These Homemade Samoa Girl Scout Cookies are chewy and flavorful and taste super similar to the packaged Girl Scout cookies but even better and fresher.
Samoas are definitely one of the favorite Girl Scout cookies!! At least for me they are!! A buttery shortbread topped with a perfect coconut caramel mixture and then dipped in chocolate and drizzled with more on top.
Girl Scout Cookies are all the rage and definitely a well loved treat. AND for good reason. They are so yum and they have some great options and flavors.
One thing I love to do is make homemade versions of packaged treats. (Like little Debbies and Rice Krispie Treats) So in this recipe I am making Girl Scout Cookies but HOMEMADE!!
These Cookies are made up of 3 parts so they do require a little more time and patience then your every day drop cookie but they are worth it!! Especially is you enjoy the flavor combination.
They consist of a shortbread cookie cutout into rings. The dough is super simple and easy to make. Once it comes all together you chill it, roll it out and cut out the dough into ring shapes by using two different sized round cookie cutters, one smaller than the other. Then you bake the shortbread and let cool.
The second later consists of toasted coconut and a homemade caramel. To toast your coconut you place it on a baking sheet for a few minutes in the oven to let toast. Be careful to get it out in time cause it can burn SUPER easily. Then the caramel is made on a saucepan over the stove which comes together with just a few simple ingredients. Then you combined the two together.
Lastly, of course, the chocolate. These cookies are not only dipped in chocolate on the bottom but drizzled with chocolate too. I like using coconut oil to thin out the chocolate so it’s easier to work with. (you can also use vegetable oil to thin it out as well)
I love creating a list of all the ingredients you will need to make my recipe on the post before the recipe. That way you can clearly see everything you’ll need and what you may need to go grab at the store to make them.
What You’ll Need:
- butter
- brown sugar
- sugar
- vanilla extract
- salt
- all purpose flour
- coconut flakes
- heavy whipping cream
- chocolate chips (dark, semi sweet or milk)
- coconut oil
- parchment paper
All the ingredients are very simple and easy to find at your local grocery store OR already in your kitchen ready to go. They are simple ingredients but together make such a delicious fun recipe and I’m so excited for you to try them out.
Let’s get started!!
Homemade Samoa Girl Scout Cookies
Ingredients
For Shortbread Cookies:
- 1 cup butter 2 sticks, softened
- 3/4 cup sugar
- 1 tsp vanilla extract
- pinch of salt
- 3 cups flour all purpose
For Coconut Caramel Topping:
- 1 1/2 cups coconut flakes toasted
- 1/4 cup butter (half a stick, melted)
- 1/2 cup brown sugar
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- pinch of salt
For Chocolate Drizzle:
- 1 1/2 cups dark chocolate (semi sweet or milk)
- 2 tsp coconut oil
Instructions
For Shortbread Cookies:
- In a large bowl, add your butter and sugar and beat until combined. Add your vanilla extract, salt & flour and mix until dough forms.
- Wrap your dough up and place in fridge or freezer to chill.
- Pre heat oven to 350° F and line your baking sheets with parchment paper.
- Once your dough has chilled for 30 minutes to an hour, roll it out on a floured surface to about a half inch thickness.
- Using two round cookie cutters, one smaller than the other, cut out circular rings and place on your lined baking trays.
- Bake for 350° for 8-10 minutes or until edges start to turn golden.
- Remove from oven and let cool completely.
For Coconut Caramel topping:
- Add your coconut on a pan and toast in the oven at 300° for about 5-8 minutes. Watch carefully to not burn because coconut can burn easily. Stir a few times in between.
- In a saucepan over medium heat add your butter and brown sugar and stir until melted. Continue to stir until mixture starts to bubble.
- Keep mixing your caramel mixture until it bubbles and starts to thicken and is smooth.
- Remove from heat and add your heavy cream, vanilla extract and pinch of salt. Stir together.
- Continue stirring until it’s all well combined and a caramel sauce has formed.
- Add your toasted coconut and stir until evenly coated.
For Chocolate:
- In a glass bowl or measuring cup melt your chocolate in the microwave for 30 second increments. Add your coconut oil. (or a double boiler on the stove)
- Assemble:
- To assemble these cookies add a spoonful of your coconut caramel to each cooled cookie and press around the edges.
- Dip the bottom of each cookie in the chocolate and place on a piece of parchment paper.
- Continue with the rest of your cookies.
- Drizzle each cookie with more chocolate.
- Cool and then you are ready to enjoy!!
Did you enjoy this recipe? If so, I would So APPRECIATE if you write a review so others can try it out too! Don’t forget to smile because you are so loved! <3
I hope that you enjoy this recipe with your loved ones and that it brings people together. This recipe was meant to be enjoyed!!
If you make it, I would love to see! Please tag me on my socials and on my instagram @whiskfullyblessed. I can’t wait to see how you like it and I’m so excited to reshare your cute photos!!
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