Samoa Cookies (Girl Scout Copycat)

Toasted coconut, gooey caramel, and rich chocolate—need we say more? These Samoa Cookies are layered with sweet caramel, rich dark chocolate, and perfectly toasted coconut for the ultimate bite.

Yield: 20-25 cookies | Prep Time: 20 minutes | Chill Time: 30 minutes | Bake Time: 8-9 minutes | Total Time: 60 minutes

What Makes These Irresistible?

There’s something deeply unhinged about Girl Scout cookie season. Like why do I black out and order $42 worth of cookies from a 9-year-old in a vest? No one knows. But every year without fail, Samoas are the first to go. They’re chewy, coconutty, caramelly magic—and I will fight for them.

So one day, mid-craving and dangerously low on snacks, I decided to reverse-engineer my own. Turns out, homemade Samoas are a little annoying to assemble (yes, you will get caramel on your pants), but they’re also wildly good. Like, “hid the tray from my roommate” good. The shortbread is buttery, the topping is rich and toasty, and the whole thing gets dunked in chocolate like the drama queens they are.

Anyway, don’t be surprised if you eat six and then try to convince yourself coconut is a vegetable.

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Let’s Talk Layers

These cookies are built up in three parts: the buttery shortbread base, a chewy coconut caramel layer, and a smooth dark chocolate dip and drizzle. Each step is simple on its own, and together they create a cookie that’s next-level good.

The shortbread is tender, lightly sweetened, and sturdy enough to hold the topping without crumbling. The coconut gets perfectly toasted (your kitchen will smell amazing!) and is folded into melted caramel for that signature chewy topping. Finally, a dunk in chocolate balances the sweetness and gives the cookies their polished look.

Ingredients

Shortbread Cookie

• 1/2 cup unsalted butter, room temperature (113 grams)

• 1/3 cup granulated sugar

• 2 1/2 Tablespoons powdered sugar

• 1 Tbsp whole milk

• 1/2 tsp vanilla extract

• 1 cup all-purpose flour, spooned and leveled (120 grams)

• 1/2 Tablespoon cornstarch (optional)

• 1/4 tsp baking soda

Caramel & Coconut Layer * (optional to use store bought caramel sauce)

• 1/2 cup granulated sugar (100 grams)

• 3 Tablespoons unsalted butter

• 1/4 cup heavy cream, at room temperature (60 mL)

• 3 cups shredded sweetened coconut flakes

Chocolate Layer

• 10 oz Ghirardelli dark chocolate melting wafers

• 1 tsp oil (canola or vegetable)

Instructions

For the Shortbread Cookie

1. In a stand mixer with the paddle attachment, cream the butter for 2–4 minutes. Add both sugars, milk, and vanilla extract. Beat again for 1–2 minutes.

2. Add the flour, baking soda, and cornstarch and mix on low speed until the dough comes together.

3. Form dough into a disk. Roll between two sheets of parchment to ¼-inch thickness. Chill on a baking sheet in the fridge for at least 30 minutes or overnight.

4. Preheat oven to 350°F.

5. Once chilled, peel back the parchment, and cut out cookies using a 2-inch round cutter. Cut out a small circle in the center using a piping tip or small cutter.

6. Place cookies on a parchment-lined baking sheet and bake for 8–10 minutes or until edges are golden. Cool on sheet briefly, then transfer to wire rack.

   For the Coconut Caramel Layer

7. Spread coconut flakes on a baking sheet and toast in the oven at 350°F for 10–15 minutes, stirring often until golden. Let cool on a the baking sheet then transfer to mixing bowl

8. Make the Caramel: Heat the sugar in a medium saucepan over medium heat, stirring constantly with a heatproof spatula or wooden spoon. The sugar will begin to clump, then melt into a deep amber liquid.

9. Add the butter carefully once the sugar is fully melted. It will bubble up—stir until the butter is completely incorporated.

10. Slowly pour in the heavy cream while stirring. The mixture will bubble vigorously again. Keep stirring until smooth.

11. Stir the caramel into the toasted coconut until fully combined.

12. Top each cookie with a mound of coconut caramel mixture. Press down lightly to adhere.

    For the Chocolate Dipping & Drizzle

13. Melt the chocolate wafers with oil in the microwave, stirring until smooth.

14. Dip the bottom of each cookie into chocolate, letting excess drip off. Place on a parchment lined baking sheet.

15. Transfer remaining chocolate to a ziplock bag, snip the corner, and drizzle over the top of each cookie.

16. Allow to set at room temperature or chill briefly to speed up the process.

Notes:

1. Chill the Dough: The dough is rolled between parchment paper and chilled for at least an hour—this helps the cookies keep their shape during baking.

2. Watch the Coconut: Toasting coconut goes from golden to burnt fast. Keep an eye on it and stir frequently.

3. Caramel Consistency: You want your caramel just soft enough to stir into the coconut but not runny. Add cream a little at a time to find that perfect texture.

4. Shape it Up: If you don’t have a donut-shaped cutter, use a small round cutter (or the wide end of a piping tip) to punch a hole in the center.

5. “And let us not grow weary of doing good, for in due season we will reap, if we do not give up.”
   — Galatians 6:9

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