Dessert

Homemade Samoas Cookies Recipe

ByLila Prescott July 8, 2026July 8, 2026

Introduction

These homemade Samoas capture the beloved flavors of the classic Girl Scout cookie in a fresh, made-from-scratch treat. With buttery shortbread, rich caramel, toasted coconut, and a chocolate finish, they are perfect for sharing or savoring on your own.

A white plate holds a small stack of round coconut treats, each with two layers: the top layer is a light beige, toasted coconut with a rough texture, while the bottom layer is smooth dark chocolate covering the base and slightly up the sides. The coconut layer looks crisp and slightly golden on the edges. The treats are neatly piled in a pyramid shape with three on the bottom, two in the middle, and one on top, all placed on a white marbled surface with a blurred kitchen background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (room temperature)
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
3 cups sweetened shredded coconut
15 ounces soft caramels

3 tablespoons whole milk
1/4 teaspoon salt
8 ounces dark or semi-sweet chocolate

Instructions

Step 1: Cream the butter and sugar together until light and smooth.
Step 2: Whisk the flour, baking powder, and salt together, then gradually mix into the butter mixture.
Step 3: Add the milk and vanilla extract and mix until the dough comes together.

Step 4: Divide the dough into two disks, wrap in plastic wrap, and chill until firm.
Step 5: Roll the chilled dough to 1/8-inch thickness and cut into ring-shaped cookies.
Step 6: Bake the cookies at 350°F (175°C) until pale golden, then cool completely.

Step 7: Toast the shredded coconut gently in a dry pan until lightly golden and fragrant; set aside.
Step 8: Melt the caramels with the milk and salt in a saucepan over low heat, stirring until smooth.
Step 9: Mix most of the melted caramel with the toasted coconut.

Step 10: Spread a thin layer of caramel on each cooled cookie, then press the coconut and caramel mixture on top.
Step 11: Melt the chocolate and dip the bottoms of the cookies in it, then drizzle chocolate over the tops.
Step 12: Let the cookies set until the chocolate is firm before serving.

Tips & Variations

For extra crisp cookies, chill the dough well before rolling and baking.
Use a small round cutter inside a larger one to create the ring shape easily.
Substitute dark chocolate for semi-sweet if you prefer a more intense flavor.

Toast coconut carefully to avoid burning and release its natural sweetness.

Storage

Store the finished cookies in an airtight container at room temperature for up to one week. To maintain their crispness, avoid refrigerating. If needed, you can freeze the cookies for up to 2 months; thaw at room temperature before enjoying. Reheat briefly to soften caramel if desired.

How to Serve

A white plate holds a small pyramid of seven round coconut treats, each with two visible layers: a thick, rough-textured off-white coconut top layer, and a smooth dark brown chocolate base and rim that covers the bottom and wraps slightly up the sides. The coconut parts look toasted with a slight golden brown on some edges. The plate is on a white marbled surface with a blurred kitchen background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened or unsweetened coconut?

Sweetened shredded coconut is recommended for the classic flavor and texture, but unsweetened can be used if you prefer less sweetness; just add a little extra sugar to the caramel mixture if needed.

What if I don’t have caramel squares?

You can substitute with caramel sauce or homemade caramel, but using soft caramel squares gives the best consistency for spreading and mixing with the coconut.