Homemade Samoas

There is some kind of baking magic involved in getting that perfect balance of buttery shortbread, rich caramel, toasted coconut, and silky chocolate. It is Homemade Samoas.

Store-bought versions had always been a once-a-year treat, but the idea of recreating them in my own kitchen felt like a challenge worth tackling. I was amazed—could they really taste just as good? Could I pull off that signature caramel-coconut topping without making a sticky mess?

After a few attempts (and a lot of taste-testing), I finally nailed it. The moment I took a bite of my first homemade Samoa, I knew I had something special. The cookie had the perfect crisp snap, the caramel was just the right amount of chewy, and the chocolate added a smooth, slightly bitter contrast to the sweetness. Even better, I had complete control over the ingredients—no preservatives, just real, quality flavors.

Making these from scratch is a bit of a project, but it’s one of the most rewarding baking experiences. There’s something deeply satisfying about dipping each cookie in melted chocolate and drizzling those final stripes over the top. Plus, the smell of toasted coconut and caramelized sugar filling your kitchen? Absolutely irresistible.

If you love Samoas as much as I do, you’re going to adore this homemade version. Let’s get baking!

Short Description

Homemade Samoas are buttery shortbread cookies topped with chewy caramel, toasted coconut, and a rich chocolate coating. These taste just like the classic Girl Scout cookies—but even better because they’re made fresh in your own kitchen!

Key Ingredients

• 10 oz (280g) semi-sweet chocolate chips
• 1 teaspoon vegetable oil

Cooking Instructions

Step 1: Make the Shortbread Dough

In a large mixing bowl, beat the butter and sugar together until light and creamy.

Add vanilla extract, then mix in the flour and salt until a dough forms. If it feels too crumbly, knead it gently with your hands until it comes together.

Step 2: Roll and Cut the Cookies

Roll out the dough on a lightly floured surface to about ¼-inch thickness.

Use a round cookie cutter (or a glass) to cut out cookies, then use a smaller cutter or a knife to create a hole in the center of each. Place them on a parchment-lined baking sheet.

Step 3: Bake the Shortbread

Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges turn lightly golden. Let them cool completely before adding toppings.

Step 4: Toast the Coconut

Spread the shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through. It should turn golden brown and fragrant. Watch closely—it can burn quickly!

Step 5: Make the Caramel Coconut Topping

In a saucepan over low heat, melt the caramels with the heavy cream, stirring until smooth. Remove from heat and mix in the toasted coconut.

Step 6: Assemble the Cookies

Using a spoon or spatula, spread the caramel-coconut mixture on top of each cookie. Work quickly, as the caramel thickens as it cools. Let them set for 10 minutes.

Step 7: Dip in Chocolate

Melt the chocolate chips with the vegetable oil in a double boiler or microwave in 20-second intervals, stirring until smooth. Dip the bottom of each cookie into the melted chocolate and place them on parchment paper.

Step 8: Add the Signature Drizzle

Using a spoon or piping bag, drizzle the remaining melted chocolate over the tops of the cookies. Let them set at room temperature or chill in the fridge for 15 minutes.

Why You’ll Love This Recipe

Better than store-bought: Fresh ingredients, no preservatives, and a richer flavor!

Perfectly balanced flavors: Buttery shortbread, sweet caramel, nutty coconut, and deep chocolate in every bite.

Fun to make: A little effort goes a long way, and dipping the cookies is oddly satisfying!

Mistakes to Avoid & Solutions

Shortbread dough too crumbly? Add 1 teaspoon of milk at a time until it comes together.

Coconut burns too fast? Stir it frequently and keep a close eye on the oven.

Caramel hardening too quickly? Work in small batches or keep it warm over low heat.

Chocolate seizing? Add 1 teaspoon of vegetable oil to smooth it out.

Serving and Pairing Suggestions

– Enjoy with a hot cup of coffee or tea.
– Serve as a fun dessert at a cookie exchange.
– Pair with vanilla ice cream for an indulgent treat.

Storage and Reheating Tips

– Store in an airtight container at room temperature for up to a week.
– For longer storage, freeze in a single layer and thaw before serving.
– If chocolate softens, pop the cookies in the fridge for 5 minutes to firm up.

FAQs

1. Can I use homemade caramel instead of store-bought?
Yes! If making your own, cook 1 cup sugar with ¼ cup butter and ½ cup heavy cream until golden and thick.

2. Do I have to use sweetened coconut?
Unsweetened coconut works too, but the flavor will be less sweet.

3. Can I make these gluten-free?
Yes! Swap all-purpose flour for a 1:1 gluten-free flour blend.

4. How can I make these dairy-free?
Use dairy-free butter, coconut cream instead of heavy cream, and dairy-free chocolate.

5. Why did my caramel mixture get too hard?
It likely cooled too much. Reheat gently over low heat until soft again.

Tips & Tricks

– Roll out the dough between two sheets of parchment paper to prevent sticking.
– Chill the cookies before dipping in chocolate to prevent melting.
– Use a fork to dip and shake off excess chocolate for a cleaner finish.

Recipe Variations

Chocolate Lover’s Samoas: Use dark chocolate instead of semi-sweet for a richer flavor.

Nutty Samoas: Add chopped toasted almonds to the caramel mixture for extra crunch.

Salted Caramel Samoas: Sprinkle flaky sea salt over the caramel layer before adding chocolate.

Final Thoughts

Homemade Samoas are the kind of treat that makes the effort completely worth it. The combination of crisp shortbread, chewy caramel, toasted coconut, and rich chocolate is just unbeatable. Making them from scratch not only fills the kitchen with an irresistible aroma but also brings a sense of accomplishment with every perfectly dipped and drizzled cookie. They might take a little time, but each bite is proof that good things are worth waiting for. Sharing them with family and friends makes the process even sweeter—because let’s be honest, these cookies are too good to keep to yourself!

• WP Recipe Maker #27297remove Homemade Samoas Homemade Samoas are buttery shortbread cookies topped with chewy caramel, toasted coconut, and a rich chocolate coating. These taste just like the classic Girl Scout cookies—but even better because they’re made fresh in your own kitchen! – 1 cup unsalted butter – ½ cup granulated sugar – 2 cups all-purpose flour – ½ tsp salt – 1 tsp vanilla extract – 2 cups shredded sweetened coconut – 1 cup soft caramels – 3 tbsps heavy cream – 10 oz semi-sweet chocolate chips – 1 tsp vegetable oil 1) Beat butter and sugar until light and creamy. Mix in vanilla, then add flour and salt. Knead gently if needed until the dough comes together. 2) Roll the dough to ¼-inch thickness on a floured surface. Cut into rounds using a cookie cutter or glass, then cut out a small hole in the center. Place on a parchment-lined baking sheet. 3) Bake at 350°F (175°C) for 10-12 minutes until the edges are lightly golden. Let cool completely. 4) Spread coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through, until golden brown. Watch closely to prevent burning. 5) Melt caramels with heavy cream over low heat, stirring until smooth. Remove from heat and mix in toasted coconut. 6) Spoon the caramel-coconut mixture over each cookie. Work quickly, as the caramel thickens as it cools. Let set for 10 minutes. 7) Melt chocolate chips with vegetable oil in a double boiler or microwave in 20-second intervals, stirring until smooth. Dip the bottom of each cookie into the melted chocolate and place on parchment paper. 8) Drizzle remaining chocolate over the tops of the cookies. Let them set at room temperature or chill in the fridge for 15 minutes.