Homemade Samoas (Copycat Girl Scout Cookies) Recipe
Nothing quite hits the nostalgia button like Samoas, the classic Girl Scout cookies with a perfect combination of chewy cookie base, gooey caramel, toasted coconut, and chocolate drizzle. These homemade versions are just as irresistible as the store-bought ones, but with the satisfaction of making them yourself.
This recipe recreates the iconic flavors while allowing for fresher ingredients, customizable chocolate types, and the ability to control sweetness. Whether you’re baking for a party, holiday, or cookie swap, these homemade Samoas will be the star of the show.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut, toasted
- 1 cup caramel sauce (store-bought or homemade)
- 4 oz semi-sweet chocolate (for drizzle)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter & sugar: In a large mixing bowl, beat softened butter with granulated and brown sugar until light and fluffy.
- Add egg & vanilla: Beat in the egg and vanilla extract until combined.
- Combine dry and wet: Gradually mix in the flour mixture until a soft dough forms.
- Shape cookies: Roll dough into small balls and flatten slightly on the prepared baking sheet. Use a small round cutter to create a hole in the center if desired (classic Samoas shape).
- Bake cookies: Bake for 10–12 minutes or until edges are lightly golden. Cool on a wire rack.
- Caramel & coconut topping: Warm caramel sauce slightly, then dip the top of each cookie in caramel and sprinkle generously with toasted coconut. Let set for 10 minutes.
- Chocolate drizzle: Melt chocolate and drizzle over the caramel-coconut layer using a spoon or piping bag. Let cookies cool completely until chocolate is set.
- Serve & enjoy: Store in an airtight container. These cookies taste best slightly chilled or at room temperature.
Why This Recipe Works
- Classic texture & flavor: Chewy cookie base, gooey caramel, and crunchy coconut create the perfect bite.
- Homemade goodness: Control sweetness, chocolate type, and coconut toast level.
- Beautiful presentation: Chocolate drizzle makes them irresistible to both kids and adults.
- Party favorite: Perfect for cookie swaps, holiday trays, or just indulging at home.
Variations
- Chocolate lovers: Use dark chocolate or milk chocolate for drizzle.
- Salted caramel twist: Sprinkle a pinch of sea salt on the caramel layer for extra flavor depth.
- Nutty upgrade: Add finely chopped macadamia nuts to the coconut layer.
- Mini cookies: Make bite-sized versions for easy snacking or gifting.
Serving Suggestions
- Pair with a glass of cold milk for classic comfort.
- Serve with coffee or hot chocolate during holiday gatherings.
- Add to a cookie platter with other favorites like oatmeal or peanut butter cookies.
Homemade Samoas (Copycat Girl Scout Cookies)
These Homemade Samoas are a perfect copycat of the beloved Girl Scout cookies, featuring a chewy cookie base, caramel topping, toasted coconut, and a chocolate drizzle. Perfect for parties, holidays, or nostalgic treats.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl. Set aside.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract until combined.
- Gradually mix in flour mixture until a soft dough forms.
- Shape dough into balls, flatten slightly, and create a hole in the center if desired. Bake 10–12 minutes. Cool on a wire rack.
- Warm caramel sauce slightly. Dip cookie tops in caramel and sprinkle with toasted coconut. Let set 10 minutes.
- Melt chocolate and drizzle over caramel-coconut layer. Cool completely until chocolate sets.
- Serve immediately or store in airtight container.
Notes
Customize with dark or milk chocolate drizzle. Sprinkle sea salt over caramel for a gourmet touch. Freezing cookies is possible for longer storage.
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keep cookies chilled for up to 1 week.
- Freezer: Wrap individually and freeze up to 2 months; thaw at room temperature before serving.
Conclusion
Homemade Samoas capture everything we love about the iconic Girl Scout cookie: chewy base, caramel indulgence, toasty coconut, and rich chocolate drizzle. With this recipe, you can bake these classic treats at home anytime, impressing friends and family while indulging in a little nostalgia.
