Homemade Samoas Cookies

Introduction
Homemade Samoas cookies are the irresistible, decadent treats that perfectly balance a buttery shortbread base with rich caramel, chewy coconut, and a luscious coating of dark chocolate. These cookies are a homemade version of one of the most beloved Girl Scout cookie flavors, known for their delightful texture and layers of sweet and salty flavors. Making Samoas from scratch allows for fresher ingredients, larger batch sizes, and the ability to customize them to your liking. Whether you’re a longtime fan or discovering them for the first time, homemade Samoas deliver the same nostalgic experience in every bite—crunchy, chewy, gooey, and chocolaty all at once. They may take a few steps to prepare, but the results are well worth the effort.

The History of Samoas Cookies
Samoas cookies, also known as Caramel deLites depending on the Girl Scout bakery region, were first introduced by the Girl Scouts in the mid-1970s. They quickly rose to popularity for their unique combination of textures and flavors, distinct from more traditional cookies. The name “Samoas” does not have a direct connection to the Pacific Islands—it was created as a catchy brand name. The cookies were designed to appeal to American tastes with the indulgent blend of caramel, coconut, and chocolate. Two licensed commercial bakeries—Little Brownie Bakers and ABC Bakers—are responsible for making Girl Scout cookies, and while their versions of Samoas and Caramel deLites vary slightly in taste and texture, both have a loyal following. Today, Samoas remain one of the top-selling Girl Scout cookies annually, and homemade versions are increasingly popular among baking enthusiasts who want to enjoy these seasonal favorites year-round.

Ingredients Breakdown
For the Shortbread Base:

• 1 cup (226 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 2 cups (250 g) all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

For the Coconut-Caramel Topping:

• 3 cups (225 g) sweetened shredded coconut
• 15 oz (425 g) soft caramels or caramel candies
• 3 tablespoons milk or heavy cream
• 1/4 teaspoon salt

For the Chocolate Coating:

• 10–12 oz (285–340 g) dark or semi-sweet chocolate chips or chunks
• 1 teaspoon coconut oil or vegetable shortening (optional, for smoother melting)

Step-by-Step Recipe:

1. Preheat and Prep: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper.
2. Make the Shortbread Dough: In a large bowl, cream the softened butter and sugar together until light and fluffy. Add in the milk and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the butter mixture until a dough forms.
3. Roll and Cut Cookies: Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter (about 2 inches) to cut out circles. For the signature Samoas look, use a smaller cutter or the back of a piping tip to punch a hole in the center.
4. Bake the Cookies: Transfer the cookies to the prepared baking sheets and bake for 10–12 minutes or until the edges are lightly golden. Allow the cookies to cool completely.
5. Toast the Coconut: Spread the shredded coconut on a baking sheet and toast in the oven at 325°F (163°C) for about 5–10 minutes, stirring occasionally, until golden brown. Watch closely to avoid burning.
6. Prepare the Caramel Topping: In a microwave-safe bowl, melt the soft caramels with the milk or cream and salt, stirring every 30 seconds until smooth. Stir in the toasted coconut until fully coated.
7. Top the Cookies: Use a small spatula or your fingers to press the caramel-coconut mixture onto the top of each cookie. Allow to set for a few minutes.
8. Melt the Chocolate: In a heat-safe bowl, melt the chocolate (and optional coconut oil) in the microwave in 30-second intervals, stirring until smooth.
9. Dip and Drizzle: Dip the bottom of each cookie into the melted chocolate and place them on parchment paper. Use a fork or piping bag to drizzle chocolate over the top of the cookies.
10. Set and Serve: Let the cookies sit at room temperature or chill briefly in the fridge to set the chocolate. Once firm, they’re ready to enjoy.

Tips for the Perfect Samoas Cookies
Use room-temperature butter for smooth blending and uniform dough texture. Don’t overwork the shortbread dough—mix until just combined to maintain tenderness. Make sure your coconut is fresh and not dried out for the best flavor and texture. Toasting the coconut adds a rich, nutty flavor and golden color—stir frequently while toasting to avoid burning. Melt caramels slowly and gently with cream or milk to avoid scorching; stir often for a smooth consistency. When adding caramel topping, slightly wet your fingers or spatula to prevent sticking. Allow each layer (cookie, topping, chocolate) to cool or set before moving on to the next for cleaner results. Line your baking sheets with parchment paper to make transfer and cleanup easier. Use good-quality chocolate for the best flavor and a smooth, glossy finish. For faster setting, refrigerate the cookies after dipping and drizzling.

