Homemade Samoas cookies are a delicious twist on the classic Girl Scout favorite. With a crunchy cookie base, a sweet caramel coating, and a generous layer of toasted coconut, these cookies are irresistible and perfect for anyone with a sweet tooth. The signature drizzle of rich chocolate takes these cookies to a whole new level, creating the ultimate treat for both cookie lovers and chocolate fans alike.
Making Samoas from scratch may sound intimidating, but it’s easier than you think! The process is straightforward, and the results are a batch of cookies that are just as, if not more, delicious than the ones you find in the Girl Scout cookie boxes. With their crunchy texture, gooey caramel, and chewy coconut topping, these cookies have the perfect balance of flavors and textures in every bite.
Whether you’re craving a sweet treat to share at a gathering or want to indulge in something special for yourself, Homemade Samoas are sure to satisfy. So, let’s dive into this recipe that brings a beloved classic right to your kitchen.
Why You’ll Love This Recipe
1. No Need to Wait for Girl Scout Season
Skip the wait and make your own Samoas at home, year-round, with this easy-to-follow recipe.
2. Perfect Combination of Crunchy and Gooey
The crunchy cookie base pairs perfectly with the gooey caramel and chewy coconut, creating a satisfying contrast of textures.
3. Rich and Decadent Chocolate Drizzle
The chocolate drizzle adds the final touch to these cookies, making them extra decadent and delicious.
4. Customizable Toppings
Feel free to get creative with your toppings! You can add extra chocolate, caramel, or even a sprinkle of sea salt for added flavor.
5. A Fun Baking Project
Making Homemade Samoas is a fun and rewarding baking project that’s perfect for both beginner and experienced bakers alike.
Ingredients
For the Cookie Base:
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
For the Caramel and Coconut Topping:
- Caramel (either pre-made or homemade)
- Sweetened shredded coconut
For the Chocolate Drizzle:
- Semi-sweet chocolate chips
- Coconut oil (or butter)
Variations
- Add Nuts: For an extra crunch, you can add chopped pecans or almonds to the cookie base.
- Use Dark Chocolate: If you prefer a richer chocolate flavor, swap out semi-sweet chocolate for dark chocolate chips.
- Try a Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make a gluten-free version of these cookies.
- More Coconut: If you’re a coconut lover, increase the amount of toasted coconut in the topping for an even more tropical flavor.
How to Make the Recipe
Step 1: Prepare the Cookie Base
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Step 2: Shape the Cookies
Turn the dough out onto a floured surface and roll it out to about 1/4-inch thickness. Use a round cookie cutter to cut out circles of dough, then use a smaller round cutter or a knife to cut out the centers, creating donut-shaped cookies.
Step 3: Bake the Cookies
Place the cut-out cookie shapes onto the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool completely on a wire rack.
Step 4: Prepare the Caramel and Coconut Topping
While the cookies are cooling, prepare the caramel topping. If you’re using store-bought caramel, melt it gently in a microwave-safe bowl or on the stovetop. Stir in the shredded coconut until it is evenly coated in the caramel.
Step 5: Assemble the Cookies
Once the cookies are completely cooled, spread a generous layer of the caramel and coconut mixture on top of each cookie. Gently press down to ensure the topping sticks.
Step 6: Add the Chocolate Drizzle
In a microwave-safe bowl, melt the semi-sweet chocolate chips and coconut oil (or butter) together in 20-second intervals, stirring in between, until smooth and melted. Drizzle the chocolate over the caramel and coconut topping using a spoon or fork.
Step 7: Let the Chocolate Set
Allow the chocolate to set for at least 30 minutes, or until completely hardened. Once the chocolate is firm, your Homemade Samoas cookies are ready to enjoy!
Tips for Making the Recipe
- Roll the Dough Evenly: Make sure to roll the dough to an even thickness to ensure uniform cookie sizes and even baking.
- Chill the Dough: If the dough is too soft to handle, refrigerate it for 15-20 minutes before rolling it out.
- Toast the Coconut: Toasting the shredded coconut adds a wonderful depth of flavor and helps bring out its natural sweetness. Simply spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through.
- Be Patient with the Chocolate Drizzle: Allow the chocolate to cool slightly before drizzling to avoid it becoming too runny. Let the chocolate set completely before storing the cookies.
- Use Fresh Caramel: If you’re making your own caramel, use fresh ingredients and keep an eye on it as it cooks to avoid burning.
How to Serve
Homemade Samoas cookies are perfect for serving at parties, family gatherings, or just as an afternoon treat with a cup of tea or coffee. You can also store them in an airtight container and enjoy them as a sweet snack throughout the week.
Make Ahead and Storage
Storing Leftovers
Store your Homemade Samoas cookies in an airtight container at room temperature for up to 5-7 days. To keep them fresh and prevent the chocolate from melting, place a piece of parchment paper between layers of cookies.
