Best Homemade Samoas Cookies taste better than store-bought! This simple recipe delivers caramel-coconut perfection with dark chocolate drizzle in 5 easy steps.
Last March, I bit into a Samoas Girl Scout Cookie at my niece’s school fundraiser and thought, “Why do I wait all year for these?” The toasted coconut, buttery caramel, and dark chocolate stripes—they’re basically edible nostalgia. But here’s the twist: you don’t have to wait for cookie season anymore.
I spent three weekends (and burned one batch of coconut, oops!) perfecting this homemade version. Now I make them whenever the craving hits. These cookies taste even better than the originals because you control the chocolate quality and coconut toastiness.
Ready to make magic happen in your kitchen? Let’s dive into the ultimate Samoas cookie recipe that’ll have everyone asking for seconds.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
About the Recipe & Ingredients
What Makes This Recipe Unique
This recipe nails the authentic Samoas experience with a shortbread base that stays crisp even under all that caramel. I use dark chocolate instead of milk chocolate for a sophisticated bitter-sweet balance that cuts through the sweetness. The secret? Toasting the coconut until it’s deeply golden—most recipes stop too soon.
Professional bakers know that room-temperature butter creams better and creates that melt-in-your-mouth texture (as Ina Garten always emphasizes). Plus, using a double-boiler for the caramel prevents scorching.
Best Homemade Samoas Cookies
Equipment
- stand mixer or hand mixer
- mixing bowls
- Rolling Pin
- doughnut-shaped cookie cutter
- Double boiler
- silpat mat or parchment paper
- Wire cooling rack
- wax paper
Ingredients
For the cookies
- 1 cup unsalted butter at room temperature, European-style preferred
- ½ cup sugar granulated white
- 2 cups all-purpose flour spooned and leveled
- ¼ teaspoon baking powder fresh for best rise
- ½ teaspoon salt fine sea salt
- 2 Tablespoons milk whole milk best
- ½ teaspoon vanilla extract pure, not imitation
For the coconut topping
- 3 cups shredded sweetened coconut fresh bag recommended
- 15 ounces soft caramels store-bought or homemade
- 3 Tablespoons whole milk for melting caramels
- ¼ teaspoon salt enhances caramel
- 8 ounces dark chocolate 60-70% cacao
Instructions
- Cream the butter and sugar in a stand mixer until light and fluffy.
- Whisk together flour, baking powder, and salt. Gradually mix into creamed butter. Add milk and vanilla extract, blending until dough forms.
- Divide dough into two disks, wrap in plastic, and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C). Roll dough to 1/8-inch thickness and cut doughnut shapes. Place on lined baking sheet.
- Bake cookies for 10-12 minutes until pale golden. Transfer to wire rack to cool.
- Toast coconut on a lined baking sheet at 350°F for 10 minutes, stirring frequently. Set aside.
- Melt caramels with milk and salt in a double-boiler. Combine ¾ of caramel with toasted coconut in a large bowl.
- Spread remaining caramel on cookies, press on coconut mixture, and let cool 30 minutes. Reheat mixture if stiff.
- Melt dark chocolate. Dip cookie bottoms in chocolate and drizzle tops. Allow chocolate to harden completely.
Notes
Ingredient Quality & Selection
For best results, use European-style butter with higher fat content for richer shortbread. Fresh shredded coconut toasts more evenly than older bags. Look for soft caramels that melt smoothly—Kraft works perfectly, or try artisan caramels from your local bakery for next-level flavor.
Dark chocolate between 60-70% cacao delivers the right balance. Check that your baking powder is fresh by dropping a pinch in hot water—it should fizz immediately.
Complete Ingredient Table
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| For the Cookies: | |||
| Unsalted butter, room temp | 1 cup | 227g | European-style preferred |
| Sugar | 1/2 cup | 100g | Granulated white |
| All-purpose flour | 2 cups | 240g | Spooned and leveled |
| Baking powder | 1/4 tsp | 1.25ml | Fresh for best rise |
| Salt | 1/2 tsp | 2.5ml | Fine sea salt |
| Milk | 2 Tbsp | 30ml | Whole milk best |
| Vanilla extract | 1/2 tsp | 2.5ml | Pure, not imitation |
| For the Coconut Topping: | |||
| Shredded sweetened coconut | 3 cups | 255g | Fresh bag recommended |
| Soft caramels | 15 oz | 425g | Kraft or artisan |
| Whole milk | 3 Tbsp | 45ml | For melting caramels |
| Salt | 1/4 tsp | 1.25ml | Enhances caramel |
| Dark chocolate | 8 oz | 227g | 60-70% cacao |
Shopping Tips for US Grocery Stores
Find soft caramels in the baking aisle near chocolate chips. Shredded coconut lives near dried fruits or in the baking section. Grab dark chocolate bars from the candy aisle—they melt smoother than chips because they lack stabilizers.
Can’t find a doughnut cutter? Any kitchen store carries them, or use two round cutters (2-inch and 1-inch). Even spice jar lids work in a pinch!
