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Homemade Samoas Cookies Recipe

★★★★★

4.7 from 114 reviews
  • Author: Lila
  • Total Time: 2 hours 15 minutes
  • Yield: 48 servings 1x

Description

This recipe for Homemade Samoas recreates the beloved Girl Scout cookie features: buttery ring-shaped cookies layered with a luscious caramel-coconut topping and finished with rich chocolate. These treats are a delightful balance of flavors and textures, offering crispy cookies, creamy caramel, toasted coconut, and smooth chocolate, perfect for indulging at home or sharing with friends.

Ingredients

Scale

Cookie Dough

  • 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

Coconut Topping

  • 3 cups sweetened shredded coconut

Caramel Mixture

  • 15 ounces soft caramels
  • 3 tablespoons whole milk
  • 1/4 teaspoon salt

Chocolate Coating

  • 8 ounces dark or semi-sweet chocolate

Instructions

  1. Cream Butter and Sugar: Cream the butter and sugar together until light and smooth, creating a fluffy base for the cookie dough.
  2. Mix Dry Ingredients: Whisk the flour, baking powder, and salt together to combine the dry ingredients evenly, then gradually incorporate them into the butter mixture.
  3. Add Milk and Vanilla: Stir in the milk and vanilla extract and mix until the dough comes together into a cohesive ball.
  4. Chill Dough: Divide the dough into two disks, wrap them in plastic wrap, and chill until firm; this makes the dough easier to roll out.
  5. Roll and Cut Cookies: Roll the chilled dough to about 1/8-inch thickness and use a ring-shaped cutter to cut out the cookies, ensuring a hole in the center to mimic Samoas’ signature look.
  6. Bake Cookies: Bake the cookies at 350°F (175°C) until they are pale golden around the edges, then allow them to cool completely on a rack.
  7. Toast Coconut: Toast the shredded coconut gently in a dry skillet or oven until lightly golden and fragrant to enhance its flavor.
  8. Melt Caramel: Melt the soft caramels with milk and salt in a saucepan over low heat until smooth and creamy.
  9. Combine Caramel and Coconut: Stir most of the melted caramel into the toasted coconut, making a luscious coconut-caramel mixture for the topping.
  10. Assemble Cookies: Spread a thin layer of caramel evenly on each cooled cookie, then press the caramel-coconut mixture firmly on top.
  11. Melt Chocolate: Melt the dark or semi-sweet chocolate until smooth, using a double boiler or microwave.
  12. Chocolate Dip and Drizzle: Dip the bottoms of the cookies into the melted chocolate and then drizzle the tops for decoration; place the cookies on parchment paper.
  13. Set Cookies: Allow the cookies to sit at room temperature until the chocolate is firm and set before serving or storing.

Notes

  • Ensure the butter is at room temperature for easier creaming.
  • Use a sturdy ring-shaped cookie cutter for authentic Samoas shape.
  • Watch the coconut closely while toasting to prevent burning.
  • Soft caramels can be substituted with homemade caramel sauce if desired.
  • For easier chocolate melting, chop the chocolate into uniform pieces.
  • Store finished cookies in an airtight container at room temperature for up to one week.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Samoas, Girl Scout cookies, homemade cookies, caramel coconut cookies, chocolate dipped cookies, dessert recipe

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Find it online: https://plumandpan.com/homemade-samoas-cookies-recipe/