If you have ever craved the rich, chewy, and irresistible treats you remember from Girl Scout cookie season, then you are absolutely going to love this Homemade Samoas (Girl Scout Cookies) Recipe. These cookies capture that unbeatable combination of buttery shortbread, toasty coconut, luscious caramel, and decadent chocolate in every single bite. Baking them at home means you can enjoy their fresh-from-the-oven warmth, customize the thickness or chocolate level, and impress anyone who’s lucky enough to get a batch. Trust me, once you make these, store-bought just won’t cut it anymore!
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing the balance of flavors and textures in these cookies. Each component plays a crucial role, from the creamy butter that gives the dough richness to the toasted coconut that adds crunch and color.
- Unsalted butter (1 cup or 2 sticks): Provides the tender, rich base for the cookie dough with perfect control over saltiness.
- Granulated sugar (1/2 cup): Adds sweetness and helps create a light, fluffy texture in the dough.
- All-purpose flour (2 cups): Forms the structure of the cookies essential for that classic shortbread feel.
- Baking powder (1/4 teaspoon): Just enough leavening to keep the cookies tender but firm.
- Salt (1/2 teaspoon): Balances sweetness and enhances all the flavors.
- Milk (2 tablespoons plus extra for caramel): Moisturizes the dough and helps smooth the caramel for easy spreading.
- Vanilla extract (1/2 teaspoon): Deepens the flavor with a subtle, warm aroma.
- Sweetened shredded coconut (3 cups): Toasted to golden perfection, it delivers the signature chew and nutty crispness.
- Dulce de leche (15-ounce can) or soft caramel candies (1 1/2 cups): The luscious, gooey heart of these cookies that binds the coconut layer beautifully.
- Semisweet or dark chocolate (12 ounces), chopped: For dipping and drizzling, adding that divine rich finish.
How to Make Homemade Samoas (Girl Scout Cookies) Recipe
Step 1: Prepare the Dough
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. Cream the softened butter and sugar in a large bowl until it’s light and fluffy—this aerates your dough and sets the stage for tender cookies. In a separate bowl, whisk together flour, baking powder, and salt to distribute the leavening evenly. Gradually add these dry ingredients to the butter mixture, then stir in milk and vanilla until the dough just comes together. Be gentle to avoid overworking.
Step 2: Shape the Cookies
On a lightly floured surface, roll your dough out to about 1/4 inch thick. Use a 2-inch round cookie cutter to cut circles, then a smaller cutter to punch out the centers, creating doughnut-shaped cookies—the classic Samoa silhouette. Place them spaced on prepared baking sheets.
Step 3: Bake and Cool
Bake your cookies for 10 to 12 minutes, or until the edges turn just golden brown. This ensures they remain crisp yet tender. Cool them completely on wire racks so they’re ready for the next flavorful layers.
Step 4: Toast the Coconut
While the cookies cool, toast the shredded coconut in a dry skillet over medium heat, stirring frequently. Watch closely—once it’s golden with a fragrant aroma, remove it from the heat to prevent burning. This step intensifies the coconut’s flavor and gives valuable crunch and color to your Samoa topping.
Step 5: Prepare Caramel-Coconut Mixture
Heat dulce de leche or melted caramel candies with 2 tablespoons of milk over low heat, stirring until smooth and spreadable. Fold in the toasted coconut carefully to coat it evenly. This gooey, nutty caramel layer is what makes these homemade cookies sing with authenticity.
Step 6: Assemble and Coat with Chocolate
Spread a generous layer of the caramel-coconut mixture over each cooled cookie. Allow it to set slightly for easier handling. Melt the chocolate in short bursts in the microwave or over a double boiler. Dip the bottoms of the cookies into the melted chocolate so they have a luscious chocolate base. Place them on wax paper, then drizzle the remaining chocolate decoratively on top. Let all the chocolate set fully before enjoying your masterpiece.
How to Serve Homemade Samoas (Girl Scout Cookies) Recipe
Garnishes
Sprinkle a pinch of flaky sea salt over the chocolate drizzle for a striking contrast to the sweetness. You can also add toasted coconut flakes on top for extra texture and eye appeal. A dusting of cocoa powder adds a subtle bittersweet finish.
Side Dishes
Serve these cookies with a cold glass of milk or a creamy hot chocolate to enhance the indulgent caramel and chocolate vibes. They pair beautifully with a simple cup of coffee or tea, balancing their richness with gentle bitterness.
