Samoa Cookies

Get ready to indulge in the irresistible blend of buttery shortbread, rich caramel, toasted coconut, and decadent dark chocolate with these homemade Samoa Cookies! Inspired by the classic Girl Scout treat, this recipe combines crisp, golden cookies with a luscious caramel-coconut topping and a chocolate drizzle for a treat that's as beautiful as it is delicious. Perfect for satisfying your sweet tooth or impressing at your next gathering, these cookies are easier to make than you think, with only 30 minutes of prep time. Plus, the combination of flavors and textures—crisp, chewy, sweet, and slightly bitter—is absolutely unforgettable. Whether you're recreating nostalgic flavors or discovering them for the first time, these Samoa Cookies are guaranteed to be a hit in your kitchen!

Nutriscore Rating: 39/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 24

Ingredients

• 1 cup unsalted butter
• 0.5 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 0.25 teaspoon salt
• 1 tablespoon milk
• 1.5 cups shredded sweetened coconut
• 12 ounces caramel candies
• 8 ounces dark chocolate

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 3

Mix in the vanilla extract and milk until combined.

Step 4

Gradually add the all-purpose flour and salt to the creamed mixture, mixing on low speed until the dough just comes together.

Step 5

Turn the dough out onto a floured surface and roll it out to about 1/4 inch thickness.

Step 6

Use a donut-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.

Step 7

Bake the cookies in the preheated oven for 10-12 minutes or until lightly golden at the edges.

Step 8

Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 9

In a non-stick skillet, toast the shredded sweetened coconut over medium heat until golden brown, stirring frequently. Remove from heat and set aside.

Step 10

In a microwave-safe bowl, melt the caramel candies with 3 tablespoons of milk, heating in 30-second intervals and stirring in between until smooth.

Step 11

Carefully stir in the toasted coconut with the melted caramel until well coated.

Step 12

Using a small spoon or spatula, spread the caramel-coconut mixture on top of each cookie.

Step 13

Melt the dark chocolate in a microwave-safe bowl or using a double boiler until smooth.

Step 14

Dip the bottom of each cookie into the melted chocolate and place the cookies back onto the parchment-lined baking sheet.

Step 15

Drizzle remaining chocolate over the top of the cookies with a fork or piping bag for decoration.

Step 16

Let the chocolate set completely before serving or storing the cookies.

Nutrition Facts

Serving size	(1414.5g)

Amount per serving	% Daily Value*
Calories	6705.0

Total Fat 308.9g	0%
Saturated Fat 202.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 316.1mg	0%
Sodium 1288.8mg	0%
Total Carbohydrate 959.8g	0%
Dietary Fiber 47.5g	0%
Total Sugars 622.3g
Protein 59.7g	0%

Vitamin D 6.5IU	0%
Calcium 777.5mg	0%
Iron 40.0mg	0%
Potassium 3171.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 3.5%

Carbs: 56.0%