If you’re a fan of Girl Scout Samoas (or Caramel deLites), you know how irresistible these cookies are with their buttery shortbread base, gooey caramel, toasted coconut, and chocolate drizzle. But what if I told you that you could make these at home? This copycat Samoas recipe is surprisingly easy and just as delicious as the original!

Video linked here!

Why Make Homemade Samoas?

Making Samoas at home gives you complete control over the ingredients and allows you to enjoy them year-round—not just during Girl Scout cookie season. Plus, there’s something so satisfying about recreating your favorite treats from scratch! These are my favorite caramels for this recipe!

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Storage, Shelf Life, and Tips for Homemade Samoas

Storage:

• Room Temperature: Store your homemade Samoas in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry spot to prevent the chocolate and caramel from becoming too soft.
• Refrigeration: Extend their shelf life by storing them in the fridge for up to 2 weeks. Let them sit at room temperature for a few minutes before eating to soften slightly.
• Freezing: Freeze Samoas for up to 3 months. Lay them flat on a baking sheet to freeze initially, then transfer them to a freezer-safe container or bag. Thaw at room temperature when ready to enjoy.

Tips for Perfect Homemade Samoas:

1. Toast Coconut Carefully: Toast the shredded coconut until it’s golden brown, stirring frequently to avoid burning. This step enhances the flavor.
2. Work Quickly with Caramel: Caramel can harden as it cools. If it becomes too stiff, gently reheat it over low heat or in the microwave for a few seconds.
3. Chill for Easy Dipping: After adding the caramel-coconut topping, refrigerate the cookies for 15–20 minutes to firm up before dipping in chocolate.
4. Drizzle Cleanly: Use a piping bag or a small zip-top bag with a tiny corner snipped off for neat chocolate drizzles.
5. Line Your Baking Sheet: Use parchment or wax paper when dipping the cookies in chocolate to prevent sticking and make cleanup a breeze.

Homemade Samoas Cookies

Yield: 24

Prep Time: 30 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 1 hour 15 minutes

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Ingredients

For the Shortbread Base:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Topping:

• 3 cups sweetened shredded coconut
• 12 ounces soft caramels (store-bought or homemade)
• 3 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• 1 1/2 cups semi-sweet chocolate chips

Instructions

Make the Shortbread Base

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the vanilla extract.
3. Using a wooden spoon or rubber spatula, gradually mix in the flour and salt until a dough forms. Chill in the fridge for 10-15 minutes tightly wrapped in plastic wrap.
4. Roll out the dough on a floured surface to about 1/4-inch thickness.
   Use a round cookie cutter (or a glass) to cut out circles. Use a smaller cutter to make a hole in the center of each cookie.
5. Place the cookies on the prepared baking sheet and bake for 10–12 minutes, or until the edges are lightly golden. Let cool completely.

Toast the Coconut

1. Spread the shredded coconut evenly on a baking sheet.
2. Toast in the oven at 350°F (160°C) for 5–10 minutes, stirring every 2-3 minutes, until golden brown. Keep an eye on it to prevent burning! (May take longer depending on how big your baking sheet is, thus how thick the layer of coconut is spread)

Prepare the Caramel Mixture

1. Melt the caramels and heavy cream in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
2. Stir in the vanilla extract.
3. Mix the toasted coconut into the melted caramel until well combined.

Assemble the cookies

1. Spread a thin layer of the caramel-coconut mixture onto each cookie.
2. Let the cookies sit for about 15 minutes to set slightly.
3. Meanwhile, melt the chocolate chips in the microwave in 30-second intervals, stirring until smooth.
4. Dip the bottom of each cookie into the melted chocolate and place them on parchment paper.
5. Use a spoon or piping bag to drizzle chocolate over the top of each cookie. If the chocolate has begun to cool and is difficult to drizzle, microwave for 10-15 seconds and stir in a tablespoon of coconut oil for easier drizzling.
6. Allow the cookies to set at room temperature or place them in the fridge for faster setting. Enjoy!