If you have ever dreamed of making your own Samoas Cookies: A Decadent Treat, you’re about to discover just how satisfying (and surprisingly easy!) it can be. This classic dessert brings together buttery shortbread, golden toasted coconut, gooey caramel, and ribbons of rich semisweet chocolate, all in a single irresistible bite. Whether you’re longing for those iconic Girl Scout flavors or want a show-stopping cookie for your next gathering, this homemade version captures everything you love, with a personal, from-scratch touch.
Ingredients You’ll Need
The joy of Samoas Cookies: A Decadent Treat lies in just how simply good each ingredient is. From smooth butter to sweet coconut, every component adds a special punch to the flavor and texture—don’t skip a thing!
- 1 cup unsalted butter, softened: Softened butter is key for creating that melt-in-your-mouth base.
- ½ cup granulated sugar: Sugar adds the right amount of sweetness to the shortbread.
- 2 cups all-purpose flour: Gives structure and that classic cookie crumb.
- ¼ teaspoon baking powder: A little lift, so your cookies don’t turn out dense.
- ½ teaspoon salt: Salt balances the sweetness and intensifies the flavors.
- 2 tablespoons milk: Just enough to bring the dough together.
- ½ teaspoon vanilla extract: A must for that warm, aromatic note.
- 3 cups sweetened shredded coconut: Toasted for extra depth and heavenly crisp.
- 15 ounces soft caramels, unwrapped: The shortcut to a luscious topping (but homemade caramel works, too!).
- 3 tablespoons heavy cream: Helps achieve a smooth, spreadable caramel.
- 1½ cups semisweet chocolate chips: Classic Samoas finish—both for dipping and drizzling.
How to Make Samoas Cookies: A Decadent Treat
Step 1: Prepare the Shortbread Dough
Get started by creaming your softened butter and granulated sugar in a large mixing bowl. This step builds a light, fluffy base that will melt almost as soon as it hits your tongue. In a separate bowl, whisk together the flour, baking powder, and salt, then gradually combine it with your butter mixture. Finally, add milk and vanilla extract to form a soft, pliable dough, perfect for rolling and cutting.
Step 2: Shape the Cookies
Generously dust your work surface with flour before rolling out the dough to about ¼ inch thick. Use a large round cookie cutter to shape perfect circles, and a smaller cutter to punch out the classic Samoas center hole. No donut-shaped cutter? No problem! Two rounds of different sizes will do the trick.
Step 3: Bake the Shortbread
Arrange your cookies onto parchment-lined baking sheets and bake at 350°F for 10 to 12 minutes. Watch those edges—they should be just golden, which means you’re on your way to achieving the ultimate crisp and buttery bite. Let them cool completely before the real magic begins.
Step 4: Toast the Coconut
Spread sweetened shredded coconut onto a baking sheet and toast at 350°F for about 10 minutes, stirring every few minutes so it turns a uniform golden brown. This step infuses your coconut with a nutty, irresistible aroma that’s at the heart of Samoas Cookies: A Decadent Treat.
Step 5: Make the Caramel-Coconut Topping
In a saucepan over low heat, melt your unwrapped caramels with heavy cream, stirring until perfectly smooth and shiny. Once melted, fold in the toasted coconut for a delightfully chewy caramel-coconut mixture—the very soul of these cookies!
Step 6: Assemble the Cookies
Gently spoon or spread the caramel-coconut mixture over the cooled shortbread rounds, taking care to pile it up for the classic Samoas look. This layer is what makes every bite unforgettable with gooey, crunchy, and sweet textures.
Step 7: Dip and Drizzle with Chocolate
Melt semisweet chocolate chips in the microwave in short bursts, or in a double boiler for extra insurance against scorching. Dip the bottoms of each cookie into the melted chocolate, then let them set on parchment. Finally, drizzle even more luscious chocolate over the tops to create stunning stripes, straight out of your favorite cookie box.
How to Serve Samoas Cookies: A Decadent Treat
Garnishes
While these beauties are showstoppers on their own, a sprinkle of extra toasted coconut or a tiny pinch of flaky sea salt on top can provide a final flourish that elevates every bite. Guests will appreciate the thoughtful detail and extra layer of flavor.
