Homemade Samoas – Chewy Caramel & Chocolate Cookies

Homemade Samoas cookies capture the magic of the classic Girl Scout treat. Crispy shortbread cookies are layered with chewy caramel, toasted coconut, and a rich chocolate coating for a cookie that’s both indulgent and nostalgic.

Why You’ll Love This Recipe

• Chewy caramel and crunchy shortbread in every bite
• Toasted coconut adds nutty flavor and texture
• Chocolate coating completes the classic treat
• Fun to make at home for holidays or special occasions
• Make-ahead friendly and freezer-safe
• Perfect for dessert trays, parties, or gifting
• Kid-friendly and nostalgic

Ingredients

Shortbread Base

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt

Caramel Coconut Topping

• 1 cup sweetened condensed milk
• 1 cup brown sugar, packed
• ¼ cup unsalted butter
• 1 teaspoon vanilla extract
• 2 cups shredded sweetened coconut, toasted

Chocolate Coating

• 2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil or unsalted butter

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream butter and granulated sugar until light and fluffy.
3. Mix in flour and salt until a soft dough forms.
4. Roll dough to ¼ inch thickness.
5. Cut into rounds using a cookie cutter and place on a parchment-lined baking sheet.
6. Bake 10–12 minutes until lightly golden.
7. Let cookies cool completely.
8. In a saucepan over medium heat, combine condensed milk, brown sugar, and butter. Cook, stirring frequently, until thickened (5–7 minutes).
9. Remove from heat and stir in vanilla extract.
10. Fold in toasted coconut until evenly coated with caramel.
11. Spread caramel coconut mixture evenly over cooled cookies.
12. Chill cookies 20–30 minutes to firm the topping.
13. Melt chocolate and coconut oil in the microwave in 20-second intervals, stirring each time.
14. Dip the bottom of each cookie in melted chocolate or drizzle chocolate over the top.
15. Place on parchment paper and let chocolate set until firm.

Tips & Variations

• Toast coconut until golden for deeper flavor.
• Use a spoon or offset spatula to spread caramel evenly.
• Chill cookies before chocolate coating for a cleaner finish.
• Drizzle white chocolate for extra decoration.
• Freeze Samoas for up to 2 months in layers separated by parchment paper.

Storage & Freezer Instructions

• Store in an airtight container at room temperature for up to 5 days.
• Refrigerate for up to 2 weeks.
• Freeze in layers separated by parchment paper for up to 2 months.
• Thaw at room temperature before serving.

Serving & Pairing Ideas

• Pair with cold milk or hot chocolate.
• Include in dessert trays or cookie gift boxes.
• Serve alongside fresh fruit to balance sweetness.
• Perfect for holiday parties or movie nights.

Frequently Asked Questions

What makes Samoas cookies unique?

Samoas cookies combine a crisp shortbread base, chewy caramel, toasted coconut, and chocolate. This layered combination delivers crunchy, chewy, and rich flavors all in one bite.

Can I use homemade caramel instead of sweetened condensed milk?

Yes, you can make caramel from scratch with sugar, butter, and cream, but the condensed milk version is easier and produces a smooth, chewy texture.

Can I use milk chocolate instead of semi-sweet?

Absolutely! Milk chocolate gives a sweeter flavor, while semi-sweet balances the caramel’s sweetness.

Can I make these cookies ahead of time?

Yes, you can assemble and refrigerate them before chocolate coating. They are also freezer-friendly for long-term storage.

Ready to Make It?

Homemade Samoas cookies are a deliciously nostalgic treat that combines buttery shortbread, chewy caramel, toasted coconut, and rich chocolate. Perfect for dessert trays, gifting, or an indulgent snack, these cookies are guaranteed to impress.

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• Garlic Roasted Broccoli – Easy and healthy roasted vegetable.

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