After making my Homemade Thin Mints (Girl Scout copycat) recipe, I wanted to recreate more Girl Scout cookie favorites so you can enjoy them year-round. If Samoas aren’t your top pick, try my Copycat Girl Scout Tagalongs (Peanut Butter Patties) instead.
According to the Girl Scout Cookies site, Samoas (also sold as Caramel deLites in some areas) are the second best‑selling flavor after Thin Mints. There’s something extra satisfying about making them at home. When I taste-tested my homemade Samoas against the store‑bought version, the homemade cookies were noticeably more flavorful.
These cookies start with a crisp, buttery shortbread base, topped with a layer of chewy caramel and a generous sprinkling of toasted coconut. The bottom is dipped in chocolate and finished with a chocolate drizzle for a classic look and satisfying bite.
I like storing them in the freezer and taking one or two out when a craving hits. Homemade Samoas are a hit with kids and adults alike, and the process of making them adds to the fun.
What are Samoas cookies?
Samoas, known in some places as Caramel deLites, are a Girl Scout cookie made from a buttery shortbread base topped with chewy caramel and toasted coconut, then partially coated and drizzled with chocolate. The combination of textures—crisp shortbread, chewy caramel, crunchy coconut, and smooth chocolate—creates a deliciously balanced cookie.
Ingredients
See the recipe card below for exact measurements. Key components:
- Butter: Provides richness and tender texture to the shortbread. Use softened unsalted butter for best results.
- Flour: All‑purpose flour gives the cookies structure and crispness.
- Sugar: A mix of granulated and powdered sugar creates a tender crumb while maintaining a slightly crisp edge.
- Milk: A tablespoon of milk in the dough softens the finished cookie slightly.
- Coconut: Toasted sweetened coconut adds crunch and a hint of caramelized flavor.
- Chocolate: Melted chocolate for dipping and drizzling. Melting wafers or a good quality chocolate that sets well are ideal.
- Caramel: Soft caramels melted with a little cream create the chewy caramel layer. Pre‑wrapped soft caramels are a time‑saving option.
Step by Step Directions
Scroll to the recipe card for the full ingredient list and exact amounts, then follow these steps:
Toast the coconut
Spread the coconut on a baking sheet and toast in a 350°F oven for 10–15 minutes, stirring often to prevent burning. Transfer to another pan to cool so residual heat doesn’t over-toast it.
Make the cookies
Prepare the shortbread dough, roll it between parchment to about 1/4 inch thick, chill, then cut out rings using a donut cutter or a 2‑inch round cutter with a small center removed. Bake 8–10 minutes until edges are just golden.
Caramel time!
Melt caramels with a bit of heavy cream until smooth. Mix most of the caramel into the toasted coconut to form a sticky mixture; reserve a small amount of caramel to glue the mixture to the cookie.
Add caramel to each cookie ring
Spread a thin layer of the reserved caramel on each shortbread ring. This acts as glue so the coconut‑caramel mixture adheres securely.
Add coconut & chocolate!
Mound the coconut mixture onto each cookie and press slightly. Let set for 15–30 minutes. Dip the bottom half of each cookie in melted chocolate, tap off excess, then drizzle a little more chocolate over the top. Let the chocolate set before serving.
Expert Tips
- Roll dough evenly so cookies bake uniformly.
- Chill the dough at least 1 hour or overnight to make cutting easier and to help cookies keep their shape.
- Allow time for cooling and for the caramel and chocolate to set—rushing can affect texture and appearance.
- If you don’t have a donut cutter, use a 2‑inch cutter and a small piping tip to remove the centers.
- For neat chocolate drizzles, use a small piping or zip‑top bag with the corner snipped off.
Variations
- Nuts: Add sliced or slivered almonds to the coconut mixture.
- Spice: Add a pinch of cinnamon or cardamom to the shortbread dough.
- Mint: Add a few drops of peppermint extract to the chocolate drizzle.
- Nutella: Use Nutella for the drizzle instead of plain melted chocolate.
- Caramel apple: Stir finely chopped dried apples into the toasted coconut.
- White chocolate: Drizzle with white chocolate for a sweeter finish.
- Orange zest: Add orange zest to the caramel or to the dough for bright citrus notes.
- Peanut butter Samoas: Spread a thin layer of peanut butter between the shortbread and the caramel.
More recipes to love
Millionaire Shortbread Bars
Salted Caramel Chocolate Chip Cookies
Caramel Chocolate Bars
Homemade Thin Mints
Storage
- Room temperature: Store in an airtight container for up to one week.
- Refrigeration: Keep in an airtight container for up to three weeks.
- Freezing: Freeze in a single layer until solid, then transfer to a freezer‑safe bag or container; keep up to three months. Thaw briefly at room temperature before serving.
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Samoas Cookies (Girl Scout Copycat)
Ingredients
Shortbread cookie
- 1/2 cup unsalted butter, room temperature
- 1/4 tsp. salt
- 1/3 cup granulated sugar
- 2 Tbsp. powdered sugar
- 1 Tbsp. whole milk
- 1/2 tsp. vanilla extract
- 1 cup all purpose flour, spooned and leveled
- 1/4 tsp. baking soda
Coconut layer
- 3 1/2 cups shredded sweetened coconut flakes
- 15 oz. caramels
- 2-3 Tbsp. heavy cream
Chocolate
- 10 oz. dark chocolate melting wafers
- 1 tsp. oil (canola or vegetable)
Last step: If you make this, please leave a review and rating — it really helps.
Instructions
Shortbread cookie
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Cream the butter and salt for 2–4 minutes in a stand mixer fitted with the paddle. Add both sugars, milk, and vanilla and beat 1–2 minutes more.
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Add flour and baking soda on low speed and mix just until the dough comes together.
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Form the dough into a disk, place between two sheets of parchment, and roll to about 1/4 inch thickness. Chill at least 1 hour or overnight.
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Preheat oven to 350°F.
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Toast coconut on a baking sheet for 10–15 minutes, stirring frequently. Cool on another sheet to stop the cooking.
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Cut chilled dough into 2‑inch rings (or cut 2‑inch rounds and remove center with a small tip). Bake 8–10 minutes until edges begin to brown. Cool on racks.
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Rework scraps to cut additional cookies as needed; yield is about 22–25 cookies.
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Unwrap caramels and melt with heavy cream in short microwave bursts until smooth. Reserve about 1/4–1/3 cup of the caramel for spreading on cookies.
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Combine most of the caramel with the toasted coconut until sticky and well combined.
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Spread a thin layer of reserved caramel onto each cookie, then mound and press the coconut mixture onto the top. Let set 15–30 minutes.
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Melt chocolate with oil until smooth. Dip the bottom half of each cookie in chocolate, tap off excess, and place on a lined sheet. Drizzle chocolate over the tops and allow to set.
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Let the chocolate fully set, then enjoy.
Notes
- Store in an airtight container at room temperature for up to 1 week, refrigerate up to 3 weeks, or freeze up to 3 months.
Nutrition Information
Nutritional information is an estimate and can vary based on ingredients and preparation.