Love the sweet, chewy, caramel-coconut goodness of Samoas (a.k.a. Caramel deLites)? Now, you can make them at home! These Homemade Samoas Girl Scout Cookies combine buttery shortbread, rich caramel, toasted coconut, and a drizzle of chocolate for a truly irresistible treat.

Perfect for satisfying your cookie cravings year-round, these homemade Samoas are surprisingly easy to make – and they taste just as amazing as the original!

Why You’ll Love These Homemade Samoas

• Just Like the Originals: All the flavors and textures you adore in Samoas, made fresh at home.
• Simple Ingredients: No need for specialty items – you likely already have most ingredients on hand.
• Customizable: Make them larger or smaller, add extra caramel, or play around with dark chocolate for an elevated twist.
• Perfect for Sharing: These cookies are a hit at parties, bake sales, and with friends and family!

Ingredients You’ll Need

For the Cookies:

• 1 cup unsalted butter, softened: The base for a rich and buttery shortbread.
• 1 cup granulated sugar: Adds sweetness to the cookies.
• 2 cups all-purpose flour: Creates structure for the shortbread.
• 1/4 teaspoon salt: Enhances the flavors.
• 1 teaspoon vanilla extract: Adds a touch of warmth and aroma.

For the Topping:

• 1 1/2 cups shredded coconut, toasted: Provides the signature chewy texture and nutty flavor.
• 1 cup caramel sauce: For binding the coconut and adding that gooey, sweet topping. Use store-bought or homemade caramel.
• 1/4 teaspoon salt (optional): To balance the sweetness of the caramel.

For the Chocolate Drizzle:

• 1 1/2 cups semi-sweet chocolate chips: For dipping the bottoms and drizzling over the top.

Tools You’ll Need

• A hand or stand mixer
• A mixing bowl
• A baking sheet and parchment paper
• A 2-inch round cookie cutter (or a glass)
• A smaller cutter (like a bottle cap) for the center hole
• A saucepan or microwave-safe bowl (for melting caramel and chocolate)

How to Make Homemade Samoas

Step 1: Make the Cookie Base

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the vanilla extract and mix until combined.
4. Gradually add the flour and salt, mixing just until the dough comes together. Be careful not to overmix.
5. Roll the dough out to about 1/4-inch thickness on a floured surface. Use a 2-inch round cookie cutter to cut out circles. Then, use a smaller cutter (like a bottle cap) to cut a hole in the center of each cookie.
6. Place the cookies on the prepared baking sheet and bake for 10–12 minutes, or until lightly golden around the edges. Let them cool completely.

Step 2: Toast the Coconut

1. Spread the shredded coconut evenly on a baking sheet.
2. Toast in the oven at 350°F (175°C) for 5–7 minutes, stirring halfway through, until golden and fragrant. Watch closely to prevent burning.

Step 3: Prepare the Caramel Topping

1. Warm the caramel sauce in a saucepan or microwave until it’s smooth and easy to stir.
2. Mix the toasted coconut into the caramel sauce until fully coated.

Step 4: Assemble the Cookies

1. Spread a thin layer of the caramel-coconut mixture over each cooled cookie, pressing it gently to adhere.
2. Let the cookies sit for about 10–15 minutes to allow the topping to set slightly.

Step 5: Add the Chocolate

1. Melt the chocolate chips in the microwave in 20-second intervals, stirring in between, until smooth.
2. Dip the bottoms of the cookies into the melted chocolate and place them on a parchment-lined surface to set.
3. Transfer the remaining melted chocolate to a piping bag (or a zip-top bag with the corner snipped) and drizzle over the top of each cookie.

Step 6: Let Them Set

Allow the cookies to cool completely until the chocolate is firm. You can speed up the process by placing them in the refrigerator for 10–15 minutes.

Tips for the Best Homemade Samoas

• Keep the Dough Cool: If the dough becomes too soft while cutting, refrigerate it for 10–15 minutes before continuing.
• Don’t Skip Toasting the Coconut: It enhances the flavor and adds a slight crunch.
• Use High-Quality Chocolate: Semi-sweet or dark chocolate works best to balance the sweetness of the caramel.
• Make It Gluten-Free: Use a gluten-free flour blend to create a GF-friendly version.

Storage Instructions

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
• Refrigerate: If you prefer firmer caramel, store the cookies in the fridge for up to a week.
• Freeze: These cookies freeze well. Layer them with parchment paper in an airtight container and freeze for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions (FAQ)

Can I use store-bought caramel?

Yes! Store-bought caramel sauce works perfectly for this recipe. If it’s too thick, warm it slightly or add a splash of cream to thin it out.

Can I skip the chocolate drizzle?

Of course! While the chocolate adds a classic Samoas touch, the cookies are still delicious without it.

Can I use unsweetened coconut?

Yes, unsweetened coconut works fine if you prefer less sweetness. You may need to add a touch more caramel to bind it.

Nutritional Information (per cookie, based on 24 cookies)

• Calories: 200
• Protein: 2g
• Fat: 12g
• Carbohydrates: 22g
• Sugar: 16g

Final Thoughts

These Homemade Samoas Girl Scout Cookies are everything you love about the original – buttery, chewy, chocolatey, and downright delicious. Whether you’re recreating the nostalgic treat or just looking for a fun baking project, this recipe is a winner.

If you give this recipe a try, I’d love to see how they turned out! Share your photos on Instagram or Pinterest, and let me know if you made any creative twists.

Happy baking! 🍪✨