Copycat Girl Scout Samoa Cookies
These copycat Girl Scout Samoa cookies are homemade ring-shaped shortbread cookies topped with toasted coconut caramel, dipped in semisweet chocolate, and finished with a rich chocolate drizzle.
They take a little more love than an ordinary drop cookie, but the buttery, chewy, chocolatey payoff makes them worth every step when cookie season is over and the caramel-coconut craving refuses to wait.
Copycat Samoa Cookies
Copycat Samoa cookies begin with a simple homemade shortbread cookie. The dough is rolled and cut into rings, baked until lightly golden, and cooled completely before the real fun begins.
Next comes what I have always called The GOOD Stuff: shredded coconut toasted until golden, folded into warm caramel, and spooned generously over each cookie. The bottoms get dipped in melted semisweet chocolate, and one final chocolate drizzle gives them that familiar striped finish.
This homemade Samoa cookie recipe is for anyone who loves the combination of caramel, coconut, chocolate, and buttery shortbread but does not want to wait for a certain time of year to enjoy it. They are perfect for cookie trays, bake sales, homemade gifts, cookie swaps, or an ordinary Tuesday when the cookie box is empty and that simply will not do.
The recipe is especially helpful because each layer is made separately. You can bake the shortbread cookies ahead of time, toast the coconut in advance, and assemble everything when you are ready. The process looks impressive, but it is really a series of manageable steps.
And when the last chocolate drizzle sets? Well, the cookie box can wait.
This homemade copycat recipe is inspired by the familiar caramel-coconut-chocolate cookie and is not affiliated with or endorsed by Girl Scouts of the USA.
Why You’ll Love This Recipe
- No cookie-season countdown: Make homemade Samoa cookies whenever the craving hits.
- That familiar flavor combination: Buttery shortbread, toasted coconut, chewy caramel, and semisweet chocolate all show up to the party.
- Worth-the-effort baking: These are the kind of cookies that make people stop at the dessert table and ask who made them.
- Make-ahead friendly: The shortbread cookies and toasted coconut can be prepared before assembly day.
- Beautiful enough for gifting: The ring shape and dramatic chocolate drizzle make these caramel coconut cookies look bakery-worthy.
Readers also make…
Still in a homemade copycat-cookie mood? Try these Copy Cat Girl Scout Thin Mints for the chocolate-mint fans, or make a batch of Copycat Williams Sonoma Peppermint Bark when your sweet-tooth plans lean festive.
Ingredients
The exact measurements are in the printable recipe card below. Here is what each ingredient brings to these homemade Samoa cookies.
For the Shortbread Cookie Base
- Butter: The foundation of the tender, buttery shortbread cookie.
- Granulated sugar: Adds sweetness without overpowering the caramel topping.
- All-purpose flour: Gives the cookies their classic shortbread structure.
- Baking powder: Adds just a touch of lift.
- Salt: Balances the sweetness in every layer.
- Vanilla extract: Adds warm bakery flavor to the cookie base.
- Milk, if needed: Use only enough to bring together a dough that feels too dry or crumbly.
For the Caramel Coconut Topping
- Shredded coconut: Toasting it first deepens the flavor and gives the topping those irresistible golden edges.
- Chewy caramels: These melt into the sticky, rich base that holds the coconut in place.
- Kosher salt: A little salt keeps the caramel from tasting one-note sweet.
- Milk: Helps the caramels melt into a smooth, spoonable mixture.
For the Chocolate Finish
- Semisweet chocolate: The slightly deeper chocolate flavor balances the sweet caramel and coconut.
How to Make Copycat Samoa Cookies
1. Make the Shortbread Dough
Preheat the oven to 350 degrees F.
Beat the softened butter and sugar until the mixture is light and fluffy. Add the flour, baking powder, salt, and vanilla, then mix until a dough forms.
If the dough seems too dry to hold together, add the optional milk a little at a time. You want a dough that rolls smoothly without becoming sticky.
2. Cut the Cookies into Rings
Roll the dough to about 1/4-inch thickness.
Use a round cookie cutter to cut the outer circles. Then use a smaller round cutter to remove the center of each cookie.
There it is: the little ring shape that tells everyone exactly what sort of delicious business is happening here.
3. Bake and Cool the Cookies
Transfer the cookie rings to a baking sheet and bake for 10 to 12 minutes, or until the edges are just beginning to turn lightly golden.
Allow the cookies to cool completely before adding the topping. Warm cookies and caramel are not friends. The topping needs a cool, firm surface so it stays where you put it.
