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The Irresistible Magic of Homemade Samoas Cookies A Story & Recipe to Fall in Love With

Homemade Samoas Cookies

Chewy, chocolaty, caramel-rich, and coconutty — these Homemade Samoas Cookies bring the magic of the classic Girl Scout treat to your own oven, made with real ingredients and a sprinkle of nostalgia.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 1 tsp vanilla extract pure
Toppings
  • 3 cups sweetened shredded coconut
  • 12 oz caramel bits or soft caramels unwrapped
  • 2 tbsp heavy cream
  • 8 oz dark chocolate melted (chips or bar)

Equipment

  • Baking Sheet
  • Parchment paper
  • Mixing Bowls
  • Electric mixer
  • Saucepan

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
  4. Gradually mix in dry ingredients until just combined. Do not overmix.
  5. Spread shredded coconut on a baking sheet and toast for 5–7 minutes, stirring once, until golden brown.
  6. Once slightly cooled, fold toasted coconut into the dough.
  7. Scoop rounded tablespoons of dough onto baking sheets and bake for 10–12 minutes or until edges are golden. Cool completely.
  8. Melt caramel with heavy cream in a saucepan over low heat, stirring constantly. Drizzle over cooled cookies.
  9. Melt dark chocolate and drizzle over the caramel. Let cookies sit until toppings are set.

Notes

Cool cookies completely before adding caramel and chocolate. Use high-quality chocolate for best flavor. Store in an airtight container for up to 5 days or freeze for up to 3 months.