Name: Samoas Cookies (Girl Scout Copycat) : Soft & Delicious
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: For the shortbread cookie base; 1 cup (226g) unsalted butter, room temperature; ½ cup (100g) granulated sugar; 2 cups (240g) all-purpose flour; ¼ teaspoon salt; 1 teaspoon vanilla extract; 1–2 tablespoons milk, as needed; For the caramel coconut topping; 3 cups sweetened shredded coconut; 1 (11 oz) bag soft caramels (about 40 pieces); 3 tablespoons heavy cream or milk; ¼ teaspoon salt; ½ teaspoon vanilla extract; For the chocolate coating; 10 oz semisweet or dark chocolate, chopped or chips; 1 tablespoon coconut oil or vegetable shortening (optional, for smoother melting)

Rich caramel, toasted coconut, crisp shortbread, and smooth chocolate—what’s not to love? These Samoas Cookies (Girl Scout Copycat) taste just like the classic favorites we wait for all year long. But now, you don’t have to wait. With this easy, step-by-step recipe, you can make the beloved Samoas at home, anytime that craving strikes.

Homemade Samoas are not only more satisfying, but they also allow you to control the quality of ingredients and create them fresh from your kitchen. These cookies look bakery-worthy, taste absolutely amazing, and bring a sense of nostalgia in every chewy, chocolaty bite.

Let’s walk through how to make the perfect Samoas Cookies from scratch—complete with tips, tricks, and step-by-step guidance for success.

Why You’ll Love These Homemade Samoas Cookies

There’s something magical about combining toasted coconut, gooey caramel, and buttery cookie layers. These cookies deliver:

All the flavor of the original Girl Scout Samoas
Better texture and freshness—straight from your oven
Easy-to-follow steps using pantry staples
Great for gifting, parties, and cookie trays
Make-ahead friendly and freezer-approved

If you love a good cookie with layers of flavor and crunch, these homemade Samoas are guaranteed to impress.

What Are Samoas Cookies? A Beloved Girl Scout Classic

Samoas Cookies, also known as Caramel deLites, are one of the most popular cookies sold by the Girl Scouts each year. They feature a crisp shortbread base topped with a chewy layer of caramel and toasted coconut, all finished with chocolate drizzle and a chocolate-dipped bottom.

They’re sweet, slightly salty, buttery, chewy, and crisp—all in one bite. And while you may only be able to buy them during cookie season, this copycat version lets you enjoy them all year long.

This recipe stays true to the original while elevating it with real ingredients and fresh flavor.

Ingredients You’ll Need for Samoas Cookies

You’ll make these cookies in three components: the shortbread base, the caramel-coconut topping, and the chocolate finish.

1 cup (226g) unsalted butter, room temperature
½ cup (100g) granulated sugar
2 cups (240g) all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1–2 tablespoons milk, as needed

For the caramel coconut topping

3 cups sweetened shredded coconut
1 (11 oz) bag soft caramels (about 40 pieces)
3 tablespoons heavy cream or milk
¼ teaspoon salt
½ teaspoon vanilla extract

For the chocolate coating

10 oz semisweet or dark chocolate, chopped or chips
1 tablespoon coconut oil or vegetable shortening (optional, for smoother melting)

Each layer is simple to prepare and creates that familiar flavor you know and love.

Kitchen Tools Required for Perfect Copycat Cookies

To make your homemade Samoas, gather these tools:

Mixing bowls
Electric hand or stand mixer
Measuring cups and spoons
Rolling pin
Circle cookie cutter and smaller inner cutter (or bottle cap)
Baking sheet
Parchment paper or silicone baking mat
Microwave-safe bowl (for caramel and chocolate)
Wire cooling rack
Spoon or offset spatula for spreading

Don’t worry if you don’t have special cutters—you can improvise with cups, lids, or jars of different sizes.

Step-by-Step Guide: How to Make Samoas Cookies from Scratch

Step 1 – Make the shortbread dough
In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Mix in flour and salt gradually. If the dough is too crumbly, add 1–2 tablespoons of milk until it holds together.

Step 2 – Roll and cut the cookies
On a lightly floured surface, roll the dough to ¼ inch thick. Cut into rings using a 2–3 inch round cutter and a smaller cutter for the center. Transfer to a baking sheet lined with parchment.

Step 3 – Bake and cool
Bake at 350°F (175°C) for 10–12 minutes, or until edges are lightly golden. Cool completely on a wire rack.