4. Toast the Coconut
Reduce the oven temperature to 300 degrees F.
Spread the shredded coconut across a baking sheet and toast it until golden brown. Turn the baking sheet and stir the coconut with a spatula every few minutes so the edges do not brown faster than the center.
Watch it closely. Coconut can go from pale to golden to “well, that got exciting” remarkably fast.
Remove the toasted coconut from the oven and allow it to cool.
5. Make the Caramel Coconut Topping
Melt the chewy caramels with the milk and kosher salt in a medium saucepan over gentle heat.
Whisk until the caramel is smooth, then fold in the toasted coconut.
Work while the mixture is warm and spreadable. Spoon the caramel coconut topping over each cooled cookie, gently pressing it into place as needed.
6. Dip the Cookie Bottoms in Chocolate
Melt the semisweet chocolate gently until smooth.
Dip the bottom of each cookie into the chocolate, let the excess drip away, and place the cookie on parchment paper to set.
7. Add the Chocolate Drizzle
Drizzle the remaining melted chocolate over the tops of the cookies.
Let the chocolate set completely before stacking or storing the cookies. This is the part where patience becomes a character-building exercise.
The GOOD Stuff: Why Toasted Coconut Makes a Difference
The original version of this recipe called the topping The GOOD Stuff, and honestly, there is no reason to start pretending otherwise now.
Toasting the coconut is one of the most important steps in the entire recipe. Raw shredded coconut is sweet and chewy, but toasted coconut becomes nutty, fragrant, and deeply golden. That extra flavor keeps the caramel topping from tasting like sweetness piled on more sweetness.
For the most even color, spread the coconut in a thin layer and stir it often. I like to rotate the baking sheet and move the coconut around with a spatula because the edges usually brown first.
Do not walk away from it. This is not the moment to start folding laundry, answering an email, or discovering a new rabbit hole on the internet.
Expert Tips for the Best Homemade Samoa Cookies
Cool the Cookies Completely
If the shortbread is still warm, the caramel coconut topping can soften and slide. Let the cookie rings cool all the way before decorating.
Keep an Eye on the Coconut
Stir and rotate the coconut frequently as it toasts. Small shreds can brown quickly, especially around the edges of the baking sheet.
Work with the Caramel While It Is Warm
The caramel coconut mixture thickens as it cools. If it becomes difficult to spread, return it to very low heat briefly and stir until workable again.
Use Parchment for the Chocolate-Dipped Cookies
After dipping the bottoms, set the cookies on parchment paper. Once the chocolate firms, they should release much more cleanly.
Use Semisweet or Dark Chocolate to Balance the Sweetness
Caramel and sweetened coconut bring plenty of sweetness. Semisweet chocolate keeps the finished cookie rich instead of sugary from top to bottom.
Troubleshooting Copycat Samoa Cookies
Why Is My Shortbread Dough Too Crumbly?
Shortbread dough can look dry before it fully comes together. Mix it well first. If it still cracks apart when pressed, add the optional milk a little at a time rather than pouring it in all at once.
Why Did My Cookie Rings Lose Their Shape?
The dough may have become too warm. After cutting the rings, chill them for 15 to 20 minutes before baking if the dough feels soft.
Why Is My Coconut Browning Unevenly?
The edges of the baking sheet usually toast faster. Stir the coconut, pull the darker pieces toward the center, and rotate the pan during baking.
Why Is the Caramel Coconut Topping Too Thick?
It probably cooled while you were assembling the cookies. Warm it gently over low heat and stir until it becomes spreadable again.
Why Is the Topping Sliding Off?
The cookies may still be warm, or the caramel may be too hot and loose. Let the cookies cool completely and give the caramel mixture a moment to thicken before topping.
Why Is My Melted Chocolate Thick or Grainy?
Use gentle heat and keep every drop of water away from the chocolate. Overheating can make chocolate thick, while even a small amount of water can cause it to seize.
Copycat Samoa Cookie Variations
Dark Chocolate Samoa Cookies
Swap the semisweet chocolate for dark chocolate when you want a deeper, less-sweet finish.
Milk Chocolate Version
Milk chocolate makes these cookies sweeter and creamier. It is a good choice for anyone who prefers a softer chocolate flavor.
Extra-Toasted Coconut
Toast the coconut until it is deeply golden for a stronger nutty flavor. Just keep stirring so those beautiful brown edges do not cross over into burnt territory.
Mini Samoa Cookie Bites
Use smaller cutters for bite-size cookies. Keep an eye on the baking time because smaller cookies may finish sooner.