Freezing
If you’d like to make a larger batch in advance, these cookies freeze wonderfully. Arrange the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe container or zip-top bag. They can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
Reheating
While Samoas cookies are best enjoyed at room temperature, you can gently warm them in the microwave for a few seconds if you prefer them slightly gooey.
FAQs
1. Can I use store-bought caramel?
Yes, store-bought caramel works well for this recipe. Just melt it according to the package instructions and mix in the coconut.
2. Can I make the cookies without chocolate?
Yes, you can skip the chocolate drizzle if you prefer. The cookies will still be delicious with just the caramel and coconut topping.
3. How can I make these cookies gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour to make these cookies gluten-free.
4. How can I make the coconut topping extra crunchy?
Toast the shredded coconut in the oven before mixing it with the caramel to give it an extra crunch and enhance the flavor.
5. Can I add other flavors to the cookie dough?
You can add vanilla extract, almond extract, or even a pinch of cinnamon to the dough for additional flavor.
6. How can I make the caramel from scratch?
To make your own caramel, melt butter and brown sugar in a saucepan. Add heavy cream and cook until it thickens. Let it cool slightly before using.
7. Can I use milk chocolate instead of semi-sweet chocolate?
Yes, milk chocolate can be used for the drizzle, but keep in mind that it will be sweeter than semi-sweet chocolate.
8. Can I add nuts to these cookies?
Yes, you can add chopped nuts like pecans or almonds to the caramel and coconut topping for extra crunch.
9. How do I store leftover cookies?
Store your cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
10. Can I make these cookies in advance?
Yes, you can prepare the cookies ahead of time and store them until you’re ready to serve.
Conclusion
Homemade Samoas cookies are a delightful treat that perfectly combines the flavors of caramel, coconut, and chocolate. With a crisp cookie base and a generous topping of gooey caramel and toasted coconut, these cookies are sure to be a hit with anyone who loves sweet, indulgent desserts. They’re easy to make, customizable, and will surely become a go-to recipe for any cookie lover. Enjoy your Homemade Samoas with a glass of milk, and savor every delicious bite!
Print
Homemade Samoas Cookies Recipe
- Total Time: 1 hour
- Yield: 24 cookies 1x
Description
Homemade Samoas Cookies are a homemade version of the popular Girl Scout cookie. A buttery shortbread base is topped with a layer of rich caramel, toasted coconut, and a drizzle of chocolate. These cookies are the perfect blend of textures and flavors, making them an irresistible treat for any occasion.
Ingredients
For the Shortbread Cookie Base:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Caramel Coconut Topping:
- 1 cup sweetened shredded coconut
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 tbsp heavy cream
- 1/4 tsp salt
For the Chocolate Coating:
- 1/2 cup semisweet chocolate chips
- 1 tbsp coconut oil (or vegetable oil)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Shortbread Cookie Base:
- In a mixing bowl, cream together the butter and granulated sugar until smooth and light in color.
- Add the vanilla extract and salt, and mix until incorporated.
- Gradually add the flour, mixing until the dough comes together. The dough should be soft but not sticky.
- Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out circles (about 2 inches in diameter). Use a smaller round cutter or a piping tip to cut a hole in the center of each circle to make the classic “Samoa” shape.
- Place the cookie cutouts onto the prepared baking sheet and bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
- Let the cookies cool completely on a wire rack.
- Toast the Coconut:
- While the cookies are cooling, toast the shredded coconut. Place it on a baking sheet in an even layer and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until the coconut is golden and fragrant. Watch it closely to avoid burning.
- Once toasted, set the coconut aside.
- Make the Caramel Topping:
- In a medium saucepan over low heat, combine the caramel sauce, heavy cream, and salt. Stir until the caramel is smooth and warmed through.
- Add the toasted coconut to the caramel mixture and stir to combine.
- Assemble the Samoas Cookies:
- Carefully spoon the caramel-coconut mixture onto each shortbread cookie, spreading it evenly over the top. Press it down lightly to stick.
- Allow the cookies to set for a few minutes while you prepare the chocolate coating.
- Chocolate Coating:
- In a microwave-safe bowl, melt the semisweet chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth and fully melted.
- Dip the bottom of each cookie into the melted chocolate, making sure to coat it evenly. Place the cookies back on the parchment-lined baking sheet.
- Once all the cookies are dipped, drizzle the remaining chocolate over the top of the cookies for a decorative touch.
- Let the Cookies Set:
- Allow the chocolate to set at room temperature for about 30-60 minutes, or place the cookies in the fridge for about 15 minutes to speed up the process.
Notes
- Caramel: If you want to make your own caramel sauce, you can use brown sugar, butter, and cream. Just melt the sugar, add the butter, and stir in the cream for a quick homemade sauce.
- Toasting Coconut: Make sure to stir the coconut often while toasting to prevent it from burning. It should be golden brown with a toasted aroma.
- Storage: Store your Homemade Samoas Cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American