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.
We have Instructables to thank for this recipe. 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.
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Ingredients
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)
Instructions
Make the cookies:
- 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.
- Preheat the oven to 350ºF.
- 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 ¾ of the caramel with the toasted coconut in a large bowl.
- Carefully spread the remaining ¼ 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 ⅓ cups chocolate chips.
- Coconut burns very quickly, so keep an eye on it and stir often!
- Spreading the cookies with the reserved ¼ cup of caramel gives the coconut mixture a stickier base to adhere to.
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Recipe adapted from Instructables.
Surprisingly easy and addicting! I even substituted the flour for gluten free flour, and it worked perfectly! A new favorite recipe.
Woohoo! I’m so thrilled you enjoyed the recipe, Meghan!
Tip:.
Put cookie dough between two parchment and/or plastic wrap layers.
Then roll lightly between the layers to 1/8 inch thick.
Then place flat on baking sheet.
Put baking sheet in fridge for 30 minutes to an hour OR put into freezer for 15 minutes to 30 minutes.
Then peel back top layer of plastic/parchment.
Cut small donut shapes.
Then transfer to parchment line/silicon lined baking sheet.
Don’t add the extra time to have to spread it to 1/8th of an inch thin as hard disks that warm up with rolling.
Pre roll ❤️
Great tip, Becca! Thank you!
These look amazing and I can’t wait to try!
However, the only other girl scout cookie I like is the thin mint so I disagree with you saying there’s one or the other.
Thin mints are pretty good, too, especially when transformed into Thin Mint Cookie Truffles! :)
This looks fantastic! Can’t wait to try it. But…um…i like thin mints, and Samos, and trefoils, and pretty much every other cookie on earth XD
Haha! They’re all great!
Hi I want to make these but don’t like dark chocolate can I use semi sweet thanks can’t wait to make them!
Absolutely!