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Homemade Samoa Cookies

Buttery shortbread cookies topped with caramel-coconut mixture and drizzled with chocolate, recreating the beloved Girl Scout favorite at home.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Base
  • 2 cups all-purpose flour
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
Toppings
  • 3 cups shredded coconut
  • 12 oz caramels unwrapped
  • 0.25 cup heavy cream
  • 8 oz dark chocolate chips
  • 2 tbsp coconut oil

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Cookie cutters
  • Wire cooling racks

Method
 

  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Whisk flour and salt in medium bowl, set aside.
  3. Cream butter and sugar until light and fluffy, 3-4 minutes.
  4. Add milk and vanilla to butter mixture, mix until smooth.
  5. Gradually add flour mixture, mixing just until dough forms.
  6. Roll dough to 1/4-inch thickness, cut into rings using cookie cutters.
  7. Bake 10-12 minutes until edges are lightly golden, cool completely.
  8. Toast coconut on baking sheet for 8-10 minutes until golden, stirring frequently.
  9. Melt caramels with cream, stirring until smooth. Mix in toasted coconut.
  10. Spread coconut-caramel mixture on top of each cookie ring.
  11. Melt chocolate with coconut oil until smooth and glossy.
  12. Drizzle chocolate over cookies, let set 30 minutes at room temperature.

Notes

Store in airtight container at room temperature for up to one week. Can be frozen for up to 3 months wrapped individually.