Homemade Samoas Girl Scout Cookies

Homemade Samoas Girl Scout Cookies

Homemade Samoas Girl Scout Cookies. I don’t think I’ve ever typed sweeter words in my life. Move over Pepperoni Pizza Pull-Apart Bread because mama’s got a new favorite recipe, and it involves the perfect ratio of cookie and coconut to caramel and chocolate.

As far as I’m concerned, there are two types of people in the world: Samoas lovers and Thin Mint lovers. You are one or the other. You cannot be both. I picked my side two decades ago during my days as a Daisy and a Brownie. Team Samoas for life.

Homemade Samoas Girl Scout Cookies

Just imagine a buttery shortbread base piled high with a mix of toasted coconut and caramel that’s dunked and drizzled in dark chocolate. The result is a homemade take on the iconic Girl Scout cookie, ordinarily only available a few months out of the year. So quit hoarding those purple boxes and free up that freezer space by baking up sweet and chewy Samoas from scratch. 

Homemade Samoas Girl Scout Cookies

Homemade Samoas Girl Scout Cookies

Homemade Samoas Girl Scout Cookies

Homemade Samoas Girl Scout Cookies

Homemade Samoas Girl Scout Cookies

Homemade Samoas Girl Scout Cookies

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Homemade Samoas Girl Scout Cookies

Yield: About 4 dozen (2-inch) cookies

Prep Time: 2 hours (includes chilling)

Cook Time: 15 minutes


For the cookies:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract

For the coconut topping:
3 cups shredded sweetened coconut
15 ounces store-bought or homemade soft caramels
3 Tablespoons milk
1/4 teaspoon salt
8 ounces dark chocolate (See Kelly's Notes)


Make the cookies:

Preheat the oven to 350ºF.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.

Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour.

Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter. (See Kelly's Notes for cookie cutter alternatives.) Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough.

Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire wrack to cool completely.

Make the coconut topping:

Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. (See Kelly's Notes.) Remove the toasted coconut from the oven and set it aside.

Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.

Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again.

Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.

Kelly's Notes:

If you don't have a doughnut-shaped cookie cutter, you can use two cookies cutters (such as a circular 2-inch and a circular 1-inch) to form the ring shape. Alternately, you can use the caps to any dry spices to serve as cookie cutters.

If the dough is too firm to roll out after being refrigerated, let it rest at room temperature for 10 minutes before rolling and cutting out the cookies.

The shortbread should be very pale golden in color. When in doubt, underbake it!

If using dark chocolate chips, 8 ounces is equal to about 1 1/3 cups chocolate chips.

Coconut burns very quickly, so keep an eye on it and stir often!

Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a stickier base to adhere to.

Recipe adapted from Instructables.


231 Responses to “Homemade Samoas Girl Scout Cookies”

  1. #
    jen @ one curly fry — February 13, 2013 at 8:34 am

    Kelly! These look absolutely amazing. They are so much prettier than the Girl Scout’s Samoas!!

  2. #
    Rachel Cooks — February 13, 2013 at 8:38 am

    These are GORGEOUS! They look JUST like the regular ones, except they look like they are even better tasting.

  3. #
    Stacy | Wicked Good Kitchen — February 13, 2013 at 8:40 am

    Kelly, your Homemade Samoas Girl Scout Cookies look FAB! Nom, nom!! Your food photography is stunningly beautiful. :) Pinning! xo

  4. #
    Shaina — February 13, 2013 at 8:46 am

    I used to be thin mint person and then I discovered the amazingness that is a Samoa! They are the only way to go when those Girl Scouts come along.. These look just like the real thing, probably taste better though :) I have to try it out!

  5. #
    Stephanie @ Girl Versus Dough — February 13, 2013 at 9:17 am

    Totally Team Samoas for life!! Also I want to dunk my face into that caramel.

  6. #
    Bev @ Bev Cooks — February 13, 2013 at 9:33 am

    Geeeeeeet out! They are seriously gorgeous and I’m basically falling over.

  7. #
    Kayle (The Cooking Actress) — February 13, 2013 at 9:53 am

    I’m a Tagalong lover <3

    But I also love Thin Mints AND Samoas!

    These look JUST like the originals, so amazing, so delicious!

  8. #
    sarah k @ the pajama chef — February 13, 2013 at 10:05 am

    tagalongs are my fave!! but i also like samoas, and thin mints are okay (those are my husband’s fave). annnnnnd today at work i will receive my order from a co-worker’s daughter. can’t wait! but these cookies look absolutely awesome!

  9. #
    Abby @ The Frosted Vegan — February 13, 2013 at 10:18 am

    Team Samoas for life!!! Always been my fav!

  10. #
    Sarah Beth — February 13, 2013 at 10:20 am

    These look AMAZING!! Although I do like Thin Mints and Tagalongs, Samoas are my number one favorite! I will definitely be trying these. :)

  11. #
    NJMarge — February 13, 2013 at 12:19 pm

    WOW! As and ex-girl scout leader these are amazing. And in my neck of the woods they’re called Caramel De-Lites, but have always been my fave. You rock, Kelly!

  12. #
    Meagan @ A Zesty Bite — February 13, 2013 at 12:30 pm

    Samoas are my favorite! These look perfect and its even better you can get them year round.

  13. #
    Rachel @ Bakerita — February 13, 2013 at 12:54 pm

    Can’t beat Samoas :) I came up with about 5 different Samoa-inspired recipes yesterday, but I think I need to make the classic! These look so good, and easier than my homemade samoa recipe, haha. Phenomenal pics as well. Pinned!

