Samoa Cookies

Recreate the iconic flavors of Samoa Girl Scout Cookies at home with this easy and delightful recipe! These cookies feature a buttery shortbread base topped with caramel-coconut goodness and a drizzle of chocolate for a treat that’s just as indulgent as the original.

Why You’ll Love This Recipe

• Homemade Goodness: Enjoy the classic Samoa taste with fresh, homemade ingredients.
• Perfect Balance: Buttery, sweet, chewy, and chocolatey—a combination that’s irresistible.
• Fun and Easy: A great baking project to share with friends or family.
• Customizable: Easy substitutions make this recipe adaptable to dietary preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 1/2 cups shredded coconut, toasted
• 20 soft caramel candies
• 3 tablespoons heavy cream
• 1 cup semi-sweet chocolate chips
• 1 teaspoon coconut oil

Optional Substitutions

• Use vegan butter and plant-based milk for a dairy-free version.
• Replace shredded coconut with almond flakes for a nutty twist.

Directions

Step 1: Prepare the Cookie Dough

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, and salt.
3. Add cold cubed butter to the mixture and blend until it resembles coarse crumbs.

Step 2: Add Liquids and Form Dough

1. Gradually add the milk and vanilla extract to the dry mixture.
2. Mix until the dough comes together to form a ball.

Step 3: Roll and Cut the Dough

1. Roll out the dough on a floured surface to about 1/4-inch thickness.
2. Cut into circles using a cookie cutter and create a hole in the center with a smaller cutter or piping tip.
3. Transfer the cookies to the prepared baking sheet.

Step 4: Bake the Cookies

1. Bake the cookies for 10-12 minutes or until the edges are lightly golden.
2. Remove from the oven and let them cool completely on a wire rack.

Step 5: Prepare the Caramel Coconut Topping

1. In a small saucepan over low heat, melt the caramel candies with heavy cream, stirring constantly for a smooth texture.
2. Stir the toasted coconut into the caramel mixture.

Step 6: Top the Cookies

1. Spread the caramel-coconut mixture generously over the cooled cookies.
2. Allow the topping to set slightly.

Step 7: Add the Chocolate Coating

1. Melt the chocolate chips with the coconut oil in a microwave or double boiler until smooth.
2. Dip the bottoms of the cookies into the melted chocolate and place them on parchment paper.
3. Drizzle more chocolate over the tops in a zigzag pattern for a classic Samoa look.

Step 8: Set and Serve

1. Let the cookies set at room temperature or refrigerate for a quicker set.
2. Serve and enjoy your homemade Samoa cookies!

Servings and Timing

• Servings: 24 cookies
• Prep Time: 20 minutes
• Cooking Time: 12 minutes
• Total Time: 32 minutes

Variations

• Dark Chocolate Lovers: Swap semi-sweet chocolate with dark chocolate for a richer flavor.
• Salted Caramel Twist: Sprinkle a pinch of sea salt over the caramel topping for a salty-sweet delight.
• Gluten-Free Option: Use gluten-free all-purpose flour for a gluten-free version.
• Nut-Free Alternative: Replace shredded coconut with crispy rice cereal for a nut-free variation.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep refrigerated for up to 7 days.
• Freezer: Freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.

FAQs

1. How do I toast shredded coconut?

Spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.

2. Can I use homemade caramel?

Yes, homemade caramel works perfectly and adds a richer flavor.

3. How can I prevent the cookies from spreading?

Use cold butter and avoid overworking the dough to maintain the cookie shape during baking.

4. Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days or freeze it for up to 2 months. Thaw before rolling out.

5. What can I use instead of coconut oil?

Butter or vegetable shortening can be used as a substitute for coconut oil.

6. Can I skip the hole in the center?

Yes, the hole is traditional but not necessary. The cookies will still taste amazing!

7. How do I ensure smooth caramel topping?

Melt the caramel slowly over low heat and stir constantly to avoid lumps.

8. Can I double this recipe?

Absolutely! Double all the ingredients and bake in batches as needed.

9. What’s the best way to drizzle chocolate?

Use a piping bag or a fork dipped in melted chocolate to create clean, zigzag lines.

10. Are Samoa cookies freezer-friendly?

Yes, freeze them in a single layer before transferring to an airtight container. This prevents sticking.

Conclusion

Homemade Samoa Cookies bring the beloved flavors of coconut, caramel, and chocolate to your kitchen in a fun and rewarding baking project. Perfectly chewy and full of flavor, these cookies are sure to become a favorite treat for any occasion. Make a batch today and enjoy the irresistible taste of a classic Girl Scout cookie—homemade style!

Samoa Cookies

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• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Recreate the classic Samoa Girl Scout Cookies at home with this easy recipe! These buttery cookies are topped with caramel-toasted coconut and dipped in rich chocolate for an irresistible treat. Perfect for coconut and caramel lovers!

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Ingredients

Units USM Scale 1x2x3x

For the Cookies:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

For the Topping:

• 1 1/2 cups shredded coconut, toasted
• 20 soft caramel candies
• 3 tablespoons heavy cream

For the Chocolate Coating:

• 1 cup semi-sweet chocolate chips
• 1 teaspoon coconut oil

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Instructions

1️⃣ Prepare the Cookie Dough:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, sugar, and salt. Add cold butter and combine until the mixture is crumbly.

2️⃣ Add Liquids and Form Dough:

• Stir in the milk and vanilla extract until the dough comes together.

3️⃣ Roll and Cut the Dough:

1. Roll the dough out on a floured surface to about 1/4-inch thickness.
2. Cut into circles using a cookie cutter and create a smaller hole in the center.
3. Transfer the cookies to the prepared baking sheet.

4️⃣ Bake the Cookies:

• Bake for 10-12 minutes or until golden brown. Cool on a wire rack.

5️⃣ Prepare the Caramel Coconut Topping:

1. Toast shredded coconut in a dry pan over medium heat until golden.
2. Melt the caramel candies with heavy cream in a saucepan over low heat, stirring until smooth.
3. Mix the toasted coconut into the melted caramel.

6️⃣ Top the Cookies:

• Spread the caramel-coconut mixture evenly over the cooled cookies. Let them set.

7️⃣ Add the Chocolate Coating:

1. Melt chocolate chips with coconut oil in a microwave or double boiler.
2. Dip the bottoms of the cookies in the melted chocolate and place them on parchment paper.
3. Drizzle chocolate over the tops in a zigzag pattern.

8️⃣ Set and Serve:

• Allow the cookies to set at room temperature or refrigerate for faster results. Enjoy!

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Notes

• Toasting Coconut: Toasting brings out a nutty, richer flavor.
• Caramel Texture: Melt caramel slowly for a smooth, lump-free topping.
• Storage: Store cookies in an airtight container for up to a week.

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Nutrition

• Serving Size: 1
• Calories: 185 kcal per cookie