Samoas are one of the most beloved Girl Scout cookies. These cookies feature a crispy shortbread cookie topped with caramel, toasted coconut, and chocolaty stripes. Every year when Girl Scout cookie season rolls around, Samoas fly off the shelves. There’s just something irresistible about the combination of buttery shortbread, sweet caramel, toasted coconut, and rich chocolate.
If you can’t wait for Girl Scout cookie season or just want to enjoy Samoas any time of year, this easy copycat recipe lets you make homemade versions right in your own kitchen that taste just like the real thing. Read on for everything you need to know to make perfect homemade Samoas!
Samoa Cookie History
Samoas have been around for decades under various names. They debuted as early as the 1920s under the name Trefoils. By the 1940s, they were called May Wests, inspired by the voluptuous actress Mae West.
It wasn’t until the 1970s that they finally became known as Samoas. The name refers to the Girl Scouts of America camp located in Southern California called Camp Samoa. In 1998, the cookies were revamped with a new recipe, featuring more caramel and a higher ratio of coconut to cookie.
No matter what you call them, Samoas remain one of the most popular Girl Scout cookie varieties year after year. Their crispy yet tender texture along with the sweet and tropical flavors make them simply irresistible.
Tips for Making Homemade Samoas
Making your own Samoas at home allows you to customize them just the way you like. Here are some tips for homemade Samoa success:
Pick a good shortbread recipe – A tender, crisp shortbread is essential for creating homemade Samoas with the perfect texture. Choose a recipe that contains butter for optimal flavor and crispy edges.
Toast the coconut – Toasting the coconut before adding it to the cookies enhances its nutty flavor and crunchy texture. Spread coconut flakes on a baking sheet and toast at 300°F for 5-10 minutes, stirring halfway through.
Thinly coat with caramel – For the signature Samoa layers, spread a thin layer of cooled caramel onto the cookies before adding the toasted coconut. This prevents the cookies from becoming soggy.
Use high-quality chocolate – Splurge on a good quality semisweet or bittersweet chocolate for the chocolate stripes. Opt for chocolate with around 60-70% cocoa solid for the best flavor.
Chill the dough – Chilling shortbread dough before baking helps ensure cookies hold their shape without spreading too much. Let the dough chill for at least 2 hours before baking.
Cut shapes uniformly – Use a sharp 2-inch round cookie cutter to cut the shortbread dough into uniform circles. This ensures even baking.
Now that you know the secrets behind great homemade Samoas, let’s get to the recipe!
Storage
Store homemade samoas in an airtight container for up to 1 week at room temperature or up to 3 months in the freezer.
I hope you love these easy homemade samoas as much as I do! With a tender vanilla shortbread base, gooey caramel layer, and a topping of toasted coconut and chocolate, they really are just like the Girl Scout cookie originals. Making them at home lets you customize with your favorite ingredients and enjoy them all year long. Whether you shape them into circles or even sandwich-style, this recipe is sure to satisfy any samoa cravings.
Samoas
Ingredients
For the shortbread cookies:
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the caramel layer:
- 45 vanilla caramels unwrapped
- 2 tablespoons heavy cream
- 1/4 teaspoon flaky sea salt
For the chocolate and coconut coating:
- 2 cups sweetened shredded coconut
- 4 ounces semisweet or bittersweet chocolate chopped
- 2 teaspoons coconut oil
Instructions
- Make the shortbread cookies: In a medium bowl, whisk together the flour and kosher salt. Set aside.
- In a large bowl, beat together the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the vanilla.
- Add the dry ingredients to the wet ingredients and mix on low just until combined. Do not overmix.
- Shape the dough into a disk, wrap in plastic wrap, and chill for at least 2 hours and up to 3 days.
- Preheat oven to 350°F. Line two baking sheets with parchment.
- On a lightly floured surface, roll out the chilled dough to 1/4 inch thickness. Use a 2-inch round cookie cutter to cut out circles, rerolling scraps as needed.
- Arrange the cookies on the prepared baking sheets about 1 inch apart. Bake for 8-10 minutes until light golden brown on the edges. Allow to cool completely on the pan.
- Make the caramel layer: In a microwave-safe bowl, combine the caramels and cream. Microwave in 30 second intervals, stirring after each, until melted and smooth. Stir in the sea salt.
- Spread about 1/2 teaspoon of the caramel onto each cooled shortbread cookie. Allow the caramel layer to set at room temperature for about 10 minutes.
- Make the coconut coating: Spread the coconut flakes on a rimmed baking sheet in an even layer. Toast for 5-10 minutes at 300°F, stirring halfway through, until lightly browned. Allow to cool.
- In a small microwave-safe bowl, melt the chocolate in the microwave in 30 second intervals. Once melted, stir in the coconut oil until smooth.
- Dip each caramel-topped cookie halfway into the melted chocolate. Allow excess to drip off, then immediately dip the chocolate half into the toasted coconut.
- Place on a cooling rack and allow chocolate to set before serving, about 10 minutes.