Name: Homemade Samoas Girl Scout Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 cups all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons milk; 1/2 teaspoon vanilla extract; 3 cups shredded sweetened coconut; 12 ounces chewy caramels; 3 tablespoons heavy cream; 1/4 teaspoon salt; 8 ounces semi-sweet chocolate chips

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These homemade Samoas Girl Scout Cookies bring the perfect mix of buttery shortbread, rich caramel, toasted coconut, and chocolate into one irresistible treat. I love how these cookies recreate the nostalgic favorite in a way that’s just as delicious—if not better—than the originals.

Homemade Samoas Girl Scout Cookies

Why You’ll Love This Recipe

I find this recipe incredibly satisfying to make from scratch. The cookie base is buttery and delicate, the caramel-coconut topping is gooey and nutty, and the chocolate adds just the right amount of decadence. It’s a fun baking project that results in cookies that always impress. Plus, I can enjoy Samoas year-round without waiting for cookie season!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
1/2 teaspoon vanilla extract

For the Topping:
3 cups shredded sweetened coconut
12 ounces chewy caramels (store-bought or homemade)
3 tablespoons heavy cream
1/4 teaspoon salt
8 ounces semi-sweet chocolate chips

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large bowl, I cream the butter and sugar together until light and fluffy.
Gradually, I mix in the flour, baking powder, and salt. Then I add the milk and vanilla extract, mixing until the dough comes together.
I roll out the dough to about 1/4-inch thick on a lightly floured surface.
Using a 2-inch round cutter, I cut out circles. I cut out the centers with a smaller cutter or bottle cap to create the classic ring shape.
I place the cookies on the baking sheet and bake them for 10–12 minutes, or until lightly golden. Then I let them cool completely.
To make the topping, I toast the shredded coconut on a baking sheet for 5–7 minutes, stirring halfway through, until it turns golden brown.
I melt the caramels, heavy cream, and salt in a saucepan over low heat, stirring until smooth.
I fold the toasted coconut into the caramel mixture.
I spread this mixture on top of each cookie, pressing gently so it sticks well.
Next, I melt the chocolate chips (either in the microwave or a double boiler), dip the bottoms of each cookie in chocolate, then drizzle more chocolate over the tops.
I place them on parchment paper and chill for about 10–15 minutes until the chocolate is set.

Servings and timing

Servings: 24 cookies
Prep Time: 30 minutes
Baking Time: 12 minutes
Total Time: 1 hour 15 minutes
Calories: Approximately 190 kcal per cookie

Variations

I sometimes use dark chocolate instead of semi-sweet for a deeper, more intense flavor.
If I’m avoiding dairy, I use dairy-free butter and coconut milk in place of cream.
For extra crunch, I like to sprinkle some chopped nuts into the caramel-coconut mixture.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I need them to last longer, I keep them in the fridge for up to 10 days. To freeze, I layer them between parchment paper and seal them in a freezer-safe bag or container—they keep well for up to 2 months. I let them come to room temperature before serving. I don’t reheat these cookies, since the caramel and chocolate are best enjoyed as they are.

FAQs

How can I make the dough easier to roll out?

I like to chill the dough in the fridge for 20–30 minutes before rolling. It firms up and becomes much easier to handle.

Can I use unsweetened coconut instead?

Yes, but I usually add a little extra sugar to the caramel mixture to balance the flavor, since sweetened coconut helps with overall sweetness and texture.

What’s the best way to drizzle the chocolate neatly?

I use a piping bag or a small zip-top bag with the corner snipped off. It gives me more control over the drizzle and keeps things tidy.

Can I use homemade caramel instead of store-bought?

Absolutely. I sometimes make a simple homemade caramel sauce, just making sure it’s thick enough to hold the coconut without dripping off the cookies.

Do I need to toast the coconut?

Yes, I always toast it for that nutty, golden flavor. It adds a deep richness and a bit of texture that really completes the cookie.

Conclusion

Making homemade Samoas is one of those baking projects I love diving into—it’s rewarding, nostalgic, and ridiculously delicious. I get to enjoy my favorite Girl Scout cookies any time I want, and they’re always a hit with family and friends. Whether I’m treating myself or sharing a batch, these cookies never disappoint.