Name: Homemade Samoas Girl Scout Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 30 min
Yield: undefined
Cuisine: American
Ingredients: Shortbread Base: 2 cups all-purpose flour; 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 tsp salt; 1 tsp vanilla extract; 1–2 tbsp milk (optional, if dough is dry); Caramel-Coconut Topping: 2 cups shredded sweetened coconut; 12 oz soft caramels or caramel candies; 2–3 tbsp heavy cream or milk; Pinch of salt (optional); Chocolate Coating: 8 oz semisweet or dark chocolate chips; 1 tsp coconut oil or butter (optional, for smoother melting)

Why You’ll Love This Recipe

You don’t have to wait for cookie season to enjoy your favorite Girl Scout treat. These homemade Samoas are surprisingly easy to make and taste even better than the store-bought version. They’re perfect for gifting, parties, or indulging your nostalgic cravings. Plus, making them at home means you can tweak the ingredients to fit dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the shortbread base:

All-purpose flour
Unsalted butter
Granulated sugar
Salt
Vanilla extract
Milk (optional, to bring dough together)

For the caramel-coconut topping:

Soft caramels or caramel candies
Heavy cream or milk
Shredded sweetened coconut
Salt (optional)

For the chocolate coating:

Semisweet or dark chocolate chips
Coconut oil or butter (optional, for smoother melting)

Directions

Make the shortbread: Preheat the oven to 350°F (175°C). Cream together butter and sugar, then mix in vanilla and salt. Add flour and mix until a crumbly dough forms. Add milk a little at a time if needed to bind. Roll out the dough and cut into circles with a hole in the center. Place on a parchment-lined baking sheet and bake for 10–12 minutes, or until lightly golden. Cool completely.
Toast the coconut: Spread shredded coconut on a baking sheet and toast in the oven for 5–7 minutes, stirring occasionally until golden brown. Set aside.
Make the topping: In a saucepan or microwave, melt the caramels with heavy cream, stirring until smooth. Mix in the toasted coconut.
Assemble the cookies: Spoon the coconut-caramel mixture onto each cooled cookie base, pressing it down to adhere. Let them set slightly.
Dip in chocolate: Melt chocolate chips with coconut oil until smooth. Dip the bottom of each cookie in the melted chocolate and place on parchment. Drizzle additional chocolate over the tops.
Set and serve: Let the cookies set at room temperature or refrigerate for faster results. Store in an airtight container.

Servings and timing

Servings: 20–24 cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Cooling/Setting Time: 30–40 minutes
Total Time: About 1 hour 30 minutes

Variations

Use dark chocolate or milk chocolate based on your preference.
Substitute dairy-free caramel and chocolate for a vegan version.
Add a pinch of sea salt on top for a salty-sweet finish.
Use gluten-free flour blend to make these cookies gluten-free.
Add a splash of coconut extract to the topping for extra coconut flavor.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 10 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag or container. Let thaw at room temperature before serving. These cookies are best enjoyed at room temperature.

FAQs

What are Samoas cookies?

Samoas are a popular Girl Scout cookie made with a shortbread base, topped with caramel and toasted coconut, and finished with chocolate coating and drizzle.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free version.

What can I use instead of store-bought caramels?

You can make your own caramel from scratch using sugar, butter, and cream, or use thick dulce de leche as an alternative.

Do I need to toast the coconut?

Toasting brings out the flavor and adds crunch, but it’s not strictly required if you’re short on time.

Can I use unsweetened coconut?

Yes, but you may want to slightly increase the caramel or add a touch of sugar to balance the flavors.

How do I keep the caramel from hardening too quickly?

Work quickly while assembling and keep the caramel warm over low heat or in the microwave in short bursts.

What chocolate is best for dipping?

Use semisweet or dark chocolate chips. Adding a bit of coconut oil or butter helps with a smooth finish.

Can I make these ahead of time?

Absolutely. These cookies store well and actually taste even better after resting for a day.

Why do my cookies spread during baking?

Make sure your dough is chilled before baking and avoid overworking it during rolling.

How do I make the cookie holes in the center?

Use a small round cutter, a piping tip, or even a bottle cap to punch out the centers before baking.

Conclusion

Homemade Samoas Girl Scout Cookies are a fun, flavorful, and rewarding baking project that brings a beloved favorite into your own kitchen. With their crisp shortbread, rich caramel-coconut topping, and smooth chocolate finish, these cookies are guaranteed to impress friends, family, or anyone lucky enough to snag one. Make a batch and enjoy a taste of cookie season any time of year.