Side Dishes
Pair Samoas Cookies: A Decadent Treat with a creamy latte, rich hot chocolate, or even a tropical fruit salad to highlight their coconut and caramel notes. They also shine as part of a cookie platter alongside other favorites for a truly special dessert spread.
Creative Ways to Present
Try boxing up a few in a ribbon-tied package for an unforgettable homemade gift, or create mini Samoas “cookie stacks” with alternating layers of shortbread, caramel, and chocolate on a pretty tray for parties. The playful shapes make them perfect for festive occasions or just as a pick-me-up with afternoon tea.
Make Ahead and Storage
Storing Leftovers
Keep your Samoas Cookies: A Decadent Treat fresh by storing them in an airtight container at room temperature. They’ll stay delicious and chewy for up to five days—though they’re so tempting, they might not last that long!
Freezing
If you want to prolong the pleasure, these cookies freeze beautifully. Once the chocolate has set completely, layer the cookies between sheets of parchment paper in an airtight container and freeze for up to two months. Let them come to room temperature before indulging again.
Reheating
While these cookies don’t need reheating, if you love a slightly gooey caramel touch, you can pop them in the microwave for just 5–10 seconds. Be sure not to overdo it—the chocolate should only just begin to soften and the caramel to loosen ever so slightly.
FAQs
Can I use homemade caramel instead of store-bought caramels?
Absolutely! If you have a favorite homemade caramel recipe, go ahead and swap it in for the soft caramels. You may want to adjust the consistency with a little extra cream to ensure it’s spreadable over the cookies.
Do I need a special cookie cutter for the classic Samoas shape?
No special tools needed! If you don’t have a donut-shaped cutter, simply use two round cutters of different sizes—a glass and a bottle cap work in a pinch.
Can I make Samoas Cookies: A Decadent Treat gluten-free?
Yes, you can use your favorite cup-for-cup gluten-free flour blend in place of regular all-purpose flour. Just be mindful that texture may vary slightly, but the rich flavor will still shine.
Is there a way to toast the coconut without an oven?
If your oven is busy, toast the coconut in a dry skillet over medium heat. Stir frequently and watch carefully so it doesn’t burn—it can go from golden to scorched fast!
How long does it take for the chocolate to set?
Typically, it takes about 30–45 minutes for the chocolate to fully set at room temperature. If you’re in a hurry, place the cookies in the fridge for about 15 minutes, and they’ll be ready to devour.
Final Thoughts
If you’ve been craving Samoas Cookies: A Decadent Treat, give this homemade version a try—you might be surprised at just how fun, rewarding, and utterly delicious it is to bake your own! Gather your favorite people and savor each chewy, chocolatey, caramel-coated bite. Happy baking!
Print
Samoas Cookies: A Decadent Treat Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent delight of homemade Samoas cookies, a delicious copycat version of the popular Girl Scout treat. These cookies feature a buttery base, topped with a luscious caramel-coconut layer, and finished with a drizzle of chocolate.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Topping:
- 3 cups sweetened shredded coconut
- 15 ounces soft caramels, unwrapped
- 3 tablespoons heavy cream
- 1½ cups semisweet chocolate chips
Instructions
- Preheat and Prepare: Preheat oven to 350°F and line baking sheets with parchment paper.
- Mix Butter and Sugar: Cream butter and sugar until fluffy.
- Combine Dry Ingredients: Mix flour, baking powder, and salt; add to butter mixture.
- Add Wet Ingredients: Mix in milk and vanilla to form dough.
- Shape and Bake: Roll out dough, cut into circles, and bake until golden.
- Toast Coconut: Toast coconut in oven until golden.
- Prepare Caramel-Coconut: Melt caramels with cream, mix in coconut.
- Top Cookies: Spread caramel-coconut on cookies.
- Chocolate Coating: Melt chocolate, dip cookies, and drizzle with chocolate.
- Set and Serve: Let cookies set before serving.
Notes
- If no donut cutter, use round cutters of different sizes.
- Homemade caramel can be used.
- Store in airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
