Samoa Cookies
Listen up cookie lovers – if you’re like me and get that craving for Samoa cookies when Girl Scout cookie season is over, this recipe is gonna save you. I’ve been perfecting this homemade Samoa cookies recipe for years and honestly? Sometimes I think they’re even better than the originals (don’t tell the Girl Scouts I said that).
These ring-shaped cookies with that perfect combo of toasted coconut, gooey caramel and dark chocolate stripes are seriously addictive. The first time I made these, they disappeared in like 20 minutes at a family gathering. My uncle who “doesn’t like sweets” ate four of them!
Trust me, once you try making Samoa cookies at home, you’ll wonder why you ever waited in line outside the grocery store in February.
Why You’ll Love This Samoa Cookie Recipe
Making homemade Samoa cookies might seem intimidating – I mean, they look fancy right? But here’s the thing – this recipe breaks it down into totally manageable steps.
I used to panic when recipes called for melting and tempering chocolate or making caramel from scratch. The first time I tried making these, I burned the caramel twice! But this recipe method is really forgiving.
What I love most is that these homemade Samoa cookies actually keep really well. You can make a big batch on Sunday and enjoy them all week (if they last that long). Plus they’re a total crowd-pleaser at parties – everyone’s eyes light up when they realize these are the same as their fav Girl Scout cookies.
You can also customize these way more than the original Samoa cookies. Want dark chocolate instead of milk? Go for it. Extra coconut? Why not. Less sweet caramel? Totally doable.
Let’s get into what you’ll need to make these happen in your kitchen.
Ingredients for Perfect Samoa Cookies
For the Shortbread Cookies:
- 1 cup unsalted butter, softened: This provides that rich, buttery base that makes Samoa cookies so good. Make sure it’s room temp for easy mixing.
- 1/2 cup granulated sugar: Just enough sweetness without overwhelming the other flavors.
- 2 cups all-purpose flour: The foundation of our cookie. If you want a gluten-free version, a 1:1 gluten-free flour blend works pretty well here.
- 1/4 teaspoon salt: Don’t skip this! Salt balances the sweetness and makes the flavors pop.
- 1 teaspoon vanilla extract: Adds depth to the shortbread base.
For the Coconut Caramel Topping:
- 3 cups shredded sweetened coconut: This is where the signature Samoa cookie flavor comes from. Toast it for that authentic taste.
- 14 oz soft caramels (store-bought or homemade): I usually grab the wrapped caramels from the candy aisle. In a pinch, you can also use caramel sauce but you’ll need to reduce it.
- 3 tablespoons heavy cream: This helps thin the caramel for easier spreading. Milk works too but cream gives a richer result.
- 1/4 teaspoon salt: Again, balances the sweetness and enhances flavor.
For the Chocolate Coating:
- 2 cups semi-sweet chocolate chips: For dipping bottoms and drizzling tops. Dark chocolate works great too if you prefer less sweetness.
- 1 tablespoon coconut oil or shortening: Helps thin the chocolate for smoother dipping and creates that perfect snap when you bite in.
With all these ingredients ready, you’ll be surprised how simple the process actually is!
How to Make Samoa Cookies
Step 1: Prepare the Shortbread Base
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Beat the softened butter and sugar until light and fluffy, about 2-3 mins.
- Add vanilla and mix well.
- Gradually add flour and salt, mixing until just combined. Don’t overmix or your cookies might get tough.
- The dough will seem crumbly at first but should come together when pressed.
- Roll out dough on a lightly floured surface to about 1/4 inch thickness.
- Use a 2-inch round cookie cutter for the outer shape, then a smaller 1/2-inch cutter for the center hole. If you don’t have a small cutter, use the wide end of a piping tip!
- Transfer the rings to your prepared baking sheets.
- Bake for 10-12 mins until edges are just barely golden. They’ll still be pretty pale.
- Cool completely on a wire rack before assembly.
Step 2: Toast the Coconut
- Spread shredded coconut evenly on a baking sheet.
- Bake at 350°F for 8-10 mins, stirring every 2 mins. Watch carefully! Coconut goes from perfectly toasted to burnt super fast.
- It should be golden brown with a nutty aroma when done.
- Remove and let cool while preparing caramel.
Step 3: Prepare the Caramel Coconut Mixture
- Unwrap caramels and place in a microwave-safe bowl with heavy cream and salt.
- Microwave in 30-second bursts, stirring between each, until completely melted and smooth.
- Fold in the toasted coconut until evenly coated.
- Work quickly before mixture cools and hardens!
Step 4: Assemble the Cookies
- Spread about 1-2 tablespoons of coconut caramel mixture onto each cooled cookie.
- I find it easiest to use my fingers dipped in cold water to press the mixture into place.
- Let set for about 30 mins until firm enough to handle.
Step 5: Chocolate Dipping and Drizzling
- Melt chocolate chips with coconut oil in microwave using 30-second bursts, stirring between each.
- Dip the bottom of each cookie in chocolate, scraping excess on bowl edge.
- Place on parchment paper chocolate side down.
- Transfer remaining chocolate to a small ziplock bag, snip corner, and drizzle over tops in parallel lines.
- Let chocolate set completely before storing.
Pro tip: If your kitchen is warm, pop the cookies in the fridge for 10-15 mins to help the chocolate set faster.
