Homemade Samoas Girl Scout Cookies

These homemade Samoas are pure joy for anyone who misses Girl Scout cookie season or dreams of the chewy caramel coconut and chocolate combo all year. With a buttery shortbread base, gooey caramel coconut topping, and a final coat of chocolate, these cookies always remind me of my childhood cookie swaps but taste even better straight from your own kitchen.

I first made these Samoas with my best friend during college finals and the warm caramel smell brought our whole house together. Baking these from scratch has become my favorite cold weather treat and everyone is always shocked that they are homemade.

Ingredients

• Unsalted butter: Soft butter makes the shortbread extra tender I always use European style for the richest result
• Granulated sugar: Adds sweetness and helps the cookies bake up crisp Choose fine white sugar if possible
• Vanilla extract: Brings gentle warmth to the dough Go for real extract over imitation for fuller flavor
• All purpose flour: The building block of the cookie Be sure to measure with the spoon and level method for best texture
• Salt: Balances the sweetness and sharpens flavors Use a good sea salt if you have it
• Shredded sweetened coconut: For the signature chewy topping Toasting it brings richness Always look for fresh smelling coconut with no oily residue
• Soft caramels: Store bought or homemade work If using packaged aim for high quality brands that feel soft and bendy not hard
• Milk or heavy cream: This helps soften and loosen the caramel I find heavy cream gives the topping an extra lush finish
• Semi sweet chocolate chips: Melt smoothly and balance out the sweetness Look for chips that list cocoa butter as a main ingredient

Step-by-Step Instructions

Make the Shortbread Dough:

Cream the butter and sugar together in a large bowl until light and smooth Take your time here to ensure a melt in your mouth texture Add in the vanilla and blend completely

Form and Cut the Cookies:

Gradually work the flour and salt into the butter mixture Turn the dough out onto a lightly floured surface Pat or roll it until about a quarter inch thick Cut out circles with a two inch cutter and use a small round cutter for the center hole Place each round on your prepared baking sheet

Bake the Cookies:

Bake at three hundred fifty degrees Fahrenheit for about ten to twelve minutes You are looking for cookies that are just golden at the edges Let them cool right on the tray before moving

Toast the Coconut:

Arrange the shredded coconut in a thin layer on a clean baking sheet Toast in your heated oven for five to seven minutes Stir once or twice so it all browns evenly Watch it closely coconut burns quickly

Prepare the Caramel Topping:

Place the soft caramels in a microwave safe bowl Add the milk or heavy cream and a sprinkle of salt Microwave in short bursts stirring every thirty seconds until the caramel is completely fluid and glossy

Mix and Spread the Coconut Caramel:

Fold the toasted coconut into the warm caramel This step smells amazing Use a spoon or offset spatula to carefully mound the mix onto each cooled cookie Aim to cover most of the cookie top and let it set for five to ten minutes

Add the Chocolate:

Melt the chocolate chips in a clean bowl in your microwave stirring every thirty seconds Dip the bottom of each cookie into the chocolate then set them on parchment paper Finish by drizzling more chocolate over the top with a spoon or piping bag

Set and Store:

Let the cookies firm up at room temperature or pop them in the fridge for faster results Store in an airtight container for up to a week

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Shortbread is my favorite part of this bake No matter what I always sneak a warm plain cookie fresh from the oven It reminds me of helping my grandmother make tea cookies on weekends and those afternoons always felt extra special when cookies were involved

Storage Tips

Let the cookies cool and the chocolate set completely before storing Choose an airtight tin or jar and keep them at cool room temperature for a week For longer storage wrap each cookie in parchment before freezing in a sturdy box Cookies stay perfectly chewy for up to three months just let them thaw before serving

Ingredient Substitutions

Swap milk for heavy cream in the caramel for a slightly lighter texture Dairy free butter and plant based cream also work beautifully Gluten free flour blends make the cookies suitable for folks with sensitivities and I sometimes use dark chocolate chips if I crave a bolder flavor

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Serving Suggestions

Arrange your homemade Samoas on a pretty tiered platter at a cookie party or holiday tray They are great with coffee or a glass of cold milk For extra fun crumble them over vanilla ice cream for a decadent sundae

Cultural and Historical Context

Samoas are known outside the US as Caramel deLites and have been a Girl Scout favorite since the 1970s Their unique combination of coconut caramel and chocolate stands out from other cookies and homemade versions let you control the quality and taste

Frequently Asked Questions About the Recipe

→ What makes Samoas cookies different from other cookies?

Samoas feature a unique combination of crisp shortbread, gooey caramel, toasted coconut, and rich chocolate, delivering a chewy texture and layered flavors unlike most cookies.

→ Can I use store-bought shortbread as a base?

Yes, using pre-made shortbread cookies can save time and still deliver that delicious flavor and texture in the final treat.

→ How do you toast coconut for this dessert?

Spread shredded coconut in a single layer on a baking sheet and bake at 350°F, stirring often, until golden brown—usually 5–7 minutes.

→ Can these cookies be made gluten-free?

Absolutely! Substitute the all-purpose flour in the shortbread with a gluten-free blend for a satisfying gluten-free version.

→ How should I store these treats to keep them fresh?

Place the finished cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

→ What's the best way to melt chocolate for dipping?

Melt chocolate chips in a microwave-safe bowl in 30-second increments, stirring in between, until smooth and glossy.