Ingredients
For the Cookies
1 cup unsalted butter, softened
1 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
For the Topping
1 1/2 cups shredded coconut, toasted
1 cup caramel sauce (soft, spoonable style)
1 cup melted chocolate (semisweet or milk), for dipping and drizzling
This ingredient lineup closely follows many homemade Samoas and copycat Girl Scout cookie recipes that use a simple butter-based shortbread, sweetened shredded coconut, soft caramel, and melted chocolate. Shortbread provides a sturdy, neutral base that stays crisp under the sticky topping, while toasted coconut and caramel recreate the chewy, candy-like layer that defines Samoas.
Step-by-step instructions
Start with the shortbread cookies. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper, which helps the cookies release cleanly and bake evenly. In a mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy; this step introduces air and gives the cookies a tender, crisp bite instead of a dense, hard texture. Mix in the vanilla extract until it is fully incorporated.
Add the flour and salt to the bowl and mix on low speed just until a soft dough comes together, scraping down the sides as needed. Shortbread-style Samoas doughs are typically mixed only until combined to avoid overdeveloping the gluten, which can make the cookies tough. If the dough feels very soft or sticky, you can briefly chill it to make rolling easier.
Lightly flour your work surface and roll the dough to about 1/4-inch thickness, which is a common thickness for homemade Samoas that need to be sturdy enough to hold the topping but still delicate to bite. Use a round cookie cutter or the rim of a small jar to cut circles, then use a smaller cutter, piping tip, or the end of a bottle to punch out a small center hole so each cookie looks like a ring. Gather and reroll scraps as needed, keeping the dough lightly floured so it does not stick.
Transfer the cut cookies to the prepared baking sheets, spacing them slightly apart, and bake for about 10–12 minutes, or until the edges are just turning lightly golden while the centers remain fairly pale. Many shortbread-based Samoas recipes recommend underbaking slightly to keep the cookies tender; they will firm up as they cool. Let the cookies cool completely on a rack before adding any topping so the caramel and chocolate set properly.
Next, prepare the caramel–coconut topping. Spread the shredded coconut in an even layer on a baking sheet and toast it at 350°F for about 5–7 minutes, stirring once or twice, until it is golden brown and fragrant. Coconut can go from perfectly toasted to burnt quickly, so keep a close eye on it and remove it from the oven as soon as it reaches a light golden color.
In a mixing bowl, combine the toasted coconut with the soft, spoonable caramel sauce and stir until all the coconut is thoroughly coated. If your caramel is too thick to stir easily, you can warm it in the microwave for 15–20 seconds or over low heat just until it loosens; many recipes thin caramel with a splash of milk or cream for easier mixing, but a soft sundae-style sauce will often be ready to use as is.
Now assemble the Samoas. Melt your chocolate (semisweet or milk) in a microwave-safe bowl in short bursts, stirring between each, or use a double boiler until smooth and fluid. Take each cooled shortbread ring and spread or press a spoonful of the caramel–coconut mixture on top, shaping it so it follows the ring and leaves the center hole visible; some bakers find it easiest to use slightly damp fingers or the back of a spoon to press the sticky topping into place.
Dip the bottom of each topped cookie into the melted chocolate so that the entire underside is coated, then gently scrape off excess chocolate on the edge of the bowl and place the cookie on a sheet of parchment paper. Once all the cookies have chocolate-coated bottoms, transfer the remaining melted chocolate to a piping bag, squeeze bottle, or zip-top bag with a small tip cut off, and drizzle it over the tops in thin stripes to create the classic Samoas look.
Let the cookies sit at room temperature or in the refrigerator for about 10–15 minutes, or until the chocolate is fully set and firm. Once set, the cookies will lift cleanly from the parchment and have a crisp bottom, chewy topping, and neat chocolate stripes.