Why You’ll Love This Recipe

These homemade Samoas cookies are easy to make and require just a few simple ingredients. The buttery shortbread base is topped with a sweet, gooey caramel layer and toasted coconut, then finished with a decadent chocolate drizzle. You’ll love how these cookies taste fresh from the oven, and they’re perfect for sharing at parties or gifting to friends and family. With this homemade recipe, you can enjoy all the flavor of Samoas without needing to wait for Girl Scout season.

Ingredients

2 1/4 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups sweetened shredded coconut
12 ounces caramel candies
2 tablespoons heavy cream
1 cup semisweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the milk, vanilla extract, and salt to the butter mixture and mix until combined.
Gradually add in the flour and mix until a dough forms.
Roll the dough out on a lightly floured surface to about 1/4 inch thickness.
Using a round cookie cutter, cut out cookies and then use a smaller round cutter to create a hole in the center of each cookie.
Place the cookies on the prepared baking sheet and bake for about 10-12 minutes or until golden brown on the edges.
While the cookies are baking, toast the shredded coconut. Spread it out on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
Once the cookies are baked and cooled, melt the caramel candies and heavy cream in a saucepan over low heat, stirring frequently until smooth.
Stir in the toasted coconut into the caramel mixture and spoon the mixture onto the cooled cookies, spreading it out evenly.
In a microwave-safe bowl, melt the chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth.
Drizzle the melted chocolate over the caramel-covered cookies in a zigzag pattern.
Allow the chocolate to set before serving or storing the cookies.

Servings and timing

This recipe yields about 24 cookies.

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Vegan Samoas: To make these cookies vegan, substitute the butter with plant-based butter and use dairy-free chocolate chips. For the caramel, you can use a vegan caramel sauce.
Gluten-Free Samoas: You can make this recipe gluten-free by using a gluten-free all-purpose flour blend in place of the regular flour.
Add Nuts: For an extra crunch, sprinkle some chopped nuts like pecans or almonds on top of the caramel layer before drizzling with chocolate.

Storage/Reheating

To store your homemade Samoas, place them in an airtight container at room temperature for up to 1 week. If you want to store them for a longer period, you can freeze them. Wrap the cookies in plastic wrap and place them in a freezer bag, where they’ll stay fresh for up to 3 months. To reheat, allow the cookies to come to room temperature before serving.

FAQs

1. Can I use different types of chocolate for this recipe?

Yes, you can use milk chocolate, dark chocolate, or white chocolate depending on your preference. However, semisweet chocolate is typically used to balance the sweetness of the caramel and coconut.

2. Can I substitute the caramel candies with homemade caramel?

Yes, homemade caramel can be used as a substitute, though it may change the consistency. Be sure to use a thick caramel sauce to keep the cookies intact.

3. How can I make the dough easier to roll out?

If the dough feels sticky or hard to roll out, you can chill it in the fridge for 30 minutes to make it easier to handle.

4. Can I toast the coconut ahead of time?

Yes, you can toast the coconut a day ahead and store it in an airtight container until you’re ready to use it.

5. How can I make the caramel layer more manageable?

If your caramel is too thick, you can add a tablespoon of water or heavy cream while heating it to make it easier to spread.

6. How do I prevent the chocolate drizzle from hardening too quickly?

To prevent the chocolate drizzle from setting too fast, make sure it is slightly warm when drizzling and work quickly.

7. Can I make these cookies in advance?

Absolutely! These cookies can be made ahead and stored in an airtight container. They’ll last for up to a week at room temperature.

8. What can I use instead of milk in this recipe?

You can substitute the milk with non-dairy milk, such as almond, soy, or oat milk, for a dairy-free option.

9. What if I don’t have a round cookie cutter?

If you don’t have a round cookie cutter, you can use the top of a glass or any circular object of the right size to cut the dough.

10. Can I use sweetened coconut flakes instead of shredded coconut?

Yes, sweetened coconut flakes can be used, but keep in mind that they will add more sweetness to the cookies.

Conclusion

Homemade Samoas cookies are a delicious treat that combines the perfect balance of rich caramel, toasted coconut, and smooth chocolate. Whether you’re craving a sweet snack or making a batch to share, these cookies are sure to satisfy. With simple ingredients and easy-to-follow steps, you can recreate this beloved treat in your own kitchen and enjoy them whenever you like.