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Homemade Samoas – Copycat Girl Scout Cookies

If you love the iconic Girl Scout Samoas — the cookie with buttery shortbread, toasted coconut, gooey caramel, and a rich chocolate drizzle — this homemade version will absolutely steal your heart. These Homemade Samoas deliver everything you love about the original: crisp shortbread base, golden caramel topping, chewy toasted coconut, and that irresistible chocolate coating on the bottom. But the best part? You can make them anytime of year, in your own kitchen, using simple ingredients and easy steps. The flavor is buttery, nutty, caramel-rich, and beautifully balanced. Each cookie features layers of texture — crunchy, chewy, soft, and melty — making every bite unforgettable. These cookies are perfect for: Christmas dessert platters Pinterest-worthy cookie boards Bake sale treats Edible holiday gifts Girl Scout cookie cravings Family gatherings & celebrations Let’s recreate one of the world’s most loved cookies — but fresher, richer, softer, and even more delicious than the original.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 22 cookies
Ingredients Equipment Method Notes
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Ingredients
  

  • Exact based on your list — perfect & alcohol-free.
Fresh Ingredients
  • 1 Large egg
Dry Ingredients
  • 1 ½ cups All-purpose flour
  • ½ teaspoon Baking powder
  • ¼ cup Brown sugar packed
  • ⅓ cup Granulated sugar
  • ¼ teaspoon Salt
Dairy
  • ½ cup Unsalted butter softened
Flavoring
  • 1 teaspoon Vanilla extract
Coconut & Caramel
  • 1 cup Sweetened toasted coconut
  • 1 cup Caramel sauce store-bought or homemade
Chocolate
  • 4 oz Semi-sweet chocolate
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Equipment

  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Measuring cups & spoons
  • Silicone spatula
  • Baking trays
  • Parchment paper
  • Cooling rack
  • Cookie cutters (round + small center cutter)
  • Heatproof bowl (for melting chocolate)

Method
 

Step 1: Make the Shortbread Dough
  1. In a large bowl, beat together:
  2. Butter
  3. Brown sugar
  4. Granulated sugar
  5. Beat for 2–3 minutes until creamy and fluffy.
  6. Add:
  7. Egg
  8. Vanilla extract
  9. Mix until smooth.
  10. In another bowl whisk:
  11. Flour
  12. Baking powder
  13. Salt
  14. Add the dry mixture into the wet mixture.
  15. Fold until a soft dough forms.
Step 2: Shape & Cut the Cookies
  1. Preheat oven to 350°F (175°C).
  2. Roll dough between parchment sheets to about ¼ inch thickness.
  3. Use a round cookie cutter to cut circles.
  4. Use a small cutter to cut the center hole (classic Samoas shape).
  5. Place cookies on a parchment-lined tray.
Step 3: Bake
  1. Bake for 10–12 minutes, or until:
  2. Edges are set
  3. Tops look dry
  4. Bottom is lightly golden
  5. Cool completely.
Step 4: Toast the Coconut
  1. Spread sweetened coconut on a tray.
  2. Bake at 325°F (160°C) for 6–8 minutes, stirring halfway.
  3. Coconut should be golden and fragrant.
  4. Let cool.
Step 5: Prepare the Caramel Coconut Topping
  1. Warm the caramel sauce slightly.
  2. Mix in:
  3. Toasted coconut
  4. Stir until fully coated and sticky.
  5. This forms the signature chewy Samoas topping.
Step 6: Assemble the Cookies
  1. Place a spoonful of caramel-coconut mixture over each cookie.
  2. Press down gently to help it adhere.
Step 7: Dip in Chocolate
  1. Melt semi-sweet chocolate in a heatproof bowl.
  2. Dip the bottom of each cookie in the melted chocolate.
  3. Place on parchment to set.
Step 8: Drizzle Chocolate
  1. Use remaining chocolate to drizzle stripes over the top.
  2. Let cookies cool completely until chocolate firms.

Notes

🧊 Storage & Reheating
Room Temperature
Store up to 1 week in an airtight container.
Fridge
Keeps for 10–12 days.
Freezer
Freeze for 2 months (fully assembled).
Reheating Chocolate
Warm for 2–3 seconds in microwave if needed.
🥄 Variations
1. Chocolate-Dipped Caramel Cookies
Skip the center hole + fully dip.
2. Salted Caramel Samoas
Add flaky sea salt on top.
3. Dark Chocolate Samoas
Use 70% dark chocolate.
4. White Chocolate Samoas
Dip bottoms in melted white chocolate.
5. Extra-Coconut Samoas
Add ½ cup more toasted coconut.
6. Gluten-Free Samoas
Use 1:1 gluten-free flour.
❓ 10 FAQs
1. Can I use store-bought shortbread instead?
Yes — assemble using pre-made cookies.
2. Why is my dough crumbly?
Add 1–2 teaspoons milk.
3. Can I skip the center hole?
Absolutely — shape doesn’t affect flavor.
4. Why is the caramel too stiff?
Warm it slightly and stir.
5. Can I make these nut-free?
Yes — Samoas contain no nuts.
6. Should I toast the coconut?
Yes — it makes flavor richer.
7. Can kids help?
Yes — fun and easy assembly.
8. Can I double the recipe?
Perfect for parties — go ahead!
9. Why do my cookies fall apart?
They weren’t fully cooled.
10. Can I use homemade caramel?
Yes — even better.
🏁 Conclusion
These Homemade Samoas (Copycat Girl Scout Cookies) give you everything you love about the classic cookie — buttery shortbread, toasted coconut, gooey caramel, and chocolate drizzle — but fresher, softer, and even more flavorful. Every bite combines layers of rich sweetness, chewy texture, crunch, and melt-in-your-mouth goodness.
Perfect for holiday cookie boxes, gift baskets, Pinterest dessert boards, or satisfying a Girl Scout craving any time of year, these cookies strike the perfect balance of gourmet and nostalgic comfort. With simple ingredients and easy steps, you can create one of the world’s most iconic cookies right at home.
Bake them, share them, and enjoy the cozy sweetness in every bite.