  14. #
    Julia — February 13, 2013 at 3:33 pm

    Out of all the girl scout cookies samoas are my favorite. You make these look better than the actual girl scout cookie! Yummy!

  15. #
    katie — February 13, 2013 at 4:41 pm

    oh man… my husband is going to die when he finds out that he could have samoas year round! Not sure if I want to tell him! lol. ;) the look fab!

  16. #
    Morgan — February 13, 2013 at 4:44 pm

    I have to say I am a fan of both samoas and thin mints — actually it’s the only 2 boxes I bought this year! I have a feeling once they run out, though, I will be making these! Thanks for sharing :)

  17. #
    Hannah @ CleanEatingVeggieGirl — February 13, 2013 at 10:09 pm

    You’re killing me with this one! Those look amazing. Who needs Girl Scouts cookies, anyways?? ;)

  18. #
    Stephanie @ Eat. Drink. Love. — February 14, 2013 at 12:18 am

    Samoas are my favorite and these look just incredible!!!

  19. #
    Colette — February 14, 2013 at 1:12 am

    Girl Scouts are in big trouble…

  20. #
    Robyn | Add a Pinch — February 14, 2013 at 9:53 am

    I am in big trouble…. :)

    You are my hero!

  21. #
    Rachel @ Baked by Rachel — February 14, 2013 at 10:37 am

    These look absolutely perfect and truly dangerous to have lying around.

  22. #
    Katrina @ Warm Vanilla Sugar — February 14, 2013 at 10:56 am

    You did such an amazing job! These look perfect!

  23. #
    ErinsFoodFiles — February 14, 2013 at 2:18 pm


  24. #
    Lynna — February 14, 2013 at 8:17 pm

    Oh my.. my… these look just like them!! I love samoas! Definitely saving this recipe for the future!

  25. #
    JulieD — February 14, 2013 at 10:34 pm

    These are quite beautiful and perfect!!

  26. #
    Gina — February 15, 2013 at 8:56 am

    Kelly these look awesome…will give these a whirl! Thanks

  27. #
    Michelle — February 15, 2013 at 8:46 pm

    best. idea. ever !!!

  28. #
    Kristi @ Cherry Jasmine — February 16, 2013 at 7:56 am

    Wow – these look amazing! So perfect – love it!!!

  29. #
    AJ — February 16, 2013 at 9:07 am

    YAY I hope I can make these sometime soon! And I must disagree with you on the samoa/thin mint debate…i love them both!


  30. #
    Danielle — February 17, 2013 at 12:19 am

    These look absolutely delicious! I thank you from the bottom of my heart for this recipe… I will have to give it a try… As for the Samoa/Thin Mint debate, those are always the only two types of Girl Scout cookies I buy… Love them both equally!

  31. #
    J Bo — February 17, 2013 at 8:27 am

    I was searching to see if the GS made a sugar free cookie and found this page by accident. My mouth is watering just looking at them. Bookmarking the page. Now to figure out how to make them sugar free, if I want to eat them.

  32. #
    Lydia — February 17, 2013 at 5:04 pm

    Thanks for the recipe! Major mistake at the beginning– I AM A SAMOA AND THIN MINT PERSON! (This being an intensely important issue, you’ll have to forgive the yelling.) It is possible to be both, though maybe it’s most likely in the last week of pregnancy? :D

  33. #
    Val — February 18, 2013 at 5:25 pm

    Those look awesome! I am definitely a samoa type of gal and I WILL be trying these… perhaps I would have been better off NOT knowing this… NAH !!!

  34. #
    Melissa @ Treats With a Twist — February 18, 2013 at 5:44 pm

    I’m so impressed at your patience! These look beautiful. Like the woman who commented above me, I’m afraid I literally am BOTH! I have been asked to pick a favorite and just couldn’t do it. My freezer has green AND purple boxes in it! I can’t have one without the other :)
    But, I can’t wait to make these. I think if I made them for my mom, she’d cry.

  35. #
    Alice @ Hip Foodie Mom — February 18, 2013 at 8:22 pm

    OMG, I love you!!! this is so awesome! Samoas are my FAVE!

  36. #
    Hwlwn — February 18, 2013 at 10:25 pm

    Love both Thin Mints and Samoas, but can’t wait to try these.

  37. #
    Tiffany — February 19, 2013 at 3:08 am

    Thank you so much. I live in New Zealand and have two kids. Every year at Girl Scout cookie time I have boxes of thin mints and samoas shipped over by friends and family (I love them equally as each is appropriate for different culinary occasions). The problem is, when boxes arrive, the kids love to open them and then I have to share my cookies with the kids. I know, mean mommy not wanting to share… Anyway now I can share AND bake with my kids! Yay! No more mean mommy.

    • Kelly Senyei replied: — February 19th, 2013 @ 2:54 pm

      Haha I love this, Tiffany! Enjoy!

  38. #
    Nicole J — February 19, 2013 at 9:34 am

    I am a Samoa lover! You are a wonderful wonderful person. There will be a special spot in heaven for you!

    • Kelly Senyei replied: — February 19th, 2013 @ 2:55 pm

      You are so sweet, Nicole! I hope you enjoy them!

