I’m thrilled to share this copycat recipe for Samoas—the iconic Girl Scout cookies with a buttery shortbread base, gooey caramel, toasted coconut, and a dark chocolate dip. Homemade Samoas (Girl Scout Cookies)

Short description

These homemade Samoas are a delightful twin to the original: crisp, buttery rings loaded with sweet coconut and a drizzle and dip of rich dark chocolate. They’re a labor of love but absolutely worth every step.

Why I’ll Love This Recipe

I love that this recipe lets me enjoy Samoas year-round, not just during Girl Scout season. The combo of toasty coconut, melty caramel, and smooth chocolate always hits the perfect sweet-and-savory balance for me. Plus, making them from scratch feels like a treat and a challenge—fun baking therapy!

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, at room temperature
½ cup sugar
2 cups all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
2 tablespoons milk
½ teaspoon vanilla extract

For the coconut topping:

3 cups shredded sweetened coconut
15 oz soft caramels (store-bought or homemade)
3 tablespoons whole milk
¼ teaspoon salt
8 oz dark chocolate

directions

Cream butter and sugar until light and fluffy. In a separate bowl, whisk flour, baking powder, and salt, then add to the butter mixture in thirds. Blend in milk and vanilla until a dough forms.
Divide the dough into two disks, wrap them in plastic, and refrigerate until firm—about 1 hour.
Preheat oven to 350 °F. Roll each dough disk to about ⅛-inch thick, cut out doughnut-shaped cookies, and bake for 10–12 minutes until pale golden. Cool on a wire rack.
Spread shredded coconut on a parchment-lined sheet and toast it in the oven for about 10 minutes, stirring frequently.
Melt caramels, milk, and salt in a double boiler. Mix ¾ of the caramel with the toasted coconut.
Spread the remaining caramel on each cookie, press the coconut mixture on top, and let them cool for about 30 minutes. If the mixture gets too firm, gently reheat it.
Melt the chocolate, dip the bottom of each cookie into it, and drizzle more over the top. Let them cool until the chocolate sets.

Servings and timing

Yield: about 48 two-inch cookies
Prep time: ~1 hour (plus chilling)
Cook time: 10–12 minutes per batch for cookies, 10 minutes for coconut toasting
Total time: ~2 hours 15 minutes including cooling and assembly

Variations

I like using two round cutters or a large cutter and a bottle cap to create the doughnut shape.
Dark chocolate chips can replace bars—1⅓ cups equals about 8 oz.
I sometimes skip the center hole or shape them into bars for an easier twist.

storage/reheating

I store these in an airtight container at room temperature for up to 5 days. If needed, I reheat them gently in a 250 °F oven for a few minutes to bring back their crisp texture.

FAQs

What if I don’t have a doughnut-shaped cutter?

I use a large round cutter and a bottle cap for the center. It’s a simple trick that works great.

How can I keep the coconut from burning?

I stir the coconut often while it toasts and pull it out as soon as it’s golden brown. It can burn quickly if left too long.

Can I make the caramel from scratch?

Yes, I can use homemade soft caramel instead of store-bought for a richer flavor.

How thick should the caramel layer be?

I spread a thin layer of caramel before pressing on the coconut mix. Too much can make them messy, so I go light-handed.

Are these better than the Girl Scout version?

In my opinion, yes. The homemade taste is deeper and fresher—and I get to enjoy them any time of year.

Conclusion

I truly enjoy making these homemade Samoas. They capture everything I love about the store-bought ones, but with a homemade richness that’s even more satisfying. Yes, they take effort, but every step—from toasting coconut to drizzling chocolate—is part of the fun. I can’t wait for you to try and fall in love with them, just like I did.