Bold Add-Ins & Creative Variations
Essentials: The recipe as written delivers authentic Samoas cookies every time.
Bold Twists: Swap dark chocolate for white chocolate and add lime zest for a tropical spin. Mix in 1/4 cup mini chocolate chips to the shortbread dough. Try dulce de leche instead of caramels for deeper caramel notes.
Substitutions for Different Diets
Gluten-free: Use a 1:1 gluten-free flour blend like King Arthur Measure for Measure. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
Dairy-free: Substitute plant-based butter (Earth Balance works well) and coconut milk for regular milk. Use dairy-free chocolate and vegan caramels from brands like Cocomels.
Lower sugar: Reduce cookie dough sugar to 1/3 cup. Use sugar-free caramels, though texture may differ slightly.
Equipment & Preparation Steps
Essential Equipment
You’ll need a stand mixer or hand mixer, two mixing bowls, rolling pin, and doughnut-shaped cookie cutter. A double-boiler setup (or two stacking pots) melts caramel smoothly without burning. Silpat mats or parchment paper prevent sticking.
Don’t have a doughnut cutter? Use a 2-inch round cutter for the outer circle and a 1-inch cutter (or shot glass) for the center hole. Man, I’ve even used medicine bottle caps when desperate!
A wire cooling rack helps cookies crisp up properly. You’ll also want wax paper for the final chocolate-setting stage.
Step-by-Step Instructions
Step 1: Make the Cookie Dough
Cream the room-temperature butter and sugar in your stand mixer on medium speed for 3-4 minutes until fluffy and pale. This incorporates air for tender cookies—don’t skip this step!
Whisk together flour, baking powder, and salt in a separate bowl. Add the dry mixture to the butter in three parts, mixing on low between additions. Scrape down the bowl sides after each addition to ensure even mixing.
Pour in milk and vanilla extract, blending just until large dough pieces form. Overmixing develops gluten and makes tough cookies, so stop as soon as it comes together.
Step 2: Chill and Roll the Dough
Divide dough in half with your hands, pressing each portion into a compact disk. Wrap both disks tightly in plastic wrap and refrigerate for 1 hour minimum. Chilling firms up the butter so cookies hold their shape during baking (a trick Thomas Keller swears by for perfect shortbread).
When ready to bake, preheat your oven to 350°F. If dough feels rock-hard after chilling, let it sit at room temperature for 10 minutes—it should roll without cracking but still feel cool.
Roll each disk on a lightly floured surface to 1/8-inch thickness. Cut out as many rings as possible with your doughnut cutter, re-rolling scraps once. Place cookies on parchment-lined baking sheets, spacing them 1 inch apart.
Step 3: Bake the Shortbread
Bake for 10-12 minutes, rotating the pan halfway through for even browning. The cookies should look pale golden—almost blonde—when done. I learned the hard way that overbaking makes them dry and crumbly instead of tender.
Watch for a slight golden color around the edges but keep the tops light. They’ll firm up as they cool, so resist the urge to bake longer. Transfer cookies immediately to a wire rack and let them cool completely before topping.
Step 4: Toast Coconut and Make Caramel Topping
Spread coconut on a parchment-lined baking sheet in an even layer. Toast in the 350°F oven for 8-10 minutes, stirring every 2-3 minutes. You know it’s done when it smells nutty and turns golden brown—but watch closely because coconut burns in seconds!
Set up your double-boiler by placing a medium pot over a larger pot of simmering water. Add caramels, milk, and salt to the top pot. Stir constantly until caramels melt into a smooth sauce, about 5-7 minutes.
Remove from heat and pour three-quarters of the caramel into a large bowl with the toasted coconut. Stir until coconut is fully coated. Reserve the remaining quarter-cup of caramel—this becomes your “glue” for adhering the coconut mixture.
Step 5: Assemble and Add Chocolate
Spread a thin layer of reserved caramel on top of each cooled cookie. Press a generous portion of coconut-caramel mixture onto each cookie, creating a tall mound. Let cookies set for 30 minutes at room temperature.
If your coconut mixture stiffens while working, return it to the double-boiler for 1-2 minutes to soften. Work quickly but carefully—these are sticky!
Melt dark chocolate in a double-boiler or microwave (30-second intervals, stirring between). Dip the bottom of each cookie in chocolate, letting excess drip off. Place on wax paper-lined sheets.
Load a fork with remaining chocolate and drizzle stripes across cookie tops with a quick back-and-forth motion. Let chocolate harden completely at room temperature for 1-2 hours, or refrigerate for 30 minutes if you’re impatient like me!
Pro Tips from My Kitchen Failures
I once skipped toasting the coconut and the cookies tasted flat—toasting unlocks natural oils and deepens flavor. Another time, I used chocolate chips for drizzling and they seized up because of added stabilizers. Always use bar chocolate for smooth results.
The biggest mistake? Spreading coconut mixture on warm cookies. The caramel just slid off. Patience pays off here—wait for complete cooling.