  39. #
    Caroline @ chocolate & carrots — February 19, 2013 at 11:38 am

    These are absolutely BEAUTIFUL!!! I can’t even tell they’re homemade, that’s how perfect they are. :)

  40. #
    amy @ fearless homemaker — February 19, 2013 at 11:42 am

    I’ve seen a lot of homemade samoas on blogs, but these are hands-down the most beautiful, perfect-looking ones I’ve ever seen. They look AMAZING!

    • Kelly Senyei replied: — February 19th, 2013 @ 2:54 pm

      Thanks so much, Amy!

  41. #
    Sue/the view from great island — February 19, 2013 at 4:17 pm

    This is very impressive :) I’ve only managed to master the DIY Thin Mint so far, I really need to conquer the Samoa now, thanks!

  42. #
    Dawn Houghton — February 20, 2013 at 8:27 am

    My son & his best friend love these cookies. Their favorite! They were so excited I found the recipe to make them. Thanks.

  43. #
    Min — February 20, 2013 at 1:04 pm

    Samoas are hands down me and my husband’s FAV girl scout cookies! I can’t wait to make these!! Sounds like a fun way to spend a lazy Sunday afternoon ;)

  44. #
    Omar — February 22, 2013 at 10:18 am

    I am totally on both teams! I order one box of each per year! These look amazing, and I will definitely be making them. Thanks!

  45. #
    Meghan — February 22, 2013 at 10:46 am

    You’ve outdone yourself with these, Kelly!! They look incredible!

  46. #
    Maria — February 22, 2013 at 10:51 am

    I just love that some women have this fantastic imagination to explore with recipes and be confident enough to do what you do! Please, never stop doing what you do!
    From a woman to another!

  47. #
    Rob Long — February 22, 2013 at 1:44 pm

    Apparently I’ve led a sheltered life…I’ve never heard of Samoas :(

    Maybe it’s because we don’t have Girl Scouts in Canada. We have a girls’ organization called Girl Guides who also sell cookies, but not samoas. They only sell mint and chocolate/vanilla layer cookies. But these Samoa cookies look amazing!!

  48. #
    Dawn Dewey — February 22, 2013 at 4:57 pm

    I made this cookies and they are WAY better than the Girl Scouts cookies. I made the homemade carmel. These incredible cookies soak up a lotta time, but in the end…with a glass of milk…they are sooo worth it. Thanks for this recipe :0)

  49. #
    Adaiha — February 22, 2013 at 11:36 pm

    These cookies look so good! Have you tried making them without the hole? I wonder if they’re just as good.

  50. #
    Suzanne Bante — February 22, 2013 at 11:39 pm

    The recipe sounds just wonderful! I am a GS Leader for over 20 years and understand how the cookies are really a donation to the local council to run camps and programs as well as profit to the girls. I hope you enjoy the recipe. Yet it makes me sad that nobody complains about the cost do the Boy Scout Popcorn which I paid $ 15 for last fall. Clearly popcorn is not that expensive. Please still buy the cookies from a Girl Scout which will help her troop and other girls. Girl Scouts will celebrate their 101st birthday in March. The cookies are the way the organization moves forward and serves girls. Your cookie purchase is a critical donation, you are not just buying a box of cookies!

  51. #
    Haley — February 23, 2013 at 9:12 am

    As a Girlscout starting at daisies and now a senior, seeing everyone bash Girlscout cookies breaks my heart. When you buy a box of GS cookies the money goes towards great things and the cookies are a classic. We have people that wait all year to buy cookies and they have never complained of the taste. Besides, $15 for popcorn is insane!

  52. #
    Jeannette — February 23, 2013 at 9:51 am

    This looks so good! Imagine a donut made like a Samoa! All warm and toasty and soft….. yummmm

    • Kelly Senyei replied: — February 23rd, 2013 @ 10:01 am

      Love that idea, Jeanette! And doughnuts are my absolute favorite food, so I can only imagine how incredible those would be!

  53. #
    Lindsey — February 23, 2013 at 8:10 pm

    These are my absolute favorite! I am adding them to my list of recipes to try!!!

  54. #
    Danielle — February 23, 2013 at 8:32 pm

    I just made these today- absolutely delicious! The only thing I would change next time is adding more caramel- I wish I had a little more to line the cookies. Thanks for the recipe!

  55. #
    Mel Lockcuff — February 24, 2013 at 12:26 pm

    Oh my, these look so de-lish! One of my favorite Girl Scout cookies.

  56. #
    Adele Aiken — February 24, 2013 at 1:22 pm

    They look yummy. I think I’ll try them without cutting out the center hole – hey, more cookie to love that way. And, just to let you know, I love both Samoas and thin mints. Those are the only two I buy!!!

  57. #
    Aimee — February 24, 2013 at 1:49 pm

    These look so yummy!!! Thank you for sharing this! Hoping to make them gluten free since I love the original samoas! And side note, we would buy Girl Scout cookies if they had real ingredients and not so much junk. Now I would rather just give a donation. Same with the popcorn. I give a donation. Can’t wait to start baking!

  58. #
    Jody — February 24, 2013 at 5:47 pm

    OMG…I have always been a Samoas girl! This looks too dangerous for me, but I am saving the recipe too my Pinterest board….

  59. #
    Elena — February 24, 2013 at 6:14 pm

    I beg to differ! I was a top-selling cookie scout all the way up to Cadet and one can be a Thin Mint AND Samoa lover… and Dosido’s, too! I love them all, buy up and freeze them all… however, now that I know how to make Samoas thanks to ya… I shall be buying only the other two :D Thanks a bunch!

