Copycat Samoas Cookies
I’ve been making these Copycat Samoas Cookies for years when I want the Girl Scout favorite without the long wait — and they always disappear fast. Crisp buttery shortbread rings get toasted coconut and a gooey caramel coat, then a chocolate drizzle finishes them off. They’re festive, nostalgic, and perfect for cookie swaps, holiday platters, or an indulgent weeknight bake.
What makes this recipe special
This recipe nails the trio that makes Samoas iconic: crisp shortbread, toasted sweetened coconut, and sticky caramel dipped in chocolate. Making them at home means fresher caramel, control over sweetness, and the fun of customizing the chocolate finish. It’s also a great bake-to-give cookie for holidays or a crowd-pleasing addition to potlucks.
“These tasted just like the Girl Scout Samoas — extra coconut and chewy caramel made them irresistible.” — a happy tester
If you’re collecting cookie ideas for seasonal baking, you might also enjoy this best oatmeal raisin cookies for variety on your platter.
Step-by-step overview
- Make a simple buttery shortbread dough and chill it.
- Roll the dough thin, cut 3.5"–4" rounds, then cut out centers so the cookies are donut-shaped.
- Bake the cookies until lightly golden and cool completely.
- Toast shredded sweetened coconut until golden.
- Melt caramels with a splash of milk and salt; stir in the toasted coconut.
- Spread the coconut-caramel onto the cookie rings and let set.
- Melt semi-sweet chocolate and drizzle or dip the bottoms for the classic finish.
This quick overview prepares you for a few focused steps: dough → bake → toast coconut → caramel coat → chocolate finish.
What you’ll need
- 1 cup unsalted butter, room temperature (swap: salted butter — omit added salt)
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 1/2 Tbsp whole milk (or 2% milk; for dairy-free use coconut milk)
- 1 tsp vanilla extract
- 2 1/4 cups shredded, sweetened coconut (shredded, not flaked; you’ll toast this)
- 11 oz Kraft baking caramels
- 5 Tbsp milk (for melting caramels)
- 1/4 tsp salt (for caramel)
- 1 1/2 cups semi-sweet chocolate (chips or chopped bar)
Notes: Use sweetened shredded coconut for the authentic Samoas chew. If you prefer darker chocolate contrast, use bittersweet. For a quicker caramel, use soft caramels; heat gently to avoid burning.
Directions to follow
- Preheat your mixer. In a large bowl with an electric mixer or using the paddle on a stand mixer, cream together 1 cup room-temperature unsalted butter and 1/2 cup sugar. Beat until light and smooth, about 2–3 minutes.
- Scrape the bowl. Add 2 cups all-purpose flour, 1/4 tsp baking powder, and 1/4 tsp salt. Mix on low until the flour is incorporated.
- Add milk and vanilla. Pour in 2 1/2 Tbsp whole milk and 1 tsp vanilla. Mix just until the dough starts to come together; it may seem crumbly but should form when pressed.
- Roll and chill. Transfer dough onto a sheet of parchment. Top with another parchment and roll to about 1/8" thick. Move the parchment with dough to a baking sheet and chill for at least 30 minutes (up to 1 hour).
- Cut cookies. Preheat oven to 350°F and line two cookie sheets with parchment. Use a 3.5"–4" round cutter to cut circles. Use a smaller cutter or the end of a piping tip to remove the center, creating donut-shaped cookies. Place cookies 1½"–2" apart.
- Bake. Bake for about 10 minutes or until edges turn golden. Transfer to a wire rack and cool completely before assembling.
- Toast coconut. While cookies cool, spread 2 1/4 cups shredded sweetened coconut in a single layer on a sheet pan. Toast at 325°F, stirring every 3–4 minutes, until golden (5–8 minutes). Watch carefully — coconut browns fast.
- Make the caramel-coconut topping. In a medium saucepan over low heat, combine 11 oz Kraft caramels (unwrapped), 5 Tbsp milk, and 1/4 tsp salt. Stir until smooth and melted. Remove from heat and fold in the toasted coconut so it’s evenly coated.
- Top the cookies. Use a small spatula or spoon to spread a generous layer of coconut-caramel on each cooled cookie. Let set at room temperature until tacky and mostly firm (about 30–45 minutes).
- Chocolate finish. Melt 1 1/2 cups semi-sweet chocolate in a double boiler or microwave in 20-second bursts, stirring until smooth. Either dip the bottoms of the cookies in chocolate and place on parchment, or drizzle chocolate over the top for a decorative finish. Let chocolate set completely.
If you enjoy holiday cookie rounds with a twist, this process is similar in hands-on time to making softer cookies like soft gingerbread cookies.
Best ways to enjoy it
Serve these cookies on a holiday tray with a mix of textures: pair them with plain shortbread to balance sweetness. They also go great with a cup of strong coffee or a small glass of milk. For gifting, stack three cookies in a clear box with tissue paper — the caramel stays nicely set at cool room temperature.
