Homemade Samoas (Caramel Coconut Girl Scout Cookies)

Samoas are a beloved Girl Scout cookie classic, featuring a crunchy shortbread base topped with rich caramel, toasted coconut, and a drizzle of chocolate. Making them at home means you can enjoy this indulgent treat anytime—fresh, customizable, and without the wait!

Ingredients

For the Shortbread Cookies

1 cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1¾ cups all-purpose flour
¼ teaspoon salt

For the Caramel-Coconut Topping

1 can (14 oz) sweetened condensed milk
¼ cup unsalted butter
1 cup shredded sweetened coconut, toasted (plus extra for sprinkling)
1 teaspoon vanilla extract
Pinch of salt

For the Chocolate Drizzle

1 cup semi-sweet or dark chocolate chips
1 tablespoon coconut oil (optional, for smoother melting)

Instructions

Step 1: Make the Shortbread Cookies

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour and salt. Gradually add this to the wet mixture, mixing until a soft dough forms.
Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheets, spacing them 2 inches apart.
Use your thumb or the back of a measuring spoon to press a hole in the center of each dough ball, creating a ring shape.
Bake for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.

Step 2: Toast the Coconut

Spread the shredded coconut evenly on a baking sheet.
Toast in the oven at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown. Watch closely to avoid burning. Set aside to cool.

Step 3: Make the Caramel Sauce

In a medium saucepan over medium heat, combine the sweetened condensed milk, butter, vanilla extract, and a pinch of salt.
Stir continuously until the mixture thickens into a smooth caramel sauce (about 8–10 minutes). Remove from heat and let cool slightly.

Step 4: Assemble the Samoas

Dip the bottom of each cooled shortbread cookie into the caramel sauce, ensuring full coverage. Place caramel-side down on parchment paper.
Spoon a small amount of caramel onto the top of each cookie and spread it evenly.
Generously sprinkle the toasted coconut over the caramel layer, pressing lightly to adhere.

Step 5: Add the Chocolate Drizzle

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth. For a thinner consistency, stir in 1 tablespoon of coconut oil.
Transfer the melted chocolate to a small resealable plastic bag or piping bag. Snip off a tiny corner and drizzle the chocolate over the cookies in a zigzag pattern.
Let the chocolate set by placing the cookies in the refrigerator for 10–15 minutes.

Tips for Success

Toasting Coconut: Keep a close watch—it can burn quickly! Stir frequently for even browning.
Caramel Consistency: If it thickens too much, stir in a teaspoon of milk or water to loosen it.
Storage: Keep cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks. Bring to room temperature before serving for the best texture.
Customization: Add a sprinkle of sea salt, chopped nuts, or extra chocolate for a personal touch.

Why You’ll Love These Homemade Samoas

These homemade Samoas capture all the flavors you love in the original Girl Scout cookies—crispy shortbread, gooey caramel, crunchy coconut, and rich chocolate. The best part? You can make them exactly how you like. More chocolate? Extra coconut? A hint of sea salt? It’s all up to you. Whether for a special occasion or just to satisfy a craving, these cookies are sure to impress!