  60. #
    Nikki — February 24, 2013 at 6:56 pm

    Do I still have to add the milk and salt to the caramel if I boiled a can of sweetened condensed milk for the Carmel? Thanks

    • Kelly Senyei replied: — February 24th, 2013 @ 7:05 pm

      Hi Nikki! You definitely don’t need to add the milk, but I’d suggest adding the salt. Enjoy!

  61. #
    Rebecca — February 24, 2013 at 8:43 pm

    Hi Kelly, I never heard of Samoas Girl Scout Cookies as I’m Malaysian. Saw so many ladies were so excited & happy to see this recipe of yours. I wonder is it very sweet as I don’t like to eat too sweet cake or cookies. All my recipes I reduced the sugar !! These cookies really looks yummy and pretty, wanted to try. Thanks

  62. #
    Patti — February 25, 2013 at 12:32 am

    Can I make these without a stand mixer with a paddle attachment?

  63. #
    Cali — February 25, 2013 at 1:27 am

    Has anyone tried these as a bar cookie in a 9×13 pan? I don’t care a whole lot about how they look just how they taste! These look super time consuming.

  64. #
    liz — February 25, 2013 at 11:42 am

    I woke up yesterday asking my husband if anyone was still selling girl scout cookies where he works because of a serious 8 a.m. samoa craving! I am solidly in the Samoa camp! Will HAVE to try these!

    Beautiful blog…loving the look of your recipes as I breeze through them!

  65. #
    Tiffany — February 27, 2013 at 7:40 pm

    Can you just prebuy cookies and just add the toppings?

  66. #
    Amanda — February 27, 2013 at 7:58 pm

    I just finished these! Took a lot longer than I expected.

  67. #
    denise — February 28, 2013 at 3:20 pm

    I am so not a “kid” person so seeing this recipe makes me happy to know I don’t have to awkwardly approach girl scouts any longer to buy overpriced cookies that seem to shrink smaller every year.

  68. #
    Jenny — February 28, 2013 at 9:48 pm

    My dough still feels soft & it’s been in the fridge for almost 2 hours. Suggestions?

    • Kelly Senyei replied: — February 28th, 2013 @ 9:51 pm

      Hi Jenny. It shouldn’t be rock-solid, as you’ll be rolling it out. The refrigeration is just to help solidify the butter. Hope this helps!

  69. #
    Hailey — March 1, 2013 at 11:06 pm

    It helps when “drizzling” the chocolate, by putting the chocolate in a ziplock bag and cutting a small piece of the corner… easy to squeeze out. Also, I wanted to cut out some time and I used pre-made sugar cookie dough, worked great!

  70. #
    Averie @ Averie Cooks — March 2, 2013 at 12:55 am

    I pinned these and hope that I make them one day b/c they are my faves! I have always been put off by the rolling, shaping, cutting, dipping, spreading, etc but for these….oh my, they look worth every ounce of effort. And they are So.Authentic. looking. Stunning photography, as always, Kelly!

  71. #
    marcie@flavorthemoments — March 2, 2013 at 10:52 am

    These look so much better than the original! Samoas are my second favorite Girl Scout cookie, so I’m sure I’ll get around to trying them soon.

  72. #
    vanillasugarblog — March 2, 2013 at 8:51 pm

    oh sweet sarah!
    i just posted these to my VSB FB wall, so you might get slammed.
    AND I just printed them out.
    I better have a darn donut cutter in my drawer–I am so making these!

  73. #
    Kate — March 4, 2013 at 3:57 pm

    I play for both teams. Thin Mint AND Samoa’s. And I sometimes cheat with a Tagalong too. There is room in my heart for everycookie.

  74. #
    Amy — March 4, 2013 at 7:45 pm

    Would it be ok to leave the dough in the fridge overnight?

    • Kelly Senyei replied: — March 4th, 2013 @ 7:47 pm

      Hi Amy! Yes, you can make the dough a night in advance, but you’ll need to let it rest outside the fridge for at least 20 minutes (depending on your room temp) when it comes time to roll it, otherwise it’ll be too firm to roll. Enjoy!

  75. #
    Amy — March 4, 2013 at 7:48 pm

    Thank you very much! I can’t wait to try this. :)

  76. #
    Marina — March 4, 2013 at 8:20 pm

    I totally agree! I am team Samoas hands down, but my boyfriend is team thin mint…which actually works out quite well since he won’t eat MY cookies! :) Love this! Thanks!

  77. #
    Loretta — March 4, 2013 at 11:04 pm

    I stunned by how easy these look! I’ve always steered clear of trying these before because they seemed like a lot of work. Your photography is gorgeous!

  78. #
    Judy @ Season of Sweets — March 5, 2013 at 2:25 am

    Yummy! Samoas fans here. Thanks for sharing!

  79. #
    Emily — March 9, 2013 at 4:28 pm

    I found this recipe on Pinterest. I always worry that the things I try off Pinterest will end up on Pinterest Fail. I whipped up a batch this morning, they are spectacular to say the least! Your instructions were easy to follow…and your photography amazing!! Thanks so much for sharing this!!

  80. #
    Noelle — March 13, 2013 at 6:14 pm

    I made these! Delicious but so fussy! Mine came out so messy. I basically just slapped all the ingredients on the cookie after the first one… I’m not the best at decorating. :) They are delicious though! The store bought are so expensive. :(

  81. #
    Lotta — March 19, 2013 at 2:55 pm

    I am soooo excited to have he found this recipe! I made it today and they turned out beautifully, although i had to add about a cup of extra flour so that the dough was firm enough to work with. That may also be because they dont have all-purpose flour in Germany. Either way…the recipe is just plain awesome and the cookies are delicious. Feels like home :)

  82. #
    Stephanie — March 22, 2013 at 2:11 am

    Please don’t take this the wrong way, i’m happily married. But I LOVE YOU!!!! My goodness thank you for sharing that!!

  83. #
    Darci Dembroski — March 27, 2013 at 8:43 am

    I bought the caramel dip by accident. DO you think I can use this in place of the caramels, milk and vanilla? Can’t wait to try these.

    • Kelly Senyei replied: — March 27th, 2013 @ 8:47 am

      Hi Darcy! Caramel dip should work for these, but you’ll want to warm it to thin it slightly, and so that it’s easier to stir in the toasted coconut. Enjoy!

  84. #
    Kate and Alexis — March 28, 2013 at 11:21 pm

    Well we found these to take not 2 hours but 4 1/2 hours! The end results was terrible and so we just made a cookie crumble out of it cause we didn’t want to waste the food. We were very upset by the results and the original GS cookies are way better. Save your time and money and just don’t make them.

  85. #
    Melissa — March 29, 2013 at 8:44 pm

    I had such high hopes for these. My stupidity for only ordering one box of samoas this year led me on a hunt for a recipe. Your photos enticed me and all the comments convinced me. There are a few problems. There is not enough caramel to “paste” the cookies with. Make more. My other problem is the logistics of it. They are extremely difficult to construct. It is messy and time consuming. I am currently drinking a glass of wine to calm my anxiety. Then I will enjoy one of these to see if the effort was worth it. Thank you for a base to my Samoa hunt. I’m thinking about using this recipe but making bars instead of cut outs.

  86. #
    susan — April 1, 2013 at 11:30 pm

    Can I use oil instead of butter

    • Kelly Senyei replied: — April 2nd, 2013 @ 2:14 pm

      Hi Susan, This recipe won’t work if you sub oil for butter, as the fat content and consistency will be different.

  87. #
    Tasha — April 3, 2013 at 8:22 pm

    Personally, I think these look absolutely amazing! (But of course, you already know this!) I think they definitely look better than the actual gs cookies, because these are HOMEMADE, not processed, and boxed and sold, for too much at such a low quantity. I remember years ago, you could buy a box of GS cookies and it had so many cookies(of course they never last long enough haha) but now, Its just not worth buying for such a horrible price, to get 5 darn cookies. Dont get me wrong, I will always love them, but I like the idea of making my own, and knowing whats actually in them! (As for some comments on buying popcorn for 15 dollars?, that is just plain stupid!!!! You can make your own pop corn for literally, a dollar, if not $5 at most! Come on!! lol)
    Thanks again for sharing these! Im about to go make them now that i bought everything for them today!! :) So excited!

  88. #
    Tasha — April 3, 2013 at 8:25 pm

    Ps, Have you thought of making “Tagalongs” with the cookie recipe, just adding peanutbutter over the top& middle of cooled cookie, cooling in fridge, til peanutbutter is a little firm, then coating with same chocolate, and cooled again?
    I think i might try that with any extra cookie i might come up with.. or i’ll just make more.. haha not sure yet, but I’ll definitely try them both!! :)

    • Kelly Senyei replied: — April 3rd, 2013 @ 11:00 pm

      Great idea!

  89. #
    Tasha — April 3, 2013 at 9:52 pm

    I just made these cookies, they are in the fridge now, i did notice, definitely not enough flour. Too sticky to handle. Had to add a lot more, and even more just to press into discs!! Might want to change that!!! :)

    • Kelly Senyei replied: — April 3rd, 2013 @ 10:59 pm

      Hi Tasha. I’ve tested this shortbread recipe numerous times, and I would not recommend adding more flour, as the dough will become too dry and crumbly.

  90. #
    Tasha — April 4, 2013 at 2:41 am

    Yes that did happen! Dough was good by itself, (taste testing hehe) but otherwise not worth the effort. I actually just finished the entire process, took so long! I dont think I will EVER venture into this again. haha The caramel came out semi okay, but there was definitely not enough to paste the cookies, and the coconut & caramel mix was just not fun. Too sticky, then too greasy.. not sure. I mean, could all be on my part, but this was not fun. :( I actually ended up saving probably half of the cookie dough, and put it in the freezer. Going to try something else with it. (dont want to waste it either!) It was a good effort. And i dont even like samoas! lol

  91. #
    Vicki — April 13, 2013 at 11:34 am

    Do they freeze well?

  92. #
    JillO — April 17, 2013 at 8:20 pm

    Sadly, I span BOTH groups — I’ll happily eat Thin Mints, particularly if no Samoas are available. If I had to choose only one, it would be Samoas. Quite possibly Scouting’s Perfect Food! (I was a G.S. when these were first introduced, as Caramel deLites…that shows my age, but I was an early fan, too. : ) I can not WAIT to try this recipe – thank you for sharing!

  93. #
    cayla — April 24, 2013 at 11:30 am

    How long will these keep in an airtight container on the counter??

    Looks delicious. I will be making them for my house warming party :)

  94. #
    Donna — April 24, 2013 at 12:24 pm

    So I thought the recipe that I found last night for Pregnant safe cookie dough was going to be my hero in these last 6 weeks, but this definitely takes it. Thank you so much!

