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5 from 8 votes
Samoas CopyCat Recipe

No more waiting for those special boxes every spring. This Samoas copycat recipe tastes just like everybody's favorite Girl Scout Cookie!

Course: Dessert
Cuisine: American
Keyword: samoas
Author: Adapted from Instructables.com
Step 1 Ingredients (cookies)
  • 1 cup 2 sticks butter, softened
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk
Step 2 Ingredients (Topping)
  • 3 cups 1 bag shredded unsweetened coconut, toasted
  • 15- oz soft caramels approximately 15 - 20 caramels
  • 1/4 tsp salt
  • 3 tbsp milk or cream
Step 3 Ingredients (Drizzle)
  • 8 oz. dark or semisweet chocolate
Step 1 - Make the cookies:
  1. Preheat your oven to 350F.
  2. Cream together butter and sugar in a stand mixer with the paddle attachment.  You’ll know it’s done when the butter and sugar are well combined and the mixture is light and fluffy.
  3. In a large bowl, combine dry ingredients (flour, baking powder, salt).  Whisk to combine.  Add the flour mixture to the creamed butter in small increments, scraping the sides of the bowl if necessary.
  4. Add milk and extract.  Mix at low to medium speed until the dough is combined.
  5. Pat the dough into one or two discs (separating the dough into two disks ensures that half of it stays chilled while the other half is being rolled out and cut).  Refrigerate for 1-2 hours, until firm.
  6. Roll the dough out until 1/8 inch thick.  (Tip rolling between two sheets of parchment paper, wax paper, or even plastic wrap is a lot less messy than using flour!)  Cut out doughnut shaped cookies…use whatever you’ve got on hand.  The tops of glasses and small bottle tops are great alternatives to cookie cutters.  Aim for 2 inches for the wide cutter and 3/4 to 1-inch for the small cutter.  Transfer cut cookies to a parchment lined baking sheet.
  7. Bake for 10 to 12 minutes until just turning golden brown around the edges.  Cool completely before topping.
Step 2 - Make the Topping:
  1. If using pre-toasted coconut flakes, skip to step 2.   Preheat your oven to 350F.  Toast coconut flakes on a parchment lined baking sheet in a thin layer.  Stir frequently to avoid burning.  Remove when coconut is a golden brown, but not burnt, about 10 minutes.  Cool completely.
  2. Place the caramels in a double boiler (aka, put a medium to large metal pot over top of a medium saucepan that has about an inch of simmering water).  As the caramels begin to melt, add the cream and salt, stirring to incorporate until smooth. Separate 3/4 of caramel mixture; combining it with the toasted coconut.  Reserve 1/4 of the caramel mixture in the large pot.
  3. Using the back of a small spoon, spread reserved caramel on the top of the cookies.  You may need to reheat the caramel from time to time if it gets too cool to spread.
  4. Press the coconut mixture onto the caramel-coated cookies.  This part is messy, but so worth it!  Be careful not to press too hard or the cookies may break.
Step 3 - Add the chocolate
  1. Melt chocolate either by using the double boiler method described above or in the microwave.  To melt in the microwave: place chips in a microwave safe bowl and microwave on high for 30 seconds.  Stir with a fork.  Continue microwaving in 15 second intervals, stirring in between until chocolate is smooth.
  2. Lay out wax paper on a cool surface.  Dip bottoms of cookies in melted chocolate and place on wax paper.
  3. Using a fork, drizzle or flick chocolate over top cookies.  Let cool completely
Recipe Notes
  • The recipe walks you through toasting the coconut flakes in your oven, but it's very easy to burn. If you can find it, I highly recommend getting pre-toasted coconut. (You can also order it on Amazon here!)
  • Unwrapping the caramels is also a painstaking process. This is the perfect way to get the kids to help, or you can buy caramel nuggets made just for melting.
  • Kelly used a doughnut cookie cutter to get the right outer and inner sizes.  I recommend getting a set of round cookie cutters. They're much more versatile in the long run. Use a 2 to 2.5 inch wide circle for the cookie, and then a 1/2 inch wide cutter for the center. (My cookie cutter set didn't have a 1/2-inch cutter, so I used the lid of our vanilla extract bottle. It worked perfectly!)
  • Splurge on melting wafers. By the time you get to dipping and drizzling the chocolate, you won’t want to dirty another two dishes.  Melt them slowly in a microwave safe dish, and then flick a fork back and forth over the cookies on parchment paper.
  • Store in an airtight container in the refrigerator with wax paper between layers to prevent sticking.