If you’re craving a sweet treat that combines buttery shortbread, toasted coconut, gooey caramel, and rich chocolate, you’ve hit the jackpot with this Homemade Samoa Cookies Recipe. These irresistible cookies capture the magic of the classic Girl Scout favorite with a homemade touch that’s incredibly satisfying. Every bite brings a perfect balance of crunchy, chewy, and melty textures that’ll have you coming back for more and maybe even sharing with a friend… or not!
Ingredients You’ll Need
Gathering the right ingredients is the first step to making these delightful cookies. Each one plays a crucial role — from creating the tender base to layering on that luscious caramel and toasty coconut topping. These simple staples guarantee an authentic, scrumptious result.
- 1 cup unsalted butter (softened): The heart of the cookie base, providing richness and a tender crumb.
- ½ cup granulated sugar: Adds sweetness while helping to create a light, fluffy dough.
- 2 cups all-purpose flour: Gives structure to the cookies, ensuring they hold their shape perfectly.
- ¼ teaspoon baking powder: A gentle lift for just the right texture without puffing up too much.
- ¼ teaspoon salt: Balances the sweetness and enhances all the flavors.
- 2 tablespoons milk: Keeps the dough soft and moist for easy handling.
- ½ teaspoon vanilla extract: Infuses a warm, familiar aroma and depth to the dough.
- 3 cups sweetened shredded coconut: Toasted to golden perfection for a toasty crunch and tropical flair.
- 15 ounces soft caramels (unwrapped): Melts into a luscious layer of sticky-sweet goodness.
- 3 tablespoons milk (for caramel): Helps soften the caramels for smooth spreading.
- 10 ounces semi-sweet chocolate chips: For dipping and drizzling, adding a rich chocolate finish.
How to Make Homemade Samoa Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F (175°C) and getting ready to work with softened butter and sugar. Creaming them together until light and fluffy ensures your cookies will have that tender, melt-in-your-mouth texture. Mixing in the dry ingredients gradually keeps the dough smooth while gently incorporating the baking powder and salt. Adding milk and vanilla at the end brings it all together into a soft, easy-to-roll dough base.
Step 2: Shape and Bake the Cookies
Roll the dough out on a lightly floured surface to about ¼ inch thickness—this is key for that classic crisp-tender bite. Use a round cookie cutter about 2 inches wide, then a smaller cutter to create the donut hole. Placing them on a parchment-lined baking sheet makes clean-up a breeze. Bake for 10 to 12 minutes until the edges turn a delicate golden color, then let your cookies cool completely before moving on.
Step 3: Toast the Coconut
While the cookies bake and cool, spread your shredded coconut on a baking sheet and toast in the oven at 350°F. Stir it often so it browns evenly, developing an irresistible nutty aroma and golden hue that’s essential to the authentic Samoa flavor.
Step 4: Prepare the Caramel Coconut Topping
Next up, soften your caramels by microwaving them with milk in short bursts, stirring frequently to achieve a glossy, smooth mixture. Fold in the toasted coconut, making sure each shred is coated with sweet, sticky caramel. This luscious topping is what turns a simple cookie into a homemade wonder.
Step 5: Assemble the Cookies
Spread or press the caramel-coconut mixture gently over the cooled cookies. Patience here will pay off as the caramel sets just enough to hold its shape but remains chewy and delicious.
Step 6: Add the Chocolate
Melt your semi-sweet chocolate chips carefully in 30-second bursts, stirring until silky smooth. Dip the bottoms of the cookies in chocolate and place them on parchment, then drizzle or pipe more chocolate over the tops. This chocolate layer is not only gorgeous but provides that perfect bittersweet contrast.
How to Serve Homemade Samoa Cookies Recipe
Garnishes
For a little extra flair, sprinkle a pinch of flaky sea salt over the chocolate before it sets—it enhances the sweet and buttery flavors beautifully. You can also add a few toasted coconut flakes on top for texture and visual appeal.
Side Dishes
These cookies shine as a standalone treat, but they also pair wonderfully with a cold glass of milk or a cup of rich coffee. Think of them as the ultimate dessert companion for your afternoon snack or after-dinner indulgence.
Creative Ways to Present
Arrange your Homemade Samoa Cookies Recipe on a tiered dessert stand for parties or gift them in a charming box tied with a ribbon. They make a fabulous homemade gift that shows care and creativity, perfect for holidays or just because moments.
