Homemade Samoa Cookies Recipe
If you’ve ever found yourself daydreaming about those iconic, caramel-coconut-chocolate cookies from your childhood, then this Homemade Samoa Cookies Recipe is about to make your dreams come true! This recipe lets you create bakery-worthy Samoas right in your own kitchen, with buttery shortbread, gooey caramel, crunchy toasted coconut, and rich chocolate in every bite. Best of all, you control every ingredient, so they’re fresher, richer, and honestly even more irresistible than the originals. Once you try your first batch, you’ll be hooked!
Ingredients You’ll Need
What makes this recipe truly special is how each component works together to achieve that classic look and unbeatable flavor. With such a simple list of ingredients, every one brings texture, taste, or a pop of color to your new favorite treat.
- Unsalted Butter: Essential for a rich, tender shortbread base; always start with softened butter for easy creaming.
- Granulated Sugar: Adds just enough sweetness and helps the cookies bake up with lovely crisp edges.
- All-Purpose Flour: The backbone of your dough, keeping cookies sturdy enough for all that topping goodness.
- Baking Powder: Lends a touch of lift, so the cookies aren’t too dense.
- Salt: Balances all the sugary elements and punches up flavor.
- Milk: Brings moisture to the dough and helps everything come together smoothly.
- Vanilla Extract: A must for warmth and depth both in the dough and throughout the final flavor.
- Shredded Sweetened Coconut: Toasting brings out a nutty, golden crunch that’s key to that Samoa nostalgia.
- Soft Caramels: They melt into a luscious, sticky topping — opt for your favorite chewy brand.
- Heavy Cream: Makes the caramel mixture creamy and easy to spread, no crystalization here.
- Semisweet or Dark Chocolate: The crowning layer! It’s drizzled and dipped for irresistibly rich cookie bottoms and stripes.
How to Make Homemade Samoa Cookies Recipe
Step 1: Prep and Mix the Dough
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. In a big bowl, cream together the softened butter and granulated sugar until the mixture turns light and fluffy. In a separate bowl, whisk the flour, baking powder, and salt. Add the dry ingredients to the butter mixture a little at a time, mixing gently. Lastly, stir in the milk and vanilla extract until your dough comes together—it might look crumbly at first but will form a soft dough as you go.
Step 2: Shape and Bake the Cookies
Lightly flour your work surface and roll out the dough to a quarter-inch thickness. Use a 2-inch round cookie cutter for each cookie, then a smaller cutter or bottle cap to punch out the centers, making those classic “cookie rings.” Arrange the shapes on your prepared baking sheets and bake for 10 to 12 minutes, until they turn lightly golden. Let the cookies cool completely—this makes them strong enough to handle their luscious toppings.
Step 3: Toast the Coconut
Spread the shredded coconut onto a separate baking sheet and toast in the oven for 8 to 10 minutes. Stir every couple of minutes to ensure it doesn’t burn—watching for perfectly golden-brown flakes that smell absolutely amazing. Toasting brings out that irresistible nutty flavor that defines the Homemade Samoa Cookies Recipe.
Step 4: Make the Caramel-Coconut Topping
Place the soft caramels and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each burst, until the caramel is completely melted and silky. Fold in your beautiful toasted coconut until every flake is well-coated. Working quickly (and carefully!), spoon the caramel-coconut mixture over the top of each cooled cookie. Spread it out to the edges and let the cookies sit for about 10 minutes to firm up.
Step 5: Dip and Drizzle with Chocolate
Melt your chopped chocolate in a microwave or double boiler until smooth and glossy. Dip the bottom of each cookie into the chocolate, then place the cookies back on the parchment, chocolate-side down. Take any remaining chocolate and drizzle it across the tops in thin stripes—this step is so fun and gives your cookies that signature Samoa look. Let the chocolate set completely before serving or packing them up.
How to Serve Homemade Samoa Cookies Recipe
Garnishes
A few extra sprinkles of toasted coconut on top are never a bad idea and make your cookies look extra tempting. You can also add a pinch of flaky sea salt to enhance the caramel and chocolate flavors, giving your Homemade Samoa Cookies Recipe a sophisticated edge.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk, a mug of strong coffee, or a scoop of creamy vanilla ice cream. For a themed dessert board, serve them alongside other chocolate-dipped or coconut treats for a truly decadent spread.
Creative Ways to Present
Stack cookies in cellophane bags tied with colorful ribbon for dreamy homemade gifts, or arrange on a platter with extra caramel and chocolate drizzled underneath for a show-stopping party dessert. You could even use a little cookie “tower” as a birthday cake topper—Homemade Samoa Cookies Recipe equals instant celebration!
Make Ahead and Storage
Storing Leftovers
Keep your Homemade Samoa Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to five days, making them perfect for nibbling any time you need a pick-me-up.
Freezing
If you want to savor your hard work even longer, these cookies freeze beautifully. Place them in layers separated by parchment paper in a freezer-safe container, and they’ll keep well for up to three months. Let the cookies thaw at room temperature when you’re ready for a treat.
Reheating
No need to reheat these cookies (they’re perfect at room temp), but if you’re craving extra gooeyness, give one a quick 5-second zap in the microwave for luxuriously soft caramel and chocolate.
FAQs
Can I use homemade caramel instead of store-bought caramels?
Absolutely! If you have a beloved homemade caramel recipe, go for it. Just make sure it’s soft enough to mix with coconut and easy to spread atop the cookies.
What if I don’t have a donut-shaped cookie cutter?
No fancy cutter needed—grab a small bottle cap or even the back of a piping tip to create that signature hole in the middle. The important part is the flavor, not perfection!
Can I use unsweetened coconut instead of sweetened?
You can, but you might miss out on some sweetness and chewy texture. If you only have unsweetened coconut, try adding a tablespoon of sugar when toasting it to mimic the classic taste.
How can I keep the caramel-coconut topping from sticking to my hands?
Lightly grease your fingers or use the back of a spoon coated with a bit of oil. This keeps the sticky topping where it belongs: on the cookies, not your hands!
Are these cookies gluten-free?
As written, this Homemade Samoa Cookies Recipe uses all-purpose flour, but you can substitute a good-quality gluten-free blend for a delicious alternative. Just be sure to check the labels on your other ingredients, too.
Final Thoughts
This Homemade Samoa Cookies Recipe brings all the nostalgia and joy of your favorite bakery-style cookies right to your kitchen, no troop meeting required! Don’t be surprised if they disappear in a flash—so make an extra batch and share with someone special. Happy baking!
Print
Homemade Samoa Cookies Recipe
- Total Time: 52 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delectable delight of homemade Samoa cookies, a perfect replica of the popular Girl Scout cookies. These treats feature a buttery cookie base topped with a luscious layer of caramel-coconut mix and finished with a decadent chocolate drizzle.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Toppings:
- 3 cups shredded sweetened coconut
- 15 ounces soft caramels (about 1 bag)
- 3 tablespoons heavy cream
- 10 ounces semisweet or dark chocolate, chopped
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets. Cream butter and sugar until fluffy. Combine dry ingredients, add to butter mixture along with milk and vanilla, mix to form dough. Roll out and cut with cookie cutters. Bake until golden.
- Prepare Toppings: Toast coconut until golden. Melt caramels with cream, mix in coconut. Spread over cookies and let set. Melt chocolate, dip cookies, and drizzle with remaining chocolate. Allow to cool.
Notes
- If you don’t have donut cutters, use a bottle cap or small round cutter for the center.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