Keeping leftovers fresh
Store cookies in an airtight container at room temperature for up to 4 days. To avoid sogginess, layer with parchment between layers. If your kitchen is warm, refrigerate for up to 7 days; bring to room temperature before serving. To freeze, flash-freeze cookie layers on a sheet pan, then pack in an airtight freezer container for up to 2 months. Thaw in the refrigerator overnight and then sit at room temperature before serving.
Pro chef tips
- Chill the dough well. Thin chilled dough holds its shape during baking and yields crisper edges.
- Toast coconut evenly. Stirring often prevents hot spots and bitter burnt bits.
- Heat caramels slowly. Use low heat and stir constantly to avoid scorching.
- For neater assembly, pipe the caramel-coconut mixture onto cookies with a resealable bag corner snipped off.
- Temper your chocolate if you want a glossy, snappy finish; otherwise cooling on parchment works fine for home baking.
For another simple seasonal idea to add to cookie boxes, check out these 3-ingredient peppermint cloud cookies.
Creative twists
- Dark-chocolate lovers: use bittersweet chocolate instead of semi-sweet for a less sweet finish.
- Nutty variation: sprinkle chopped toasted macadamia or toasted pecans into the caramel-coconut for crunch.
- Vegan swap: use plant-based butter, coconut milk in place of dairy milk, vegan caramels, and dairy-free chocolate.
- Mini Samoas: cut smaller rings for bite-sized cookies — perfect for dessert platters.
For a cozy holiday platter, try combining flavors from other warm spice cookies like soft gingerbread.
Your questions answered
Q: How long does the caramel stay firm on the cookies?
A: At room temperature the caramel-coconut topping firms within 30–45 minutes. In warm environments it can remain slightly softer; refrigerating briefly will firm it faster.
Q: Can I make the cookie dough ahead of time?
A: Yes — you can chill the rolled dough up to 48 hours (wrapped) or freeze it for up to 1 month. Thaw in the refrigerator before cutting and baking.
Q: What’s the best way to melt caramels without them seizing?
A: Melt caramels over low heat with the measured milk, stirring constantly. A heavy-bottomed saucepan distributes heat evenly. Microwaving in short bursts also works if you stir between intervals.
Q: Are there allergy-friendly alternatives?
A: Swap dairy butter and milk for plant-based versions, use vegan caramels and dairy-free chocolate. Be sure the shredded coconut wasn’t processed with nut equipment if nut allergies are a concern.
Q: Why did my cookies spread too much?
A: If the dough is too warm, cookies can spread. Chill the dough longer, and make sure the butter was creamed but not melted. Also confirm your flour measurement (use the spoon-and-level method).
Conclusion
If you want more homemade takes on the classic Samoas flavor, this Make at Home Samoas tutorial offers additional techniques and inspiration. For another copycat version to compare notes and assembly tricks, see this Samoas Cookies (Girl Scout Copycat) from Kroll’s Korner.
Copycat Samoas Cookies
Ingredients
For the Cookie Base
- 1 cup unsalted butter, room temperature Use salted butter and omit added salt if preferred.
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 1/2 Tbsp whole milk For dairy-free use coconut milk.
- 1 tsp vanilla extract
For the Topping
- 2 1/4 cups shredded, sweetened coconut Shredded, not flaked; needs to be toasted.
- 11 oz Kraft baking caramels Unwrapped caramels for melting.
- 5 Tbsp milk For melting caramels.
- 1/4 tsp salt For caramel.
For the Chocolate Finish
- 1 1/2 cups semi-sweet chocolate Can use chips or chopped bar.
Instructions
Preparation of Dough
- Preheat your mixer. In a large bowl, cream together the room-temperature unsalted butter and sugar until light and smooth, about 2–3 minutes.
- Scrape the bowl. Add all-purpose flour, baking powder, and salt. Mix on low until the flour is incorporated.
- Add milk and vanilla. Pour in whole milk and vanilla. Mix just until the dough starts to come together.
- Roll and chill. Transfer dough onto a sheet of parchment. Top with another parchment and roll to about 1/8 inch thick. Chill for at least 30 minutes.
Baking the Cookies
- Preheat oven to 350°F and line two cookie sheets with parchment. Use a 3.5–4 inch round cutter to cut circles and remove the center for donut-shaped cookies.
- Bake for 10 minutes or until edges turn golden. Transfer to a wire rack and cool completely.
Making the Topping
- Toast the coconut. Spread shredded sweetened coconut on a sheet pan and toast at 325°F, stirring every 3–4 minutes until golden (about 5–8 minutes).
- Make the caramel-coconut topping. In a saucepan, combine Kraft caramels, milk, and salt over low heat. Stir until melted and smooth. Remove from heat and fold in toasted coconut.
Assembly
- Spread a layer of the coconut-caramel mixture on each cooled cookie. Let set at room temperature for about 30–45 minutes.
- Melt semi-sweet chocolate in a double boiler or microwave in 20-second bursts until smooth. Dip the bottoms of cookies in chocolate or drizzle over the top.
