Irresistibly Sweet Homemade Samoas Cookies Recipe You’ll Love

Samoas cookies hold a special place in dessert lovers’ hearts with their irresistible combination of flavors and textures.

These delectable treats bring memories of childhood and sweet indulgences that spark joy in every bite.

Caramel, chocolate, and toasted coconut dance together in a symphony of deliciousness that redefines simple ingredients into something magical.

The classic cookie represents a perfect balance between crisp and chewy, creating a sensory experience that feels both nostalgic and luxurious.

Crafting these cookies at home allows you to control the quality and freshness of each component, elevating the entire baking process.

homemade versions provide an opportunity to personalize and experiment with traditional techniques while maintaining the beloved essence of the original.

Professional bakers and home cooks alike appreciate the artistry involved in creating these iconic circular delights.

What Makes Homemade Samoas Cookies So Addictive

• Craft Nostalgic Flavor Memories: These homemade Samoas cookies capture the beloved Girl Scout cookie taste with an artisan touch, bringing back warm childhood memories while offering a superior homemade experience.
• Master Complex Baking Techniques: The multi-step recipe challenges home bakers with intricate processes like toasting coconut, creating caramel coating, and carefully dipping cookie bottoms in chocolate, elevating your culinary skills.
• Indulge in Luxurious Texture Symphony: Each cookie delivers an incredible sensory journey with crispy shortbread base, chewy caramel-coconut topping, and smooth chocolate drizzle, creating a delightful contrast of textures in every single bite.
• Customize Your Culinary Creation: The recipe allows personalization through precise techniques like hand-rolling dough, controlling coconut toasting, and decorative chocolate drizzling, making it a perfect weekend baking project for passionate home bakers.

Ingredients for Crafting Homemade Samoas Cookies

• All-Purpose Flour: Provides the base structure for the cookie with a smooth, fine texture. Fresh flour ensures the best baking results.
• Baking Powder: Helps the cookies rise and become light and fluffy. Always use fresh baking powder for optimal leavening.
• Salt: Enhances the overall flavor and balances the sweetness of the cookies.

• Butter: Creates a rich, tender texture and adds delicious flavor to the cookie base. Room temperature butter blends more easily.
• Sugar: Sweetens the cookies and helps create a golden, crisp exterior. Granulated white sugar works best.
• Milk: Adds moisture and helps bind the dough together. Use whole milk for richer flavor.
• Vanilla Extract: Provides a warm, deep flavor that complements the other ingredients. Pure vanilla extract offers the best taste.

• Coconut Flakes: Adds a tropical crunch and texture to the cookie. Unsweetened flakes work well for better control of sweetness.
• Caramels: Creates a sticky, sweet coating that holds the coconut in place. Soft caramel candies melt smoothly.
• Dark Chocolate: Provides a rich, deep coating and decorative finish. High-quality chocolate melts more evenly.
• Milk (for Caramel): Helps create a smooth, pourable caramel sauce. Whole milk recommended.
• Salt (for Caramel): Enhances the caramel's flavor and balances its sweetness.

How to Make Homemade Samoas Cookies from Scratch

Step 1: Prepare Cookie Dough Base

In a stand mixer, blend butter and sugar until creamy and light. In a separate bowl, mix flour, baking powder, and salt. Gradually add flour mixture to butter mixture, mixing between each addition. Pour in milk and vanilla extract, blending until dough forms.

Step 2: Chill Cookie Dough

Divide dough into 2 disks, pressing together firmly. Wrap each disk in plastic wrap and refrigerate for 1 hour until firm.

Step 3: Roll and Cut Cookies

Preheat oven to 350°F. Roll chilled dough on floured surface to 1/8-inch thickness. Use doughnut-shaped cookie cutter to cut out cookies. Place on parchment-lined baking sheet.

Step 4: Bake Cookie Base

Bake cookies for 10-12 minutes, rotating sheet halfway through, until pale golden brown. Cool completely on wire rack.

Step 5: Toast Coconut

Spread coconut flakes on parchment-lined baking sheet. Bake at 350°F for 10 minutes, stirring frequently to ensure even browning.

Step 6: Prepare Caramel Coconut Topping

Melt caramels with milk and salt in double-boiler. Remove from heat and mix 3/4 of caramel with toasted coconut in large bowl.

Step 7: Apply Coconut Topping

Spread remaining caramel on cooled cookies. Press coconut mixture onto caramel layer. Let sit for 30 minutes.

Step 8: Chocolate Finish

Melt dark chocolate using double-boiler or microwave. Dip cookie bottoms in chocolate. Place on wax paper. Drizzle remaining chocolate over tops using fork. Let chocolate harden completely.

Handy Tips for the Best Samoas Cookie Texture

• Chill the Dough Properly: Refrigerate cookie dough for at least one hour to prevent spreading and ensure a crisp, clean-edged cookie during baking.
• Toast Coconut Carefully: Stir coconut flakes frequently while toasting to prevent burning and achieve an even, golden-brown color for maximum flavor.
• Use Parchment Paper: Line baking sheets with parchment paper to prevent sticking and make cleanup easier when working with caramel and chocolate.
• Melt Caramel Gently: Use a double-boiler to melt caramels slowly and evenly, preventing scorching and ensuring a smooth, creamy consistency.
• Drizzle Chocolate Strategically: Use a fork to create delicate chocolate drizzles, holding it slightly above the cookies for more precise and elegant decoration.

