If you grew up eating Samoa cookies, you know you had a wonderful time.
If you’re missing these iconic Girl Scout cookies a little too much, this recipe is for you.
I’ll be honest with you, these cookies take a while to make.
There are numerous ingredients and steps involved, but the outcome is so overwhelmingly delicious, you’ll want to do it, nonetheless.
Plus, one batch makes 4 dozen cookies, so it’s really worth the effort!
Ready for the most scrumptious Samoa cookies your tastebuds have ever experienced? Let’s get started.
Samoa Cookies
Samoa cookies are popular Girl Scout cookies with flavors of caramel, coconut, and chocolate.
Both flavor and texture combinations are so epic, they’ll make your jaw drop.
Buttery, crumbly, melt-in-your-mouth shortbread cookies are topped with caramel, toasted coconut, and chocolate.
Oh, and there’s a thick chocolate at the base, too!
Chocolate, coconut, and caramel – they have all the c’s you can ask for in a cookie.
While they do take a while to make, I still highly recommend trying the recipe.
Yes, there are many steps, but they’re all pretty straightforward. As long as you follow the directions closely, you’ll be fine!
Are Caramel DeLites the Same as Samoas?
While they look and taste the same, they’re manufactured by two different bakeries.
The Girl Scouts of America work with two bakeries – Little Brownie Bakers and ABC Bakers.
Little Brownie calls their cookies Samoas, while ABC Bakers calls them Caramel DeLites.
The cookies you get then depend on which bakery your local Girl Scout council is working with.
Regardless of which cookie you grew up with, it doesn’t matter. You know they’re both awesome.
There are differences between the two, although very subtle.
For instance, Samoas are a bit larger and rounder, and have more caramel and toastier coconut shreds.
They also use dark chocolate, but are still sweeter than Caramel DeLites.
Caramel DeLites, on the other hand, are crunchier, have sharper edges, and paler coconut shreds.
They also have more caramel than coconut, but they’re still more coconut-y than Samoas.
Ingredients
- Butter – An essential in most cookie recipes, butter makes cookies rich and decadent.
- Granulated Sugar – For sweetness. This recipe uses regular granulated sugar, but you can also use coconut sugar for extra coconut-y flavor.
- Salt – A little bit of salt balances out the sweetness and enhances the flavor of the cookies.
- All-Purpose Flour – The base of the cookies that gives them structure.
- Egg – It binds the ingredients together.
- Vanilla Extract – A flavor enhancer.
- Milk – The liquid ingredient that saturates the dry ingredients, forming a dough. Use milk instead of water for a richer flavor.
- Sweetened Flaked Coconut – The signature topping of Samoa cookies. The thinner the shreds, the better.
- Caramels – Another key topping in Samoa cookies, this adds a sweet and salty flavor to the cookies.
- Chocolate – For coating the bottom and drizzling on top. It’s what makes the cookies extra special!
Tips for the Best Cookies
- Get finely shredded flakes for the best texture.
- Beat the butter and sugar until the mixture turns light and fluffy. This process is called creaming. Beating the ingredients together traps air into the butter, helping the dough to rise during baking. Since the recipe doesn’t use baking powder or baking soda, you’ll solely relying on this process to lift the batter.
- Use full-fat milk for maximum flavor.
- Refrigerate or chill the cookies pre-dipping. The colder the cookies, the faster the melted chocolate will set. You can also freeze them after dipping to speed up the process.
- Make the cookies a day in advance. They taste better on the second day!
- Eliminate an entire step by baking Samoa bars instead of cookies! Instead of cutting circles into the dough, just bake the entire dough in an 8×8 pan for 15 minutes. Once baked and garnished, cut into bars. Easy!
Samoa Cookies (Copycat Recipe)
20
servings15
minutes15
minutes594
kcalIngredients
2 cups 2 butter
1 cup 1 granulated sugar
1 teaspoon 1 salt
4 cups 4 all-purpose flour, divided, plus more for kneading
1 large egg, lightly beaten
2 tablespoons 2 vanilla extract
1 teaspoon 1 milk
4 cups 4 sweetened flaked coconut
22 ounces 22 caramels (such as Kraft® caramel bits)
1 pound 1 chocolate (such as Candiquick®)
Instructions
- In a large bowl, beat the butter, sugar, and salt on medium speed until light and fluffy, about 2 minutes. Add 2 cups of flour and beat until combined. Pour 1 more cup of flour and beat until a sticky dough is formed.
- In a separate bowl, whisk together the egg, vanilla, and milk. Add the remaining 1 cup of flour and egg mixture into the dough. Beat until combined.
- Cover the bowl with plastic wrap and chill for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with a silicone mat or parchment or waxed paper.
- Lightly dust a smooth, flat surface with flour. Take a small portion of dough and roll it into a flat, 1/4-inch thick rectangle. Use a cookie cutter to make round cookies and place them on the prepared baking sheet. Repeat the step for the remaining dough.
- Bake the cookies for 8 to 10 minutes, or until slightly golden. Transfer onto a wire rack to cool.
- While baking, prepare the toppings. Cook the coconut flakes in a large skillet over medium heat. Stir for 2 to 4 minutes or until lightly browned and toasted.
- Microwave the caramel squares in a microwave-safe bowl at 30-second intervals for 2 minutes, stirring in between. Once smooth and melted, stir in the coconut flakes.
- Firmly press a spoonful of the coconut caramel mixture onto the cooled cookies.
- Microwave the chocolate in a deep, microwave-safe bowl for 30 seconds. Stir and microwave for another 30 seconds. Stir until smooth and melted.
- Dip the bottom of the cookies into the chocolate and let them set on a piece of parchment paper. Using a fork, drizzle the remaining chocolate over the cookies. Enjoy!
Notes
- Note: this recipe makes 4 dozen (48) cookies.
