Homemade Samoa Cookies are a copycat version of everyone’s favorite Girl Scout Cookie! These big, thick, and buttery shortbread cookies melt in your mouth and are packed with chocolate, caramel, and coconut.
Homemade Samoa Cookies
Samoa cookies have a shortbread base and are topped with a mix of coconut, gooey caramel, and coconut flakes and then dunked and drizzled in chocolate. This homemade version tastes much better than the ones in the box because they’re loaded with even more delicious ingredients.
Ingredients
Shortbread Cookie Base
- cold butter
- sugar
- flour
Caramel Topping
- caramel bites
- sweetened shredded coconut
- heavy cream
- salt
Chocolate Coating
- semi-sweet chocolate chips
- coconut oil
Supplies
- Mixing bowls
- cookie sheets
- Whisk
- Parchment paper
- Hand mixer
- Piping tip or shot glass to cut a small circle in the shortbread
Samoa Cookie Recipe
Mix the cold butter and sugar until it is fully combined. until well-combined. Add the flour mixture and mix until the dough resembles wet sand. Form the dough into 1” balls and spread them across the surface of a non-stick baking sheet lined with parchment paper (a silicon mat works well too!).
Use your fingers to flatten each dough ball into a 3” wide circle. Use the large end of a piping tip or a shot glass to cut a circle out of the center of each cookie. The resulting cookies will look like rings or donuts.
Chill the shaped cookies for 10 minutes in the freezer before baking them in the oven for 10 minutes.
While the cookies are baking, make your caramel topping by melting together the caramel bites, heavy cream, and salt. Once this mixture is smooth, add the coconut and stir well to combine. In a separate bowl, microwave the chocolate chips and coconut oil.
Allow the shortbread cookies to cool for a few minutes before dipping the bottom of each into the chocolate coating.
Top each cookie with about 2 teaspoons of the coconut caramel mixture. The best way to add the caramel topping is to take a chunk of the mixture and roll it in your hands. Create a snake-like cylinder shape and gently press it around the top of each cookie. Finally, add an additional drizzle of melted chocolate on top! Place the cookies into the freezer or fridge to set.
More Cookie Recipes by The Blogette to Try Next:
- Chocolate Chip Cookies
- White Chocolate Chip Cookies
- Cookie Bars
- Nutella Stuffed Cookies
- Peanut Butter and Jelly Cookies
- Monster Cookie Balls
Homemade Samoa Cookies
Equipment
- mixing bowls
- Cookie sheets
- Whisk
- Piping tip or shot glass to cut a small circle in the shortbread
Ingredients
Shortbread Cookie Base
- 1 cup cold butter
- ⅔ cup sugar
- 2 cups flour
Caramel Topping
- 11 ounce bag of caramel bites
- 2 cup sweetened shredded coconut
- 2 tablespoons heavy cream
- ¼ teaspoon salt
Chocolate Coating
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Use a pastry cutter, two forks, or your hands to cut the cold butter into the sugar. Mix until well-combined.
- Add the flour and mix until the dough resembles wet sand.
- Form the dough into 1” balls and spread across the surface of a non-stick cookie sheet.
- Use your fingers to flatten each dough ball into a 3” wide circle. Use the large end of a piping tip to cut a circle out of the center of each cookie. The resulting cookies will look like rings or donuts.
- Chill the shaped cookies for 10 minutes in the freezer before baking in a 350°F oven for 10 minutes.
- While the cookies are baking, make your caramel topping by melting together the caramel bites, heavy cream, and salt. Once this mixture is smooth, add the coconut and stir well to combine. Set aside.
- In a separate bowl, melt together the chocolate chips and coconut oil. Stir well to combine and set aside.
- Allow the shortbread cookies to cool for a few minutes before dipping the bottom of each into the chocolate coating.
- Top each cookie with about 2 teaspoons of caramel topping and an additional drizzle of chocolate. Place the cookies into the freezer or fridge to set.
- Once the chocolate has completely hardened, serve and enjoy these copycat Samoa cookies!
Notes
- If your shortbread dough seems too crumbly to shape, add cold water, 1 teaspoon at a time until the mixture comes together.
- These shortbread cookies do not need to brown in the oven. You’ll know they’re done baking when they look dry and matte as opposed to wet and shiny.
- I find that the best way to add the caramel topping to these cookies is to take a chunk in your hands, roll it into a long, snake-like cylinder and gently press it onto the top of each cookie.
- These cookies are best served cold, although they will still be delicious at room temperature.
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