Samoas Cookies (Girl Scout Copycat) Recipe
If you, like me, have a hopeless weakness for Girl Scout cookies, you’re in for a real treat today. These Samoas Cookies (Girl Scout Copycat) capture everything we love about the originals: buttery shortbread, golden toasted coconut, gooey caramel, and a glossy dark chocolate finish. Whether you missed the sales window or just want to bake up a little nostalgia, this recipe will bring all those iconic flavors right into your kitchen—no sash or cookie stand required!
Ingredients You’ll Need
The magic of Samoas Cookies (Girl Scout Copycat) comes from a handful of ingredients you probably already recognize, each one playing a vital role: some for the classic crunch, others for that signature chew, and of course, rich chocolate to tie it all together. Gather your ingredients, and let’s get baking!
- Unsalted butter: Using butter at room temperature is the secret to that melt-in-your-mouth shortbread texture.
- Salt: Just a touch wakes up all the other flavors and balances the sweetness perfectly.
- Granulated sugar: This gives structure and that crisp edge to your cookie base.
- Powdered sugar: Adds an extra fine, tender crumb to the dough—don’t skip it.
- Whole milk: Brings just the right amount of moisture for a supple, workable dough.
- Vanilla extract: Choose pure vanilla for a sweet, fragrant boost that echoes through every bite.
- All purpose flour: The backbone of the cookie, measured carefully for ideal consistency.
- Baking soda: Just a pinch delivers a bit of lift, so your cookies aren’t too dense.
- Shredded sweetened coconut flakes: Toasted until golden, they provide that irresistible chew and signature look.
- Soft caramels: These melt into a luscious base for the coconut—you can use store-bought (Werther’s work well) and save your sanity!
- Heavy cream: Stirred into the caramel, this keeps the topping beautifully soft and pliable.
- Dark chocolate melting wafers: Pick a quality brand for a smooth, shiny finish and rich chocolate flavor.
- Oil (canola or vegetable): This helps the chocolate set up perfectly and makes it extra glossy.
How to Make Samoas Cookies (Girl Scout Copycat)
Step 1: Make the Shortbread Dough
Start by creaming together the room-temperature unsalted butter and salt in a stand mixer with the paddle attachment for about 2 to 4 minutes. Add both granulated and powdered sugars, the milk, and vanilla extract, then beat again until the mixture is fluffy and smooth—another minute or two should do it.
Step 2: Add the Dry Ingredients
On low speed, mix in the all purpose flour and baking soda, stopping as soon as the dough comes together. Overworking here can make your shortbread tough, so just mix until it looks homogeneous.
Step 3: Roll and Chill the Dough
Bring the dough into a disk and sandwich it between two sheets of parchment paper. Roll it out to about a ¼ inch thickness for that classic cookie base, slide the whole thing onto a baking sheet, and chill for at least 1 hour. This rest is key—it helps the cookies hold their shape when cutting and baking, so don’t cut corners!
Step 4: Toast the Coconut
Preheat your oven to 350°F, then spread the coconut flakes out on a baking sheet. Toast in the oven for about 10 to 15 minutes, stirring every couple of minutes to ensure they don’t burn. The transformation is instant: pale shreds turn golden, fragrant, and lightly crisped. Once done, transfer to a fresh baking sheet to cool so they don’t continue cooking.
Step 5: Cut Out and Bake Cookies
Once chilled, peel back the top layer of parchment and use a 2-inch circular cookie cutter (or a donut-shaped cutter if you have it) to create your classic Samoas shape. If necessary, use a piping tip to punch a small hole in the center. Transfer cookies to a parchment-lined baking sheet and bake for 8 to 10 minutes, just until the edges are golden. Let them cool a few minutes on the sheet, then move to a wire rack to finish cooling.
Step 6: Prepare the Caramel Coconut Mixture
Unwrap your caramels and melt them in a microwave-safe bowl with heavy cream, heating in short bursts and stirring until lusciously smooth. Reserve about ¼ to ⅓ cup of the caramel, then pour the rest over your toasted coconut, mixing until everything is thoroughly coated and sticky—just like the real deal!
Step 7: Assemble the Cookies
Spread a thin layer of the reserved caramel on each shortbread cookie to act as a “glue.” Spoon a generous mound of coconut caramel mixture over each cookie and press down gently to adhere. Expect a little mess—sticky fingers are part of the fun! Let the cookies sit for 15 to 30 minutes to firm up.
Step 8: Dip and Drizzle in Chocolate
Melt your dark chocolate wafers with a bit of oil until smooth. Dip the bottoms of each cookie into the chocolate, letting any excess drip back into the bowl, and place on a Silpat-lined sheet to set. Once all the cookies are dipped, drizzle the remaining chocolate over the tops in signature stripes—I like to use a zip-top bag with a corner snipped off for precise lines.
Step 9: Let Set and Enjoy!
Let your Samoas Cookies (Girl Scout Copycat) set up at room temperature until the chocolate is firm. Pour yourself a glass of milk or a cup of coffee, and dig into your homemade masterpiece!
