If you have a soft spot for those iconic, chewy, caramel-coconut treats with a drizzle of rich chocolate, you’re in for a real joy with this Homemade Samoas Girl Scout Cookies Recipe. This recipe captures the magic of the beloved Samoas cookies, blending buttery shortbread, toasted coconut bathed in luscious caramel, and that irresistible chocolate finish—all handcrafted in your kitchen. Whether you’re baking for a special occasion, a cozy afternoon snack, or just because, these cookies will delight with every bite and fill your home with mouthwatering aromas.
Ingredients You’ll Need
The beauty of this Homemade Samoas Girl Scout Cookies Recipe is in its simplicity and quality ingredients. Each item plays a crucial role, from the tender cookie base to the rich caramel and perfectly toasted coconut, ensuring the final cookie has that authentic texture and flavor you adore.
- All-purpose flour, 1 1/2 cups: The sturdy foundation for your cookie dough to give it the perfect crumb.
- Unsalted butter, 1/2 cup (softened): Adds richness and tenderness to the dough for melt-in-your-mouth bites.
- Powdered sugar, 1/2 cup: Provides a silky sweetness that blends effortlessly into the cookie base.
- Vanilla extract, 1/2 teaspoon: Brings warmth and depth to the dough flavor.
- Salt, 1/4 teaspoon: Balances sweetness and enhances the overall flavors.
- Sweetened shredded coconut, 2 cups: Toasted to golden perfection for that signature chewy texture and nutty aroma.
- Unsalted butter, 1/2 cup (for caramel): The base of your luscious caramel that coats the coconut.
- Brown sugar, 1/2 cup (packed): Adds molasses notes giving the caramel that classic rich flavor.
- Heavy cream, 1/4 cup: Creates that smooth, creamy caramel texture.
- Vanilla extract, 1/2 teaspoon (for caramel): Elevates the caramel with subtle floral notes.
- Salt, 1/4 teaspoon (for caramel): A pinch to highlight the sweetness and deepen the caramel’s complexity.
- Semisweet chocolate chips, 1 cup: Melts into a glossy drizzle that perfectly crowns your cookies.
- Vegetable oil, 1 teaspoon: Keeps the melted chocolate smooth and easy to drizzle.
How to Make Homemade Samoas Girl Scout Cookies Recipe
Step 1: Craft the Cookie Base
Start by preheating your oven to 350°F (175°C). In a medium-sized bowl, cream together the softened butter, powdered sugar, vanilla extract, and salt until the mixture is smooth and silky. Slowly incorporate the all-purpose flour until a soft dough forms that’s easy to roll but not sticky. This buttery base is where your cookie’s tender crunch begins, so take a moment to enjoy that lovely dough texture!
Step 2: Shape and Bake Your Cookies
Lightly flour your surface and roll out the dough to about 1/4 inch thickness. Use a larger round cookie cutter for the outer shape and a smaller round cutter to punch out the center, forming perfect rings reminiscent of the original Samoas design. Arrange them on a parchment-lined baking sheet, giving each a little room to spread. Bake for around 10 to 12 minutes, just until the edges acquire a delicate golden tint. Once baked, transfer the cookies to a wire rack and let them cool fully—this keeps them crisp and ready to hold all that gooey goodness coming next.
Step 3: Toast the Coconut to Perfection
While the cookies cool, turn your attention to the coconut. Spread the shredded coconut evenly on a baking sheet and toast it in the oven at 350°F (175°C) for 5 to 7 minutes. Stir occasionally to ensure even toasting and watch as the coconut transforms into golden, fragrant clusters. This step is key since toasted coconut delivers a nutty crunch and a deep flavor that sets these cookies apart.
Step 4: Whip Up the Caramel Coating
In a saucepan over medium heat, melt the butter and then stir in the packed brown sugar, heavy cream, and salt. Bring the mixture to a gentle simmer and keep stirring for 2 to 3 minutes until the caramel thickens slightly and becomes glossy. Remove from heat and add the vanilla extract for that subtle aromatic finish. This caramel will lovingly coat your toasted coconut, giving each bite that signature chew and sweetness.
Step 5: Combine Coconut and Caramel
Toss the toasted coconut into the warm caramel sauce, mixing thoroughly to ensure every shred is beautifully coated. The sticky, sweet caramel embraces the coconut, turning it into a decadent topping that is just waiting to be spread on your cookie bases.
Step 6: Assemble Your Cookies
Once your cookie rings are fully cooled, generously spoon or spread the caramel-coated coconut mixture on top of each. This is the moment your kitchen fills with those addictive Samoas aromas that make it impossible to resist sneaking a bite before they’re finished.
Step 7: Chill and Prepare Chocolate Drizzle
Pop the assembled cookies into the refrigerator for 10 to 15 minutes to let that caramel topping set up nicely. Meanwhile, melt the chocolate chips with the vegetable oil in a heatproof bowl, either over a double boiler or in short bursts in the microwave. Stir until the chocolate becomes a shiny, smooth drizzle.
Step 8: Drizzle Chocolate and Finish
Remove the chilled cookies and drizzle the melted chocolate over them in a playful zig-zag pattern. This final touch delivers that luscious contrast of dark, creamy chocolate against the sweet coconut caramel, making your Homemade Samoas Girl Scout Cookies Recipe irresistible. Allow the chocolate to harden before digging in.
