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The Girl Scouts Cookie season is over, but that doesn't mean you can't make your own Samoas! This recipe will teach you how to make your very own Homemade Samoas with coconut, caramel, chocolate, and all the things you love about the beloved Girl Scout Cookies. These homemade versions are so much better than store bought because they're loaded with even more delicious ingredients. No matter what time of year it is, make these for a special treat!
Homemade Samoas
The time has finally come. I can no longer justify $5 - $6 for a box of Girl Scout cookies when the amount in the box keeps getting smaller and smaller. So this year, I am determined to learn how to make all my favorites. Then I can have copycat Girl Scout Cookies all year round. Although I know moderation is key...right?!? I've been testing Homemade Samoas all week long. I've tried to restrain, but even on the recipes that didn't make the final cut, they were still pretty good. It'sreallyhard to go wrong with coconut, caramel, and chocolate. Oh and a cookie! Samoas quickly became my favorite girl scout cookie and have been ever since they came out. Although thin mints are a close second. What is your favorite Girl Scout cookie?
My challenge with these was that I have access to some pretty high quality products. So I did do a batchof gourmet Samoas. I used a caramel recipe from my chocolate shop and dipped the cookies in Valrhona chocolates. But I figured since most people don't have access to those ingredients, I would go with basic grocery store items that everyone should be able to acquire. I will say there is a difference in taste. But as one would expect, I don't think most people expect an artisan bonbon to taste like something from Hershey's. I'm sure you know what I mean and I am certain you will love these easy homemade Samoas. But I will say those gourmet Samoas are the real deal! If you have access to higher quality ingredients, by all means, I'd say use them.
Samoas Ingredients
This is basically a buttery shortbread cookie topped with toasted caramel and coconut creation with a chocolate drizzle. This recipe is a lot easier than you might think and it uses basic pantry ingredients.
- Butter
- Sugar
- All-purpose flour
- Baking powder
- Salt
- Milk
- Vanilla extract
- Shredded sweetened coconut
- Caramel (store-bought) - Or you could make your own chewy caramel
- Dark chocolate - make sure to use your favorite delicious chocolate
How to Make Homemade Samoas
The homemade samoas cookies are super simple. It's your basic cookie, a lot of butter mixed with flour and sugar type of cookie. The key to this is to not overcook the cookies. When I say pale golden brown, that's what I mean. Any longer and you just get a crunchy crumbly cookie that can work, but isn't the best choice.
The coconut layer is quite easy. The key here is to not burn the coconut when toasting it. Shredded coconut is one of those things that goes from perfect to burnt in a matter of seconds. In my oven I cooked the coconut for 15 minutes and stirred it every 3 minutes. Everyone's oven is different. So keep an eye on it. Your coconut may be done in 10 minutes instead of 15. You are looking for that golden browned color. Not burnt.
Now for the dark chocolate. Here is where you don't want to skimp. You only need 12 ounces, so get the best you can afford to get. Dark chocolate chips will work, but so will a couple of bars of your favorite artisan chocolateat your grocery store.
Tips for Samoas Success
- Use whole milk in the recipe.
- Keep an eye on the coconut, it goes from golden brown to burnt in seconds.
- Make sure the cookie is chilled before attempting the dip in the chocolate. The chocolate will set up on a cold cookie much quicker.
- Store in an airtight container to maintain freshness.
So if you loved our recipe, or find that Homemade Samoas are not your cookie of choice, you might want to try these other recipes:
- Banana Napoleon with Coconut Snow
- Dulce De Leche Cookies
- Caramel Apple Chocolate Mousse Cake
- Ovenly's Spicy Bacon Caramel Corn
I hope you enjoy these Easy Homemade Samoas as much as I do, they are quickly becoming my new favorite recipe. Please let us know how the recipe worked out for you.
Make at Home Samoas
Easy Homemade Samoas are a buttery shortbread cookie topped with toasted caramel and coconut creation with a chocolate drizzle. This classic girl scout cookie is a lot easier than you might think and it uses basic pantry ingredients.
