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This homemade Samoas cookie recipe brings the beloved Girl Scout favorite right into your kitchen with buttery shortbread, gooey caramel, toasted coconut, and decadent chocolate. You can satisfy the craving any time of year and never stress about cookie season again. I remember making these for a bake sale once and my neighbors raved that they tasted exactly like the real thing.
I first started baking these when my local troop sold out in hours and now family requests them whenever there is a celebration or movie night.
Ingredients
- Unsalted butter at room temperature: ensures a melt-in-your-mouth base so choose a European style for extra richness
- Granulated sugar: brings the right sweetness and helps the cookie hold its shape use cane sugar for cleaner caramel notes
- All-purpose flour: gives the proper structure and crumb sift before using for best texture
- Baking powder: for a hint of lift make sure it is fresh for optimal results
- Salt: to balance the richness use fine sea salt for more even seasoning
- Whole milk: helps the dough bind together whole milk makes the shortbread tender
- Vanilla extract: rounds out flavors and adds warmth pick pure vanilla if possible
- Shredded sweetened coconut: bring sweet, toasty chew opt for fresh soft flakes not dried out bags
- Soft caramels: for the signature gooey topping pick chewy caramels that melt easily like Werther's or homemade
- Dark chocolate: for dipping and drizzling choose a chocolate with at least sixty percent cacao for the best flavor
- Tips: select high quality real butter and chocolate for standout results and check that your coconut is moist not dried
Step-by-Step Instructions
- Make the Shortbread Dough:
- Cream butter and sugar with a stand mixer using the paddle attachment on medium high speed for three to five minutes until the mixture is pale and fluffy. This creates a tender cookie.
- Blend Dry Ingredients:
- Whisk flour baking powder and salt in a separate bowl. Add the dry mixture to the butter in three additions mixing after each blend and scrape the bowl as needed. Add milk and vanilla then mix until the dough forms large clumps.
- Chill the Dough:
- Divide the dough into two equal discs using your hands and wrap them tightly in plastic. Let them chill in the refrigerator for at least one hour. Chilling prevents spreading and makes rolling easier.
- Roll and Cut Cookies:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Roll out each chilled disc on a lightly floured surface to one eighth inch thick. Use a doughnut shaped cutter or improvise with two sizes of round cutters to create that signature ring. Place cut cookies on parchment or Silpat lined baking sheets.
- Bake the Cookies:
- Bake for ten to twelve minutes rotating the trays at the halfway point for even browning. Look for pale golden edges but do not wait for full browning. Transfer to a wire rack and let cool completely.
- Toast the Coconut:
- Spread shredded coconut in an even layer on a baking sheet. Toast in the preheated oven for about ten minutes stirring often so it browns evenly but does not burn. Watch closely as coconut colors quickly. Set aside when golden and fragrant.
- Make Caramel Coconut Mixture:
- Melt caramels with milk and salt in a double boiler or in a heatproof bowl set over simmering water. Stir until the mixture is smooth and fully melted. Reserve a quarter of the caramel and mix the rest with the toasted coconut in a bowl.
- Assemble the Cookies:
- Spread each cooled cookie with a little reserved caramel then press on a layer of caramel coconut mixture. Work quickly so the topping adheres and use dampened fingers if it becomes sticky.
- Dip and Drizzle Chocolate:
- Melt dark chocolate in a double boiler or gently in the microwave. Dip the bottoms of the assembled cookies and set them on wax or parchment to set. Use a fork to drizzle chocolate over the tops in thin stripes. Allow chocolate to harden before moving or serving.
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When making the caramel coconut topping I love using homemade soft caramels for an even richer flavor sometimes my kids help roll out the dough and sneak pieces as we assemble which always makes this baking day special
Storage Tips
Store the finished cookies in an airtight container at room temperature for up to a week. For longer storage freeze baked and cooled cookies in layers separated by parchment for up to two months. Let thaw at room temperature before serving so the caramel regains its chewy texture.
Ingredient Substitutions
You can use semisweet chocolate instead of dark if you prefer a bit more sweetness. Unsweetened coconut can work if you mix in a bit of extra caramel when combining with the toasted coconut. If soft caramels are unavailable make your own stovetop batch or try melting packaged caramel candies with a splash more milk for easier spreading.
Serving Suggestions
Serve these cookies with afternoon tea or coffee or package them up as treats for school events or holiday gifting. For extra indulgence sandwich two cookies together with additional caramel. They are perfect for bake sales picnics or as a homemade hostess gift.
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Cultural Context
Samoas also called Caramel deLites have been a Girl Scouts favorite since the 1970s. Homemade versions let you enjoy the nostalgia of cookie season and share this comforting treat with friends year round just as thousands of girls have sold and shared these cookies for generations.
Frequently Asked Questions
- → How do I keep the shortbread from getting dry?
Be sure not to overbake the cookies—remove them when they're just turning pale golden to ensure a tender texture.
- → What's the best way to toast coconut evenly?
Spread coconut thinly on a lined baking sheet and stir frequently while baking to prevent burning and achieve uniform color.
- → Can I substitute milk or chocolate types?
Yes, whole milk adds richness, but alternatives work. Dark, milk, or semisweet chocolate all bring a different depth to the finish.
- → How do you keep caramel workable while assembling?
If caramel thickens, return it briefly to gentle heat or a double-boiler to restore its spreadable consistency.
- → Do I need special tools for the donut shape?
You can use two round cutters or even spice jar caps to create the signature ring, so specialty tools aren't required.
- → How can I store these cookies for freshness?
Keep finished cookies in an airtight container at room temperature for up to a week, separated by wax paper if stacking.