Creative Ways to Present
Arrange your Samoas in a pretty tin lined with parchment for gifting, or stack them with layers of wax or parchment paper to keep them intact. For a party, place them on a dessert platter surrounded by fresh berries and mint for a color pop that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Place your Homemade Samoas (Girl Scout Cookies) in an airtight container at room temperature where they will stay fresh for up to one week. Keep them out of direct sunlight and away from heat to maintain that perfect chewy yet crisp texture.
Freezing
If you want to make these cookies ahead of time in bulk, freeze them in a single layer on a baking sheet first, then transfer them to a freezer-safe container. They freeze beautifully for up to three months. Thaw at room temperature gently before serving.
Reheating
You generally don’t need to reheat these cookies, but if you prefer them a bit warm, pop a few in the microwave for 10 to 15 seconds—enough to soften the caramel and chocolate without melting them completely.
FAQs
Can I substitute sweetened shredded coconut with unsweetened?
Yes, you can, but keep in mind that unsweetened coconut will reduce the overall sweetness of your cookies. You may want to adjust the caramel quantity or sugar slightly to balance flavors.
What type of chocolate is best for dipping and drizzling?
Semisweet or dark chocolate works best because it provides a nice contrast to the caramel’s sweetness and holds up well once set. Milk chocolate can be too soft and overly sweet.
Can I make these cookies gluten-free?
Absolutely! Simply swap the all-purpose flour for a gluten-free blend that includes xanthan gum to keep the dough together. The texture might be slightly different but still delicious.
How do I prevent the caramel from running off the cookies?
Make sure your cookies and coconut are completely cooled before spreading the caramel. Also, thick caramel (like dulce de leche) helps with sticking. Setting the layered cookies in the fridge briefly before chocolate dipping will keep them stable.
Is there a way to make these cookies less sweet?
You can reduce the granulated sugar in the dough slightly or choose dark chocolate with a higher cacao percentage for dipping. Using unsweetened or lightly sweetened coconut also helps tone down the overall sweetness.
Final Thoughts
This Homemade Samoas (Girl Scout Cookies) Recipe is a true labor of love that brings the magic of one of the most beloved cookie varieties right into your kitchen. Every step, from toasting coconut to that glossy chocolate finish, is a joy that results in irresistible treats perfect for sharing or savoring solo. Give it a try—you might just find your new favorite cookie tradition!
Print
Homemade Samoas (Girl Scout Cookies) Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Homemade Samoas are a delightful replica of the classic Girl Scout Cookies, featuring buttery shortbread rounds topped with a luscious caramel and toasted coconut mixture, finished with a rich chocolate dip and drizzle. Perfect for dessert lovers craving a sweet, crispy, and chewy treat.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Caramel Topping
- 3 cups sweetened shredded coconut
- 15-ounce can dulce de leche or 1 1/2 cups soft caramel candies
- 2 tablespoons milk (for caramel mixture)
Chocolate Coating
- 12 ounces semisweet or dark chocolate, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Make the Dough: In a large bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy. In a separate bowl, whisk the flour, baking powder, and salt together. Gradually incorporate the dry ingredients into the creamed butter and sugar, stirring until combined. Add the milk and vanilla extract, mixing until the dough forms.
- Shape the Cookies: Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out circles, then use a smaller cutter to remove the center of each circle, creating doughnut-shaped cookies. Place the shaped cookies evenly on the prepared baking sheets.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool completely on a wire rack.
- Toast the Coconut: In a dry skillet over medium heat, toast the shredded coconut, stirring frequently, until it turns golden brown and fragrant. Remove from heat and let cool.
- Prepare the Caramel Mixture: In a saucepan over low heat, combine the dulce de leche or melted caramel candies with 2 tablespoons of milk. Stir continuously until the mixture is smooth. Fold in the toasted coconut evenly.
- Assemble the Cookies: Spread the caramel and coconut mixture generously over the top of each cooled cookie. Allow the topping to set slightly before moving to the next step.
- Melt the Chocolate: Using a microwave-safe bowl or a double boiler, melt the chopped chocolate until smooth and glossy.
- Dip and Decorate: Dip the bottom of each caramel-topped cookie into the melted chocolate, then place the cookies on wax paper. Use remaining chocolate to drizzle over the top of each cookie for an attractive finish.
- Set and Serve: Allow the chocolate to harden completely before serving. For quicker setting, freeze the cookies for 10 minutes after assembly.
Notes
- You can substitute store-bought caramel sauce for the dulce de leche or caramel candies; thicker sauces work best to hold the toasted coconut.
- Freezing the cookies for 10 minutes after assembly helps the chocolate set faster and creates a sturdy finish.
