Introduction

Samoas cookies are a beloved Girl Scout favorite known for their rich combination of buttery shortbread, toasted coconut, caramel, and dark chocolate. This copycat recipe captures all those classic flavors and textures so you can enjoy them fresh at home.

The image shows several round cookies with a ring shape, having a textured top layer made of golden brown oat clusters. The bottom part of each cookie is coated in a smooth dark chocolate layer that covers the entire base. Over the top, dark chocolate is drizzled in thick, uneven lines that add shine and contrast against the oat texture. The cookies are placed closely together on a flat white marbled surface, and a clear glass of milk is partially visible to the right side. The overall look is rich with warm golden and deep chocolate colors, creating a cozy and delicious appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, room temperature
1/4 tsp salt
1/3 cup granulated sugar
2 Tbsp powdered sugar
1 Tbsp whole milk
1/2 tsp vanilla extract
1 cup all-purpose flour, spooned and leveled
1/4 tsp baking soda
3 1/2 cups shredded sweetened coconut flakes
15 oz caramels (soft caramels preferred)
2-3 Tbsp heavy cream
10 oz bag Ghirardelli dark chocolate melting wafers
1 tsp oil (canola or vegetable)

Instructions

Step 1: Cream the butter and salt in a stand mixer fitted with the paddle attachment for 2-4 minutes until smooth. Add both sugars, milk, and vanilla extract. Beat for another 1-2 minutes until well combined.
Step 2: Add the flour and baking soda on low speed just until the dough comes together. Form the dough into a disk, sandwich between two sheets of parchment paper, and roll out to about ¼ inch thickness. Chill in the fridge for at least 1 hour or overnight.
Step 3: Preheat the oven to 350°F. Spread the coconut evenly on a baking sheet and toast for 10-15 minutes, stirring frequently to avoid burning. Transfer to a parchment-lined sheet to cool.
Step 4: Remove the top parchment sheet from the chilled dough. Cut out 2-inch circular cookies, then use a small piping tip or cutter to create a hole in the center of each cookie to form rings. Place on parchment-lined baking sheets.
Step 5: Bake cookies for 8-10 minutes or until edges just start to turn golden. Cool on the baking sheet for a few minutes before transferring to a wire rack.
Step 6: Re-roll scraps, chill again, and cut out more cookies. You should get about 22-25 cookies total.
Step 7: Unwrap caramels and place in a microwave-safe bowl with heavy cream. Melt in microwave increments until smooth, adding more cream as needed for consistency.
Step 8: Pour most of the caramel into the toasted coconut and mix thoroughly. Reserve about ¼ to ⅓ cup caramel separately.
Step 9: Spread a thin layer of reserved caramel onto each shortbread cookie to help the coconut mixture stick. Spoon and press a mound of the caramel-coconut mixture onto each cookie ring. Let set for 15-30 minutes.
Step 10: Melt the chocolate wafers with oil in the microwave until smooth.
Step 11: Dip the bottom half of each cookie into the melted chocolate, letting excess drip off. Place on a Silpat-lined baking sheet.
Step 12: Drizzle remaining chocolate over the tops of the cookies using a fork or a ziplock bag with a small corner cut off. Allow chocolate to set before enjoying.

Tips & Variations

Use soft caramels for easier melting, or substitute with homemade caramel if preferred.
Keep a close eye on the coconut while toasting—it can burn quickly but also adds a deep, nutty flavor.
For a nutty twist, sprinkle finely chopped toasted pecans or almonds on top of the caramel-coconut layer before chocolate coating.
If you don’t have a donut-shaped cutter, use a piping tip or any small round cutter to make the center hole in the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be refrigerated to extend freshness, but bring to room temperature before serving for the best texture. If desired, gently reheat in a microwave for a few seconds to soften the caramel and chocolate.

How to Serve

The image shows a collection of round cookies arranged closely on a white marbled surface, each with three layers: a dark chocolate base on the bottom, a thick middle layer of golden crispy, textured oat or rice-like clusters, and drizzles of dark chocolate on top. The cookies have a shiny, glossy look on the chocolate parts and a rough texture on the middle layer. In the top right corner, part of a clear glass with milk is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shortbread dough ahead of time?

Yes, you can make the dough up to two days in advance and keep it wrapped in the fridge. This actually helps the flavors develop and makes it easier to handle.

What if I can’t find coconut flakes?

Shredded sweetened coconut is the best choice for this recipe. If unavailable, try unsweetened shredded coconut but add a bit of sugar when mixing with caramel to keep the sweetness balanced.