Homemade Samoas Cookies

Homemade Samoas Cookies are a delicious treat that perfectly balances a crisp cookie base, rich caramel, and a coconut-chocolate topping. Inspired by the classic Girl Scout cookie, these homemade versions are easy to make and bring that nostalgic flavor right to your kitchen. With the combination of toasted coconut, gooey caramel, and a chocolate drizzle, these cookies are impossible to resist. Whether for a special occasion or just because, these homemade Samoas will be a hit with everyone who tries them.

Why You’ll Love This Recipe

I love this recipe because it brings the indulgence of Samoas cookies into my own home with the satisfaction of knowing I made them myself. The crispy, buttery cookie base gives way to a chewy caramel and toasted coconut topping, all finished off with a layer of rich chocolate. It’s a sweet, crunchy, and gooey combination that I can’t get enough of. Making these cookies at home also means I can enjoy fresh, warm cookies whenever I want, and they’re perfect for sharing with family and friends.

Ingredients

For the cookie base:

• 1 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

• 2 cups all-purpose flour

• 1/4 teaspoon baking soda

• 1 tablespoon milk (or more, if needed)

For the caramel-coconut topping:

• 2 cups shredded coconut (sweetened or unsweetened)

• 1 cup caramel sauce (or 12 oz caramel candies, melted with 2 tablespoons heavy cream)

• 1/4 teaspoon salt

For the chocolate coating:

• 1 cup semisweet chocolate chips

• 1 tablespoon vegetable oil (optional, for smoother chocolate)

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cookie Base:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Mix in the vanilla extract and salt.

4. In a separate bowl, whisk together the flour and baking soda.

5. Gradually add the dry ingredients to the wet ingredients, mixing until combined. If the dough feels too dry, add milk, a teaspoon at a time, until the dough comes together.

6. Roll the dough out onto a lightly floured surface to about 1/4-inch thickness. Using a round cookie cutter, cut out circles, then use a smaller round cutter to cut a hole in the center of each circle (like a doughnut shape).

7. Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on a wire rack.

Prepare the Caramel-Coconut Topping:

8. While the cookies are cooling, toast the shredded coconut. To do this, spread the coconut in an even layer on a baking sheet and bake in the preheated oven for 5-7 minutes, stirring halfway through, until golden brown. Keep an eye on it to prevent burning.

9. In a small saucepan, melt the caramel sauce (or caramel candies with heavy cream) over low heat, stirring occasionally until smooth. Add a pinch of salt and stir in the toasted coconut until well coated.

Assemble the Samoas:

10. Once the cookies are completely cool, spoon a generous amount of the caramel-coconut mixture onto the top of each cookie. Gently press down to ensure the topping sticks to the cookie.

11. Place the cookies on a baking sheet lined with parchment paper and refrigerate them for about 15-20 minutes to let the caramel set.

Coat with Chocolate:

12. In a microwave-safe bowl, melt the chocolate chips with the vegetable oil (if using) in 20-second intervals, stirring in between, until smooth and fully melted.

13. Dip the bottom of each cookie into the melted chocolate, then return them to the parchment-lined baking sheet.

14. Once all the cookies are dipped, drizzle the remaining chocolate over the top of the cookies in a zig-zag pattern.

15. Allow the chocolate to set by refrigerating the cookies for an additional 20-30 minutes.

Servings and Timing

This recipe yields about 24 cookies and takes approximately 2 hours from start to finish, including cooling and setting times. It’s perfect for sharing or making ahead for special occasions. These cookies are rich and satisfying, so they’re great for serving as a treat at gatherings or simply indulging in a bit of homemade sweetness.

Variations

• Dark Chocolate Coating: For a richer flavor, I can use dark chocolate instead of semisweet chocolate.

• Peanut Butter Twist: To give the cookies a different flavor, I can mix some peanut butter into the caramel-coconut topping, creating a peanut butter Samoa-inspired cookie.

• Vegan Version: To make these cookies vegan, I can substitute the butter with dairy-free butter, use plant-based milk, and ensure the caramel sauce and chocolate are vegan-friendly.

Storage/Reheating

Once the Samoas are fully set and the chocolate is hardened, I can store them in an airtight container at room temperature for up to 1 week. They can also be refrigerated to keep them fresh for longer, especially during warm weather. If I have leftover cookies, I can freeze them for up to 3 months. Just be sure to place them in an airtight container or wrap them individually to prevent the cookies from sticking together.

FAQs

Can I use store-bought caramel instead of making my own?

Yes, I can use store-bought caramel sauce for convenience. If I use caramel candies, I’ll just need to melt them with a little cream to create a smooth, pourable caramel sauce.

How can I make the cookie dough less crumbly?

If the dough is too crumbly, I can add a bit more milk, one teaspoon at a time, until it comes together and is easier to roll out.

Can I skip the toasted coconut?

While the toasted coconut adds extra flavor and texture, I can use untoasted shredded coconut if I prefer. The flavor will be milder, but still delicious.

Can I freeze these cookies?

Yes, these cookies freeze wonderfully. After assembling and coating them, I can place them in a single layer in an airtight container and freeze for up to 3 months. To serve, just let them thaw at room temperature for a few minutes before enjoying.

How do I store these cookies to keep them fresh?

I can store the cookies in an airtight container at room temperature. If I want to keep them crisp, placing a piece of wax paper between layers of cookies helps prevent them from sticking together.

Conclusion

Homemade Samoas Cookies are a rich and indulgent treat that’s sure to satisfy any sweet tooth. With their crisp, buttery cookie base, gooey caramel-coconut topping, and decadent chocolate coating, these cookies rival the classic Girl Scout version—and they’re even more satisfying knowing I made them myself. Whether I’m sharing them with friends or enjoying them on my own, these cookies are a perfect balance of flavors and textures that are sure to be a hit every time!