How to Serve Samoas Cookies (Girl Scout Copycat)
Garnishes
While these cookies are undeniably stunning on their own, a sprinkle of flaky sea salt over the chocolate drizzle makes the caramel pop even more and adds a grown-up twist. If you’re feeling whimsical, add a dusting of edible gold shimmer or a few extra toasted coconut flakes for crunch and a little drama.
Side Dishes
Samoas Cookies (Girl Scout Copycat) pair remarkably well with a scoop of vanilla ice cream for an indulgent dessert. For a snack-time treat, serve alongside fresh seasonal berries or a cold glass of almond milk. They also make a showstopper addition to any cookie platter for parties or holiday gatherings.
Creative Ways to Present
Stack your cookies in gift boxes lined with parchment, bundle them in clear cellophane bags tied with ribbon for homemade gifts, or make a mini tower on a cake stand for your next celebration. You can even make “cookie sandwiches” by sticking two Samoas together with a dollop of caramel or chocolate between—they’re impossible to resist.
Make Ahead and Storage
Storing Leftovers
Keep your finished cookies in an airtight container at room temperature for up to five days. If your kitchen is warm, store them in the refrigerator to prevent the chocolate from softening—just let them come to room temperature before serving for the best flavor and texture.
Freezing
Samoas Cookies (Girl Scout Copycat) freeze beautifully! Once the chocolate has set, layer the cookies between sheets of parchment in a freezer-safe container. They’ll keep for up to three months. Thaw at room temperature whenever the craving strikes—instant happiness is just a thaw away.
Reheating
While you don’t need to reheat these cookies per se, if you love a slightly melty chocolate topping, try microwaving one for a few seconds (about 5-8 seconds on low power). Just enough to warm the chocolate and make that caramel extra gooey, but not enough to melt the whole cookie.
FAQs
Can I use store-bought caramel sauce instead of melting caramels?
Yes! Store-bought caramel sauce can work in a pinch, though the texture may be a bit looser than melted caramels. Try to choose a thick, high-quality caramel, and if needed, mix in a little extra coconut to help bind everything.
What’s the best way to toast coconut without burning it?
Stay nearby during toasting and stir your coconut frequently—don’t walk away! The difference between perfectly golden and burnt happens in a flash. You can also toast coconut on the stovetop in a large skillet over medium heat if you prefer more control.
Can I make these cookies gluten free?
Absolutely! Substitute your favorite cup-for-cup gluten-free flour blend for the all purpose flour in the shortbread dough. Double-check that your other ingredients are gluten-free, and you’ll have a delicious gluten-free version of Samoas Cookies (Girl Scout Copycat).
Is there a way to make these cookies vegan?
Yes, with a few swaps! Use vegan butter in the dough, a plant-based milk, coconut cream instead of heavy cream, dairy-free caramels, and vegan chocolate. There are great vegan versions of all of these ingredients on the market today.
How do I keep the caramel from sticking to my hands when assembling?
Lightly oil or dampen your fingers or use a small spoon to help spread and press the sticky coconut caramel mixture onto the cookies. Working quickly and cleaning your hands as needed will also make the process much easier and less messy.
Final Thoughts
I hope you’ll give these Samoas Cookies (Girl Scout Copycat) a try—you may never want to wait for cookie season again! Trust me: every bite is packed with all that signature caramel, coconut, and chocolate goodness the originals deliver, plus the unbeatable satisfaction of making them yourself. Happy baking, and be ready for smiles all around!
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Samoas Cookies (Girl Scout Copycat) Recipe
- Total Time: 1 hour
- Yield: 22–25 cookies 1x
- Diet: Vegetarian
Description
These Samoas Cookies are a delightful copycat version of the classic Girl Scout cookie. A buttery shortbread base topped with gooey caramel, toasted coconut, and a drizzle of dark chocolate – they’re a sweet treat worth making at home!
Ingredients
Shortbread Cookie:
- 1/2 cup unsalted butter, room temperature
- 1/4 tsp. salt
- 1/3 cup granulated sugar
- 2 Tbsp. powdered sugar
- 1 Tbsp. whole milk
- 1/2 tsp. vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1/4 tsp. baking soda
Caramel Coconut Topping:
- 3 1/2 cups shredded sweetened coconut flakes
- 15 oz. caramels
- 2–3 Tbsp. heavy cream
- 10 oz. bag Ghirardelli dark chocolate melting wafers
- 1 tsp. oil (canola or vegetable)
Instructions
- Shortbread cookie: Cream the butter and salt. Add sugars, milk, and vanilla; beat. Add flour and baking soda, mix. Roll out dough, chill. Cut out cookies, bake.
- Caramel Coconut Topping: Toast coconut. Melt caramels with cream. Mix caramel with coconut. Spread caramel on cookies, top with coconut. Drizzle with melted chocolate. Allow to set.
Notes
- Be patient with the caramel-coconut assembly; it can get a bit messy.
- Ensure cookies are fully set before storing to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Samoas Cookies, Girl Scout Copycat, Shortbread, Caramel, Coconut, Chocolate
