If you’ve ever pined for that blissful combo of toasted coconut, gooey caramel, and rich chocolate outside of Girl Scout season, rejoice—Homemade Samoas Cookies are here to steal your heart. These irresistible treats have all the coconutty, chocolaty crunch you adore, but they’re even better when you make them fresh in your own kitchen. With a buttery, tender cookie base and a gloriously sticky, caramel-coconut crown, each bite delivers nostalgia, comfort, and a touch of decadence you’ll want to share with everyone.

Homemade Samoas Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is half the fun, and each one adds its own special magic to these Homemade Samoas Cookies. The buttery dough, lush coconut topping, and rich chocolate layer come together with just a few everyday staples, transforming simple components into your new favorite sweet treat.

Unsalted butter: Ensures a melt-in-your-mouth cookie with the perfect balance of flavor and texture—make sure it’s at room temperature for best results.
Sugar: Brings sweetness and helps the cookies bake up tender and golden.
All-purpose flour: The sturdy base of your cookies, giving them classic shortbread crunch.
Baking powder: Just a touch gives subtle lift, keeping the cookies from becoming too dense.
Salt: Essential for bringing out all the rich, layered flavors—don’t skip it!
Milk (whole): Adds richness to the dough and smoothness to the caramel topping.
Vanilla extract: Gives your cookies that familiar, comforting aroma and warmth.
Shredded sweetened coconut: Toasted for dreamy flavor and that signature chewy texture.
Soft caramels: Either store-bought or homemade, they become the gooey glue that hugs every bit of coconut.
Dark chocolate: For dipping and drizzling—bold enough to stand up to all that sweetness.

How to Make Homemade Samoas Cookies

Step 1: Make the Cookie Dough

Start by creaming together the butter and sugar until it’s wonderfully light and fluffy. The aroma alone will tell you you’re already on the path to happiness. Whisk the flour, baking powder, and salt together in a separate bowl, then add the dry mixture to your butter mix in three batches—this keeps the dough beautifully tender. After a splash of milk and a hint of vanilla, the dough comes together in delightfully soft, workable clumps.

Step 2: Chill and Shape the Dough

Shape the dough into two disks, wrap them tightly in plastic wrap, and chill for about an hour. The short wait is truly worth it—it makes your dough smooth and easy to roll. Once it’s firm, roll each disk to about 1/8-inch thickness. Use a doughnut-shaped cutter to create the classic Samoas look. If you don’t have one, a regular round cutter plus a small bottle cap works in a pinch and adds some homemade charm to your Homemade Samoas Cookies.

Step 3: Bake the Cookie Bases

Lay your cut-out cookies onto a parchment-lined baking sheet, giving each one a little space. Bake in a preheated 350ºF oven for 10 to 12 minutes, rotating the tray halfway through. You’re looking for pale golden edges—a sign they’re perfectly baked and ready for that coconut-caramel magic. Once baked, let them cool on a wire rack so they stay crisp.

Step 4: Toast the Coconut

While your cookies cool, it’s time to toast the coconut. Spread your shredded coconut on a baking sheet and pop it in the oven, stirring occasionally, until it’s gloriously golden and fragrant. This simple step makes all the difference, adding flavor and the signature crunch homemade Samoas cookies are famous for.

Step 5: Make the Caramel Topping

Melt the soft caramels with whole milk and a pinch of salt, stirring until smooth and luscious. Take care not to boil—go low and slow until it’s gloriously pourable. Mix in your toasted coconut, making sure every shred is coated in buttery caramel goodness.

Step 6: Top and Dip the Cookies

Spread a generous layer of the caramel-coconut mixture on each cookie, gently pressing it into place. Melt the dark chocolate and dip the bottoms of your cookies, letting any excess drip off before setting them on parchment. Finish things off with a chocolate drizzle over the top for those unmistakable Homemade Samoas Cookies stripes. Let everything set until the chocolate is firm—this is the hardest part, but so worth the wait!

How to Serve Homemade Samoas Cookies

Garnishes

For an extra pop of flair, try sprinkling a tiny pinch of flaky sea salt or a few toasted coconut flakes on top of your cookies before the chocolate drizzle sets. Not only does this look gorgeous, it adds a little something special to every bite of your Homemade Samoas Cookies.

Side Dishes

Serve these with an ice-cold glass of milk to highlight the rich chocolate and caramel, or pair with a scoop of creamy vanilla ice cream for an indulgent dessert duo. If it’s party time, a fruit platter adds fresh balance to every sweet, chewy cookie.

Creative Ways to Present

Homemade Samoas Cookies absolutely shine when stacked on a beautiful platter, arranged in a cookie box as an edible gift, or crumbled over ice cream for a show-stopping sundae. If you’re feeling playful, try sandwiching a scoop of ice cream between two cookies for a fun twist on the classic ice cream sandwich.

Make Ahead and Storage

Storing Leftovers

Store any leftover Homemade Samoas Cookies in an airtight container at room temperature for up to a week. Just keep them out of direct sunlight and away from heat, and they’ll stay perfectly crisp and chewy for days on end.

Freezing

Homemade Samoas Cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container with parchment paper between layers. They’ll keep for up to 3 months—just let them thaw at room temperature before serving for maximum flavor and texture.

Reheating

If you love your cookies slightly warm, pop them in the microwave for just 5 to 10 seconds. This softens the caramel and perks up the chocolate just enough for a fresh-from-the-oven vibe (just keep a napkin handy for sticky fingers!).

FAQs

Can I use store-bought caramels for Homemade Samoas Cookies?

Absolutely! Store-bought soft caramels melt down beautifully and make the process quick and easy, but if you’re feeling ambitious, homemade caramel works just as well—and adds another layer of love to your cookies.

What if I don’t have a doughnut-shaped cookie cutter?

No worries! Use a regular round cutter or even the rim of a glass, and make the center holes with a bottle cap or piping tip. No matter the shape, your Homemade Samoas Cookies will taste fantastic.

Can I make these cookies gluten-free?

You sure can. A good 1:1 gluten-free flour blend will substitute nicely for the all-purpose flour, though you might need to add a tablespoon or two of extra milk to bring the dough together smoothly.

What’s the best chocolate to use for dipping?

Dark chocolate works best because its bitterness balances the sweet caramel and coconut, but semisweet chocolate is lovely if you prefer a little extra sweetness. Use good-quality chocolate bars or chips for that glossy, rich finish.

How do I toast coconut without burning it?

Spread the shredded coconut evenly on a baking sheet and toast in a moderate oven, stirring every couple of minutes. Watch closely—it burns fast! As soon as it turns golden and smells nutty, take it out and let it cool.

Final Thoughts

If you’ve always wished Samoas were available all year, now you can enjoy them whenever the craving strikes. Homemade Samoas Cookies truly bring the WOW factor to any gathering or quiet afternoon treat. Go bake a batch—you’ll be hooked after one bite, and your family and friends will be asking for them again and again!