Introduction

Samoas cookies, inspired by the beloved Girl Scout treat, combine a buttery shortbread base with caramel, toasted coconut, and rich chocolate. This copycat recipe delivers all the flavors and textures you love, perfect for enjoying any time of year.

A close-up view of a stack of three round cookie snacks, each made of three main layers: a bottom layer of smooth, shiny dark chocolate, a middle layer of light golden caramel, and a thick top layer of chunky, golden oat and coconut clusters. Dark chocolate is drizzled over the top layer in thick lines, adding a rich contrast. The top cookie in the stack is broken in half, showing the chewy texture inside with the caramel and oat mixture clearly visible. More of the same treats are scattered in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, room temperature
1/4 tsp salt
1/3 cup granulated sugar
2 Tbsp powdered sugar
1 Tbsp whole milk
1/2 tsp vanilla extract
1 cup all purpose flour, spooned and leveled
1/4 tsp baking soda
3 1/2 cups shredded sweetened coconut flakes
15 oz caramels (soft caramels recommended)
2-3 Tbsp heavy cream
10 oz bag Ghirardelli dark chocolate melting wafers
1 tsp oil (canola or vegetable)

Instructions

Step 1: In a stand mixer fitted with the paddle attachment, cream the butter and salt for 2-4 minutes until smooth. Add granulated sugar, powdered sugar, milk, and vanilla extract, then beat for another 1-2 minutes.
Step 2: On low speed, add the flour and baking soda, mixing just until the dough comes together. Form the dough into a disk.
Step 3: Place the dough between two sheets of parchment paper and roll it out to about ¼ inch thickness. Transfer to a cookie sheet and chill for at least 1 hour or overnight.
Step 4: Preheat the oven to 350°F. Spread the coconut flakes on a baking sheet and toast in the oven for 10-15 minutes, stirring often to prevent burning. Once toasted, transfer to a parchment-lined sheet to cool.
Step 5: Remove the top parchment from the dough. Use a 2-inch circular or donut-shaped cookie cutter to cut out cookies. If using a plain circle cutter, create a small hole in the center with a piping tip. Place cookies on a parchment-lined baking sheet.
Step 6: Bake cookies for 8-10 minutes or until edges begin to turn golden. Cool on the sheet for a few minutes, then transfer to a wire rack.
Step 7: Gather dough scraps, reroll between parchment, and chill again before cutting more cookies. You should get about 22-25 cookies total.
Step 8: Unwrap the caramels and place in a microwave-safe bowl with the heavy cream. Microwave in short bursts, stirring until smooth. Add more cream if needed for a spreadable consistency.
Step 9: Pour most of the caramel into the toasted coconut and mix thoroughly until sticky and combined. Reserve about ¼ to ⅓ cup of caramel separately.
Step 10: Spread a thin layer of the reserved caramel over each cooled cookie to act as glue for the coconut mixture.
Step 11: Press a mound of the caramel coconut mixture onto each cookie ring, using your fingers if needed. Let the cookies set for 15-30 minutes.
Step 12: Melt the chocolate wafers with oil in the microwave until smooth.
Step 13: Dip the bottom half of each cookie into the melted chocolate, tap off excess, and place on a Silpat or parchment-lined sheet.
Step 14: Drizzle remaining chocolate over the tops of the cookies using a ziplock bag with a small corner cut off for precise drizzling.
Step 15: Allow the chocolate to set completely, then enjoy your homemade Samoas cookies!

Tips & Variations

Use soft caramels for easier melting and spreading; if unavailable, make homemade caramel for a richer flavor.
Adjust coconut toasting time based on your oven to avoid burning; aim for a golden color and aromatic smell.
For a different chocolate flavor, swap dark chocolate wafers with milk or semi-sweet chocolate.
To save time, prepare the dough and caramel coconut mixture ahead and assemble on the day you plan to serve.

Storage

Store Samoas cookies in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator up to 2 weeks. Bring to room temperature before serving for best texture. Avoid freezing, as it may affect the chocolate and caramel consistency.

How to Serve

A close-up of several round cookies arranged on a white marbled surface, each cookie has two main layers: the bottom layer is a thick dark chocolate base, smooth and glossy, while the top layer is a golden brown coconut and oat mixture with a rough, textured surface. The cookies are drizzled with dark chocolate in thin, uneven stripes over the top layer, adding a shiny finish. A white cup or jar filled with milk is partially visible on the right side, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut flakes instead of sweetened?

Yes, but the cookies will be less sweet and may have a different texture. You might want to add a bit more sugar to the caramel mixture to balance the flavor.

What if I don’t have a donut-shaped cookie cutter?

You can use a round cookie cutter and then carefully cut out a small circle in the center using a piping tip or a smaller cutter. This creates the signature ring shape of the Samoas cookie.