Storing and Reheating Your Homemade Samoas Cookies

• Storage
• Preserve homemade Samoas in an airtight container lined with parchment paper. Separate cookie layers with wax paper to prevent sticking. Store at room temperature for up to 5 days or refrigerate for extended freshness up to one week.
• Freezing
• Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 3 months. Thaw cookies at room temperature for 15-20 minutes before serving to maintain their delicate texture.
• Reheating
• Warm cookies gently in a preheated oven at 300ºF for 3-4 minutes to restore crispness. Avoid microwave reheating, which can soften the chocolate and caramel coating. Let cookies cool completely after warming to enjoy their original crispy texture.

What to Serve Alongside Homemade Samoas Cookies

• Brew Coconut Coffee Companion: Pair these sweet samoas with a freshly brewed coconut-infused coffee that echoes the toasted coconut flavors, creating a rich and complementary taste experience.
• Caramel Dessert Wine Match: Select a sweet dessert wine like a late harvest Riesling or Moscato d'Asti, which will harmonize with the caramel and chocolate notes of the cookies.
• Creamy Vanilla Milk Sidekick: Enjoy these homemade samoas with cold vanilla milk that balances the cookie's rich chocolate and caramel toppings, providing a smooth and refreshing contrast.
• Spiced Chai Tea Partner: Serve these cookies alongside a warm, spicy chai tea that cuts through the sweetness and adds a complex layer of aromatic depth to your dessert moment.

Creative Twists on Homemade Samoas Cookies

• Tropical Paradise: Swap traditional coconut with macadamia nuts and add pineapple-infused caramel for a Hawaiian-inspired cookie experience.
• Chocolate Lovers' Dream: Replace dark chocolate drizzle with rich milk chocolate and incorporate cocoa powder into the cookie base for intense chocolate flavor.
• Nutty Sensation: Mix chopped almonds into the coconut topping and use almond extract instead of vanilla for a nutty, aromatic variation.
• Salted Caramel Edition: Sprinkle flaky sea salt over the chocolate drizzle and incorporate brown sugar into the cookie dough for deeper caramel undertones.

Homemade Samoas Cookies Recipe

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• Total Time: 1 hour 10 minutes
• Yield: 24 1x

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Description

Scrumptious Samoas cookies bring Hawaiian-inspired coconut caramel magic to classic Girl Scout treat lovers. Rich chocolate drizzles and toasted coconut edges create irresistible homemade cookie perfection that will delight cookie enthusiasts everywhere.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3 cups shredded sweetened coconut
• 15 ounces soft caramels
• 8 ounces dark chocolate

Sweeteners and Flavorings:

• ½ cup sugar
• ½ teaspoon vanilla extract
• 3 tablespoons milk
• ¼ teaspoon salt

Baking Essentials:

• ¼ teaspoon baking powder
• ½ teaspoon salt
• 3 tablespoons milk

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Instructions

1. In a stand mixer with paddle attachment, thoroughly cream butter and granulated sugar until the mixture becomes airy and pale, approximately 3-4 minutes.
2. In a separate mixing bowl, carefully sift together all-purpose flour, baking powder, and salt until well combined.
3. Gradually incorporate the flour mixture into the creamed butter, mixing on low speed and adding in three separate batches to ensure even distribution.
4. Pour in whole milk and pure vanilla extract, blending until the dough begins to form cohesive clusters.
5. Divide the dough into two equal portions, using hands to compress and shape into compact disks.
6. Wrap each disk tightly in plastic wrap and refrigerate for 60 minutes (1 hour) to allow the dough to firm up.
7. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
8. On a lightly floured surface, roll each chilled dough disk to approximately 1/8-inch thickness using a rolling pin.
9. Using a ring-shaped cookie cutter, cut out circular cookies and arrange them on parchment-lined baking sheets.
10. Bake the cookies for 10-12 minutes, rotating the baking sheet midway to ensure uniform golden-brown coloration.
11. Transfer baked cookies to a wire cooling rack and allow to cool completely.
12. Spread unsweetened coconut flakes on a parchment-lined baking sheet and toast in the oven for 8-10 minutes, stirring frequently to prevent burning.
13. Create caramel sauce by melting caramel candies, heavy cream, and a pinch of salt in a double boiler, stirring continuously until smooth.
14. Combine approximately 75% of the caramel sauce with toasted coconut flakes in a mixing bowl.
15. Spread remaining caramel sauce carefully across the surface of cooled cookies.
16. Press coconut mixture onto each caramel-coated cookie, ensuring even coverage.
17. Melt dark chocolate using a double boiler or microwave, maintaining a smooth consistency.
18. Dip cookie bottoms into melted chocolate, placing them on wax paper-lined baking sheets.
19. Drizzle additional melted chocolate across cookie tops using a fork for decorative effect.
20. Allow cookies to rest until chocolate sets completely, approximately 30-45 minutes.

Notes

• Chill the dough thoroughly to ensure a crisp, well-structured cookie that holds its shape during baking.
• Toast coconut carefully, stirring frequently to prevent burning and achieve a rich, golden-brown color.
• Use a double-boiler for melting caramels to prevent scorching and create a smooth, even consistency.
• Work quickly when spreading caramel and coconut topping to maintain the right temperature and texture.
• Allow sufficient cooling time between each step to help layers set properly and enhance flavor development.
• Store cookies in an airtight container to preserve their crisp texture and prevent coconut from becoming soggy.

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 230 kcal
• Sugar: 18 g
• Sodium: 110 mg
• Fat: 15 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.5 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg