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Homemade Samoas cookies feature buttery shortbread, chewy caramel, toasted coconut, and rich chocolate. This easy Girl Scout copycat recipe creates crowd-pleasing cookies perfect for holidays, bake sales, and gifting.

Ingredients

For the Shortbread Cookies

½ cup unsalted butter, room temperature
¼ tsp salt
⅓ cup granulated sugar
2 tbsp powdered sugar
1 tbsp whole milk
½ tsp vanilla extract
1 cup all-purpose flour, spooned and leveled
¼ tsp baking soda

For the Coconut Layer

3 ½ cups sweetened shredded coconut flakes
15 oz soft caramels (such as Werther’s)
2–3 tbsp heavy cream

For the Chocolate Coating

10 oz dark chocolate melting wafers
1 tsp oil (canola or vegetable)

Instructions

Make the Shortbread Cookies

In a stand mixer with the paddle attachment, cream together the butter and salt for 2–4 minutes.
Add the granulated sugar, powdered sugar, milk, and vanilla. Beat for 1–2 minutes until fluffy.
On low speed, mix in the flour and baking soda until the dough comes together.
Shape the dough into a disk. Roll it out between two sheets of parchment paper to ¼-inch thickness.
Chill the rolled dough for at least 1 hour (or up to overnight).
Preheat the oven to 350°F (175°C).
Cut out 2-inch circles, then cut a small hole in the center (using a piping tip or a donut cutter).
Place cookies on a parchment-lined baking sheet and bake for 8–10 minutes, until edges are lightly golden.
Cool on the sheet for a few minutes, then transfer to a wire rack. Re-roll scraps and repeat until you have 22–25 cookies.

Toast the Coconut

Spread coconut flakes on a baking sheet and toast at 350°F for 10–15 minutes, stirring often to prevent burning.
Transfer to a parchment-lined sheet to cool.

Prepare the Caramel-Coconut Topping

Unwrap caramels and place in a microwave-safe bowl with heavy cream.
Heat in short intervals, stirring until smooth. Add more cream if needed for spreadable consistency.
Reserve ¼–⅓ cup caramel. Mix the rest into the toasted coconut until fully coated.

Assemble the Cookies

Spread a thin layer of reserved caramel over each cookie to act as “glue.”
Spoon the coconut-caramel mixture on top, pressing gently to stick. Let set for 15–30 minutes.

Coat and Drizzle with Chocolate

Melt chocolate and oil together in the microwave until smooth.
Dip the bottom of each cookie into chocolate, letting excess drip off. Place on a lined sheet.
Transfer remaining chocolate to a piping bag or zip-top bag, snip the corner, and drizzle over cookies.
Allow to set completely before serving.

Why You’ll Love This Recipe

These Samoas cookies taste just like the classic Girl Scout version, with buttery shortbread, chewy caramel, toasted coconut, and rich chocolate. They’re homemade, fresher, and even better than store-bought.

Tips

Chill the dough: Cold dough is easier to cut and holds its shape while baking.
Watch the coconut: It can burn quickly, so stir frequently when toasting.
Mess-free chocolate drizzle: Use a zip-top bag for neat drizzling.
Work in batches: Assembling cookies can get sticky—washing your hands in between helps.

Variations and Substitutions

Chocolate: Swap dark chocolate with milk or semi-sweet if preferred.
Caramel: Use homemade caramel sauce for a richer flavor.
Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend.
Smaller cookies: Use a smaller cutter for bite-sized Samoas.

FAQs

Can I make the dough ahead of time?
Yes, the shortbread dough can be chilled overnight or frozen for up to 2 months.

Do I have to use melting wafers?
No, you can use chopped chocolate bars, but wafers melt and set more smoothly.

How long do these cookies last?
Store in an airtight container for up to 5 days, or freeze for up to 2 months.

Serving and Suggestions

These Samoas cookies are perfect for holidays, bake sales, and gifting. Serve with coffee, tea, or a glass of milk. Pack them in cookie boxes for special occasions or stack them for a fun dessert platter.