If you love the classic caramel and coconut Girl Scout cookies, you’ll adore this homemade version. These Samoas replicate the chewy, buttery, and chocolate-dipped goodness of the original, all made right in your kitchen. Perfect for sharing or indulging in yourself!
Why You’ll Love This Recipe
- Authentic Flavor: Tastes just like the Girl Scout classic, with caramel, coconut, and chocolate.
- Fun to Make: A creative baking project that’s both enjoyable and rewarding.
- Customizable: Adjust ingredients to suit dietary preferences, such as gluten-free or dairy-free options.
- No Need to Wait for Cookie Season: Enjoy your favorite cookies year-round!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Shredded sweetened coconut
- Caramel candies or homemade caramel
- Semi-sweet chocolate chips
- Milk or cream (optional, for caramel consistency)
Directions
- Make the Shortbread Base:
- Preheat the oven to 350°F (175°C).
- Cream together butter and sugar, then mix in the vanilla and flour to form a dough.
- Roll out the dough and cut into circles with a smaller circle cut out from the center (like a donut shape).
- Bake for 10–12 minutes until edges are golden. Let cool.
- Toast the Coconut:
- Spread the shredded coconut evenly on a baking sheet.
- Bake at 325°F (160°C) for 5–10 minutes, stirring occasionally, until golden brown.
- Prepare the Caramel Mixture:
- Melt caramel candies with a splash of milk or cream over low heat, stirring until smooth.
- Mix the toasted coconut into the caramel.
- Assemble the Cookies:
- Spread the caramel-coconut mixture over the top of each cookie.
- Allow the caramel to set slightly.
- Dip and Drizzle:
- Melt the chocolate chips in the microwave or a double boiler.
- Dip the bottom of each cookie in the melted chocolate, and place on a parchment-lined tray.
- Use a spoon or piping bag to drizzle chocolate over the top of the cookies.
- Cool and Enjoy:
- Allow the chocolate to set completely before serving.
Servings and Timing
- Yield: About 24 cookies
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Variations
- Gluten-Free: Use a gluten-free flour blend for the shortbread base.
- Dairy-Free: Substitute dairy-free butter and caramel for a vegan-friendly version.
- Dark Chocolate: Swap semi-sweet chocolate for a richer flavor.
- Homemade Caramel: Make caramel from scratch for a more homemade touch.
- Salted Caramel Twist: Add a sprinkle of sea salt on top of the cookies for a sweet-and-savory contrast.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw at room temperature before enjoying.
- Reheating: No reheating is needed, but you can slightly warm the cookies in the microwave for a gooey texture.
FAQs
How do I prevent the caramel from becoming too hard?
Add a splash of cream or milk when melting the caramel to ensure it remains soft and chewy.
Can I use unsweetened coconut?
Yes, but you may want to add a little sugar to balance the flavor.
Can I substitute the chocolate chips?
Absolutely! Use dark chocolate, milk chocolate, or even white chocolate for a different taste.
What if I don’t have a donut cutter?
Use two round cutters of different sizes, or improvise with a glass and a bottle cap.
Can I use store-bought shortbread cookies?
Yes, you can use store-bought cookies to save time.
How can I make this recipe nut-free?
The recipe is naturally nut-free, but double-check ingredient labels for potential cross-contamination.
Are these cookies suitable for gifting?
Yes, they make a wonderful homemade gift. Pack them in a decorative box or tin for a special touch.
How do I toast coconut without burning it?
Keep a close eye on the coconut and stir it frequently while baking. It toasts quickly!
Can I make the dough ahead of time?
Yes, the shortbread dough can be made and refrigerated for up to 2 days before baking.
Do these cookies taste exactly like the Girl Scout version?
They’re remarkably close in flavor and texture, with a homemade twist that many find even better!
Conclusion
Homemade Samoas are a delightful treat that bring the beloved Girl Scout cookie flavor straight to your kitchen. Whether you’re making them for a special occasion or just because, these cookies are sure to impress. Enjoy the perfect combination of caramel, coconut, and chocolate any time of year!
PrintHomemade Samoas Girl Scout Cookies
These homemade Samoas cookies replicate the classic Girl Scout treat with a buttery shortbread base, a rich caramel and toasted coconut topping, and a drizzle of chocolate.
- Prep Time: 1 hour (including chilling time)
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: Approximately 3 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
- 1 cup (2 sticks) 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
For the Topping:
- 3 cups sweetened shredded coconut
- 15 ounces soft caramels, unwrapped
- 3 tablespoons milk
- 1/4 teaspoon salt
- 8 ounces dark chocolate
Instructions
- Prepare the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until combined.
- Add the milk and vanilla extract, and mix until the dough comes together.
- Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for about 1 hour.
- Shape and Bake:
- On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
- Use a round cookie cutter to cut out circles, then use a smaller cutter to cut out the center to create a donut shape.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool completely on a wire rack.
- Prepare the Topping:
- Spread the shredded coconut evenly on a baking sheet and toast in the preheated oven for 10-15 minutes, stirring every 5 minutes, until golden brown. Watch closely to prevent burning.
- In a microwave-safe bowl, combine the unwrapped caramels and milk. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Stir the toasted coconut and salt into the melted caramel until well combined.
- Assemble the Cookies:
- Carefully spread a layer of the caramel-coconut mixture on top of each cooled cookie. If the caramel becomes too firm, gently reheat it to make it spreadable.
- Add the Chocolate:
- Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip the bottom of each cookie into the melted chocolate and place them, chocolate side down, on parchment paper.
- Use a spoon or piping bag to drizzle the remaining chocolate over the tops of the cookies.
- Set and Serve:
- Allow the cookies to sit at room temperature or refrigerate until the chocolate has set.
- Store the cookies in an airtight container at room temperature for up to a week.
Notes
- Ensure the coconut is toasted evenly by stirring frequently and keeping a close eye on it to prevent burning.
- If you don’t have a smaller cookie cutter for the center, the end of a piping tip or a small bottle cap can work as a substitute.
- For a different flavor profile, you can substitute milk chocolate for dark chocolate.