Variations and Customizations
Gluten-Free Option: Use a gluten-free flour blend in the shortbread base.
Vegan Version: Substitute the butter with plant-based butter, use dairy-free caramels and chocolate, and replace milk with almond or coconut milk.
No-Bake Shortcut: Use store-bought shortbread cookies as the base and simply add the coconut-caramel topping and chocolate coating.
Extra Chocolate: Dip the entire cookie in chocolate instead of just the bottom for a richer taste.
Salted Caramel: Sprinkle a pinch of flaky sea salt over the caramel-coconut topping before the chocolate drizzle.
Mini Samoas: Make bite-sized versions using smaller cookie cutters—great for parties or cookie platters.
Flavored Chocolate: Use flavored chocolate (such as orange-infused or mint chocolate) for a unique twist.
Almond Joy-Inspired: Add finely chopped almonds to the coconut-caramel topping for added crunch and flavor.

Health Considerations and Nutritional Value
Samoas cookies are a rich indulgence, typically high in sugar, saturated fat, and calories. A single cookie can range from 150 to 250 calories, depending on size and ingredients, with much of the calorie content coming from butter, caramel, and chocolate. They are best enjoyed occasionally as a treat rather than a regular snack. While they don’t offer significant nutritional benefits, some modifications can make them a bit lighter—using reduced sugar caramel, lower-fat butter substitutes, or baking with dark chocolate, which has slightly more antioxidants. Making smaller-sized cookies can also help with portion control. For those with dietary restrictions, gluten-free or vegan versions can provide a more inclusive way to enjoy this beloved treat. That said, homemade Samoas allow for ingredient control and fresher alternatives to the commercial versions.

FAQ
Can I make Samoas ahead of time? Yes, they store well in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days.
Can I freeze homemade Samoas? Absolutely. Store in an airtight container between layers of parchment and freeze for up to 2 months. Thaw at room temperature before serving.
Can I use store-bought caramel sauce? It’s possible, but caramel candies melted with cream provide better consistency and hold for the topping.
Why is my caramel too sticky or runny? It may need more cooking time or less liquid. Let it cool slightly before applying to thicken.
How do I toast coconut without burning it? Spread evenly on a baking sheet and stir frequently while toasting at a low oven temperature.
What chocolate works best? Semi-sweet or dark chocolate gives a nice contrast to the sweet caramel, but you can use milk chocolate if preferred.
How do I get the perfect drizzle? Use a piping bag or a fork dipped in melted chocolate to control the drizzle across the top.

Homemade Samoas Cookies

Homemade Samoas cookies bring together buttery shortbread, chewy caramel-coconut topping, and rich chocolate for a bakery-quality treat that rivals the classic Girl Scout favorite. With a balance of textures and flavors and the freedom to customize ingredients, they’re a delicious, indulgent cookie that’s worth every step.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings 48

Ingredients

  

For the Cookies:

• 1 cup unsalted butter softened to room temperature
• 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

For the Coconut Topping:

• 3 cups sweetened shredded coconut
• 15 ounces of soft caramels store-bought or homemade
• 3 tablespoons whole milk
• 1/4 teaspoon salt
• 8 ounces dark chocolate see Kelly’s Notes

Instructions

 

Make the Cookies:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until the mixture is light and fluffy. In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture in three parts, mixing well after each addition and scraping down the sides of the bowl as needed. Add the milk and vanilla extract, mixing until combined and the dough starts to come together in large clumps. Divide the dough in half using your hands, pressing each portion into a compact disk. Wrap the disks tightly in plastic wrap and chill them in the refrigerator for about 1 hour until firm. Preheat the oven to 350°F (175°C). Once chilled, roll each disk on a lightly floured surface to about 1/8-inch thickness. Use a doughnut-shaped cookie cutter (see Kelly’s Notes for alternatives) to cut out as many cookies as possible. Place the cutouts on baking sheets lined with parchment paper or a Silpat mat, and repeat with any remaining dough. Bake the cookies for 10 to 12 minutes, rotating the baking sheet halfway through baking, until the cookies are a pale golden color. Transfer the baked cookies to a wire rack to cool completely.

Prepare the Coconut Topping:

• Spread the shredded coconut evenly on a parchment-lined baking sheet. Toast the coconut in the oven at 350°F (175°C) for about 10 minutes, stirring frequently to ensure even browning and prevent burning (see Kelly’s Notes). Remove the coconut from the oven and set aside. Using a double boiler, melt the caramels, milk, and salt together in a medium saucepan set over a larger pot of simmering water. Stir constantly until the caramels are fully melted and smooth. Remove from heat and stir three-quarters of the caramel mixture into the toasted coconut in a large bowl. Carefully spread the remaining caramel evenly over the cooled cookies, then press portions of the caramel-coconut mixture onto each cookie. Let the cookies rest for 30 minutes to set. If the caramel-coconut mixture becomes too firm to spread, gently warm it again over the double boiler until it softens.

Finish with Chocolate:

• Melt the dark chocolate using a double boiler or microwave until smooth. Dip the bottom of each cookie into the melted chocolate and place it on a wax paper-lined baking sheet. Use a fork to drizzle melted chocolate over the tops of the cookies. Allow the chocolate to fully harden before serving.