I love when our Brownie and Girl Scout neighbors come to the door selling cookies. Though my kids love Thin Mints, I’m a sucker for those chocolate dipped cookies topped with caramel and coconut. It was time to attempt some Homemade Samoas!
Homemade Samoas Cookies
I won’t deny grumbling to myself when painting caramel on the shortbread rings, then patting sticky caramel-coconut mixture over that. Or when I tried to pipe straight chocolate lines over the surface of these gems.
These homemade Samoas did require a bit of fiddling that might have pushed me over the edge had the outcome not been so fantastic. These are BETTER than the Girls Scout Samoas, much better. Plus, they are dangerous to have around!
These homemade Samoa cookies were made in three different steps. To make it easier, you may want take 2 days to make and garnish these homemade girl scout cookies!
- First up was making the donut shaped shortbread cookies. Not too tough, but finding the right cookie cutters took a little trial and error. I ended up using a 2 inch round biscuit cutter and then a large metal piping tip with about a 1-inch diameter.
- I baked these up one day and finished them the next by adding the topping and adding the chocolate flourishes. The bottoms were dipped in dark chocolate, then that same chocolate was drizzled over the top to imitate the look of the classic Girl Scout cookies.
- Use melting wafers instead of chocolate if you don’t want to deal with tempering your chocolate (and who does???). Regular chocolate will “bloom” or get a gray cast over it as it sits. The chocolate will taste fine, but the cookies won’t be picture perfect!
- You can drizzle with a fork for a rustic look or you can use a piping bag or quart zip topped bag with a small bit of one corner clipped off for a more controlled piping.
I gave these homemade Girl Scout cookies away as fast as I could as I know my willpower would flounder in their presence. Everyone who tastes these gems sang their praises. Sheer bliss. I feel safe in declaring this the BEST Homemade Samoas Cookies Recipe!
More Coconut Recipes for National Piña Colada Day!
Special thanks to Conni, of Cosmopolitan Cornbread, for hosting this delicious event!
- Coconut Granola Bowla by Family Foodie
- Gluten Free Coconut French Toast by Gluten Free Crumbley
- Make Ahead Healthy Piña Colada Breakfast Parfait by Easy Cooking with Molly
- Piña Colada Granola (grain free) by My Life Cookbook
- Piña Colada Overnight Oats by Take A Bite Out of Boca
- Piña Colada Pancakes by Dizzy Busy and Hungry
Dive in with Sides and Appetizers
Coco-Nutty Main Dishes
- Chickpea Potato Curry by Sunday Supper Movement
- Piña Colada Chicken and Rice by Cindy’s Recipes and Writings
- Piña Colada Chicken Skewers by The Crumby Cupcake
- Pineapple Barbecue Chops with Colada Slaw by A Kitchen Hoor’s Adventures
- Slow Cooker Pineapple Chicken Curry by Caroline’s Cooking
- Coconut Pound Cake by Cosmopolitan Cornbread
- Cookies and Coconut Cream Popsicles by Books n’ Cooks
- Creamy Dairy-Free Vegan Coconut Ice Cream by Positively Stacey
- Easy Piña Colada Fudge by Hezzi-D’s Books and Cooks
- Easy Piña Colada Poke Cake by Crazed Mom
- The BEST Homemade Samoas Recipe by That Skinny Chick Can Bake
- How to make a Piña Colada Flan by Asian In America
- Island Breeze Piña Colada Panna Cotta by The Weekend Gourmet
- Kheer by What Smells So Good?
- Mini Roasted Blueberry and Coconut Cream Trifles by Cupcakes & Kale Chips
- Piña Colada Cream Pie by Cookin’ Mimi
- Piña Colada Cupcakes by The Redhead Baker
- Piña Colada Energy Balls by Wholistic Woman
- Piña Colada Ice Cream by Palatable Pastime
- Piña Colada Rice Pudding by Hardly A Goddess
- Piña Colada Trifle by A Day in the Life on the Farm
- Piña Colada Upside Down Cake by Bottom Left of the Mitten
- Pineapple Coconut Pudding by Magnolia Days
- Samoa Smacky Delicious Mix by Cooking With Carlee
- Toasted Coconut Sour Cherry Sundae by Pies and Plots
- Tropical Fruit Cups by The Freshman Cook
Sweet to Sip Beverages
- Boozy Coconut & Caramel Milkshakes by Momma’s Meals
- Coconut Banana Rum Smoothie by Desserts Required
- Coquito by Monica’s Table
- Lime Coconut Lassi by Food Lust People Love
- Piña Colada Freeze by Grumpy’s Honeybunch
- Piña Colada Smoothie by A Mind Full Mom
- Spiced Piña Colada by Family Around the Table
You May Need:Print
A copy cat recipe of the Girl Scout Samoas cookies.
- Prep Time: 1 hour
- Cook Time: 12 mins
- Total Time: 1 hour 12 minutes
- Yield: 2½ dozen
- Category: Dessert, Cookies
- Method: Baking, Mixing
- Cuisine: American
- 1/2 cup butter (1 stick), at room temperature
- 1/4 cup sugar
- 1 cup flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon milk
- 1/4 teaspoon vanilla
For the topping:
- 1 1/2 cups coconut. Angel flake, toasted (bake on parchment at 350º for 10 minutes, stirring every 2 minutes so it won’t burn)
- 7.5 ounces soft caramels
- 1 1/2 tablespoons milk
- 4-6 ounces semi-sweet chocolate (or use dark melting wafers)
- Preheat the oven to 350º. Line baking sheets with parchment paper.
- In a large bowl with a hand mixer, cream together the butter and sugar until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt. Slowly mix in the dry ingredients, then Add the milk and vanilla extract and mix until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap and refrigerate for about an hour.
- On a lightly floured surface, roll chilled dough to about a ⅛-inch thickness. With a 2-inch round cookie cutter, cut out as many rounds as you can. Place on baking sheets. Using a smaller cookie cutter (about 1-inch diameter), cut out centers to make donut shaped cookies. Reroll scraps of dough and continue to make as many cut-outs as you can.
- Bake the cookies for 10 to 12 minutes until they are very lightly browned. Remove the cookies to a wire wrack to cool completely.
- To make the topping, first put the caramels and milk in a microwave-safe bowl. Zap at 30-second increments, stopping and stirring in between, till caramels are almost totally melted. Remove from microwave and the small bits should melt from the residual heat.
- Put the toasted coconut into a large bowl and add about ¾ of the caramel, mixing until combined. Set aside.
- With the remaining caramel, paint on a thin layer on a cookie to use as the “glue” to attach the coconut topping. With your fingers press on some of the coconut mixture to cover the top of the cookie base. Repeat with the remaining cookies, gently reheating the caramel if needed.
- Let cookies solidify for an hour or so, then gently melt the semi-sweet chocolate or melting wafers in a small bowl. Dip the bottoms of the cookies into the chocolate and place them on a wax paper-lined baking sheet to dry. Use remaining chocolate to drizzle chocolate over the top of the cookies. I used a quart sized zip-topped back with a corner cut off as a piping bag. Let rest until chocolate is firm.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Dizzy Miss Izzy watching me take photos, while hoping for a spill.