If you are a fan of those iconic Girl Scout treats, then you are in for a delicious surprise with this Samoas Cookies (Girl Scout Copycat) Recipe. These scrumptious cookies perfectly replicate the famous combination of buttery shortbread, toasted coconut, rich caramel, and luscious dark chocolate in every bite. Whether you’re baking for a special occasion, a treat-yourself moment, or simply craving a nostalgic delight, this recipe brings that classic bakery magic right to your kitchen. The best part? You get to enjoy the irresistible flavors of the original without hunting down a Girl Scout.
Ingredients You’ll Need
Gathering the right ingredients is the foundation for creating the perfect batch of Samoas cookies. Each element in this list plays a crucial role, from the buttery shortbread to the gooey caramel and the toasted coconut’s crunch and sweetness, ensuring every bite bursts with flavor and texture.
- Unsalted butter (1/2 cup, room temperature): Provides rich flavor and tender texture for the shortbread base.
- Salt (1/4 tsp.): Enhances all the flavors and balances the sweetness.
- Granulated sugar (1/3 cup): Adds subtle sweetness and helps with cookie structure.
- Powdered sugar (2 Tbsp.): Contributes a delicate texture to the dough.
- Whole milk (1 Tbsp.): Keeps the dough moist and helps blend ingredients smoothly.
- Vanilla extract (1/2 tsp.): Infuses warm, aromatic notes integral to that classic cookie taste.
- All-purpose flour (1 cup, spooned and leveled): The base dry ingredient that forms the cookie’s structure.
- Baking soda (1/4 tsp.): Lightens the shortbread just enough for a tender crumb.
- Shredded sweetened coconut flakes (3 1/2 cups): Toasted to golden perfection for that signature chewy crunch.
- Caramels (15 oz., soft): Melted with cream, they create the sticky, luscious coconut coating.
- Heavy cream (2-3 Tbsp.): Mixed into melted caramel to perfect the silky texture.
- Ghirardelli dark chocolate melting wafers (10 oz.): Adds the rich, bittersweet chocolate that makes these cookies irresistible.
- Oil (1 tsp., canola or vegetable): Helps keep the melted chocolate smooth and shiny.
How to Make Samoas Cookies (Girl Scout Copycat) Recipe
Step 1: Prepare the Shortbread Dough
Start by creaming together the room temperature unsalted butter and salt in a stand mixer fitted with the paddle attachment for two to four minutes. This process is key for that light, fluffy texture in your shortbread. Next, add in the granulated sugar, powdered sugar, whole milk, and vanilla extract, beating again for one to two minutes until well combined and slightly creamy.
Step 2: Combine Dry Ingredients
On low speed, add the all-purpose flour and baking soda to the creamed mixture just until the dough begins to form. Avoid overmixing to maintain a tender crumb. Gather the dough into a disk shape and place it between two sheets of parchment paper before rolling out to about a quarter-inch thickness. Chill this dough on a cookie sheet in the refrigerator for at least one hour or up to overnight to firm up.
Step 3: Toast the Coconut
Spread your shredded sweetened coconut evenly on a baking sheet and toast in a 350°F oven for approximately 10 to 15 minutes. Stir frequently to prevent burning, as toasted coconut is the hallmark of these Samoas cookies. Once the coconut reaches a gorgeous golden brown, transfer it to a fresh parchment-lined sheet to cool, ensuring the residual heat doesn’t continue to cook it.
Step 4: Cut and Bake the Cookies
With your dough chilled, peel back the top parchment and use a 2-inch circular cookie cutter to cut out rounds. To recreate the classic donut shape, cut a small circle out of the center using a piping tip. Arrange these cutouts on a parchment-lined baking sheet. Bake at 350°F for eight to ten minutes or until the edges are just beginning to turn golden. Let the cookies cool on the sheet for a few minutes before transferring to a wire rack. Don’t forget to re-roll and chill scraps to maximize your cookie batch.
Step 5: Prepare the Caramel Coconut Topping
Unwrap your caramels and place them in a microwave-safe bowl with two to three tablespoons of heavy cream. Melt the mixture in the microwave in short bursts, stirring in between until smooth and creamy. Add a little more cream if necessary to get the perfect spreadable texture. Stir most of this warm caramel into the toasted coconut, reserving about a quarter to a third of a cup for later. This golden coconut-caramel filling is the signature of this Samoas Cookies (Girl Scout Copycat) Recipe.
Step 6: Assemble the Coconut-Covered Cookies
Slather a thin layer of reserved caramel onto each shortbread cookie as “glue.” Then press a generous mound of the sticky coconut-caramel mix onto each cookie ring. It helps to use your fingers here, patiently pressing the topping gently but firmly, getting every cookie nicely coated. Let these set for 15 to 30 minutes so the caramel can firm up just enough to hold everything together.
Step 7: Dip and Drizzle with Chocolate
Finally, melt the dark chocolate wafers with a teaspoon of oil in the microwave until smooth and glossy. Dunk the bottom half of each cookie into the melted chocolate, tapping off any excess, and place on a silicone or parchment-lined baking sheet. Use a small sandwich bag with a tiny corner snipped off to drizzle remaining chocolate over the top. Let the chocolate set completely, and your homemade Samoas cookies are ready to enjoy!
How to Serve Samoas Cookies (Girl Scout Copycat) Recipe
Garnishes
For an extra special touch, sprinkle a pinch of flaky sea salt over the chocolate drizzle once it has set. This subtle addition heightens the caramel and dark chocolate flavors while adding a delicate crunch. You could also top with a few toasted coconut flakes for added texture and visual appeal.
Side Dishes
Samoas cookies pair beautifully with a cup of robust coffee or a creamy hot chocolate. Their sweet, rich layers complement warm beverages perfectly, making for an indulgent snack or dessert experience. If serving at a party, pair them alongside a fresh fruit platter to balance the sweetness.
Creative Ways to Present
For a festive flair, arrange your Samoas cookies in a circular pattern on a pretty platter, and garnish with extra toasted coconut sprinkled around. Another delightful idea is to present them in decorative boxes as homemade gifts, layered with parchment paper for a professional look sure to wow friends and family.
Make Ahead and Storage
Storing Leftovers
Once fully assembled and the chocolate has set, store your Samoas cookies in an airtight container at room temperature. They will keep their chewy, gooey texture for about three to four days, making them perfect for enjoying over time without losing their charm.
Freezing
If you want to save these gems for later, you can freeze the cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag. Remember to separate layers with parchment paper to prevent sticking. They freeze well for up to two months and thaw beautifully at room temperature.
Reheating
To bring back some of the “just-baked” magic, warm cookies gently in a microwave for 10 to 15 seconds. This will soften the caramel and melt the chocolate slightly for an irresistible, fresh-from-the-oven experience.
FAQs
Can I use homemade caramel instead of store-bought?
Absolutely! While store-bought soft caramels save time, homemade caramel can add a personalized richness. Just be sure it’s soft and pliable so it mixes well with the toasted coconut.
What is the best way to toast coconut evenly?
Spread the coconut in a thin, even layer on a baking sheet and stir or toss it every few minutes during toasting. This prevents burning and ensures each flake gets that perfect golden hue and crunch.
Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but note that texture might vary slightly. Stick to blends designed for baking to get the best results in your Samoas Cookies (Girl Scout Copycat) Recipe.
Why do I need to chill the dough before baking?
Chilling firms up the dough, making it easier to cut clean shapes without spreading too much during baking. This step helps you get that perfect, crisp yet tender shortbread base every time.
How do I prevent the chocolate from seizing when melting?
Add a small amount of oil when melting the chocolate, as this recipe suggests. Also, melt the chocolate gently in short bursts and stir frequently to keep it smooth and glossy for dipping and drizzling.
Final Thoughts
There is something truly special about recreating a beloved classic like the Samoas Cookies (Girl Scout Copycat) Recipe in your own kitchen. The blend of buttery shortbread, sticky caramel, toasted coconut, and rich chocolate is an unforgettable treat that’s worth every minute of effort. So gather your ingredients, invite a friend to bake along, and savor the joy of homemade Girl Scout magic anytime you want. Happy baking!
