After all, according to the Girl Scout Cookies website, Samoas are the second-highest-selling flavor (Thin Mints take the lead!). There is so much to love about these cookies and something fun and special about making them at home. I taste-tested them side by side with the real packaged cookies, and without surprise, the homemade Samoas were so much more flavorful. Each cookie has a crisp, buttery shortbread base generously coated with a layer of rich, gooey caramel, adding delightful chewiness to every bite. The caramel is topped with a heaping sprinkling of toasted coconut, adding a satisfying crunch and a hint of nutty sweetness. Then, just the bottom of the cookies gets dunked in chocolate and drizzled with a little of that smooth, creamy chocolate. I love storing these cookies in the freezer and popping one or two out when the craving strikes. Making them at home adds an extra layer of enjoyment, making each bite even more special. Adults and kids alike will love these iconic cookies!
Butter: A key ingredient in the shortbread base, butter adds a rich, creamy flavor and a tender texture. Be sure the butter is softened before you start baking. Flour: A primary ingredient in the shortbread base, flour provides structure and helps achieve the cookie’s crisp texture. Sugar: I like using both granulated sugar and powdered sugar because the fine texture of the powdered sugar helps create a smoother, more tender cookie crumb, and the granulated sugar provides that crisp texture and, of course, sweetness. Milk: a touch of milk added to the shortbread cookie base helps produce a slightly soft and tender cookie. Coconut: Toasted coconut is generously sprinkled on top of the caramel. This ingredient adds a delightful crunch and a hint of nutty sweetness, enhancing the overall taste and texture of the cookie. Chocolate: The cookies are dunked and drizzled with smooth, creamy chocolate, adding a touch of indulgence and balancing the sweetness of the caramel and coconut. I love using the Ghirardelli dark chocolate melting wafers because the chocolate sets up nicely as it cools. Caramel: I found Werther’s Soft Caramels worked best. Making these cookies already involves many steps, so I streamlined the process by using these caramels. The only hard part is unwrapping them!
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Expert Tips
Roll out the shortbread dough to an even thickness when making the shortbread cookies. This ensures that all cookies are baked uniformly. Chilling the Dough: Chill the dough before cutting out the cookies. This makes cutting easier and helps the cookies maintain their shape during baking. I like to chill for at least 1 hour or up to overnight in the fridge. Allow ample time for each step, especially for cooling and setting the caramel and chocolate layers. Rushing can lead to a messier appearance and less optimal texture. I like to use this 2 1/2 inch stainless steel doughnut cutter to create the shape in these cookies, but you can also use a regular 2-inch cookie cookie and something small like a piping bag tip to cut a small circle in the center. Drizzling Technique: Use a piping bag or a zip-top bag with a small corner cut off to drizzle the chocolate. This gives you better control and results in a more professional appearance.
Variations
Nuts: Add sliced or slivered almonds to the toasted 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 instead of melted chocolate for the drizzle. Caramel apple: Add finely chopped dried apples to the toasted coconut mixture. White chocolate: Use white chocolate for the drizzle instead of milk or dark chocolate. Orange zest: Add orange zest to the caramel or shortbread dough. Peanut butter samoas: Add a layer of peanut butter between the shortbread base and the caramel layer.
