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This homemade Samoas cookies recipe brings all the flavors of the beloved Girl Scout classic right to your kitchen. The combination of buttery shortbread, rich caramel, toasted coconut, and chocolate creates an irresistible treat that rivals the original.
I first tried making these cookies after finding myself desperately craving Samoas in July with no Girl Scout cookies in sight. After a few attempts perfecting the coconut to caramel ratio, these became my signature dessert for family gatherings.
Ingredients
- Butter softened to room temperature creates the perfect tender shortbread base
- Granulated sugar provides just the right sweetness without overpowering the other flavors
- All purpose flour gives structure while keeping the cookies delicate
- Vanilla extract enhances the buttery flavor in the shortbread base
- Shredded sweetened coconut toasts to golden perfection adding signature flavor
- Soft caramels use Werthers Originals for best texture and meltability
- Heavy cream helps thin the caramel to the perfect consistency
- Semisweet chocolate chips balance the sweetness with slight bitterness
Step-by-Step Instructions
- Prepare The Oven
- Preheat your oven to 350°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup easier.
- Make The Shortbread Dough
- Beat the softened butter and sugar until light and fluffy taking about 3 minutes. The mixture should look almost white and increase in volume. Add vanilla and gradually incorporate flour and salt until just combined. Overmixing will develop gluten making tough cookies.
- Shape And Cut The Cookies
- Roll dough between parchment to 1/4 inch thickness for the perfect bite. Use a 2 inch round cutter for traditional size and a smaller cutter for center holes. The holes are essential for that classic Samoas look.
- Bake The Shortbread
- Place shaped cookies on prepared sheet and bake 10 to 12 minutes watching carefully for light golden edges. They should be set but not browned. Cool completely on wire rack before topping.
- Toast The Coconut
- Spread coconut evenly on baking sheet and toast 8 to 10 minutes stirring halfway through. Watch closely as coconut can burn quickly. The golden color develops rich flavor essential to authentic taste.
- Prepare The Caramel
- Melt caramels with heavy cream in 30 second microwave intervals stirring between each until smooth and pourable. The cream prevents caramel from hardening too much after cooling.
- Assemble The Base Layer
- Spread a thin layer of caramel on each cooled cookie creating a sticky surface for coconut mixture. This anchor layer ensures toppings adhere properly.
- Create The Coconut Caramel Mixture
- Combine remaining caramel with toasted coconut stirring thoroughly to coat every strand. The mixture should be sticky but workable.
- Top The Cookies
- Portion coconut caramel onto each cookie and shape with slightly damp fingers covering the surface completely. Press firmly to ensure mixture adheres to the base.
- Dip And Drizzle With Chocolate
- Melt chocolate chips in short microwave bursts stirring frequently until smooth. Dip cookie bottoms and place on parchment to set. Drizzle remaining chocolate over tops in signature pattern.
- Set The Chocolate
- Allow cookies to rest undisturbed until chocolate completely hardens. This takes about 30 minutes at room temperature or 15 minutes in refrigerator.
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Toasting the coconut is absolutely non negotiable in my opinion. I once tried to skip this step when in a hurry and the difference was remarkable. The toasting process transforms the coconut from sweetly bland to deeply nutty creating that signature Samoas flavor that makes them so addictive.
Storage Tips
Store these cookies between layers of parchment paper in an airtight container at room temperature for up to 7 days. The caramel tends to soften in humid environments, so in summer months you might want to refrigerate them. For longer storage, freeze fully set cookies in single layers separated by parchment for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Make Ahead Options
You can prepare components separately to save time. The shortbread cookies can be baked and stored for 3 days before assembly. The coconut can be toasted a week ahead and stored in an airtight container. For partially assembled cookies, complete through the caramel coconut topping step and store refrigerated for up to 2 days, then finish with chocolate before serving.
Ingredient Substitutions
If you cannot find soft caramels, you can substitute 1 cup of caramel sauce reduced slightly by simmering for 5 minutes. For a dairy free version, use coconut oil instead of butter and full fat coconut milk instead of heavy cream. The shortbread can be made gluten free by substituting a 1 to 1 gluten free flour blend, though the texture will be slightly different. Dark chocolate can replace semisweet for a less sweet cookie with more chocolate intensity.
Serving Suggestions
These cookies make an impressive addition to holiday cookie plates or gift boxes. Serve them alongside coffee or tea for afternoon gatherings. For a decadent dessert, crumble them over vanilla ice cream with extra caramel sauce. They also pair beautifully with a glass of dessert wine like a tawny port or sweet sherry that complements the caramel notes.
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Recipe FAQs
- → Can I use store-bought caramel sauce instead of melting caramels?
While store-bought caramel sauce can work in a pinch, it tends to be thinner than melted caramels with cream. If using caramel sauce, reduce or omit the heavy cream and consider cooking the sauce down to thicken it. You may also need to refrigerate the cookies after assembly to help the caramel set properly.
- → How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months in a sealed container with parchment between layers.
- → Can I use unsweetened coconut instead of sweetened?
Yes, unsweetened coconut can be substituted, but it will alter the flavor profile slightly. Since the caramel provides substantial sweetness, unsweetened coconut works well. You may want to add 1-2 tablespoons of sugar to the coconut-caramel mixture if you prefer a sweeter result.
- → What's the best way to cut the center holes in the cookies?
A small round piping tip, apple corer, or the cap of a bottle works well for cutting the center holes. Alternatively, you can use a small round cookie cutter (about 1/2 inch diameter). For perfectly centered holes, mark the center of each cookie before cutting.
- → How can I make these cookies gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Bob's Red Mill or King Arthur Measure for Measure work well. The texture may be slightly different, but the cookies will still be delicious. Ensure all other ingredients, including the caramels, are certified gluten-free.
- → Why do my cookies spread during baking?
Cookie spreading typically happens if the dough is too warm or has too much butter. Chill the cut-out dough for 15-20 minutes before baking. Additionally, make sure your oven is properly preheated and you're using room temperature, not melted, butter when making the dough.