Make Ahead and Storage
Storing Leftovers
Keep your Samoa cookies fresh by storing them in an airtight container at room temperature. They stay delicious for up to a week, maintaining that wonderful chewy texture and crisp edges without drying out.
Freezing
You can freeze the cookies after the caramel and chocolate have set. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months and thaw perfectly when brought to room temperature.
Reheating
If you want to revive that just-baked warmth, gently reheat your cookies in a low oven (around 300°F) for a few minutes. This softens the caramel and melts the chocolate slightly, delivering an irresistible gooey experience every time.
FAQs
Can I use store-bought caramel sauce instead of soft caramels?
Absolutely! While unwrapped soft caramels create the perfect texture, a thick caramel sauce can work in a pinch. Just make sure it’s thick enough to hold on the cookies without running off.
What if I don’t have a donut-shaped cookie cutter?
No worries—use any round cutter and carefully poke out the center with a smaller circular cutter or even a bottle cap. Alternatively, you can press the dough into a rectangle and slice it like bars as a shortcut.
Is it possible to make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly different but just as delicious and safe for those avoiding gluten.
Can I prepare the dough in advance?
Definitely! You can make the dough and refrigerate it for up to 24 hours before rolling and cutting. Chilling the dough can even help develop flavors and make shaping easier.
How long do these cookies last once decorated?
Once assembled with caramel and chocolate, the cookies typically stay fresh at room temperature for about one week. Just be sure to store them in an airtight container away from heat and humidity.
Final Thoughts
There’s nothing quite like the homemade charm of this Homemade Samoa Cookies Recipe. It’s a little labor of love that pays off in big, satisfying flavors and textures that dance on your palate. Whether you’re baking for friends, gifting during the holidays, or treating yourself, these cookies are a sweet hug wrapped in toasted coconut, gooey caramel, and luscious chocolate. Give this recipe a try—you might just find your new favorite cookie to share!
Print
Homemade Samoa Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Homemade Samoa Cookies perfectly replicate the beloved Girl Scout treat with a delicious combination of crispy cookies topped with caramel, toasted coconut, and rich chocolate. Soft buttery cookies are baked, then generously layered with warm caramel and toasted coconut, and finished with a chocolate drizzle for a luscious dessert that’s sure to impress.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Caramel Coconut Topping
- 3 cups sweetened shredded coconut
- 15 ounces soft caramels (unwrapped)
- 3 tablespoons milk (for caramel)
Chocolate Coating
- 10 ounces semi-sweet chocolate chips
Instructions
- Preheat and prepare dough: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. In a separate bowl, whisk the all-purpose flour, baking powder, and salt. Gradually combine the dry ingredients with the butter mixture, stirring until just incorporated. Add the milk and vanilla extract and mix until a soft dough forms.
- Shape and bake cookies: Roll the dough out on a lightly floured surface to about ¼ inch thickness. Using a round cookie cutter approximately 2 inches in diameter, cut out circles. Use a smaller cutter to remove the centers to create a donut shape. Place the cookies on a parchment-lined baking sheet, ensuring they are spaced evenly. Bake for 10 to 12 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.
- Toast the coconut: While the cookies bake and cool, spread the shredded coconut evenly on a separate baking sheet. Toast the coconut in the oven at 350°F for about 10 minutes, stirring every few minutes to ensure even browning. Remove from oven once golden and fragrant.
- Prepare caramel coconut topping: In a microwave-safe bowl, combine the unwrapped soft caramels and 3 tablespoons of milk. Heat in 30-second intervals, stirring between each, until the mixture is smooth and melted. Stir in the toasted coconut until it is thoroughly coated with the caramel.
- Assemble the cookies: Spread or press the caramel-coconut mixture evenly onto the top of each cooled cookie. Allow the topping to set for a few minutes at room temperature.
- Melt chocolate and finish cookies: Melt the semi-sweet chocolate chips in the microwave in 30-second bursts, stirring in between, until smooth. Dip the bottom of each cookie into the melted chocolate and place on parchment paper to set. Drizzle any remaining chocolate over the tops of the cookies for a decorative finish. Allow cookies to set at room temperature or refrigerate until firm before serving.
Notes
- You can use store-bought soft caramels or make your own homemade caramel for this recipe.
- To save time, press the dough into a rectangle and slice into bars instead of cutting traditional rings.
- Ensure the cookies are completely cooled before applying the caramel topping to prevent melting.
- Store cookies in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
