Samoas, also known as Caramel deLites, are among the most popular and beloved Girl Scout cookies. Their combination of a buttery cookie base, a rich caramel coating, toasted coconut, and a luscious chocolate dip is simply irresistible. Making these homemade Samoas allows you to enjoy these delicious treats year-round, without having to wait for Girl Scout cookie season. Whether you’re making them for yourself, a party, or as a homemade gift, this recipe is sure to impress.

These cookies are surprisingly simple to make, and once you bite into the crunchy, chewy layers, you’ll never want to go back to store-bought versions again. The combination of textures and flavors – from the crunchy base to the gooey caramel and the rich chocolate dip – creates an indulgent experience that’s perfect for any occasion. While it may take a little time to prepare, the reward is well worth the effort. Plus, you’ll have fun making these cookies and feel proud of the homemade goodness!

Why You’ll Love This Recipe

1. Homemade Goodness

Making your own Samoas means you’re using fresh, high-quality ingredients that create a superior taste and texture compared to store-bought versions.

2. Customizable

You can tweak the recipe to suit your preferences. For example, add more caramel or coconut for extra richness or try different types of chocolate for a unique twist.

3. Perfect for Sharing

These cookies are ideal for gifting or sharing with family and friends. Their unique look and delicious flavor make them a hit at parties, potlucks, and gatherings.

4. Kid-Friendly

This recipe is a great project for kids. From rolling the dough to dipping the cookies in chocolate, they’ll have a blast helping with the process.

5. Satisfies Cravings

If you’re a fan of sweet, chewy, and chocolatey treats, these homemade Samoas will surely satisfy your cravings. The rich combination of caramel, coconut, and chocolate is pure comfort food.

Ingredients

Butter (softened)
Sugar
All-purpose flour
Baking powder
Salt
Vanilla extract
Milk
Shredded coconut
Caramels (unwrapped)
Semisweet chocolate

Variations

Chocolate Drizzle: Instead of dipping the cookies in chocolate, drizzle the melted chocolate over the caramel and coconut topping for a more decorative effect.
Dark Chocolate: Try using dark chocolate instead of semisweet chocolate for a richer flavor.
Peanut Butter: Add a layer of peanut butter between the caramel and coconut for a sweet and salty twist.
Almonds: Add chopped toasted almonds to the coconut mixture for extra crunch and flavor.

How to Make the Recipe

Step 1: Preheat and Prepare

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone mats.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.

Step 2: Make the Dough

Add the all-purpose flour, baking powder, and salt to the butter mixture. Mix until fully combined.
Stir in the vanilla extract and 2 tablespoons of milk, mixing until a smooth dough forms.

Step 3: Shape the Cookies

Roll the dough out on a floured surface to about 1/4-inch thickness. Use a cookie cutter or a glass to cut out circles.
Use a smaller cutter or a knife to create a hole in the center of each cookie to form the iconic Samoas shape.

Step 4: Bake the Cookies

Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let cool.

Step 5: Prepare the Caramel Coconut Topping

In a saucepan, combine the shredded coconut, unwrapped caramels, 3 tablespoons of milk, and salt. Cook over low heat, stirring occasionally, until the caramels are fully melted and the mixture is smooth.

Step 6: Assemble the Cookies

Once the cookies have cooled, spread a generous amount of the caramel-coconut mixture over each one. Let the cookies cool again for the caramel to set.

Step 7: Dip in Chocolate

In a double boiler or microwave, melt the semisweet chocolate until smooth.
Dip the bottom of each cookie into the melted chocolate, coating it halfway up the sides.
Place the dipped cookies on a wax paper-lined baking sheet to allow the chocolate to harden.

Tips for Making the Recipe

Chill the Dough: If the dough is too soft to handle, refrigerate it for 15-20 minutes before rolling it out. This will make it easier to cut and shape.
Toast the Coconut: Toasting the coconut brings out its natural sweetness and enhances the flavor. Be sure to stir it frequently while toasting to prevent burning.
Melt the Caramel Slowly: Caramel can burn easily, so melt it over low heat and stir constantly to avoid scorching.
Use a Double Boiler: When melting chocolate, use a double boiler to ensure even melting without burning.

How to Serve

Samoas are perfect for any occasion! Serve them at parties, gatherings, or simply enjoy them as a special treat with a cup of coffee or tea. They make a wonderful homemade gift when packaged in a cute box or tin.

Make Ahead and Storage

Storing Leftovers

Store the cookies in an airtight container at room temperature for up to 1 week. This will keep the cookies fresh and prevent them from becoming stale.

Freezing

You can freeze the cookies for up to 3 months. Place them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container. When ready to eat, simply thaw them at room temperature for a few hours.

Reheating

If you want to serve the cookies warm, place them on a baking sheet in a preheated oven at 300°F (150°C) for 5-7 minutes to soften the caramel and warm the chocolate.

FAQs

1. Can I use store-bought caramel sauce?

While store-bought caramel sauce can work in a pinch, homemade caramel (made from unwrapped caramels) creates a thicker and richer topping.

2. Can I make these cookies without chocolate?

Yes, you can skip the chocolate coating if you prefer, and the cookies will still taste delicious.

3. How can I make these cookies dairy-free?

Use dairy-free butter, non-dairy milk, and dairy-free chocolate for a dairy-free version of these cookies.

4. Can I freeze the dough before baking?

Yes, you can freeze the dough for up to 1 month. Simply wrap it tightly in plastic wrap and freeze until ready to use.

5. How do I prevent the chocolate from seizing up?

To avoid seizing, melt chocolate gently over low heat and stir constantly. Adding a teaspoon of vegetable oil can help the chocolate remain smooth.

6. Can I use shredded sweetened coconut?

Yes, sweetened shredded coconut will work as well, though the cookies may end up sweeter.

7. Can I make the cookies smaller?

Yes, you can cut the cookies into smaller shapes, but adjust the baking time accordingly.

8. Why did my cookies spread too much while baking?

Make sure the dough is chilled before baking. Warm dough can spread too much during baking.

9. How do I store leftover caramel?

Leftover caramel can be stored in an airtight container in the refrigerator for up to 1 week.

10. Can I use dark chocolate instead of semisweet?

Absolutely! Dark chocolate will give the cookies a richer flavor.

Conclusion

Homemade Samoas are the perfect blend of buttery cookies, rich caramel, toasted coconut, and decadent chocolate. This recipe is a great way to indulge in your favorite Girl Scout cookie year-round, and it’s a fun project to do with family and friends. With these simple ingredients and easy steps, you’ll have a batch of homemade Samoas that’s just as good – if not better – than the original!