Step 4 – Toast the coconut
Spread shredded coconut on a baking sheet and toast at 350°F for 6–8 minutes, stirring halfway, until golden. Watch carefully—it burns quickly.

Step 5 – Make the caramel topping
Melt caramels with heavy cream in the microwave in 30-second intervals, stirring until smooth. Stir in vanilla, salt, and toasted coconut.

Step 6 – Top the cookies
Spoon or spread the caramel-coconut mixture onto each cookie. Press gently to help it adhere. Let set for 10–15 minutes.

Step 7 – Dip and drizzle with chocolate
Melt chocolate and coconut oil (if using) in the microwave until smooth. Dip the bottoms of the cookies, then place on parchment to set. Use a fork or spoon to drizzle the tops with chocolate.

Step 8 – Let cool and enjoy
Allow the cookies to set at room temperature or in the fridge until the chocolate firms up. Then serve, store, or gift!

Making the Shortbread Base: Buttery and Crisp

The shortbread base is what gives Samoas that signature crunch. Here’s how to perfect it:

Use room temperature butter for easy creaming
Do not overmix once the flour is added—this keeps the texture tender
Chill the dough slightly if it’s too soft before rolling
Use parchment to prevent sticking and even browning
Bake until just golden around the edges for best flavor

These tips ensure the cookies hold up under the caramel layer without being too hard.

How to Toast Coconut and Make the Caramel Coating

Toasted coconut is essential for flavor and texture. Always toast it for a nutty, fragrant finish. Stir frequently and never leave the oven unattended.

When making the caramel, use soft, chewy caramels (not hard ones). Heating them with cream keeps the topping pliable and easy to spread. Adding a touch of salt and vanilla balances the sweetness and adds depth.

Be sure to work quickly once the caramel mixture is ready—it will thicken as it cools.

Dipping and Drizzling: The Finishing Chocolate Touch

Samoas wouldn’t be complete without their signature chocolate bottom and drizzle. For best results:

Use real chocolate (semisweet or dark) for rich flavor
Add coconut oil or shortening for smoother melting and shiny finish
Dip the cookie bottoms fully, then let set on parchment
Drizzle chocolate over the tops with a fork for that classic look

Let the cookies sit at room temp or chill them to set faster. Once set, they’re ready to devour.

Tips for the Best Texture, Flavor, and Shape

Roll dough evenly to prevent uneven baking
Toast coconut for maximum flavor
Work fast with caramel before it sets
Let cookies fully cool before dipping or stacking
Use good-quality chocolate for best results
Store in a cool, dry place to keep chocolate from melting

Following these tips ensures your homemade Samoas cookies look and taste bakery-perfect.

Storing and Freezing Samoas Cookies

To store:
Place cooled cookies in an airtight container with parchment between layers. Keep at room temperature for up to 5 days.

To freeze:
Freeze in a single layer on a tray. Once solid, transfer to a freezer-safe container or bag. Freeze for up to 2 months.

To serve:
Let frozen cookies thaw at room temperature. No need to reheat—they’re delicious chilled or at room temp.

These cookies are great for make-ahead baking, holiday trays, or gifting.

Common Mistakes to Avoid When Making Samoas at Home

Not toasting the coconut – It won’t have that rich, nutty flavor
Skipping milk in the dough – It may turn out too dry
Using hard caramels – They don’t melt smoothly
Overbaking the cookies – They become too crunchy
Over-drizzling chocolate – Keep it light so the caramel still shines

Avoiding these common pitfalls ensures you get chewy, flavorful cookies that rival the original.

FAQ: Samoas Cookies (Girl Scout Copycat)

Can I use store-bought shortbread?
Yes, but homemade gives the best flavor and texture.

Can I make these gluten-free?
Yes—use a gluten-free 1:1 baking flour and check that all ingredients are certified gluten-free.

What kind of caramels should I use?
Use soft, chewy caramels like Kraft or Werther’s soft caramels for best results.

How long do these cookies last?
They keep well for 5 days at room temp or up to 2 months frozen.

Can I use unsweetened coconut?
Yes, but sweetened shredded coconut is more traditional and binds better with the caramel.

Final Thoughts: Better Than the Box? You Decide!

These Samoas Cookies (Girl Scout Copycat) bring everything you love about the original—crisp cookie, rich caramel, nutty coconut, and velvety chocolate—and elevate it with homemade goodness. They’re just as nostalgic, just as addictive, and even more rewarding when made in your own kitchen.

Whether you’re baking for the holidays, prepping a cookie swap, or simply treating yourself, this recipe guarantees a batch of bakery-worthy cookies that are better than anything in the box.