Homemade Samoas Cookies Recipe – Copycat Girl Scout Cookies

I’ve always adored the combination of caramel, chocolate, and coconut in a crisp cookie form. These Homemade Samoas (also known as Caramel deLites) let me recreate that beloved flavor right in my own kitchen—with control over sweetness, texture, and quality.

Why You’ll Love This Recipe

I love these cookies because they hit all the best notes: buttery shortbread, gooey caramel, toasty coconut, and a crisp chocolate shell. They look as irresistible as they taste, and they’re perfect for gifting or indulging. Making them at home also means I can skip preservatives and tweak the sweetness or chocolate level as I like.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

FOR THE OPTIONAL CHOCOLATE SHORTBREAD COOKIES
1 cup (2 sticks) unsalted butter, room temperature
½ cup granulated sugar
1¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract

FOR THE CARAMEL COCONUT TOPPING
3 cups sweetened shredded coconut
12 oz soft caramels (store-bought or homemade)
3 tablespoons milk or heavy cream
¼ teaspoon salt (only if using unsalted caramels)

FOR THE CHOCOLATE COATING
10 oz semi-sweet or dark chocolate, chopped
1 tablespoon coconut oil (optional, for smoother coating)

Directions

1. Preheat the oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone mats.
2. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture until just combined.
4. Roll the dough into small balls (about 1 to 1½ tablespoons each), then flatten gently into rounds (these are your base cookies). Place them on the prepared baking sheets.
5. Bake for 10–12 minutes (or until the edges are set). Remove from oven and let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
6. While the cookies bake or cool, make the caramel coconut topping. In a saucepan over low heat, melt the caramels with the milk (or cream), stirring until smooth. If you’re using unsalted caramels, stir in the extra ¼ teaspoon salt.
7. Stir in the shredded coconut into the melted caramel until well coated. Let the mixture cool just slightly so it thickens, but is still workable.
8. Using a spoon or your hands, mound portions of the caramel coconut mixture on top of each cooled cookie. Press lightly so the topping adheres, forming a mound that almost covers the cookie edge.
9. Chill the topped cookies for about 15–20 minutes to set the topping.
10. Meanwhile, melt the chopped chocolate (and coconut oil, if using) in a double boiler or gently in the microwave (in short bursts, stirring frequently) until smooth.
11. Dip the bottom of each topped cookie into the melted chocolate (or drizzle chocolate over the top), then place back on parchment to set. You can drizzle additional lines of chocolate over the coconut for decoration.
12. Let everything set fully at room temperature or in the refrigerator until the chocolate is firm. Then enjoy!

Servings and Timing

Makes approximately 24–30 cookies (depending on size)
Prep time (cookie dough + topping prep): 30 minutes
Bake + cooling + assembly + chocolate coating: ~1 hour
Total time: about 1½ hours (plus chilling time)

Variations

• I sometimes skip the cocoa in the shortbread and make a classic buttery base instead.
• Instead of using store-bought caramels, I’ve made homemade caramel sauce (sugar, butter, cream) for more control over flavor.
• I adjust coconut to be lightly toasted before mixing into the caramel for a deeper flavor.
• For a nutty twist, I chop toasted pecans or macadamia nuts and mix lightly into the topping (keeping the texture in mind).
• I use milk chocolate or a mix of milk and dark chocolate for a sweeter shell, or dark chocolate for less sweetness.
• I’ve even made a vegan version by using vegan butter, dairy-free caramels, and dairy-free dark chocolate.

Storage/Reheating

I store these in an airtight container at room temperature (or in the fridge if it’s warm) with parchment between layers. They keep well for about 5–7 days.

If the caramel or chocolate gets too firm, I let the cookies sit at room temperature for a short while before serving to allow softness to return. I avoid reheating in the microwave because it can melt the chocolate and change texture.

FAQs

How do I ensure the topping doesn’t slide off the cookie?

I make sure the base cookie is completely cooled before topping, and press the topping firmly so it adheres. Chilling before chocolateing helps it set firmly.

Can I use a different shape for the cookies?

Yes — round is traditional, but you could use oval or other cookie cutters. Just be careful with how the topping overhangs.

What if the caramel is too stiff or too runny?

If it’s too stiff, warm gently and add a bit more milk or cream. If too runny, let it cool slightly to thicken before applying.

How can I avoid soggy cookies?

Keep the topping chilled and handle quickly. Also, ensure the cookies are fully baked and cooled before applying anything moist.

Can I dip the entire cookie in chocolate instead of just the base?

Yes, though that changes the look. I often dip the bottom or just drizzle over the top to preserve the layered aesthetic.

Why use coconut oil in the chocolate?

Coconut oil helps the chocolate flow more smoothly and gives a nicer sheen, but it’s optional.

Can I freeze these cookies?

Yes — I freeze them in a single layer first, then stack with parchment between layers, in a freezer-safe container. They last up to 2 months. I thaw in the fridge before serving.

How do I avoid burning the chocolate when melting?

I melt slowly: either use a double boiler or microwave in short 15–20 second bursts, stirring between each until smooth.

Can I reduce sugar or make them less sweet?

I can reduce sugar slightly in the dough or topping, but I keep enough sweetness so the caramel and chocolate still balance out the cookie.

Conclusion

I love making these Homemade Samoas cookies because they capture all the indulgence of the classic Girl Scout treat, but with flexibility and fresh ingredients. Each bite brings crisp shortbread, gooey caramel, toasty coconut, and rich chocolate. Whenever I crave something special, these are my go-to cookies.

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