5 from 39 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Cooling Time: 1 hour hour
Servings: 48 2" cookies
Calories: 154kcal
Author: Serena
Ingredients
Cookies
Recipe adapted from Instructables.
- 2 sticks unsalted butter (1 cup) at room temperature
- ½ cup sugar
- 2 cups all purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Coconut Topping
- 3 cups shredded sweetened coconut
- 20 ounces store bought caramel
- 4 tablespoons milk
- 12 ounces dark chocolate
Instructions
Make the cookies
Preheat the oven to 350° F
In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy
In a separate bowl, whisk together the flour, baking powder and salt. Slowly add the flour mixture to the creamed butter, mixing between each addition and being sure to scrape down the sides of the bowl as needed.
Add the milk and vanilla and blend together to combine.
Once combined, remove dough from mixer and separate dough in half. Press each half into a disk and wrap in plastic wrap. Refrigerate for about an hour.
Once the dough has chilled, roll out each disk on a lightly floured surface until it is about ⅛" thick. Cut out as many cookies as possible with a doughnut cutter or use two cookie cutters of different sizes to get the hole in the middle. Place the cookies on a baking sheet lined with parchment paper.
Bake the cookies for 10 - 15 minutes until they are pale golden brown. Transfer cookies onto a wire rack to cool.
Coconut topping
Spread the coconut onto a baking sheet lined with parchment paper. Bake the coconut for 10 - 15 minutes in a 350° oven until toasted. Stir frequently to make sure the coconut does not burn.
Once done, remove from oven to cool.
See AlsoChocolate Peanut Butter TreesMelt the caramels and milk in a double boiler over medium-low heat. Stir until fully melted. Remove from heat and combine ½ of the melted caramel with the toasted coconut in a large bowl. Stir until mixed.
Use the remaining caramel to spread a thin layer onto the cookies. You will want to move quickly through this step so the caramel does not cool. Use your hands, and press the coconut mixture onto the caramel. And remember you are looking for the perfect ratio of cookie to toppings, so don't overdo it with the caramel and coconut.
Let the cookie cool.
Melt the dark chocolate in a double boiler. Once melted dip the bottom of the cookie into the chocolate and place them on a wax paper lined baking sheet. Use a piping bag (if you don’t have one, a ziploc bag will work with a corner cut off) to drizzle the remaining chocolate on the top of the cookies.
Let the cookies sit until the chocolate hardens.
Notes
Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only.Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
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Nutrition
Serving: 1Cookie | Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 60mg | Potassium: 116mg | Fiber: 2g | Sugar: 12g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
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Reader Interactions
Comments
Katie says
A little labor intensive - total time including chilling the dough, being the cookies, toasting the coconut, assembling... Was 3-4 hours. But they're so delicious! I would make them again.
The amounts of chocolate and caramel were very accurate, I had maybe 2tbsp of caramel leftover, and enough chocolate to coat 6-8 large marshmallows. I had about 1/2c of coconut left, but I was a little heavy handed when I measured it out for toasting.Reply
Gab says
Amazing !!Reply
Julie says
A question! What kind of caramel are folks using? At several grocery stores, I can only find caramel *sauce* or individually wrapped caramel candies. Thank you so much!!
Reply
Lauren says
I made these using Namaste Gluten Free perfect Flour blend and they came out great!! I also sub with coconut sugar for the cookie. I just made my own caramel sauce at home that worked just as well. I loved them and others enjoyed them as well. My husband and I agreed "taste just like the girl scout cookie, but better, more elevated in flavor." Of course, less additives as well. 🙂 Thanks for the recipe!Reply
misha says
My son wanted a giant cookie for his birthday cake, and chose this cookie for me to recreate. this recipe was perfect! i made it pizza sized, like the ones available in the mall at the cookie company. it was a big hit! and we will be making it again and again!!!Reply
serena says
So glad you enjoyed it. I never thought to make it super-sized but what a great idea!
Reply
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