate Drizzle:; 1/2 cup dark chocolate chips; 1 tablespoon coconut oil (or vegetable oil)

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Crispy shortbread cookies topped with toasted coconut, caramel, and a drizzle of rich dark chocolate, creating the perfect balance of sweet and savory in every bite.

Why You’ll Love This Recipe

Homemade Samoas Cookies capture the beloved flavors of the classic Girl Scout treat with a fresh, homemade touch. The buttery shortbread base provides a crisp foundation, while the caramel-coated toasted coconut adds chewy sweetness. Finished with a decadent drizzle of dark chocolate, these cookies offer an irresistible blend of textures and flavors, perfect for cookie exchanges, holiday baking, or everyday indulgence.

Ingredients

For the Shortbread Cookies:

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Topping:

2 cups sweetened shredded coconut
1 cup caramel sauce (store-bought or homemade)
1/2 teaspoon vanilla extract
1/4 teaspoon salt

For the Chocolate Drizzle:

1/2 cup dark chocolate chips
1 tablespoon coconut oil (or vegetable oil)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Make the Shortbread Cookies

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, cream together softened butter and powdered sugar until light and fluffy. Mix in vanilla extract. Gradually add flour and salt, stirring until dough forms. Roll out dough on a lightly floured surface to 1/4 inch thickness. Use a round cookie cutter to cut cookies; then use a smaller cutter to create a hole in the center of each. Place on baking sheet and bake 10–12 minutes until edges are lightly golden. Cool on a wire rack.

Toast the Coconut

Spread shredded coconut evenly on a baking sheet. Toast in the oven at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden and fragrant. Remove and cool.

Prepare the Caramel Topping

Warm caramel sauce in a saucepan over low heat. Stir in vanilla extract and salt. Mix in the toasted coconut until evenly coated.

Assemble the Samoas

Spoon caramel-coconut mixture onto each cooled cookie, pressing gently to adhere. Let cookies cool to set the caramel.

Chocolate Drizzle

Melt dark chocolate chips and coconut oil in a microwave-safe bowl in 20–30 second intervals, stirring until smooth. Drizzle melted chocolate over the coconut topping using a spoon or piping bag. Allow chocolate to set before serving.

Servings and timing

Makes about 20 cookies
Prep time: 20 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Calories: Approximately 200 kcal per cookie

Variations

Add chopped pecans or walnuts to the caramel-coconut mixture for extra crunch.
Use salted caramel sauce for a sweet-salty twist.
Substitute dark chocolate with milk or white chocolate for different flavor profiles.
Sprinkle flaky sea salt on the chocolate drizzle for added texture.
Use homemade caramel for a personalized touch.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. Avoid refrigeration to keep the shortbread crisp. Allow chocolate drizzle to set fully before storing.

FAQs

Can I use shredded coconut instead of sweetened?

Yes, but sweetened coconut replicates the traditional flavor best.

How do I prevent caramel from hardening too much?

Warm the caramel gently and coat the coconut while it’s still pliable.

Can I prepare these cookies ahead of time?

Yes, cookies and toppings can be made in advance; assemble close to serving.

What’s the best way to melt chocolate?

Use a microwave in short intervals or a double boiler for smooth melting.

Can I freeze these cookies?

Freeze unassembled cookies and topping separately, then assemble after thawing.

How do I get even chocolate drizzle?

Use a piping bag or plastic bag with a small cut at the corner for control.

Are these cookies gluten-free?

No, but you can substitute with gluten-free flour blends.

Can I use caramel bits instead of sauce?

Yes, melt caramel bits gently to coat the coconut.

How long will the cookies stay fresh?

Up to 5 days at room temperature in an airtight container.

Can I make mini versions?

Yes, adjust baking time for smaller cookies accordingly.

Conclusion

Homemade Samoas Cookies recreate the perfect harmony of buttery shortbread, toasted coconut, gooey caramel, and rich chocolate in an easy-to-make, crowd-pleasing treat. Ideal for gifting, celebrations, or everyday indulgence, these cookies bring classic flavors to your kitchen with a homemade flair.

Homemade Samoas Cookies

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Author: Mia
Total Time: 45 minutes
Yield: 20 cookies 1x
Diet: Vegetarian

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Description

Crispy shortbread cookies topped with toasted coconut, caramel, and a drizzle of rich dark chocolate, creating the perfect balance of sweet and savory in every bite.

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and powdered sugar until light and fluffy. Mix in vanilla extract.
Gradually add flour and salt, stirring until dough forms.
Roll dough to 1/4 inch thickness; cut cookies with round cutter. Use smaller cutter to make center holes.
Place on baking sheet; bake 10-12 minutes until edges are lightly golden. Cool on wire rack.
Toast shredded coconut on a baking sheet at 350°F for 5-7 minutes, stirring occasionally. Cool.
Warm caramel sauce in saucepan; stir in vanilla extract and salt.
Mix toasted coconut into caramel until evenly coated.
Top each cooled cookie with caramel-coconut mixture, pressing gently. Let set.
Melt dark chocolate chips and coconut oil in microwave in 20-30 second intervals, stirring until smooth.
Drizzle melted chocolate over coconut topping. Let chocolate set before serving.