Samoas, also known as Caramel DeLites, are a beloved Girl Scout cookie featuring a delightful combination of crisp shortbread, rich caramel, toasted coconut, and decadent chocolate. This homemade version captures all the flavors and textures of the original, allowing you to enjoy these treats year-round.
Why You’ll Love This Recipe
Creating Samoas at home offers several advantages:
- Freshness: Enjoy cookies made with fresh, high-quality ingredients.
- Customization: Adjust the ingredients to suit dietary preferences or experiment with variations.
- Availability: No need to wait for the annual Girl Scout cookie season.SELF+4thechoppingblock.com+4thedomesticrebel.com+4
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- For the Cookie Base:
- Unsalted butter
- Granulated sugarAllrecipes+3Fun Cookie Recipes+3biggerbolderbaking.com+3
- All-purpose flour
- Baking powderFun Cookie Recipes+6biggerbolderbaking.com+6Reddit+6
- SaltFun Cookie Recipes+4Serena Lissy+4thechoppingblock.com+4
- MilkBon Appétit
- Vanilla extract
- For the Coconut Caramel Topping:
- Shredded sweetened coconutSerena Lissy
- Soft caramels (store-bought or homemade)Reddit+7Reddit+7Just a Taste+7
- Milk or heavy creamBon Appétit+7SELF+7Reddit+7
- SaltSELF+2Allrecipes+2Just a Taste+2
- For the Chocolate Coating:
- Dark or semisweet chocolateSELF
Directions
- Prepare the Cookie Base:
- Cream together softened butter and sugar until light and fluffy.
- In a separate bowl, whisk together flour, baking powder, and salt.thechoppingblock.com+6Reddit+6Fun Cookie Recipes+6
- Gradually add the dry ingredients to the butter mixture, mixing until combined.
- Blend in milk and vanilla extract until a cohesive dough forms.That Skinny Chick Can Bake+4Just a Taste+4biggerbolderbaking.com+4
- Roll out the dough on a floured surface to about 1/4-inch thickness.
- Use a round cookie cutter to cut out circles, then use a smaller cutter to remove the center, creating a donut shape.
- Place the cookies on a parchment-lined baking sheet and chill in the refrigerator for about 30 minutes.notquitenigella.com
- Preheat the oven to 350°F (175°C) and bake the cookies for 10-12 minutes, or until lightly golden.Half Baked Harvest
- Allow the cookies to cool completely on a wire rack.
- Prepare the Coconut Caramel Topping:
- Spread the shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for 10-15 minutes, stirring frequently to ensure even browning.
- In a microwave-safe bowl, combine unwrapped caramels and milk or heavy cream. Microwave in 30-second intervals, stirring after each, until the mixture is smooth.
- Stir the toasted coconut and a pinch of salt into the melted caramel until well combined.
- Assemble the Cookies:
- Using a small spoon or spatula, spread a thin layer of the caramel mixture onto the top of each cooled cookie.
- If the caramel becomes too firm, gently reheat it to maintain spreadable consistency.
- Allow the caramel-topped cookies to set for a few minutes.
- Apply the Chocolate Coating:
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
- Dip the bottom of each cookie into the melted chocolate, allowing any excess to drip off.danishealthyeats.com
- Place the cookies chocolate-side down on parchment paper.Allrecipes+5Reddit+5notquitenigella.com+5
- Drizzle additional melted chocolate over the top of each cookie for decoration.
- Let the cookies sit at room temperature or in the refrigerator until the chocolate sets completely.
Servings and Timing
This recipe yields approximately 2 dozen cookies. The total preparation and cooking time is about 2 hours, including chilling and setting periods.
Variations
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Vegan: Use plant-based butter, dairy-free caramels, and dairy-free chocolate to accommodate a vegan diet.
- Nutty Twist: Add a sprinkle of finely chopped nuts, such as almonds or pecans, to the caramel-coconut mixture for added texture and flavor.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze them for up to three months.
- Reheating: To enjoy a warm cookie, microwave it for 5-10 seconds. Be cautious not to overheat, as the chocolate may melt excessively.
FAQs
What are Samoas cookies?
Samoas are a type of Girl Scout cookie featuring a crisp shortbread base topped with caramel, toasted coconut, and drizzled with chocolate.
Can I use store-bought caramel sauce instead of melting caramels?
While store-bought caramel sauce can be used, melted soft caramels provide a thicker consistency that holds the coconut topping better.
How do I prevent the caramel from hardening too quickly?
Work efficiently when spreading the caramel-coconut mixture. If it begins to harden, gently reheat it in the microwave in short intervals to restore spreadability.
Is it necessary to toast the coconut?
Toasting the coconut enhances its flavor and adds a desirable crunch to the cookies.thedomesticrebel.com+1Kroll’s Korner+1
Can I make the cookie base in advance?
Yes, the cookie base can be baked ahead of time and stored in an airtight container for
Print
Homemade Samoas Girl Scout Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These homemade Samoas cookies taste just like the original Girl Scout version – maybe even better! They have a buttery shortbread base, a chewy caramel and toasted coconut topping, and a rich chocolate coating on the bottom with a chocolate drizzle on top. Perfect for cookie lovers who want that sweet, coconutty bite year-round.
Ingredients
For the Shortbread Cookies:
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1 cup (2 sticks) unsalted butter, softened
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1/2 cup granulated sugar
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2 cups all-purpose flour
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1/4 tsp baking powder
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1/2 tsp salt
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2 tbsp milk
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1/2 tsp vanilla extract
For the Topping:
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3 cups sweetened shredded coconut
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12 oz soft caramels (about 40 pieces), unwrapped
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3 tbsp milk
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1/4 tsp salt
For the Chocolate Coating:
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10 oz semisweet or dark chocolate chips
Instructions
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Make the Shortbread Base:
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Preheat oven to 350°F (175°C).
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In a large bowl, cream together butter and sugar until fluffy.
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Mix in flour, baking powder, and salt. Add milk and vanilla. Stir until dough forms.
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Roll dough out to 1/4-inch thickness on a floured surface. Cut into circles with a cookie cutter.
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Use a small round cutter or piping tip to cut out the center of each circle (to make a ring).
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Place cookies on a baking sheet lined with parchment paper.
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Bake for 10–12 minutes or until edges are lightly golden. Cool completely.
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Prepare the Coconut Topping:
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Spread shredded coconut on a baking sheet and toast in the oven for 8–10 minutes, stirring occasionally until golden. Let cool.
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In a saucepan, melt caramels with milk and salt over low heat, stirring until smooth.
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Remove from heat and mix in toasted coconut.
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Assemble the Cookies:
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Spoon the coconut-caramel mixture onto the cooled cookies, pressing gently to adhere.
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Melt chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth.
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Dip the bottoms of each cookie into the melted chocolate, then place on parchment paper.
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Drizzle remaining chocolate over the tops of the cookies.
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Let chocolate set completely (chill in the fridge for faster setting).
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Notes
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If you don’t have a donut-shaped cutter, just use two different sized round cutters.
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Use dark chocolate for a more authentic flavor.
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Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
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