There’s no denying the charm of Girl Scout Cookies, and one of the most beloved varieties is the Samoas—crunchy shortbread cookies topped with a gooey coconut-caramel layer and drizzled with rich chocolate. While we all look forward to Girl Scout Cookie season, why wait when you can make these decadent treats at home? With a few simple ingredients, you can recreate this iconic cookie and satisfy your cravings all year long.

This homemade Samoas recipe combines a buttery shortbread base with a sweet coconut-caramel topping and a rich chocolate coating. It’s a fun, indulgent treat that’s perfect for any occasion—whether you’re hosting a party, baking with the kids, or simply treating yourself to something special. The best part? You control the quality of ingredients and can enjoy them fresh from the oven.

This recipe is easy to follow and will bring a taste of nostalgia while adding your personal touch. Get ready to enjoy the homemade version of your favorite Girl Scout Cookie right in your own kitchen.

Why You’ll Love This Recipe

Homemade Goodness: Skip the store-bought version and enjoy the freshness of homemade Samoas.
Perfect Balance of Flavors: The buttery shortbread, sweet coconut-caramel layer, and rich chocolate are perfectly balanced.
Customizable: You can adjust the sweetness or the chocolate type to suit your preferences.
Fun to Make: It’s a great baking project to do with family or friends.
Impressive Treat: These cookies are sure to impress anyone who gets a taste, and they’re a perfect gift for fellow cookie lovers.

Ingredients

For the Shortbread Cookie

Unsalted butter, room temperature
Salt
Granulated sugar
Powdered sugar
Whole milk
Vanilla extract
All-purpose flour
Baking soda

For the Coconut Layer

Shredded sweetened coconut flakes
Caramels (Wether’s soft caramels recommended)
Heavy cream

For the Chocolate Coating

Ghirardelli dark chocolate melting wafers
Oil (canola or vegetable)

Variations

Use Different Chocolate: Swap dark chocolate for milk chocolate or white chocolate for a different flavor profile.
Coconut-Free Option: You can skip the coconut layer and drizzle caramel over the shortbread base instead for a simpler treat.
Vegan Version: Use dairy-free butter and coconut milk in place of the cream for a vegan-friendly option.
Mini Samoas: Make mini versions of these cookies by using smaller cookie cutters for a fun, bite-sized treat.

How to Make the Recipe

Step 1: Make the Shortbread Base

Preheat the oven to 350°F (175°C). In a bowl, cream together the butter, salt, granulated sugar, and powdered sugar. Add the milk and vanilla extract and mix until smooth. Gradually add the flour and baking soda, mixing until the dough comes together.

Step 2: Shape and Bake the Shortbread

Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter to cut out cookies, then use a smaller cutter to create a hole in the center of each cookie (to mimic the original Samoas shape). Place the cookies on a parchment-lined baking sheet and bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool completely.

Step 3: Prepare the Coconut Layer

In a large skillet over medium heat, toast the shredded coconut flakes until golden brown and fragrant. Remove from heat and set aside. In a separate saucepan, melt the caramels and heavy cream together over low heat, stirring constantly until smooth and melted.

Step 4: Coat the Cookies

Once the cookies have cooled, spread a layer of the caramel mixture on top of each shortbread cookie. Sprinkle the toasted coconut over the caramel layer, pressing down gently to ensure it sticks.

Step 5: Melt the Chocolate

Melt the dark chocolate wafers and oil together in a microwave-safe bowl, heating in 30-second intervals and stirring between each until completely smooth.

Step 6: Drizzle the Chocolate

Dip the bottoms of each coconut-covered cookie into the melted chocolate, then place them on a parchment-lined baking sheet. Drizzle the remaining chocolate over the top of the cookies in a zigzag pattern.

Step 7: Let Cool and Set

Allow the cookies to cool and the chocolate to harden before serving or storing.

Tips for Making the Recipe

Chill the Dough: If the dough is too soft to work with, chill it in the fridge for 30 minutes before rolling it out.
Be Patient with Caramel: If the caramel isn’t melting easily, add a little more heavy cream to help it smooth out.
Toast the Coconut Carefully: Coconut can burn quickly, so keep an eye on it while toasting.
Chocolate Tempering: For a shinier chocolate coating, temper the chocolate by heating it to 115°F (46°C), cooling it to 80°F (27°C), and then reheating to 90°F (32°C).

How to Serve

Gift-Giving: Package these cookies in a decorative tin or box as a thoughtful gift.
Coffee or Tea Pairing: Serve alongside a warm beverage for a cozy treat.
Party Snacks: These cookies are great for parties and dessert tables.
Post-Dinner Treat: Perfect for satisfying a sweet tooth after a meal.

Make Ahead and Storage

Storing Leftovers

Store the cooled cookies in an airtight container at room temperature for up to 1 week. If the weather is warm, you may want to store them in the refrigerator to keep the chocolate from melting.

Freezing

These cookies freeze well. Layer them between sheets of wax paper in an airtight container and freeze for up to 2 months.

Reheating

Let frozen cookies thaw at room temperature before serving.

FAQs

1. Can I make these cookies gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour.

2. Can I make these without coconut?

For a different flavor, you can skip the coconut topping and simply top the shortbread cookies with caramel and chocolate.

3. What can I substitute for heavy cream?

You can use coconut cream or even a non-dairy creamer as a substitute for the heavy cream.

4. How long do these cookies take to make?

Including cooling time, these cookies take about 2 hours to make from start to finish.

5. Can I use a different type of chocolate?

Yes, milk chocolate or white chocolate can be used for the coating if you prefer a sweeter taste.

6. Can I freeze the dough?

Yes, the dough can be frozen for up to 3 months. Thaw it in the fridge before rolling and cutting.

7. How do I know when the shortbread cookies are done?

The edges should be lightly golden when they’re ready to come out of the oven.

8. Can I use homemade caramel?

Yes, if you prefer, you can make your own caramel sauce instead of using store-bought caramels.

9. How do I make the chocolate drizzle look neat?

Use a piping bag or a small ziplock bag with the corner snipped off to drizzle the chocolate.

10. How should I store these cookies?

Store in an airtight container at room temperature for up to 1 week, or freeze for longer storage.

Conclusion

Homemade Samoas Girl Scout Cookies bring the taste of your childhood favorite into your kitchen with a homemade twist. From the buttery shortbread base to the gooey coconut caramel layer and decadent chocolate coating, these cookies are a labor of love worth every step. Whether you’re baking for a special occasion or simply indulging in a treat, these cookies will quickly become a go-to favorite. Enjoy the satisfaction of creating this beloved classic from scratch!