Short Description
These homemade Samoa Cookies are inspired by the beloved Girl Scout classic—featuring buttery shortbread bases topped with caramel-toasted coconut and finished with rich dark chocolate. Every bite delivers a chewy, crisp, and chocolatey delight.
Why You’ll Love This Recipe
Classic flavor at home: All the nostalgic taste of Samoa cookies without the seasonal wait.
Perfectly textured: Buttery cookie base, chewy caramel topping, and a smooth chocolate finish.
Great for gifting: Ideal for cookie exchanges, holidays, or any time you want to impress.
Make-ahead friendly: Components can be prepared in advance for convenient assembly.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookies:
1 cup unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
¼ tsp baking powder
½ tsp salt
1 tsp vanilla extract
1 tbsp milk
For the Topping:
3 cups shredded coconut
15 oz soft caramels
3 tbsp milk
¼ tsp salt
For the Chocolate Finish:
8 oz dark chocolate
directions
1. Make the Cookies
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together softened butter and sugar until light and fluffy.
Add vanilla extract and milk; mix until combined.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the butter mixture until a soft dough forms.
Roll out the dough on a lightly floured surface to about ¼-inch thickness.
Use a round cookie cutter (about 2½ inches) to cut out circles. Optionally, cut out a smaller center hole for the traditional Samoa shape.
Place cookies on the prepared baking sheet and bake for 10–12 minutes, or until edges are lightly golden. Let cool completely.
2. Toast the Coconut
Spread shredded coconut evenly on a baking sheet.
Toast in the oven for 5–10 minutes, stirring every 2–3 minutes to prevent burning, until golden brown. Set aside.
3. Prepare the Caramel-Coconut Topping
In a microwave-safe bowl, combine soft caramels, milk, and salt. Heat in 30-second increments, stirring between each, until fully melted and smooth.
Stir toasted coconut into the melted caramel mixture until evenly coated.
4. Assemble the Cookies
Spread a spoonful of the caramel-coconut mixture on top of each cooled cookie.
Press gently to help it adhere and smooth out the top. Let set at room temperature for 10–15 minutes.
5. Add the Chocolate
Melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip the bottom of each cookie into the melted chocolate and place on parchment paper.
Drizzle remaining chocolate over the tops of the cookies in a zigzag pattern.
Allow chocolate to set completely before serving or storing.
Servings and timing
Servings: 24 cookies
Prep time: 30 minutes
Bake time: 12 minutes
Total time: 1 hour
Calories: Approx. 150 kcal per cookie
Variations
Milk chocolate version: Use milk chocolate instead of dark chocolate for a sweeter finish.
Salted caramel: Add a sprinkle of flaky sea salt on top of each cookie for a salty-sweet combo.
Gluten-free option: Use a 1:1 gluten-free flour blend in the cookie dough.
No-hole cookies: Skip the center cutout for simpler rounds.
Bite-sized: Use a smaller cookie cutter for mini Samoas.
storage/reheating
To store: Keep in an airtight container at room temperature for up to 5 days.
To refrigerate: Can be stored in the fridge for up to 10 days. Let come to room temperature before serving.
To freeze: Freeze in layers separated by parchment paper for up to 1 month.
FAQs
Can I use sweetened or unsweetened coconut?
Sweetened shredded coconut is preferred for traditional flavor and texture, but unsweetened can be used for a lower-sugar option.
What caramels work best?
Soft, individually wrapped caramels (like Kraft or Werther’s) melt easily and create the ideal topping texture.
Can I make the cookie dough in advance?
Yes—chill the dough for up to 2 days, or freeze it for longer storage.
How do I prevent the chocolate from seizing?
Melt chocolate slowly in short bursts and avoid contact with water to ensure a smooth consistency.
Why did my caramel mixture harden too quickly?
It may have cooled too much before being spread. Reheat gently and stir to loosen.
Can I use a different shape cutter?
Yes—any shape will work, though round cookies with a center hole create the classic Samoa look.
How long does it take for the chocolate to set?
At room temperature, about 20–30 minutes. Chill for 10–15 minutes to speed up the process.
Are these cookies chewy or crunchy?
They have a tender shortbread base and a chewy caramel-coconut topping.
Can I use homemade caramel?
Yes—ensure it’s soft and spreadable. Avoid hard or brittle caramels for best results.
Do I need to refrigerate these cookies?
Not necessary, but refrigeration can extend freshness and help set the chocolate more quickly.
Conclusion
Samoa Cookies are a delightful combination of buttery shortbread, chewy coconut caramel topping, and rich chocolate. Whether you’re recreating a favorite childhood treat or making them for a special event, these cookies are sure to impress with their irresistible flavor and texture. Enjoy the indulgence!
Samoa Cookies
- Total Time: 42 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Enjoy a homemade twist on the classic Girl Scout treat with these irresistible Samoa Cookies! Buttery shortbread cookies are topped with a rich coconut-caramel layer and finished with dark chocolate. Perfectly chewy, crunchy, and chocolatey—all in one bite!
Ingredients
For the Cookies:
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1 cup unsalted butter, softened
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1/2 cup granulated sugar
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2 cups all-purpose flour
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1/4 tsp baking powder
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1/2 tsp salt
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1 tsp vanilla extract
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1 tbsp milk
For the Topping:
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3 cups shredded coconut
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15 oz soft caramels
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3 tbsp milk
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1/4 tsp salt
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8 oz dark chocolate
Instructions
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Make the cookies: Preheat oven to 350°F (175°C). Cream butter and sugar, then mix in vanilla and milk. Stir in flour, baking powder, and salt until dough forms. Roll out and cut into circles with a small center hole. Bake 10–12 minutes until golden.
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Toast the coconut: Spread coconut on a baking sheet. Toast in oven for 5–10 minutes, stirring often, until golden.
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Prepare caramel topping: Melt caramels with milk and salt in the microwave or on stovetop. Stir until smooth, then mix in toasted coconut.
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Assemble cookies: Spoon coconut-caramel mixture onto cookies and press down gently to adhere. Let set slightly.
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Add chocolate: Melt dark chocolate. Dip bottoms of cookies, place on parchment. Drizzle remaining chocolate over the tops.
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Cool and serve: Let chocolate set completely before serving or storing.
Notes
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Store cookies in an airtight container for up to one week.
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Use a donut cutter or two round cutters to achieve the signature ring shape.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American