Tips, Variations, and Serving Suggestions
Expert Tips for Bakery-Quality Results
Measure flour correctly by spooning it into your measuring cup and leveling with a knife. Scooping directly from the bag packs in 25% more flour and makes tough cookies. Use parchment paper or Silpat mats—buttered pans make cookies spread too thin.
For even coconut toasting, spread flakes in a single layer and stir every 2 minutes. Set a timer because multitasking leads to burnt coconut (ask me how I know!). Keep caramel warm throughout assembly by leaving the double-boiler on low heat.
Creative Variations Worth Trying
Peanut Butter Paradise: Mix 1/4 cup peanut butter into the cookie dough and drizzle finished cookies with melted peanut butter in addition to chocolate. This combo channels Tagalongs energy!
Mint Chocolate Samoas: Add 1/2 teaspoon peppermint extract to the chocolate before drizzling. Perfect for winter holidays or St. Patrick’s Day celebrations.
Salted Caramel Upgrade: Use salted caramels instead of regular and sprinkle flaky sea salt over the chocolate drizzle. The sweet-salty contrast is absolutely addictive.
White Chocolate Tropical: Substitute white chocolate for dark chocolate and add 1 teaspoon lime zest to the coconut mixture. Tastes like vacation in cookie form!
Bourbon Pecan Samoas: Add 1 tablespoon bourbon to the caramel and mix in 1/2 cup chopped toasted pecans with the coconut. Adults-only version for game day or book club.
Storage and Make-Ahead Instructions
Store finished cookies in an airtight container at room temperature for up to 1 week. Layer them between parchment paper to prevent sticking. For longer storage, freeze unfrosted cookies for up to 3 months in freezer-safe containers.
You can prepare components ahead: bake cookies up to 3 days early, toast coconut 2 days ahead, and make caramel mixture the day before. This turns a weekend project into a weeknight treat when you assemble everything in 30 minutes.
Don’t freeze assembled cookies—the caramel weeps and creates soggy bottoms. Trust me on this after one disappointing experiment!
Storage Reference Table
| Component | Room Temp | Refrigerated | Frozen |
|---|---|---|---|
| Baked plain cookies | 3 days | 1 week | 3 months |
| Assembled cookies | 1 week | 2 weeks | Not recommended |
| Toasted coconut | 3 days | 1 week | 1 month |
| Caramel mixture | Same day | 3 days | Not recommended |
Perfect Pairings
These rich cookies pair beautifully with black coffee or a creamy hot chocolate recipe to balance the sweetness. Serve them at holiday cookie exchanges alongside classic chocolate chip cookies and snickerdoodles for variety.
For a show-stopping dessert board, arrange Samoas cookies with fresh berries, dark chocolate squares, and salted caramels. The combination creates a sophisticated spread that looks bakery-bought but tastes infinitely better.
Try crumbling leftover cookies over vanilla ice cream for an instant sundae upgrade. Or pack them in clear bags tied with ribbon for gorgeous homemade gifts that impress neighbors and teachers.
Best Homemade Samoas Cookies FAQs
What are the ingredients in Samoas?
Samoas cookies contain a buttery shortbread base, caramel, toasted coconut, and chocolate. The authentic Girl Scout version uses specific proportions, but homemade Samoas let you control chocolate quality and coconut toasting levels for even better flavor.
Why are Samoas no longer called Samoas?
Some Girl Scout councils now call them “Caramel deLites” due to different bakery contracts. Both names refer to the same caramel-coconut-chocolate cookies, just produced by different manufacturers. The recipe and taste remain virtually identical regardless of the name.
What is the closest cookie to Samoas?
Caramel deLites are identical to Samoas—just a different name. Keebler Coconut Dreams offer a year-round alternative found in most grocery stores. However, homemade versions deliver superior flavor because you control ingredient quality and freshness.
What makes Samoas so delicious?
The combination of textures creates addictive appeal—crisp shortbread, chewy caramel, crunchy toasted coconut, and smooth chocolate work together perfectly. The contrast between sweet caramel and slightly bitter dark chocolate provides flavor balance that keeps you reaching for another cookie. Toasting the coconut adds nutty depth you can’t get any other way.
Conclusion
Well, there you have it—your ticket to homemade Samoas cookies whenever the craving strikes! No more waiting for Girl Scout cookie season or rationing boxes. These beauties deliver all the caramel-coconut-chocolate goodness you remember, with the bonus of controlling quality and customizing flavors to your taste.
The best part? They’re surprisingly simple once you understand the process. Sure, there are multiple steps, but none are difficult. Just take your time, especially with toasting that coconut!
Pair these cookies with a glass of cold milk or serve them at your next gathering—I guarantee they’ll disappear faster than any store-bought treats. The combination of buttery shortbread and sweet coconut creates pure magic that’ll have everyone begging for the recipe.
Your turn: What variation will you try first? Drop a comment below and let me know if you go classic or experiment with one of the creative twists. I’d love to hear how your Samoas adventure turns out!
Now grab your apron and mixing bowl—it’s time to make some seriously delicious cookies. You’ve got this!
