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Samoa Cookies
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5 from 39 votes

Make at Home Samoas

Easy Homemade Samoas are a buttery shortbread cookie topped with toasted caramel and coconut creation with a chocolate drizzle. This classic girl scout cookie is a lot easier than you might think and it uses basic pantry ingredients.
Prep Time15 minutes
Cook Time30 minutes
Cooling Time1 hour
Course: Dessert
Cuisine: American
Servings: 48 2" cookies
Calories: 154kcal
Author: Serena

Ingredients

Cookies

    Recipe adapted from Instructables.

    • 2 sticks unsalted butter (1 cup) at room temperature
    • ½ cup sugar
    • 2 cups all purpose flour
    • ¼ teaspoon baking powder
    • ½ teaspoon salt
    • 2 tablespoons milk
    • ½ teaspoon vanilla extract

    Coconut Topping

    • 3 cups shredded sweetened coconut
    • 20 ounces store bought caramel
    • 4 tablespoons milk
    • 12 ounces dark chocolate

    Instructions

    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 ⅛" thick. Cut out as many cookies as possible with a doughnut 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 over medium-low heat. Stir until fully melted. Remove from heat and combine ½ of the melted 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. And remember you are looking for the perfect ratio of cookie to toppings, so don't overdo it with the caramel and coconut.
    • Let the cookie cool.
    • Melt the dark chocolate in a double boiler. Once melted dip the bottom of the cookie 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 remaining chocolate on the top of the cookies.
    • Let the cookies sit until the chocolate hardens.

    Notes

    Recipe Source: SerenaLissy.com
    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
     
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    Nutrition

    Serving: 1Cookie | Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 60mg | Potassium: 116mg | Fiber: 2g | Sugar: 12g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg