Homemade Samoas Cookies Recipe

If you’ve ever wished you could enjoy that iconic blend of buttery shortbread, chewy caramel, toasted coconut, and luscious dark chocolate anytime you please, these Homemade Samoas Cookies are your dream come true! This recipe brings all the magic of the famous Girl Scout treat right into your kitchen, no order forms or waiting required. With layers of irresistible textures and flavors, you’ll be amazed at how often you’ll want to make (and share!) these delightful cookies.

Ingredients You’ll Need

The ingredient list for Homemade Samoas Cookies is straightforward, but each one plays a starring role in creating that perfect balance of tenderness, richness, sweetness, and crunch. Let’s get into their special contributions before you gather what you need:

• Butter: Using unsalted butter at room temperature guarantees a supremely tender and flavorful shortbread base.
• Sugar: Regular granulated sugar sweetens the cookies and helps create a delicate crumb.
• All-Purpose Flour: The backbone of your cookie, providing structure and that classic shortbread texture.
• Baking Powder: Just a little lift for a light, pleasant bite.
• Salt: Enhances every flavor note and balances all that sweetness beautifully.
• Milk: Adds a touch of richness and helps bring the dough together; you’ll need a splash for the dough and a bit more for the caramel topping.
• Vanilla Extract: Infuses warmth and roundness to every bite.
• Shredded Sweetened Coconut: Toasted until golden, it supplies that signature flavor and irresistible chew.
• Soft Caramels: The decadent layer that glues together coconut dreams; use your favorite store-bought or homemade batch.
• Dark Chocolate: Velvety and slightly bitter, it balances the sweetness and gives the cookies their pretty, drizzled finish.

How to Make Homemade Samoas Cookies

Step 1: Cream Butter and Sugar

Begin your Homemade Samoas Cookies journey by creaming the butter and sugar together—this step is crucial for tender, melt-in-your-mouth shortbread. Use a stand mixer with a paddle attachment and beat until the mixture is light and fluffy. This airy texture means your cookies will bake up heavenly every time.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Mixing these dry ingredients first ensures even distribution of leavening and seasoning in your final dough, so you get perfectly even cookies, every single batch.

Step 3: Form and Chill Dough

Add the dry ingredients to your creamed mixture in three additions, mixing just until the dough comes together. Add milk and vanilla, then press the dough into two disks. Wrap and chill them for at least one hour—cool dough means beautifully crisp, clean cookies that hold their shape.

Step 4: Roll, Cut, and Bake Cookies

Roll chilled dough out to 1/8-inch thickness on a floured surface. Use a donut-shaped cutter (or improvise with circular cutters of different sizes). As you cut, place each cookie on lined baking sheets. Bake at 350ºF for 10 to 12 minutes until they look just pale golden—do not overbake! Let them cool completely on a wire rack.

Step 5: Toast the Coconut

Spread shredded coconut on a parchment-lined baking sheet and toast at 350ºF for about 10 minutes, stirring often. Keep a close eye—coconut can go from perfect to burnt in a moment, and the golden toasted flavor is absolutely essential to true Homemade Samoas Cookies!

Step 6: Make the Caramel-Coconut Topping

Melt caramels with milk and salt using a double-boiler, stirring until smooth and glossy. Mix 3/4 of the caramel with your toasted coconut in a large bowl, saving the last bit for the next step. This luscious topping is sticky, sweet, and the essence of what makes these cookies so addictive.

Step 7: Assemble the Cookies

Spread that reserved caramel on each cooled cookie, then gently press on a bit of the coconut-caramel mixture. If the mixture gets too stiff, simply rewarm it so it’s spreadable. Let the topped cookies cool for thirty minutes so everything sets up perfectly.

Step 8: Dip and Drizzle with Chocolate

Melt your dark chocolate, then dip the bottom of each cookie into it before placing them onto wax paper. Finish each cookie with a generous chocolate drizzle on top—this is that signature Samoas look! Let the chocolate set completely before diving in (if you can wait that long).

How to Serve Homemade Samoas Cookies

Garnishes

While these delightfully decadent cookies are pretty much perfect as they are, you can finish Homemade Samoas Cookies with a pinch of flaky sea salt on top to amplify the caramel notes or even a sprinkle of extra toasted coconut for dramatic flair. The contrast is irresistible!

Side Dishes

Serve them alongside an icy glass of milk, a robust cup of coffee, or even a fruity black tea to balance the richness. If you’re building a dessert platter, Samoas pair beautifully with fruit (think fresh pineapple or strawberries) and other classic cookies for a playful variety.

Creative Ways to Present

If you’re gifting these cookies, stack them in cellophane bags with pretty ribbons, or nestle in a decorative tin. Hosting a get-together? Arrange Homemade Samoas Cookies in a ring on a large platter and fill the center with chocolate truffles or coconut macaroons for instant wow-factor.

Make Ahead and Storage

Storing Leftovers

Store any leftover Homemade Samoas Cookies in an airtight container at room temperature for up to five days. The cookies will stay tender but the toasted coconut and caramel continue to develop flavor, making them extra delicious by day two or three.

Freezing

If you’d like to make these in advance, freeze the fully assembled cookies in a single layer on a baking sheet. Once frozen, transfer to a freezer bag with parchment between layers. They’ll keep beautifully for up to three months. Just let them come to room temperature before serving.

Reheating

The cookies don’t need reheating, but if you love that slightly gooey caramel and shiny chocolate, give them a 5-second zap in the microwave—just enough to gently soften everything and bring out their bakery-shop aroma.

FAQs

Can I use milk chocolate instead of dark chocolate?

Absolutely! While dark chocolate provides a wonderful bitterness to counter the sweet coconut and caramel, milk chocolate works just as well if you prefer a sweeter finish for your Homemade Samoas Cookies. Try a test batch to see which you like best!

What’s the best way to toast coconut evenly?

Spread your coconut in a thin, even layer on a parchment-lined baking sheet and stir every 2–3 minutes while it bakes. Don’t walk away—the edges brown fast! Keep baking and stirring until everything is a lovely golden color and your kitchen smells incredible.

How do I prevent my caramel from getting too hard?

If your caramel topping thickens too much as you work, just return it to the double-boiler or heat it in 5-second intervals in the microwave until it loosens up again. This keeps your caramel-coconut layer perfectly spreadable throughout assembly.

Can I make Homemade Samoas Cookies gluten-free?

Yes! Swap the all-purpose flour with your favorite 1-to-1 gluten free baking blend. Texture-wise, the cookies remain snappy and delicious, though coconut flour is not recommended as it tends to dry out the dough.

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

Get creative! Use a round cookie cutter or the rim of a drinking glass for the large circle, and a small bottle cap or piping tip to cut out the center. Homemade Samoas Cookies look great at any size, so go with what you have on hand!

Final Thoughts

Baking a batch of Homemade Samoas Cookies is like bottling up happiness—the kind that comes with making something from scratch and sharing it with people you love. If you’ve never tried making these at home, go for it! You’ll be amazed at how fun, rewarding, and downright delicious the process (and the results!) are. Enjoy every bite!

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