  95. #
    Maurabean — April 24, 2013 at 11:14 pm

    these taste even better than the GS cookie…that being said these were a bit trickier than i expected!

  96. #
    lisa j. — April 25, 2013 at 10:02 pm

    You are my hero!

  97. #
    Laura — April 26, 2013 at 1:43 am

    I just made these and they are SOOO GOOD!!! They are actually wayyy better than the original! Plus they are fun to make since they require a bit of work! I’ll probably go gain 10 pounds now…and it will be worth it! ha :)

  98. #
    Jen Greyson — April 26, 2013 at 4:43 pm

    I came over to your site for hummus….and found these. Goodbye healthy eating LOL

  99. #
    Debbie — May 2, 2013 at 3:33 pm

    Well, first off, I made these because of all the great reviews. But here is my take on these cookies. They are very labor intensive to make, so out of 5 stars, I would give them 3 for taste. 1 star for appearance, unless you want to spend the whole day trying to get them to look like the picture. And I would give them -5 stars for the mess they create in your kitchen. My verdict, wait for the Girl Scouts to come knocking.

    • Kelly Senyei replied: — May 2nd, 2013 @ 3:36 pm

      Thanks for your comment, Debbie! The cookies definitely are labor intensive, but I think their taste (and the fact you know exactly what goes into them) makes them worth the effort!

  100. #
    gethsy — May 3, 2013 at 12:45 am

    Thank you so much!!!!!!! I made them and they are amazing. I cut the recipe in half and it worked perfectly. Also my kitchen is very small and I managed not to make a mess. Whoever said that these weren’t worth it did something wrong. Thanks again :)

  101. #
    Marisa — May 11, 2013 at 1:14 am

    Just made these tonight. Read the reviews and worried that they would not turn out. THEY ARE AMAZING!!!!!! I have had these from bakeries but never as good as these. They are also well worth the effort….took about two hours but the results were worth it. I am going to serve them for Mothers Day and will definitely make them again and again. Thanks for a keeper recipe! :-)

  102. #
    Mimo — May 11, 2013 at 12:37 pm

    Hi!i had been dreaming of these cookies and since moving to Dubai always thought of ways to get them shipped to me! Thanks for the recipe. Spent many hours getting them done and then had a problem I am hoping someone can help me with. I made my own caramels (first time and no thermometer)and everything was perfect until they cooled and I had to reheat them so I can spread them on cookie (microwaved a few times). After everything was done the caramel became grainy and soooo sweet! Is it because I had reheated them?? So depressed because I made a lot and want them to be perfect! Advise for next time? Thanks in advance!

  103. #
    Tabitha — May 12, 2013 at 9:38 am

    How would I turn these into a bar instead of cookie?

    • Kelly Senyei replied: — May 12th, 2013 @ 12:10 pm

      The cookie bar version of this recipe is in the works! Stay tuned!

  104. #
    Megan — May 18, 2013 at 9:16 pm

    I finished the cookie portion of this recipe this afternoon and I would definitely recommend adding more flour to the dough. I followed the recipe exactly, and after mixing the ingredients I thought the consistency of the dough was more like what you’d have when making a drop cookie rather than a cut out. I tried making some cookies with the original recipe and then some after adding more flour. I found that the cookies made with the original recipe were MUCH more crumbly than they were after adding more flour. When I tried taking the original recipe cookies off of the cookie sheet I had some immediately break apart.

    Some who responded saying that these cookies took a lot of time–although I haven’t made the coconut/caramel mixture yet, I can’t see it being too difficult (I’m made cookies with far more steps.) I feel that if the cookie portion went a little smoother than this recipe would take far less time.

  105. #
    Kelly Senyei — May 22, 2013 at 8:36 am

    Hi everyone! Based on your many requests, I’ve now created a faster take on homemade Samoas with my recipe for Homemade Samoas Cookie Bars. Enjoy!

    Recipe: http://www.justataste.com/2013/05/homemade-samoas-girl-scout-cookie-bars-recipe/

  106. #
    Jessie — May 27, 2013 at 11:19 pm

    Sooooo glad to find this recipe, always crave them but once a year is never enough! and they never last nearly long enough.
    It was an easy recipe but ended up taking a long tine; waiting for dough, waiting to cool, melting stuff, etc. but well, well worth the wait!

  107. #
    Tennia — June 3, 2013 at 7:01 pm

    I just made these and it will be my last time lol.. they are good. But the work I had to put into these was insane… I ended up having to get my boyfriend to run back to the store in the middle of it to get me more caramel cuz the recipe was short by a lot. it was sticky and hot and I got burned A LOT! lol maybe its just me.. but I didnt have fun. they are good though. Ended up having about 20 cookies left over that i just refused to top which is fine cuz everyone loves them to. they are good though… just a ton of work for me.

  108. #
    Emily — June 12, 2013 at 8:59 am

    I made these cookies yesterday and they turned out fabulously! They look – and taste – just like the real thing, except everything is a little better; the shortbread is a little moister, the caramel is a little richer, and the chocolate (I used Ghiradelli) is a little darker. I made your Salted Caramel recipe and simply used the liquid caramel after boiling it to 245F, just a few degrees shy of the full temperature. I did have to make the caramel twice, however, because the first time I wasn’t sure if I should stir it or not while boiling it after adding the cream, since the recipe didn’t say – and needless to say, the scorched cream caused it to turn to a burned mess. But my second, stirred caramel was quite a success, and incredibly yummy :). My family has been devouring these cookies nonstop since yesterday – thanks for a new favorite recipe!!

