Irresistible Homemade Samoas Cookies Recipe For Sweet Tooths

Indulge in the irresistible world of homemade samoas cookies that capture the essence of sweet, caramel-kissed decadence.

These delightful treats blend rich coconut, smooth caramel, and chocolate into a symphony of flavor that surpasses any store-bought version.

Inspired by the classic Girl Scout favorite, this recipe brings the nostalgic magic directly to your kitchen.

Each bite promises a crisp shortbread base generously topped with toasted coconut and drizzled with luxurious chocolate.

The process might seem intricate, but the results are gloriously worth every moment of effort.

The aroma of toasting coconut and melting chocolate will fill your home with an irresistible warmth.

Bake these cookies and watch as they become an instant crowd-pleaser that everyone will be begging you to make again.

Quick Recipe Overview

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 11 minutes

Calories: 175 kcal

Servings: 22

Ingredients for Homemade Samoas Cookies

• All-Purpose Flour: Provides sturdy foundation for crisp, delicate cookie texture with smooth, even crumb.
• Unsalted Butter: Ensures rich, creamy flavor and helps create tender, melt-in-your-mouth cookie consistency.
• Granulated Sugar: Delivers sweetness and helps cookies achieve golden, crisp edges during baking.
• Milk: Adds moisture and softens dough for perfect cookie texture.
• Vanilla Extract: Introduces warm, complex aromatic notes enhancing overall cookie flavor.
• Baking Powder: Helps cookies rise and become light, creating delicate crumbly structure.
• Salt: Balances sweetness and amplifies other ingredient flavors.

• Shredded Coconut: Brings tropical, nutty crunch and signature toasted flavor to cookie surface.
• Caramels: Creates sticky, rich coating that binds coconut and provides luxurious sweetness.
• Evaporated Milk: Helps caramel achieve smooth, spreadable consistency.

• Dark Chocolate: Adds decadent, deep chocolate notes and creates professional, glossy cookie finish.

Baking Tools for DIY Samoas Cookies

• Stand mixer with paddle attachment: Essential for creaming butter and sugar smoothly and mixing dough.
• Large mixing bowls: Perfect for separating dry and wet ingredients.
• Whisk: Great for combining dry ingredients evenly.
• Rolling pin: Helps roll out cookie dough to the right thickness.
• Doughnut-shaped cookie cutter: Creates the classic samoas cookie shape.
• Silpat or parchment paper: Prevents cookies from sticking to baking sheets.
• Baking sheets: Used for baking cookies and toasting coconut.
• Wire rack: Allows cookies to cool completely without getting soggy.
• Double-boiler or saucepots: Needed for melting caramels and chocolate gently.
• Large bowl: Mixes toasted coconut with caramel.
• Fork: Helps drizzle chocolate over cookies.
• Wax paper: Allows chocolate-dipped cookies to set without sticking.

How to Make Homemade Samoas at Home

• Cookie Dough Preparation

Blend butter and sugar until creamy in a mixer. Combine flour, baking powder, and salt separately. Gradually mix dry ingredients into butter mixture. Add milk and vanilla, blending until dough forms. Divide dough into two disks and refrigerate for one hour.

• Dough Rolling and Cutting

Roll chilled dough on floured surface to thin consistency. Use round cookie cutter to shape cookies. Place cut shapes on lined baking sheet.

• Initial Baking

Heat oven to 350ºF. Bake cookies until edges turn golden, about 10-12 minutes. Cool cookies completely on wire rack.

• Coconut Toasting

Spread coconut on baking sheet. Toast in oven, stirring frequently to prevent burning. Watch carefully to achieve golden color.

• Caramel Coconut Topping

Melt caramels with milk in double boiler. Mix most of caramel with toasted coconut. Spread remaining caramel on cookie tops. Press coconut mixture onto cookies.

• Chocolate Finishing

Melt dark chocolate. Dip cookie bottoms in chocolate. Drizzle additional chocolate over tops. Allow chocolate to set completely.

Cookie Tips for Crisp & Chewy Samoas

• Spread coconut evenly on the baking sheet and stir frequently to prevent burning, creating a golden, nutty flavor that enhances the cookie's overall taste.
• Chill the dough thoroughly to make rolling and cutting easier, ensuring a crisp and clean cookie shape that holds its form during baking.
• Use a fork to create elegant chocolate lines across the cookies, allowing for a professional-looking finish that adds visual appeal and extra chocolate flavor.
• Melt caramels slowly over simmering water to prevent scorching, creating a smooth, silky coating that perfectly adheres to the toasted coconut.
• Prepare cookie dough and coconut topping in advance, storing them separately in the refrigerator for up to 3 days, which saves time and allows for stress-free baking when you're ready to assemble.

Serving Ideas for Your Samoas Cookies

• Serve and Savor Samoas
• Pair with Beverages: Complement these sweet cookies with a hot cup of coffee, chai tea, or cold milk to balance the rich caramel and chocolate flavors.
• Create Dessert Platters: Arrange homemade Samoas alongside other cookies, fresh berries, and a small scoop of vanilla ice cream for an elegant dessert presentation.
• Gift with Love: Package these cookies in decorative boxes or clear bags tied with ribbons for a thoughtful homemade gift that friends and family will adore.
• Enjoy Fresh and Chilled: Store cookies in an airtight container at room temperature for up to a week, or refrigerate to maintain their crisp texture and prevent chocolate from melting.

How to Store Homemade Samoas for Freshness

• Batch Prepare in Advance: Make a double batch of cookies and store half the dough in the refrigerator for up to 3 days or freeze for 2 months, wrapped tightly in plastic wrap and sealed in a freezer bag.
• Refrigerate with Care: Store finished Samoas in an airtight container between layers of parchment paper, keeping them fresh for 5-7 days at room temperature or up to 2 weeks in the refrigerator.
• Freeze for Future Enjoyment: Stack cookies carefully in a freezer-safe container with wax paper between layers, where they'll stay delicious for 1-2 months when properly sealed.
• Prevent Moisture Damage: Keep cookies away from humid areas and direct sunlight to maintain their crisp texture and prevent the chocolate from melting or becoming soft.

Tempting Samoas Cookies Recipe

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4.8 from 14 reviews

• Total Time: 11 minutes
• Yield: 22 1x

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Description

Irresistible samoas cookies combine caramel, chocolate, and toasted coconut in a nostalgic Girl Scout-inspired treat. Bakers can create these delightful shortbread rounds at home with simple ingredients and minimal baking skills.

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Ingredients

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• 2 cups (470 ml) all-purpose flour
• 1 cup (226 g) unsalted butter, at room temperature
• 3 cups (240 g) shredded sweetened coconut
• 15 oz (425 g) soft caramels
• 8 oz (226 g) dark chocolate
• ½ cup (100 g) sugar
• ½ tsp vanilla extract
• 3 tbsps (45 ml) milk
• ¼ tsp salt
• ¼ tsp baking powder
• ½ tsp salt
• 3 tbsps (45 ml) milk

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Instructions

1. Butter Preparation: Cream butter and granulated sugar in a stand mixer until fluffy and pale, creating an airy base for the cookie dough.
2. Dry Ingredient Fusion: Sift flour, baking powder, and salt together, ensuring even distribution of dry components.
3. Dough Formation: Gradually mix flour mixture into creamed butter, adding milk and vanilla extract to form a cohesive dough. Divide into two disks and chill for one hour to enhance texture and flavor.
4. Cookie Shaping: Roll chilled dough to 1/8-inch thickness on a floured surface. Cut circular shapes using a ring-shaped cookie cutter and arrange on parchment-lined baking sheets.
5. Initial Baking: Roast at 350°F for 10-12 minutes, rotating midway to achieve uniform golden-brown coloration. Transfer to a cooling rack.
6. Coconut Toasting: Spread unsweetened coconut flakes on a baking sheet and toast until golden, stirring frequently to prevent burning.
7. Caramel Preparation: Melt caramel candies with heavy cream and salt in a double boiler, creating a smooth, rich sauce.
8. Coconut Caramel Coating: Blend most of the caramel sauce with toasted coconut flakes. Spread remaining caramel on cookie surfaces and press coconut mixture on top.
9. Chocolate Finishing: Melt dark chocolate using a double boiler. Dip cookie bottoms and drizzle chocolate across tops for a decorative touch.
10. Final Setting: Allow cookies to rest until chocolate completely sets, typically 30-45 minutes.

Notes

• Chill Dough Properly: Refrigerate dough for exactly 60 minutes to achieve optimal texture and prevent excessive spreading during baking.
• Toast Coconut Carefully: Watch coconut flakes closely while toasting, stirring frequently to prevent burning and ensure even golden-brown color.
• Manage Caramel Consistency: Keep caramel sauce at a smooth, spreadable temperature; reheat gently if it begins to harden during preparation.
• Chocolate Drizzling Technique: Use a fork held slightly above cookies for clean, thin chocolate lines that create professional-looking decoration.

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 22
• Calories: 175
• Sugar: 8 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg