Homemade Samoas Girl Scout Cookies

A homemade version of the iconic Samoas Girl Scout cookies, featuring a buttery shortbread base topped with toasted coconut, caramel, and melted chocolate. These cookies are the perfect combination of crisp, chewy, and chocolatey goodness, making them an irresistible treat for any sweet tooth!

Why You’ll Love This Recipe

• Authentic Flavor – Just like the classic Girl Scout cookies, but homemade!
• Perfect Balance of Textures – Buttery shortbread, chewy caramel coconut topping, and smooth chocolate drizzle.
• Great for Gifting – A fun and delicious homemade treat to share with friends and family.
• Customizable – Adjust the sweetness or make them gluten-free with a flour substitute.
• No Special Equipment Needed – Simple ingredients and tools you likely already have in your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shortbread Cookies:

• 1 cup unsalted butter (softened)
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ tsp baking powder
• ½ tsp salt
• 2 tbsp milk
• ½ tsp vanilla extract

For the Topping:

• 3 cups shredded coconut (toasted)
• 1 cup caramel sauce (store-bought or homemade)
• 1 cup semisweet chocolate chips (melted)

Directions

Make the Shortbread Cookies:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, cream the butter and sugar together until light and fluffy.
3. Add the flour, baking powder, salt, milk, and vanilla extract. Mix until a dough forms.
4. Roll out the dough and cut into circles using a cookie cutter or a glass. Use a smaller cutter to create a hole in the center of each cookie.
5. Bake for 10-12 minutes or until the edges are lightly golden. Let cool completely.

Prepare the Topping:

1. Toast the shredded coconut in a skillet over medium heat, stirring frequently until golden brown.
2. Mix the toasted coconut with the caramel sauce until well coated.

Assemble the Cookies:

1. Spread the caramel coconut mixture evenly on top of each shortbread cookie.
2. Drizzle melted chocolate over the top of each cookie.

Serve:

1. Allow the chocolate to set before serving.
2. Enjoy your homemade Samoas!

Servings and Timing

• Prep Time: 20 minutes
• Bake Time: 12 minutes
• Total Time: 32 minutes
• Servings: 18 cookies
• Calories: 220 kcal per cookie

Variations

• Gluten-Free Version – Use a gluten-free all-purpose flour blend for the shortbread base.
• Dairy-Free Option – Substitute plant-based butter and dairy-free caramel.
• Dark Chocolate Drizzle – Swap semisweet chocolate for dark chocolate for a richer flavor.
• Salted Caramel Twist – Sprinkle a bit of flaky sea salt on top for a sweet and salty combination.
• No-Bake Version – Use store-bought shortbread cookies and simply add the caramel coconut topping and chocolate drizzle.

Storage & Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigeration: Keep in the fridge for up to 2 weeks for longer freshness.
• Freezing: Freeze in a single layer, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
• Reheating Chocolate Drizzle: If the chocolate drizzle hardens too much, microwave the cookies for 5-10 seconds to soften slightly.

FAQs

Can I use store-bought shortbread cookies?

Yes! If you’re short on time, store-bought shortbread cookies work great as a base.

How do I keep the caramel from sticking to my hands?

Lightly grease your hands with butter or oil before handling the caramel coconut mixture.

Can I use homemade caramel sauce?

Absolutely! Homemade caramel sauce gives these cookies an extra delicious touch.

What type of coconut should I use?

Unsweetened shredded coconut is best, but you can use sweetened if you prefer a sweeter cookie.

How do I melt the chocolate without burning it?

Melt the chocolate in the microwave in 20-second intervals, stirring in between, or use a double boiler method.

Can I make these cookies nut-free?

Yes, this recipe does not contain nuts. Just be sure to check your ingredients for potential cross-contamination if you have allergies.

How can I make the cookies crispier?

Bake the shortbread cookies for an extra 2-3 minutes to make them more crisp.

Why is my caramel too runny?

If your caramel is too thin, let it cool slightly before mixing with the toasted coconut.

Can I make these cookies ahead of time?

Yes! You can make the cookies up to a week in advance and store them in an airtight container.

How do I get an even chocolate drizzle?

Use a piping bag or a small ziplock bag with a corner snipped off for a clean, even drizzle.

Conclusion

Homemade Samoas Girl Scout Cookies are the perfect combination of buttery shortbread, chewy caramel coconut topping, and rich chocolate drizzle. These homemade treats taste just like the original but with the added satisfaction of making them from scratch. Whether you’re making them for a special occasion or just to satisfy your cookie cravings, they’re sure to be a hit!

Homemade Samoas Girl Scout Cookies

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• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 18 cookies
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A homemade version of the beloved Samoas cookies, featuring a buttery shortbread base, a chewy caramel coconut topping, and a rich chocolate drizzle. These crisp, chocolatey treats are perfect for any occasion!

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Ingredients

For the Shortbread Cookies:

• 1 cup unsalted butter (softened)
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ tsp baking powder
• ½ tsp salt
• 2 tbsp milk
• ½ tsp vanilla extract

For the Topping:

• 3 cups shredded coconut (toasted)
• 1 cup caramel sauce (store-bought or homemade)
• 1 cup semisweet chocolate chips (melted)

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Instructions

Make the Shortbread Cookies:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream butter and sugar until light and fluffy.
3. Add flour, baking powder, salt, milk, and vanilla extract; mix until a dough forms.
4. Roll out the dough and cut into circles using a cookie cutter. Cut out the center of each cookie.
5. Bake for 10-12 minutes, or until lightly golden. Let cool completely.

Prepare the Topping:

6. Toast shredded coconut in a skillet over medium heat until golden brown.
7. Mix toasted coconut with caramel sauce until well coated.

Assemble the Cookies:

8. Spread the caramel coconut mixture over each shortbread cookie.
9. Drizzle melted chocolate on top and let set before serving.

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Notes

• Gluten-Free Version: Use gluten-free all-purpose flour for the shortbread.
• Dairy-Free Option: Substitute plant-based butter and dairy-free caramel.
• Dark Chocolate Drizzle: Use dark chocolate instead of semisweet for a richer flavor.
• Storage: Keep in an airtight container at room temperature for 5 days or refrigerate for up to 2 weeks.