    • Kelly Senyei replied: — June 12th, 2013 @ 9:38 am

      Thanks so much for your comment, Emily! I’m going to update the caramel recipe to make sure everyone knows to stir after adding the heavy cream. Enjoy the cookies!

  109. #
    Sarah — July 1, 2013 at 1:50 am

    Beautiful photos, I don’t have time to make this now, but I am pinning this. I love samosa!

  110. #
    Kim - Liv Life — July 2, 2013 at 12:46 am

    As a former Girl Scout Leader I totally approve!! The ingredients in real GS cookies leave a lot to be desired… these look fabulous!!

  111. #
    Kelly @ IdealistMom.com — July 17, 2013 at 10:17 am

    I never buy Girl Scouts cookies because they have partially hydrogenated oils in them, so you are officially MY HERO! Thank you for sharing this! I will definitely be making these. :-) Pinning it now!

  112. #
    jules — July 26, 2013 at 1:39 am

    congrats…these are the best looking homemade version i have ever seen. i know a lot of work must have gone into these fine specimens, but i bet the reward was worth it.

  113. #
    Luv What You Do — August 30, 2013 at 10:22 pm

    These are my favorite cookies EVER! I could never make them because I would eat every single one!!!

  114. #
    fanboy — September 8, 2013 at 5:18 pm

    These look delicious, though I love both Samoas and Thin Mints…and I refuse to take sides!

  115. #
    Fur Dixon — October 19, 2013 at 5:53 pm

    May I also interject that upon looking at the ingredient list on a box of samosas, this recipe will not only taste better, it will be so much better for you too!

  116. #
    Ms. E. J. Gram — December 21, 2013 at 8:03 pm

    These are a definite must to make. After church tomorrow will head to the store for supplies. Thank you. Thank you.

  117. #
    Gabby — December 21, 2013 at 9:15 pm

    My dough wont come together in large pieces It is too wet, any suggestions?

    • Kelly Senyei replied: — December 22nd, 2013 @ 9:49 am

      Hi Gabby – Is it very humid where you are? Sometimes the humidity can affect the texture of the dough.

  118. #
    Juli — December 24, 2013 at 10:50 pm

    Made these cookies today with my daughter, because she wanted to give her dad a Christmas gift of his favorite cookies. Good thing we had all day! If we weren’t on a specific mission, we may have bailed, but the results are delicious and will make for a special Christmas present tomorrow! The pictures and instructions were great. A few lessons learned: 1) After rolling out and cutting the cookies, cool them in the freezer for a few minutes before transferring them to the baking sheet so they hold their shape better. 2) Press the hot coconut mixture between sheets of wax paper and cut it into thin strips with a knife to make it easier to lay onto the cookies. 3) Add a little hot water to the chocolate to get the right consistency for drizzling. The fork thing didn’t work for me at all, but a narrow spoon worked fine. Thank you for this recipe!

  119. #
    Michelle — January 18, 2014 at 11:14 pm

    I didn’t like this recipe at all. It took FOREVER to make and I think the overall product of just purchasing the cookies is much better. I would not recommend making this.

    • Kelly Senyei replied: — January 20th, 2014 @ 9:47 am

      Hi Michelle – Thanks so much for your comment. I’m sorry you didn’t enjoy the recipe. It definitely does require a bit of time, but I feel that making the cookies from scratch tastes much better than the processed version, which makes homemade Samoas welll worth the time!

  120. #
    rebecca craig — January 21, 2014 at 10:06 pm

    I’m going to try this…but I’d like to point out that I love both these and thin mints….lol

  121. #
    Shannon — January 23, 2014 at 4:20 pm

    These look so good! And sorry to disappoint you, but I love both thin mints and samoas equally.

  122. #
    Mona — January 23, 2014 at 4:53 pm

    Do they freeze well? They look d- luscious

    • Kelly Senyei replied: — January 23rd, 2014 @ 8:13 pm

      Thanks, Mona! I’ve never tried freezing them so I can’t say for certain how they’d taste.

  123. #
    Pattiemelt — January 24, 2014 at 3:26 pm

    I love GS cookies – I make the copycats year round, but still buy from a Scout when they’re available, just not as many boxes as I used to because I can’t afford 10 boxes at $4 a box! However, you are very wrong – you can love BOTH samoas & thin mints. I am living proof of that!

  124. #
    Crista — January 29, 2014 at 9:19 am

    oooooooh great recipe! these look just like the real thing, except better!! xox

  125. #
    beth — February 2, 2014 at 8:16 pm

    When I found out Girl scouts supported a TON of organizations that I actively am against I started searching for another way to get the tasty cookies then helping fund groups I don’t support. (lets face it, they do more with that money then go camping and on trips… obviously) these looks so amazing and I’m so excited I can have them again without supporting those causes! :D

  126. #
    Dia — February 8, 2014 at 3:02 pm

    These look delicious!!! I can’t wait to make these for my fam!!

  127. #
    Bridget — February 11, 2014 at 4:23 pm

    I made these cookies and they were amazing! Love your blog! What would be the cooking time of the shortbread if I wanted to make these as bar cookies? Thanks so much :)

    • Kelly Senyei replied: — February 11th, 2014 @ 6:54 pm

      Thanks Bridget! I’ve never tried this exact recipe in bar form, so I can’t say how long they should bake.

  128. #
    Bridget — February 11, 2014 at 9:39 pm

    Just found your updated post about the bar cookies :) Cant wait to try them!