Print
Samoas Cookies (Girl Scout Copycat) Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 22-25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious homemade Samoas Cookies, a Girl Scout favorite copycat recipe featuring buttery shortbread cookies topped with sticky caramel, toasted coconut, and rich dark chocolate drizzles. Perfectly balanced with sweet, crunchy, and chocolatey flavors, these cookies make a delightful treat for any occasion.
Ingredients
Shortbread Cookie Dough
- 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
Coconut Topping
- 3 1/2 cups shredded sweetened coconut flakes
Carmel Mixture
- 15 oz. caramels (soft caramels such as Werther’s recommended)
- 2–3 Tbsp. heavy cream
Chocolate Coating
- 10 oz. bag Ghirardelli dark chocolate melting wafers
- 1 tsp. oil (canola or vegetable)
Instructions
- Make Shortbread Dough: Cream the butter and salt in a stand mixer fitted with a paddle attachment for 2-4 minutes until light and fluffy. Add granulated sugar, powdered sugar, whole milk, and vanilla extract and beat again for 1-2 minutes until well combined.
- Add Dry Ingredients: Add the flour and baking soda to the mixer on low speed just until the dough comes together and no dry flour remains.
- Roll and Chill Dough: Form the dough into a disk, sandwich it between two sheets of parchment paper and roll out evenly to about 1/4 inch thickness. Transfer to a cookie sheet and chill in the refrigerator for at least 1 hour or up to overnight.
- Preheat Oven: Preheat oven to 350°F (175°C) to prepare for baking the cookies and toasting coconut.
- Toast Coconut: Spread shredded coconut evenly on a baking sheet and toast in the oven for 10-15 minutes, stirring frequently to avoid burning. Remove and transfer to a parchment-lined sheet to cool and prevent further toasting from residual heat.
- Cut Out Cookies: Remove dough from fridge, peel back top parchment, and cut out 2-inch circle cookies. Use a piping tip or small cutter to create a small central hole to form rings. Place cookies on a parchment-lined baking sheet.
- Bake Cookies: Bake cookies for 8-10 minutes, until edges just start to turn golden. Let cookies cool on baking sheet for a few minutes, then transfer to wire racks to cool completely.
- Re-roll Dough Scraps: Gather scraps, re-roll between parchment paper, chill again until firm, and cut additional cookies to yield approximately 22-25 cookies total.
- Melt Caramel: Unwrap caramels and place in microwave-safe bowl. Add heavy cream and melt in microwave in short increments, stirring between, until smooth and spreadable. Add more cream if needed to adjust consistency.
- Mix Coconut with Caramel: Pour most of the melted caramel into the toasted coconut and mix thoroughly until sticky and combined. Reserve about 1/4 to 1/3 cup of caramel for cookie assembly.
- Assemble Cookies: Spread a thin layer of reserved caramel on each cooled shortbread cookie to act as glue. Using a spoon or fingers, mound the caramel-coconut mixture over the cookie rings, pressing gently to adhere. Let set for 15-30 minutes.
- Melt Chocolate: Microwave the dark chocolate wafers with 1 tsp oil in short bursts until smooth and melted.
- Dip and Decorate: Dip the bottom half of each cookie into the melted chocolate, tapping off excess chocolate. Place dipped cookies on a Silpat-lined baking sheet.
- Drizzle Chocolate: Transfer remaining melted chocolate to a ziplock bag, cut a small corner, and drizzle fine lines over the tops of the cookies for decoration.
- Set and Serve: Allow the chocolate to set completely at room temperature before serving. Enjoy your homemade Samoas Cookies!
Notes
- Use soft caramels like Werther’s for easier melting and handling.
- Keep a close eye on the coconut when toasting to prevent burning; stirring frequently is key.
- If you don’t have a donut-shaped cutter, use a round cookie cutter and a small piping tip to cut the center hole.
- The caramel spread can be sticky; washing hands between cookie topping helps the assembly.
- Store cookies in an airtight container at room temperature for up to a week.
- For best results, allow the chocolate to fully solidify before stacking or packing cookies.
