Make at Home Samoas

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Make at Home Samoas

The time has finally come. I can no longer justify $4 – $5 for a box of Girl Scout cookies when the amount in the box keeps getting smaller and smaller. So this year, I am determined to learn how to make all my favorites. Then I can have them all year round. Although I know moderation is key…right?!?  I’ve been testing Samoas all week long. I’ve tried to restrain, but even on the recipes that didn’t make the final cut, they were still pretty good. It’s really hard to go wrong with coconut, caramel and chocolate. Oh and a cookie!

My challenge with these was that I have access to some pretty high quality products. So I did do a batch of gourmet Samoas. I used a caramel recipe from my chocolate shop and dipped the cookies in Valrhona chocolates. But I figured since most people don’t have access to those ingredients, I would go with basic grocery store items that everyone should be able to acquire. I will say there is a difference in taste. But as one would expect. I don’t think most people expect an artisan bonbon to taste like something from Hersheys. I’m sure you know what I mean.

The cookies are super simple. It’s your basic cookie, a lot of butter mixed with flour and sugar type of cookie. The key to this is to not overcook the cookies. When I say pale golden brown, that’s what I mean. Any longer and you just get a crunchy crumbly cookie that can work, but isn’t the best choice.

The coconut topping is quite easy. The key here is to not burn the coconut when toasting it. Coconut is one of those things that goes from perfect to burnt in a matter of seconds. In my oven I cooked the coconut for 15 minutes and stirred it every 3 minutes. Everyone’s oven is different. So keep an eye on it. Your coconut may be done in 1o minutes instead of 15. You are looking for that golden browned color. Not burnt.

Now for the dark chocolate. Here is where you don’t want to skimp. You only need 12 ounces, so get the best you can afford to get. Chocolate chips will work, but so will a couple of bars of your favorite artisan chocolate at your grocery store.

I hope you enjoy these as much as I do. Please let us know how the recipe worked out for you.

Make at Home Samoas

Servings 4 dozen 2" cookies



    Recipe adapted from Instructables.

    • 2 sticks unsalted butter (1 cup) at room temperature
    • 1/2 cup 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 shredded sweetened coconut
    • 20 ounces store bought caramel
    • 4 tablespoons milk
    • 12 ounces dark chocolate


    Make the cookies

    • Preheat the oven to 350° F
    • In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy
    • In a separate bowl, whisk together the flour, baking powder and salt. Slowly add the flour mixture to the creamed butter, mixing between each addition and being sure to scrape down the sides of the bowl as needed.
    • Add the milk and vanilla and blend together to combine.
    • Once combined, remove dough from mixer and separate dough in half. Press each half into a disk and wrap in plastic wrap. Refrigerate for about an hour.
    • Once the dough has chilled, roll out each disk on a lightly floured surface until it is about 1/8" thick. Cut out as many cookies as possible with a donut cutter or use two cookie cutters of different sizes to get the hole in the middle. Place the cookies on a baking sheet lined with parchment paper.
    • Bake the cookies for 10 - 15 minutes until they are pale golden brown. Transfer cookies onto a wire rack to cool.

    Coconut topping

    • Spread the coconut onto a baking sheet lined with parchment paper. Bake the coconut for 10 - 15 minutes in a 350° oven until toasted. Stir frequently to make sure the coconut does not burn.
    • Once done, remove from oven to cool.
    • Melt the caramels and milk in a double boiler. Stir until fully melted. Remove from heat and combine 1/2 of the caramel with the toasted coconut in a large bowl. Stir until mixed.
    • Use the remaining caramel to spread a thin layer onto the cookies. You will want to move quickly through this step so the caramel does not cool. Use your hands, and press the coconut mixture onto the caramel.
    • Let the cookie cool.
    • Melt the dark chocolate in a double boiler. Once melted dip the cookies into the chocolate and place them on a wax paper lined baking sheet. Use a piping bag (if you don't have one, a ziploc bag will work with a corner cut off) to drizzle the chocolate on the tops of the cookies.
    • Let the cookies sit until the chocolate hardens.

    Recipe Source:

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        23 comments… add one

        • Sofia February 19, 2016, 4:43 pm

          these look amazing 😀

          • serena February 19, 2016, 5:09 pm

            Thank Sofia!

        • Mikayda February 19, 2016, 5:01 pm

          I’m so excited to try these. More simple than I expected – which means they will probably be perfect. Thank you!

          • serena February 19, 2016, 5:10 pm

            They are so easy. Which makes them kinda dangerous… I can’t eat just one!

        • B.B. Free February 19, 2016, 6:40 pm

          Just had half a box of these in one sitting. The addiction is real!

          • serena February 19, 2016, 6:52 pm

            Oh yes it is!

        • Jen | A Sip of Bliss February 19, 2016, 7:01 pm

          Samoas are my favorite. These look so good!

          • serena February 19, 2016, 8:21 pm

            Thanks so much Jen 🙂

        • Sarah February 19, 2016, 8:14 pm

          Those look delicious!

          • serena February 19, 2016, 8:21 pm

            Thanks Sarah!

        • Alisha February 19, 2016, 8:15 pm

          OMG! Those cookies look so good! Thanks for sharing, will have to try this!

          • serena February 19, 2016, 8:22 pm

            They are so easy Alisha! Let us know how they turn out

        • Natalie @ Obsessive Cooking Disorder February 19, 2016, 10:48 pm

          THESE ARE MY FAV (well tied with Thin Mints). Coconuut, chocolate, and caramel = win. Thanks for the recipe – much cheaper hehe

          • serena February 20, 2016, 7:56 am

            I know what you mean Natalie! It’s a debate that seems to go on for years…thin mints or samoas. Thin mint recipe is definitely coming in the future.

        • Lauren February 20, 2016, 5:59 am

          I am right there with you with the whole not wanting to spend $5 on a box of cookies thing! This more gourmet version looks totally awesome. I will definitely have to save for later and try it out!

          • serena February 20, 2016, 7:58 am

            Thanks Lauren! They are definitely simple to make and a crowd pleaser.

        • Greta February 20, 2016, 8:32 am

          These look so yummy! I can’t wait to try!

          Greta |

          • serena February 20, 2016, 10:07 am

            Thanks Greta!

        • Allison February 20, 2016, 10:47 am

          My mom would love these (she LOVES coconut)

          • serena February 21, 2016, 8:30 pm

            They are so simple to make Allison! Mothers day is coming up 🙂

        • Rachel @ Simple Seasonal February 21, 2016, 8:22 pm

          I’m so excited about this recipe! I can’t get enough of these delicious cookies, but they’re only sold for such a short time each year. Now I can have them whenever I want!

          • serena February 21, 2016, 8:32 pm

            Me too Rachel. Although now that I have eaten so many of them, I’m putting them in the dangerous category. Can’t stop eating them!

        • Ahna schmid November 15, 2016, 6:25 pm

          I will be making these soon.I did,nt realize they are this easy.thanks


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