Easy Homemade Samoas Cookies
Love Girl Scout Samoas but can’t wait until cookie season? These Easy Homemade Samoas Cookies capture all the classic flavors – rich caramel, toasted coconut, and a hint of chocolate – in a homemade version that’s surprisingly simple to make. Perfectly chewy with that signature caramel-coconut topping, these cookies will satisfy your Samoas cravings any time of year.
The first time I made these Samoas Cookies, I couldn’t believe how quickly they disappeared! My family fell in love with the mix of flavors and textures. My husband especially loves them right out of the freezer as a quick dessert fix, and now they’re a household staple we whip up whenever we’re craving something a little extra special.
Why You’ll Love Easy Homemade Samoas Cookies
•Perfect balance of caramel, chocolate, and coconut
•Easy to make with simple ingredients – no need to wait for cookie season!
•Freezer-friendly and great for making in batches
Ingredients Notes For Easy Homemade Samoas Cookies
•Shortbread Base: A buttery base made from simple ingredients sets the foundation.
•Caramel: Use store-bought soft caramels or make homemade caramel if you prefer.
•Shredded Coconut: Toast it for the best flavor.
•Chocolate: Dark or milk chocolate works well for dipping and drizzling.
Recipe Steps
1. Make the Shortbread Base: Cream butter and sugar, then mix in flour and a pinch of salt. Roll out and cut into circles, then bake until golden brown.
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2. Toast the Coconut: Spread coconut on a baking sheet and toast in the oven until golden brown.
3. Prepare the Caramel Topping: Melt the caramel with a little cream, then stir in the toasted coconut.
4. Assemble: Spoon the caramel-coconut mixture onto each cookie. Dip the bottoms of each cookie in melted chocolate and drizzle chocolate on top.
5. Let Set: Allow the chocolate to set fully before enjoying.
Storage Options
•Store at room temperature in an airtight container for up to a week.
•Freeze in an airtight container for up to a month; they’re delicious frozen!
Variations & Substitutions
•Swap caramel for a chocolate-coconut topping for a chocolatey twist.
•Use gluten-free flour in the shortbread base for a gluten-free version.
Frequently Asked Questions
•Can I use homemade caramel? Absolutely! Homemade caramel works well but may be a little softer than store-bought.
•How do I prevent the caramel from sticking? Lightly grease your hands or spoon with oil before spreading the caramel-coconut mixture on each cookie.
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Easy Homemade Samoas Cookies
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Cookies:
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Topping:
- 2 cups sweetened shredded coconut toasted
- 15 oz soft caramels store-bought or homemade
- 3 tablespoons milk or heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Cookies:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the vanilla extract and mix well.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
- Shape Cookies: Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out circles. Use a smaller cutter (or the end of a piping tip) to cut out the centers to create a doughnut shape.
- Bake: Place the cookies on the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prepare the Topping:
- Toast the Coconut: Spread the shredded coconut evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden. Watch closely to prevent burning. Remove and let cool.
- Melt the Caramels: In a microwave-safe bowl, combine the caramels and milk (or heavy cream). Microwave in 20-second intervals, stirring in between, until the caramel is smooth and melted.
- Combine Caramel and Coconut: Stir the toasted coconut into the melted caramel until well combined.
- Assemble the Cookies:
- Top the Cookies: Spread a layer of the caramel-coconut mixture on top of each cookie. Allow to set for a few minutes.
- Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring in between, until smooth.
- Dip and Drizzle: Dip the bottom of each cookie into the melted chocolate and place on parchment paper. Use a fork or piping bag to drizzle more chocolate over the top of each cookie.
- Cool and Set: Let the cookies cool completely at room temperature, or place them in the refrigerator to set the chocolate faster.
