Name: Homemade Samoas (Girl Scout Cookies) Recipe
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted butter, room temperature; ½ cup sugar; 2 cups all-purpose flour; ¼ tsp baking powder; ½ tsp salt; 2 Tbsp milk; ½ tsp vanilla extract; 3 cups sweetened shredded coconut; 15 oz soft caramels; 3 Tbsp whole milk; ¼ tsp salt; 8 oz dark chocolate

I’ve recreated the iconic Samoas cookie right in my kitchen—complete with buttery shortbread, toasted coconut, gooey caramel, and decadent dark chocolate. Homemade Samoas (Girl Scout Cookies) Recipe

Why You’ll Love This Recipe

I’m all about rich, nostalgic flavors. These cookies deliver on every front: crisp shortbread, chewy coconut‑caramel topping, and a smooth chocolate finish. Plus, making them myself means I can enjoy them year‑round—not just during Girl Scout 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, 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 sweetened shredded coconut
15 ounces soft caramels (store‑bought or homemade)
3 tablespoons whole milk
¼ teaspoon salt
8 ounces dark chocolate

directions

Make the cookies: I cream the butter and sugar until light and fluffy. I whisk together flour, baking powder, and salt, then gradually add that to the butter along with milk and vanilla until the dough comes together.
I divide the dough into two disks, wrap them, and chill for about an hour.
I preheat the oven to 350 °F. I roll the dough out to about ⅛″ thickness and cut with a doughnut-shaped cutter, then bake for 10–12 minutes until pale golden. I transfer them to a wire rack to cool.
Prep the topping: I toast the shredded coconut in the oven at 350 °F for around 10 minutes, stirring every few minutes to avoid burning.
I melt the caramels with milk and salt in a double boiler, then stir three‑quarters of that mixture into the toasted coconut. I spread the remaining caramel on the cookies, press the coconut‑caramel mix on top, and let them cool for about 30 minutes.
Finally, I melt the dark chocolate (either in a double boiler or microwave). I dip the bottoms of each cookie, place them on wax paper, and drizzle chocolate on top. I wait for the chocolate to set before serving.

Servings and timing

I make about 48 two‑inch cookies. Prep time is roughly 2 hours, including chilling, plus 15 minutes of baking—so total time is about 2 hours and 15 minutes.

Variations

Swap dark chocolate for semi‑sweet or milk chocolate if I want a sweeter finish
Use vegan butter, coconut milk, and dairy‑free chocolate for a plant‑based version
Press the coconut‑caramel mixture between parchment and roll it thin before topping the cookies for cleaner edges

storage/reheating

I store them in an airtight container at room temperature for up to a week. For longer storage, I freeze them flat in a single layer with parchment paper between. To serve, I simply let them thaw at room temperature—no reheating required.

FAQs

How can I make doughnut‑shaped cookies without a doughnut cutter?

I use a 2″ round cutter for the outer shape and a 1″ cutter (or a spice jar lid) for the center hole—it works great.

Why did my coconut burn when toasting?

Coconut toasts very quickly! I stir it every couple of minutes and keep a close eye to prevent burning.

Can I work with the caramel if it cools too much?

Absolutely. I just warm it over the double boiler again until it’s soft enough to spread.

My chocolate drizzle hardened too fast. What should I do?

I stir in a teaspoon of coconut oil—or a drop of hot water—into the melted chocolate to keep it smoother longer.

Can I bake these in an air fryer?

I haven’t tried it, and I worry the circulating air might brown the coconut or shortbread unevenly. I recommend using a conventional oven for the best results.

Conclusion

Making Samoas from scratch is a fun project—and every chewy, chocolaty bite makes it completely worth the effort. I love satisfying my Girl Scout cookie cravings anytime, and these treats always impress at gatherings. Give them a try, and I’m confident you’ll be on board with Team Samoas too!