Samoas are a beloved Girl Scout cookie classic, featuring a crunchy shortbread base topped with caramel, toasted coconut, and a drizzle of chocolate. Making them at home allows you to enjoy this indulgent treat anytime—fresh, customizable, and without the wait! Follow this step-by-step recipe to create your own batch of homemade Samoas.
Ingredients
For the Shortbread Cookies:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ¼ teaspoon salt
For the Caramel-Coconut Topping:
- 1 can (14 oz) sweetened condensed milk
- ¼ cup unsalted butter
- 1 cup shredded sweetened coconut, toasted (plus extra for sprinkling)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Drizzle:
- 1 cup semi-sweet chocolate chips (or dark chocolate chips)
- 1 tablespoon coconut oil (optional, for smooth melting)
Instructions
Step 1: Make the Shortbread Cookies
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or the back of a measuring spoon to press a hole in the center of each ball, creating a ring shape.
- Bake for 10–12 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
Step 2: Toast the Coconut
- Spread the shredded coconut evenly on a baking sheet.
- Toast it in the oven at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown. Watch closely to avoid burning. Set aside to cool.
Step 3: Make the Caramel Sauce
- In a medium saucepan over medium heat, combine the sweetened condensed milk, butter, vanilla extract, and a pinch of salt.
- Stir continuously until the mixture thickens and turns into a smooth caramel sauce (about 8–10 minutes). Remove from heat and let it cool slightly.
Step 4: Assemble the Samoas
- Dip the bottom of each cooled shortbread cookie into the caramel sauce, ensuring it’s fully coated. Place the cookies caramel-side down on a piece of parchment paper.
- Spoon a small amount of caramel onto the top of each cookie and spread it evenly.
- Sprinkle the toasted coconut generously over the caramel layer, pressing lightly to adhere.
Step 5: Add the Chocolate Drizzle
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth. For a thinner consistency, stir in 1 tablespoon of coconut oil.
- Transfer the melted chocolate to a small resealable plastic bag or piping bag. Snip off a tiny corner and drizzle the chocolate over the cookies in a zigzag pattern.
- Allow the chocolate to set by placing the cookies in the refrigerator for 10–15 minutes.
Tips for Success
- Toasting Coconut: Keep an eye on the coconut while toasting—it can go from golden to burnt quickly. Stir frequently for even browning.
- Caramel Consistency: If the caramel becomes too thick, stir in a teaspoon of milk or water to loosen it.
- Storage: Store the finished cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. Bring to room temperature before serving for optimal texture.
- Customization: For a nutty twist, sprinkle chopped toasted almonds or pecans along with the coconut.
Why You’ll Love These Homemade Samoas
These homemade Samoas capture all the flavors you love in the original Girl Scout cookies but with the added satisfaction of making them yourself. The buttery shortbread, gooey caramel, crunchy toasted coconut, and rich chocolate drizzle come together in perfect harmony. Whether you’re craving a nostalgic treat or looking to impress friends and family, these cookies are sure to delight. Plus, you can tweak the recipe to suit your preferences—more chocolate, extra coconut, or even a hint of sea salt for balance. Dive into this decadent dessert and savor every bite!