Creative Samoa Cookie Variations
Dark Chocolate Espresso Samoas
Add 1 tablespoon of espresso powder to the melted chocolate for a coffee kick that perfectly complements the caramel.
Healthier Samoa Cookies
Try my 3 ingredient healthier Samoa cookies recipe variation using dates instead of caramel, unsweetened coconut, and dark chocolate with 70% cocoa.
Sea Salt Samoa Cookies
Sprinkle flaky sea salt over the caramel layer before it sets for a sweet-salty combo that’s seriously addictive.
Chocolate Coconut Samoa Cookies
Add 2 tablespoons of cocoa powder to the shortbread dough for a chocolate base that takes these to another level.
Samoa Cookie Bars
Skip the cutting and shape the dough into a rectangular pan, then layer the toppings for easy Samoa cookie bars. Great when you want the taste but don’t have time for the shapes!
Homemade Samoa Cookies
Equipment
- Mixing bowls
- Electric mixer
- Rolling Pin
- Cookie cutters (2-inch round, 1/2-inch for center)
- Baking sheets
- Parchment paper
- Microwave-safe bowl
- Small ziplock bag (for drizzling chocolate)
Ingredients
- For the Shortbread Cookies:
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the Coconut Caramel Topping:
- 3 cups shredded sweetened coconut
- 14 oz soft caramels store-bought or homemade
- 3 tablespoons heavy cream
- 1/4 teaspoon salt
- For the Chocolate Coating:
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or shortening
Instructions
- Prepare the Shortbread Base: Preheat the oven to 350°F and line baking sheets with parchment paper. Beat butter and sugar until light and fluffy. Add vanilla, then gradually mix in flour and salt. Roll dough to 1/4 inch thickness, cut into rings, and bake for 10-12 minutes until edges are golden. Cool on a wire rack.
- Toast the Coconut: Spread coconut evenly on a baking sheet and toast at 350°F for 8-10 minutes, stirring frequently to avoid burning. Let cool.
- Prepare the Caramel Coconut Mixture: Melt caramels with heavy cream and salt in the microwave. Stir in toasted coconut.
- Assemble the Cookies: Spread the caramel-coconut mixture over the cooled shortbread cookies. Let set for 30 minutes.
- Chocolate Dipping and Drizzling: Melt chocolate chips with coconut oil. Dip the bottom of each cookie into the melted chocolate, then drizzle over the top. Let set.
Notes
Nutrition
Frequently Asked Questions
What are Samoa cookies called now?
Samoa cookies are still called Samoa cookies when made by Little Brownie Bakers, but they’re known as Caramel deLites when made by ABC Bakers. Both are official Girl Scout Cookies – the name just depends on which bakery supplies your local troops.
What is the difference between Samoa and Caramel deLites?
The main difference between Samoa cookies and Caramel deLites is subtle but noticeable to true fans. Samoas (Little Brownie Bakers) tend to have a darker chocolate, more toasted coconut flavor, and a chewier texture. Caramel deLites (ABC Bakers) typically have a lighter milk chocolate coating and a slightly crunchier texture with a milder coconut flavor.
What does Samoa taste like?
Samoa cookies taste like a perfect combination of buttery shortbread, chewy caramel, toasted coconut, and rich chocolate. The flavor experience starts with the slight crunch of the cookie and chocolate, followed by the chewy coconut-caramel layer that has nutty, buttery, and sweet notes all working together.
What Girl Scout cookie was discontinued?
Several Girl Scout cookies have been discontinued over the years, but one of the most missed was the Thanks-A-Lot cookie, which was discontinued in 2021. These were shortbread cookies partially dipped in chocolate with “Thank You” written in different languages. Other discontinued favorites include Juliettes, Oxfords, and the original animal-shaped Animal Treasures.
What is the most Girl Scout cookies ever sold?
The record for most Girl Scout cookies ever sold by an individual was set by Charlotte McCourt who sold over 25,000 boxes in 2017. For troops as a whole, some have reported selling over 100,000 boxes in a single season, but the official record is continually being challenged as motivated scouts find new sales strategies!
How long do homemade Samoa cookies last?
When stored properly in an airtight container, homemade Samoa cookies will last about 1-2 weeks at room temperature. The caramel can get sticky in humid environments, so in summer months, I recommend separating layers with parchment paper.
Can I freeze Samoa cookies?
Yes! These homemade Samoa cookies freeze really well. Layer them with parchment paper in an airtight container and they’ll keep for up to 3 months. Just thaw them at room temperature for about an hour before serving.
A Cookie Tradition Worth Starting
First time I made these homemade Samoa cookies was when my daughter couldn’t sell enough for her troop to earn the trip they wanted. We decided to try making our own and ended up starting a new family tradition.
Now every January, before official Girl Scout cookie season kicks off, we have our own Samoa cookie baking day. Friends come over, we make multiple batches, and everyone takes some home. It’s become something everyone looks forward to.
There’s something special about recreating these iconic cookies in your own kitchen. Maybe it’s the familiar flavors bringing back childhood memories, or maybe it’s just the satisfaction of making something yourself that most people only buy.
Whatever it is, these homemade Samoa cookies bring joy every time I make them. Give them a try – your family will think you’re a total baking genius, and I won’t tell them how surprisingly easy they actually are.