Homemade Samoas Cookies Recipe

There’s nothing quite like the pure joy of biting into a homemade Samoas cookie—crisp, buttery shortbread layered with gooey caramel, toasted coconut, and just the right touch of rich dark chocolate. If you’ve ever wished you could have your favorite Girl Scout treat year-round, this Homemade Samoas Cookies recipe lets you skip the wait (and the box) and bake pure happiness right in your own kitchen.

this Recipe

Ingredients You’ll Need

Don’t be intimidated—these irresistible Homemade Samoas Cookies come together with a handful of straightforward ingredients, and each one plays an important role in creating those layers of flavor, texture, and vibrant color we all love.

• Unsalted Butter: Gives the shortbread its melt-in-your-mouth texture and rich, delicate flavor—make sure it’s room temperature for creaming.
• Sugar: Sweetens the cookie base and helps achieve that perfect light and fluffy texture.
• All-Purpose Flour: The backbone of the cookie, creating a sturdy, crisp foundation that stays tender.
• Baking Powder: Just a touch, to help the cookies rise ever so slightly without puffing too much.
• Salt: Enhances every sweet element, keeping the cookies from tasting flat and balancing the sweetness of caramel and chocolate.
• Milk: Moistens and brings the cookie dough together, and also smooths the caramel to just the right consistency for spreading.
• Vanilla Extract: Adds warm, aromatic undertones to both the cookies and the caramel-coconut topping.
• Shredded Sweetened Coconut: The signature star for the classic Samoas flavor and crunchy, golden topping.
• Soft Caramels (store-bought or homemade): For that gooey, sticky-sweet layer that holds the topping together.
• Dark Chocolate: Deep, bittersweet chocolate brings balance and makes the whole bite sing (use bars or chips, your choice!).

Variations

The beauty of Homemade Samoas Cookies is how delightfully adaptable they are! Whether you’re accommodating food allergies, switching up flavors, or simply using what you have on hand, these easy swaps keep things fun (and deliciously creative).

• Gluten-Free Samoas: Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour to make the shortbread safe for everyone.
• Vegan Samoas: Use plant-based butter and coconut milk, and seek out vegan dark chocolate and caramels—the mouthwatering coconut-chocolate magic still shines.
• Extra Chocolate: Dip the tops of the cookies in chocolate too, or use white chocolate for a fun twist on the classic drizzle.
• Nutty Version: Stir in some finely chopped toasted pecans or almonds with the coconut for added crunch and a nutty boost.

How to Make Homemade Samoas Cookies

Step 1: Make the Shortbread Dough

Cream the room-temperature butter and sugar together in your stand mixer bowl until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients in three batches to the creamed butter, mixing each time and scraping down the bowl for even blending. Then, pour in the milk and vanilla—your dough will start coming together in soft, shaggy clumps. Gather it up, divide into two disks, and wrap them tightly for a nice rest in the fridge (about an hour). Chilling gives you dough that’s easy to roll—and super tender after baking.

Step 2: Roll, Cut, and Bake the Cookies

Preheat your oven to 350ºF. Roll each chilled dough disk out on a lightly floured surface to 1/8-inch thickness. Cut out your signature rings using a donut-shaped or makeshift cookie cutter—two nested round cutters or even spice jar lids work great here. Arrange cookies on lined baking sheets and bake 10–12 minutes, rotating once, just until they’re pale golden. Transfer to a rack to cool completely. They’ll smell buttery and irresistible!

Step 3: Toast the Coconut

Spread your shredded sweetened coconut in a thin layer on a parchment-lined baking sheet. Pop it in the oven (also at 350ºF) for about 10 minutes, stirring every few minutes for even browning. Watch closely—coconut can burn in a flash. When it’s beautifully golden and fragrant, pull it out and let it cool.

Step 4: Make the Caramel-Coconut Topping

Melt the caramels, milk, and salt together in a double boiler, stirring until it’s smooth and luscious (microwave works too, just keep a close eye and stir often). Combine 3/4 of the gooey caramel with your toasted coconut in a big bowl—this mixture becomes the signature Samoas topping! Save the rest of the caramel for the cookie “glue.”

Step 5: Assemble the Cookies

Spread a thin layer of the reserved caramel onto each cooled cookie, then gently press a portion of the caramel-coconut mixture on top. If the topping stiffens, just warm it briefly again. Let these beauties rest about 30 minutes so the topping can set and firm up.

Step 6: Dip & Drizzle with Chocolate

Melt the dark chocolate until glossy and smooth. Dip the bottoms of your assembled cookies in the chocolate, then set on waxed paper so they don’t stick. Use a fork to drizzle even more chocolate on top for that classic look and extra decadence. Let the chocolate set completely before stacking (if you can wait!).

How to Serve Homemade Samoas Cookies

Garnishes

For a playful twist, sprinkle freshly toasted coconut or a touch of flaky sea salt on top while the chocolate is still wet—this gives your Homemade Samoas Cookies an eye-catching, extra-special finish and a hint of crunch or salty contrast.

Side Dishes

Pair these cookies with an ice-cold glass of milk, a cup of bold coffee, or a scoop of vanilla ice cream for the ultimate flavor complement. For party platters, serve alongside other classic cookies for a memorable dessert spread.

Creative Ways to Present

Package your Homemade Samoas Cookies in clear treat bags tied with ribbon, or stack them in a vintage tin lined with wax paper for an irresistible homemade gift. They also look fabulous piled high on a cake stand, or nestled in cupcake liners for bake sales and parties.

Make Ahead and Storage

Storing Leftovers

Keep your Homemade Samoas Cookies in an airtight container at room temperature; they’ll stay fresh and delicious for up to a week—though they never seem to last that long at our house!

Freezing

You can freeze the cookies—assembled or unassembled—for up to 2 months. Place parchment between layers and store in a freezer-safe bag. Thaw at room temperature for best texture; the caramel and chocolate both hold up beautifully.

Reheating

Homemade Samoas Cookies don’t require reheating, but if you adore a melty chocolate edge, zap them in the microwave for just 5-8 seconds to slightly soften the chocolate topping (just keep an eye so they don’t melt too much).

FAQs

Final Thoughts

Baking Homemade Samoas Cookies is truly a labor of love—with every toasty coconut flake and luscious ribbon of chocolate, you’re guaranteed to create something unforgettable. Whether you’re making them for a party, a gift, or just to treat yourself, there’s real joy in sharing (and eating) these sweet little masterpieces. I hope you’ll give this recipe a try and enjoy every delicious layer!

Print