How to Serve Homemade Samoas Girl Scout Cookies Recipe
Garnishes
Consider sprinkling a few toasted coconut flakes on top of the chocolate drizzle for an added crunch and a visually appealing finish. A light dusting of powdered sugar just before serving can also add a pretty touch and a little extra sweetness.
Side Dishes
These cookies shine on their own but pair exceptionally well with a cup of freshly brewed coffee or a creamy glass of milk. If you want to elevate your presentation, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream to complement the warm caramel flavors.
Creative Ways to Present
Arrange the cookies on a decorative platter with some fresh berries or edible flowers for a stunning effect. You can also stack them neatly in a clear jar or tie a few together with a ribbon for delightful homemade gifts that any cookie lover will treasure.
Make Ahead and Storage
Storing Leftovers
Once your Homemade Samoas Girl Scout Cookies Recipe cookies are completely cooled and decorated, store them in an airtight container at room temperature for up to 5 days. This keeps the shortbread crisp and the caramel chewy without the chocolate losing its gleam.
Freezing
To freeze, place the cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe airtight container or bag, separating layers with parchment paper. They keep well for up to 3 months and are perfect for pulling out when a Samoas craving strikes.
Reheating
If you prefer your cookies a little warm, simply let frozen cookies thaw at room temperature or gently warm them in a low oven (around 300°F) for a few minutes. Avoid microwaving as it can soften the chocolate too much and alter textures.
FAQs
Can I use sweetened shredded coconut instead of unsweetened?
Absolutely! Sweetened shredded coconut is often preferred in this recipe as it enhances the caramel’s sweetness and helps replicate the classic Samoas texture and flavor.
Is there a way to make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Just ensure it contains xanthan gum or add a little for binding. The texture may be slightly different but still delicious!
What if I don’t have a round cookie cutter with a smaller center cutter?
You can use any round cup or glass for the outer ring and a small bottle cap or piping tip to cut out the centers. The key is creating the iconic cookie ring shape.
Can these cookies be made nut-free?
Definitely! This recipe naturally doesn’t include nuts, so it’s a safe bet for nut-free households. Just double-check your ingredients to avoid cross-contamination if needed.
How long does the caramel topping stay chewy?
The caramel topping remains delightfully chewy for several days if stored properly at room temperature. Refrigeration can firm it up more, which some people also enjoy.
Final Thoughts
Baking this Homemade Samoas Girl Scout Cookies Recipe is like bringing a taste of childhood and tradition into your kitchen with a fun, hands-on project. The way the buttery shortbread, toasted coconut caramel, and chocolate come together is nothing short of magic, and sharing them will make anyone’s day brighter. I can’t wait for you to try these amazing cookies and maybe even start a new favorite family tradition!
Print
Homemade Samoas Girl Scout Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This homemade Samoas Girl Scout Cookies recipe recreates the beloved treat featuring a buttery cookie base topped with rich caramel and toasted coconut, finished with a drizzle of smooth semisweet chocolate. Perfectly balanced with crispy, chewy, and sweet layers, these cookies are a delicious indulgence that can be made in your own kitchen.
Ingredients
Cookie Base
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Caramel Coconut Topping
- 2 cups sweetened shredded coconut
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Chocolate Drizzle
- 1 cup semisweet chocolate chips
- 1 tsp vegetable oil (for smoothness)
Instructions
- Make the Cookie Base: Preheat your oven to 350°F (175°C). In a medium bowl, beat together softened butter, powdered sugar, vanilla extract, and salt until smooth and creamy. Gradually add the flour and mix until a dough forms.
- Shape and Bake the Cookies: Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out circles, then use a smaller round cutter to cut a hole in the center of each cookie. Place the cookies on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from oven and cool completely.
- Prepare the Caramel Coconut Topping: While the cookies are cooling, toast the coconut by spreading it out on a baking sheet and baking at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Make the Caramel: In a saucepan over medium heat, melt the butter. Stir in brown sugar, heavy cream, and salt. Bring the mixture to a gentle simmer, stirring constantly for 2-3 minutes, until it thickens slightly. Remove from heat and stir in vanilla extract.
- Combine the Caramel and Coconut: Stir the toasted coconut into the caramel mixture until fully coated.
- Assemble the Cookies: Once the cookies have cooled, spoon or spread a generous amount of the caramel-coconut topping onto each cookie.
- Chill and Coat with Chocolate: Place the topped cookies in the refrigerator for 10-15 minutes to allow the caramel to firm up. Meanwhile, melt the chocolate chips and vegetable oil together in a heatproof bowl over a double boiler or in short bursts in the microwave, stirring until smooth.
- Drizzle with Chocolate: Once the cookies are chilled and the caramel has set, drizzle the melted chocolate over the top of each cookie in a zig-zag pattern.
- Serve: Allow the chocolate to harden before serving. Enjoy your homemade Samoas cookies!
Notes
- Make sure to cool the cookies completely before adding the caramel topping to prevent melting.
- Stir the coconut frequently while toasting to ensure even browning without burning.
- You can substitute sweetened shredded coconut with unsweetened and add a bit more brown sugar if desired.
- The chocolate drizzle can be thickened or thinned to preference by adjusting the amount of vegetable oil.
- Store cookies in an airtight container and refrigerate to keep caramel firm for longer freshness.
