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These homemade Samoas cookies are my answer to those seasonal cravings when Girl Scout cookie boxes have long disappeared. Crisp buttery base coated with chewy caramel coconut and luscious chocolate drizzle this copycat recipe lets you recreate the magic any time from scratch.
I started making these cookies during college when I missed those iconic purple boxes and now every spring my friends know to expect a big batch on the counter. There is something so satisfying about layering on the coconut and watching the chocolate set.
Ingredients
- Unsalted butter: Choose high quality butter for the richest shortbread base
- Sugar: Regular granulated sugar keeps the cookies delicate
- All-purpose flour: Unbleached is ideal for a crisp texture
- Baking powder: Adds just enough lift for lightness
- Salt: Brings out the butter and caramel flavors
- Milk: Whole milk gives tenderness and helps the dough bind
- Vanilla extract: Pure vanilla deepens the classic cookie aroma
- Shredded sweetened coconut: Look for moist pieces to help them toast evenly
- Soft caramels: Quality caramels melt smoother and taste creamier
- Dark chocolate: Choose a good bar or chocolate chips for a glossy finish
- Wax or parchment paper: Makes clean up easy after chocolate dipping
Step-by-Step Instructions
- Chill and Shape the Dough:
- Make the dough by creaming butter and sugar then adding sifted flour baking powder and salt in batches. Add milk and vanilla to bring it all together. Divide dough into two thick disks wrap them tightly and chill until very firm. This helps the cookies hold their shape and bake up with sharp edges.
- Roll and Cut Out Cookies:
- Let dough rest briefly on the counter to soften. Roll out on a lightly floured surface to one eighth inch thick. Use two round cutters or spice jar lids to punch out rings. Gently transfer cookie rings to lined baking sheets taking care not to stretch them out.
- Bake Cookies:
- Bake at three hundred fifty degrees F until edges just begin to color and centers are set about ten to twelve minutes. Rotate trays for even baking. Let the cookies cool fully on a rack before topping to keep the base crisp.
- Toast Coconut:
- Spread shredded coconut evenly on a parchment lined tray. Bake at three hundred fifty degrees F stirring every two minutes until golden brown and beautifully fragrant. Watch closely as coconut can burn fast.
- Make Caramel Coconut Topping:
- Melt caramels milk and salt together gently in a double boiler until completely smooth. Reserve some melted caramel. Mix the rest into the toasted coconut until every bit is coated. Work quickly as caramel thickens as it cools.
- Top and Assemble:
- Spread each cookie with reserved caramel then press on a thick layer of coconut caramel mixture while it is still warm and pliable. If topping hardens return to the heat to loosen it.
- Finish with Chocolate:
- Melt chocolate gently. Dip each cookie bottom into chocolate and return cookies to parchment. Drizzle remaining melted chocolate over the tops using a fork for those classic stripes. Let everything set until chocolate is firm.
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Toasting the coconut fills the whole kitchen with a warm nutty smell. Sometimes I make extra just to snack on straight from the tray. These cookies remind me of my sister and I lining up our best Samoas copycats to see whose chocolate drizzle would be the prettiest.
Storage Tips
Store completed cookies in an airtight container at room temperature for up to one week. If you plan to keep them longer layer them with parchment or wax paper and freeze in a tightly sealed container. Let them thaw for fifteen minutes before serving for the best texture. Be sure to keep them away from heat or the chocolate may get soft or streaky.
Ingredient Substitutions
For dairy-free cookies use vegan butter and coconut or almond milk. If you love milk chocolate feel free to swap that in for the dark chocolate but I find the bittersweet version best complements the sweet topping. Unsweetened coconut works but you may wish to add two teaspoons of sugar to help it toast and stick to the caramel.
Serving Suggestions
These cookies are a hit with coffee and make an impressive treat for brunch tables and dessert platters. Try crumbling a few over vanilla ice cream or using them as a fun base for homemade ice cream sandwiches. At cookie swaps people always gravitate to the beautiful Samoas.
Cultural Context
Samoas or Caramel deLites are beloved in Girl Scout cookie lore and originally debuted as a limited regional cookie. Their unmistakable combination of flavors has made them one of the most sought after varieties nationwide. Homemade versions allow you to enjoy this iconic taste all year and often become a treasured family tradition.
Recipe FAQs
- → What type of cookie dough is used for Samoas?
Samoas use a simple buttery shortbread dough, mixed until just combined, then chilled before rolling and cutting.
- → How do you toast coconut evenly?
Spread shredded coconut on a parchment-lined baking sheet and toast at 350ºF, stirring often to prevent burning.
- → Can I use store-bought caramels?
Yes, either soft store-bought or homemade caramels melt smoothly with milk for the coconut topping.
- → What's the best method for dipping cookies in chocolate?
Melt dark chocolate in a double-boiler or microwave. Dip cooled cookies' bases, then set on wax paper until set.
- → How do you keep the coconut topping from falling off?
Spread a layer of reserved caramel on each cookie before pressing on the coconut mixture for better adhesion.