Homemade Samoa Cookies

Homemade Samoa Cookies are a copycat version of the Girl Scout Cookie! Big, thick, and packed with chocolate, caramel, and coconut.

Servings: cookies

Prep Time 30

Cook Time 10

Total Time 40

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.