Is there anything better than biting into a chewy, caramel-filled Samoas cookie? If you’re like me, you’ve probably waited year after year for Girl Scout cookie season to enjoy these irresistible delights. Well, good news—I’ve got a recipe that lets you enjoy the magic of Samoas all year round! And honestly, the homemade version? It’s a game-changer! I’m so excited to share this with you.
Let’s dive right into the recipe, and I’ll also sprinkle in a few tips along the way to make these cookies as easy (and as delicious) as possible.
Ingredients
To make these homemade Samoas, you’ll need:
- 1 cup unsalted butter, softened
- ½ cup sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 tablespoon milk
- 3 cups shredded sweetened coconut
- 11 oz soft caramels
- 3 tablespoons milk
- 8 oz dark chocolate
How to Make Homemade Samoas Recipe
- Prep the Cookies
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. Now, let’s get to the cookie base! Cream together the softened butter and sugar in a large bowl until fluffy. In a separate bowl, whisk the flour, baking powder, and salt together. Slowly add the dry ingredients to the butter mixture, followed by the vanilla extract and milk. Once combined, form the dough into a ball, wrap it in plastic, and chill it in the fridge for about 30 minutes. - Roll and Cut the Dough
Once the dough has chilled, roll it out on a lightly floured surface until it’s about ¼-inch thick. Use a round cookie cutter to cut out the base, then use a smaller round cutter to create a hole in the center of each cookie. This part can be a bit finicky, but don’t worry about perfection—it’ll be delicious either way! Place the cookies onto the prepared baking sheets and bake for 10-12 minutes, or until they’re golden brown. - Toast the Coconut
While the cookies are cooling, spread the shredded coconut onto another baking sheet and toast it in the oven for 5-7 minutes. Keep an eye on it, as it can burn quickly! Stir every few minutes to ensure even toasting. - Make the Caramel Coconut Topping
In a microwave-safe bowl, melt the soft caramels with the milk in 30-second increments, stirring in between until smooth. Stir the toasted coconut into the melted caramel mixture. Now comes the fun part—spooning that sweet caramel-coconut goodness onto each cookie, spreading it out to cover the top. Let the cookies cool for a bit so the caramel firms up. - Dipping and Drizzling with Chocolate
Melt the dark chocolate in a microwave-safe bowl, then dip the bottom of each cookie into the chocolate. Place them back onto the parchment-lined sheets and drizzle the remaining chocolate on top for that classic Samoas look. Allow the chocolate to set before serving.
Nutrition Information
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Storage Tips
Store these homemade Samoas in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them for up to two weeks. But let’s be real—they probably won’t last that long!
Frequently Asked Questions About Homemade Samoas Recipe
Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works in a pinch. Just make sure it’s thick enough to hold the coconut in place.
Do I have to toast the coconut?
Toasting the coconut gives it a deeper, nuttier flavor that elevates the cookie. But if you’re in a hurry, you can skip this step and use untoasted coconut.
Can I freeze these cookies?
Absolutely! Once the cookies have cooled and the chocolate has set, you can freeze them in an airtight container for up to 3 months. Just thaw them at room temperature before enjoying.
Whether you’re a long-time fan of Girl Scout cookies or just looking to try something new, this homemade Samoas recipe is sure to become a staple in your kitchen. Happy baking!
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Homemade Samoas Recipe: A Sweet Treat to Savor!
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These homemade Samoas cookies are the perfect way to enjoy the iconic Girl Scout cookie all year round! A buttery shortbread base topped with chewy caramel, toasted coconut, and a drizzle of dark chocolate, these cookies are rich, satisfying, and absolutely irresistible. Perfect for cookie swaps, family gatherings, or just as a treat for yourself.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 tablespoon milk
- 3 cups shredded sweetened coconut
- 11 oz soft caramels
- 3 tablespoons milk
- 8 oz dark chocolate
Instructions
- Prepare the Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together butter and sugar until light and fluffy. In a separate bowl, whisk together flour, baking powder, and salt. Slowly add dry ingredients to the butter mixture, then stir in the vanilla and milk.
- Shape the Cookies: Roll the dough on a floured surface to ¼-inch thickness. Use a round cutter to cut out cookie shapes and a smaller cutter to create the center hole. Place on baking sheets and bake for 10-12 minutes, or until golden brown. Let cool.
- Toast the Coconut: Spread the shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, stirring occasionally, until golden brown.
- Make the Caramel Topping: In a microwave-safe bowl, melt the soft caramels with 3 tablespoons of milk in 30-second increments, stirring in between. Combine with the toasted coconut.
- Assemble the Cookies: Spoon the caramel-coconut mixture onto each cooled cookie, pressing it gently to adhere.
- Chocolate Dipping and Drizzling: Melt the dark chocolate and dip the bottom of each cookie. Drizzle the remaining chocolate on top of the cookies. Let the chocolate set before serving.
Notes
- If the dough becomes too soft to handle, chill it in the refrigerator for 10-15 minutes before rolling.
- Keep an eye on the coconut while toasting, as it can burn quickly.
- These cookies freeze well! Store them in an airtight container for up to 3 months.
- Prep Time: 30 minutes (plus 30 minutes to chill dough)
- Cook Time: 12 minutes (baking), 5-7 minutes (toasting coconut)
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: homemade samoas, girl scout cookies, caramel coconut cookies