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Homemade Samoas Girl Scout Cookies Recipe

Homemade Samoas Girl Scout Cookies Recipe


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4.7 from 36 reviews

  • Total Time: 32 minutes
  • Yield: 24 1x

Description

Homemade samoas bring Girl Scout cookie magic right into kitchen with caramel-drizzled coconut rings dipped in rich chocolate. Crisp shortbread cookies dressed in toasted coconut and silky caramel create an irresistible treat you cannot resist.


Ingredients

Scale

Shortbread Cookies:

  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (240 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Topping Ingredients:

  • 2 cups (170 grams) shredded sweetened coconut
  • 15 ounces (425 grams) soft caramels (store-bought or homemade)
  • 1 cup (170 grams) semi-sweet chocolate chips
  • 3 tablespoons (45 milliliters) milk or heavy cream
  • ¼ teaspoon salt

Instructions

  1. Craft the shortbread foundation by combining softened butter and sugar until silky, then gently incorporate vanilla extract for aromatic depth.
  2. Fold in flour and salt gradually, transforming the mixture into a cohesive dough that holds together smoothly.
  3. Dust work surface with flour and roll dough to approximately quarter-inch thickness, creating uniform circular bases with delicate center openings using precision cookie cutters.
  4. Transfer shaped cookies onto parchment-lined baking sheet, ensuring gentle golden edges through careful twelve-minute baking at moderate temperature.
  5. While cookies cool, transform shredded coconut into golden, fragrant morsels through careful oven-toasting, stirring intermittently to prevent scorching.
  6. Create luxurious caramel sauce by gradually melting caramel fragments with cream, developing a velvety, smooth consistency through gentle microwave technique.
  7. Harmoniously blend toasted coconut into warm caramel, creating a rich, textured coating that will adhere beautifully to shortbread foundations.
  8. Generously spread caramel-coconut mixture across cooled cookie surfaces, allowing slight setting time for optimal adherence.
  9. Melt chocolate chips into glossy, smooth liquid through careful microwave intervals, stirring consistently to prevent burning.
  10. Immerse cookie bottoms into molten chocolate, creating elegant dipped bases, then artfully drizzle remaining chocolate across cookie tops.
  11. Allow cookies to solidify at ambient temperature or within refrigerator, ensuring chocolate sets completely before storing in sealed container.

Notes

  • Flour Selection Matters: Use all-purpose flour for a classic texture, or swap with gluten-free flour blend for celiac-friendly cookies that maintain a similar crumbly shortbread base.
  • Coconut Toasting Technique: Watch coconut closely during toasting, stirring every minute to ensure even golden-brown color without burning, which can make the flavor bitter and unpleasant.
  • Caramel Consistency Tip: If caramel becomes too thick, add a tiny splash of milk or cream to restore smooth spreadability, preventing clumpy or hard-to-apply topping.
  • Chocolate Drizzling Hack: Use a squeeze bottle or zip-lock bag with a tiny corner snipped for precise, professional-looking chocolate lines across the cookie surface.
  • Prep Time: 12 minutes
  • Cook Time: 20 minutes
  • Category: Desserts, Snacks
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 24
  • Calories: 150
  • Sugar: 12 g
  • Sodium: 60 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 15 mg