Indulge in the delicious nostalgia of Samoas cookies with this homemade recipe! These delightful treats combine a buttery cookie base, toasted coconut, gooey caramel, and a drizzle of rich chocolate to create a perfect balance of textures and flavors. While these cookies are famously linked to the Girl Scouts, making them at home lets you savor them anytime—no cookie season required. The process is simple and rewarding, and the result is a batch of cookies so good you’ll be sneaking extras!

Why You’ll Love This Recipe:

• Perfect Balance of Flavors: Sweet caramel, nutty toasted coconut, and rich chocolate are a match made in cookie heaven.
• Fun to Make: These cookies are as enjoyable to prepare as they are to eat, making them a great family baking project.
• Customizable: Use your favorite chocolate, adjust the caramel-coconut ratio, or experiment with cookie shapes!
• No Artificial Ingredients: Homemade means you know exactly what’s going into every bite.

Ingredients You’ll Need:

For the Cookies:

• All-purpose flour: 1 cup
• Unsalted butter: 1/2 cup, softened
• Granulated sugar: 1/4 cup
• Vanilla extract: 1 teaspoon
• Salt: 1/4 teaspoon

For the Topping:

• Shredded sweetened coconut: 1 1/2 cups
• Soft caramels: 11 ounces, unwrapped
• Milk: 2 tablespoons
• Semisweet chocolate chips: 8 ounces

How to Make Homemade Samoas Girl Scout Cookies:

Step 1: Make the Cookie Base

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and mix until combined.
3. Gradually add the flour and salt, stirring until a soft dough forms.
4. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Use a round cookie cutter to cut out cookies, then use a smaller cutter to remove the center (a bottle cap works in a pinch).
5. Arrange the cookies on the prepared baking sheet and bake for 10–12 minutes or until the edges are lightly golden. Cool completely on a wire rack.

Step 2: Toast the Coconut

1. Spread the shredded coconut evenly on a baking sheet.
2. Bake in the preheated oven for 5–7 minutes, stirring halfway through to ensure even toasting.
3. Remove from the oven once the coconut is golden brown and fragrant. Set aside to cool.

Step 3: Prepare the Caramel

1. In a microwave-safe bowl, combine the soft caramels and milk. Microwave in 20-second intervals, stirring after each, until smooth and fully melted.
2. Stir in the toasted coconut until evenly combined.

Step 4: Assemble the Cookies

1. Spoon a generous layer of the caramel-coconut mixture onto the top of each cookie, spreading it evenly.
2. Let the topping set for about 10–15 minutes before proceeding.

Step 5: Add the Chocolate

1. Melt the semisweet chocolate chips in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth.
2. Dip the bottom of each cookie into the melted chocolate and place it on a piece of parchment paper to set.
3. Transfer the remaining melted chocolate to a piping bag (or a zip-top bag with the corner snipped) and drizzle chocolate over the top of the cookies for that classic Samoas look.

Step 6: Cool and Serve

Allow the cookies to cool completely at room temperature until the chocolate is firm. Store the finished cookies in an airtight container for up to a week—or enjoy them right away!

Helpful Tips:

• Neat Drizzle: For precise chocolate drizzles, use a small piping bag or a spoon with a steady hand.
• Chilling Option: Place the cookies in the fridge for 10 minutes to speed up the setting process.
• Even Toasting: Keep a close eye on the coconut while toasting, as it can burn quickly.

Recipe Details:

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: About 20 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American

Notes:

• Use the rim of a glass and a bottle cap if you don’t have cookie cutters.
• Reheat caramel briefly if it starts to harden during assembly.
• Toast coconut in a skillet for a quicker method, stirring constantly to avoid burning.
• Substitute dark or milk chocolate for a flavor twist.
• Chill dough if it’s too soft to roll easily.

Storage Instructions:

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigeration: For firmer cookies, keep them in the fridge for up to a week.
• Freezing: Freeze in a single layer in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Related Recipes:

If you loved these Homemade Samoas, you’ll also enjoy:

• Chocolate Chip Cheesecake Cookies – Soft, Creamy, and Loaded with Chocolate Chips
• The Ultimate Chocolate Chip Cookies
• Classic Chocolate Chip Cookies – Chewy, Gooey & Totally Irresistible!

Conclusion

Making these Homemade Samoas cookies is like bringing a piece of your favorite cookie box straight into your kitchen. The process is straightforward, the ingredients are accessible, and the results are nothing short of amazing. Whether you’re a baking pro or a beginner, this recipe will have you feeling like a cookie-making champion. Share them with friends and family—or keep them all for yourself. No judgment here!

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