  129. #
    Lauren Harper — February 13, 2014 at 9:49 am

    We ate 2 boxes of Samoas in 2 days, so when I came across your recipe, I had to make them. I am so glad I did, they were delicious. I decided as I enjoy my snow day (YAY!) I am going to make them again. So good!

  130. #
    Christine Blankenship — February 21, 2014 at 10:17 am

    I love it

  131. #
    Margaret — February 21, 2014 at 3:47 pm

    So sorry I found this! Now I’ll get to eat Samoa’s year round…LOL! I always bought 2 boxes of each kind of girl scout cookies. Extra boxes go into the freezer and I try to keep them for special times…doesn”t work! I don’t mind the price of GIRL SCOUT cookies. It’s not about where the money goes! It’s about the girls! As a former leader and single parent, I could see the growth in each of the girls that sold cookies, their pride, ability to meet people, eagerness to add to the troop treasury for activities, etc (and yes the staff, office and stuff). I just considered the cost was a donation contributing to societies’ future and I got a cookie as a guarantee toward that goal. Folks, you don’t know how much that can mean in a child’s life and you can’t tell by looking at him/her. Cookie sales filled holes in my childrens lives that I couldn’t fill and they were busy at something productive! Not roaming the streets!

  132. #
    pam westom — February 26, 2014 at 6:48 pm

    I’ve made a lot of your foods and all up til now have been low maintenance nd easy! This was good, but there were so many steps! Very high maintenance. I won’t think twice before buying the girl scout version of these cookies! I will be thankful that I didn’t have to make them! But..good idea! :)

  133. #
    Will Ziegler — March 2, 2014 at 9:00 pm

    you should leave it to the girl scouts. its a fundraiser. theres a reason they are so special

  134. #
    Laura @ Laura's Culinary Adventures — March 3, 2014 at 10:38 am

    These are more beautiful than the original!

    • Kelly Senyei replied: — March 3rd, 2014 @ 6:10 pm

      Thanks so much, Laura!

  135. #
    Lisa — March 7, 2014 at 8:47 pm

    I made these tonight. These are literally a pain in the butt to make. Very time consuming. They taste great but be prepared to spend way more than 2 hours on these cookies. Will not make these again.

  136. #
    Dakota — March 8, 2014 at 5:07 pm

    I just made these last night and literally just tried them. Omg so good! My Boyfriend and his brother love them just as much as I do. I don’t have a donut cutter and my circle cookie cutter was much too large so I ended up using a small coca-cola glass cup and the top of the vanilla bottle for the inside hole. Worked wonderfully! Can’t wait to try this recipe again, great job! Thank you for this post!

    • Kelly Senyei replied: — March 9th, 2014 @ 2:47 pm

      Awesome! So glad you enjoyed the recipe, Dakota!

  137. #
    Maggie @ Mama Maggie's Kitchen — March 12, 2014 at 10:59 am

    You might be putting the Girl Scouts out of business. Looks so easy to make too.

  138. #
    Kendall J. Z-man — March 18, 2014 at 9:33 am

    I had a lot of trouble distributing the caramel and coconut to the cookies (they refused to stick) could it of been because of the caramel was too old? (It wasn’t yet expired) and I started applying the caramel as soon as it was fused with the baked coconut shavings, and it ended up being wayyy to hard to eat after it was all done..

    • Kelly Senyei replied: — March 18th, 2014 @ 3:26 pm

      Hi Kendall – Thanks for your comment! If it was difficult to distribute the coconut-caramel mixture, chances are the caramel had cooled too much. You can try reheating the mixture, which will soften it and make it pliable enough to stick to the cookies. Hope this helps!

  139. #
    Gisele — March 19, 2014 at 4:00 pm

    - Oh, my ….. Kelly. I don’t think I’ve EVER jumped off my kitchen stool as fast I just did in an effort to ensure I had all ingredients in the cupboards.
    Soon, and very soon, I’ll be in Samoa Heaven.

    Every effort will be worth the prize of Samoas on the kitchen counter for the next couple of days (or, perhaps for the evening!).

    Thank you, indeed …. thank YOU!

    • Kelly Senyei replied: — March 19th, 2014 @ 6:19 pm

      Awesome! Hope you enjoy them, Gisele!

  140. #
    Desiree — March 20, 2014 at 11:28 pm

    I made these today and am officially addicted. I also shared these with some friends at a church function and I did not have any to take home. :) SOOOOOO Good. I couldn’t take credit for something this good, you will probably be having some new visitors looking for the recipe. Thank you for making this recipe so easy.

  141. #
    Sasha ceart — March 25, 2014 at 10:26 am

    Amazing! I made these for my husband for valentines day and he just loved them . Thanks so much for posting :):)

  142. #
    Angela — April 11, 2014 at 12:54 am

    You don’t really HAVE to cut the center out do you? I mean, more cookie more smiles right?!

    • Kelly Senyei replied: — April 11th, 2014 @ 1:12 pm

      Definitely, Angela! Feel free to leave the cookies whole :) You just might need a bit more caramel-coconut topping.

  143. #
    Roxann — April 18, 2014 at 8:56 am

    Well, call me weird, because I’m the rare one who loves both Samoas, and Thin Mints :-) I’ll have to try this recipe!

  144. #
    Kirsten — April 19, 2014 at 11:55 am

    These look amazing!! I’ll have to make them for my mom on mother’s day, they’re her favourite!!


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