Homemade Samoas Cookies Recipe – Copycat Girl Scout Cookies
These Homemade Samoas Cookies are a delicious copycat of the beloved Girl Scout treat, featuring buttery chocolate shortbread, a rich caramel-coconut topping, and a smooth chocolate coating. They’re indulgent, toasty, and perfect for homemade gifting or self-indulgence.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes (plus chilling)
- Yield: 24–30 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Chocolate Shortbread Cookies:
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 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
1/4 teaspoon salt (if using unsalted caramels)
For the Chocolate Coating:
10 oz semi-sweet or dark chocolate, chopped
1 tablespoon coconut oil (optional, for smoother coating)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Cream together butter and sugar in a bowl until light and fluffy. Stir in vanilla extract.
- In a separate bowl, whisk flour, cocoa powder, and salt. Gradually add to the butter mixture until a dough forms.
- Roll dough into 1–1.5 tablespoon-sized balls and flatten into rounds. Place on prepared baking sheets.
- Bake for 10–12 minutes or until edges are set. Cool on sheets briefly, then transfer to a wire rack to cool completely.
- For the topping, melt caramels with milk (or cream) over low heat, stirring until smooth. Add salt if using unsalted caramels.
- Stir shredded coconut into the caramel mixture until evenly coated. Let cool slightly until thick but spreadable.
- Spoon or press portions of the caramel-coconut mixture onto each cooled cookie, almost covering the edges.
- Chill topped cookies for 15–20 minutes to set.
- Melt chocolate (and coconut oil, if using) in a double boiler or microwave in short intervals until smooth.
- Dip the bottom of each cookie into the chocolate, then place on parchment paper. Drizzle extra chocolate on top for decoration if desired.
- Let cookies set at room temperature or refrigerate until chocolate is firm before serving.
Notes
Omit cocoa for a classic buttery shortbread base.
Use homemade caramel for a deeper flavor.
Lightly toast the coconut for a richer taste.
Add chopped nuts like pecans or macadamias for a nutty twist.
Substitute vegan butter, dairy-free caramels, and chocolate for a vegan version.
Freeze in layers with parchment for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