Shortcut Cookie Shapes
The traditional ring shape is part of the fun, but the flavors still work if you use solid round cookies. Sometimes the center hole is charming. Sometimes you would rather have more cookie. I support both journeys.
Perfect with…
Serve these caramel coconut cookies with hot coffee on a chilly morning, cold milk for an after-school treat, or hot cocoa when the holiday cookie trays come out.
They are equally at home at a winter cookie swap, a spring bake sale, a homemade gift exchange, or tucked into the freezer for a summer chocolate emergency.
For dessert, crumble one over vanilla ice cream and let the caramel, coconut, and chocolate do what they came here to do.
Serving Ideas for Caramel Coconut Cookies
Copycat Samoa cookies are rich, so they do not need much help. Arrange them in a slightly messy stack so the chocolate drizzle and toasted coconut are easy to see.
For a cookie tray, place them beside simpler shortbread or chocolate cookies. Their ring shape adds visual variety, and the glossy caramel coconut topping makes them the cookies everyone notices first.
For gifting, let the chocolate set completely before layering the cookies between sheets of parchment paper in a tin or bakery box.
And yes, one served with coffee absolutely counts as a breakfast-adjacent life choice. I do not make the rules.
How to Store Homemade Samoa Cookies
Room Temperature
Store the finished cookies in an airtight container in a cool room for 2 to 3 days. Separate layers with parchment paper so the chocolate and caramel stay tidy.
Refrigerator
For longer storage, refrigerate the cookies in an airtight container for up to one week.
The caramel and chocolate will become firmer when chilled, so let the cookies sit at room temperature for about 10 to 15 minutes before serving if you prefer a softer, chewier bite.
Freezer
Freeze finished cookies in a single layer until firm, then transfer them to a freezer-safe container with parchment between the layers. For the best texture, use them within about one month.
Thaw the cookies in the refrigerator or at cool room temperature before serving.
Make-Ahead Tips
The shortbread cookie rings are the easiest part to prepare ahead. Bake and cool them, then store them in an airtight container for up to 2 days before decorating.
You can also toast the coconut a day or two ahead. Let it cool completely before storing it in an airtight container.
For the prettiest chocolate finish, assemble and decorate the cookies closer to the day you plan to serve or gift them.
Ingredient Substitutions and Notes
Can I Use Salted Butter?
Yes. If using salted butter, reduce the additional salt slightly so the shortbread stays balanced.
Should I Use Sweetened or Unsweetened Coconut?
Sweetened shredded coconut gives the topping a familiar chewy, candy-like texture. Unsweetened coconut can be used for a less-sweet result, but the flavor and texture will be slightly different.
Can I Use Caramel Sauce Instead of Chewy Caramels?
Not as a direct one-for-one substitute. A pourable caramel sauce may be too loose to hold the coconut on the cookies. Chewy caramels create the thicker topping this recipe needs.
What Chocolate Is Best?
Semisweet chocolate is my favorite because it balances the sweet caramel and coconut. Dark chocolate is a close second when you want a richer finish.
Copycat Samoa Cookies FAQ
What Are Samoa Cookies Made Of?
Samoa-style cookies combine a crisp or buttery cookie base with caramel, toasted coconut, and chocolate. This homemade version uses a shortbread ring topped with caramel coconut, a chocolate-dipped bottom, and chocolate drizzle.
How Do You Make Copycat Samoa Cookies at Home?
Bake shortbread cookie rings, toast the coconut, fold it into melted caramel, top the cooled cookies, then dip the bottoms in chocolate and drizzle more chocolate over the top.
Are Samoas and Caramel deLites the Same?
They are similar caramel, coconut, and chocolate cookies sold under different names by different licensed Girl Scout bakers. The recipes and ingredients can vary slightly, but the familiar flavor combination is closely related.
Can I Make Homemade Samoa Cookies Without a Donut Cutter?
Yes. Use one larger round cookie cutter and a smaller round cutter for the center. The open end of a piping tip can also work for the center hole.
Why Is My Caramel Coconut Topping Too Hard to Spread?
The mixture has probably cooled. Warm it gently over low heat and stir until it loosens enough to spoon over the cookies.
Can I Make Copycat Samoa Cookies Ahead of Time?
Yes. Bake the shortbread cookies up to 2 days ahead and toast the coconut in advance. Assemble the cookies closer to serving for the best-looking chocolate finish.
Can You Freeze Copycat Samoa Cookies?
Yes. Freeze them until firm, then store them in a freezer-safe container with parchment between the layers. Thaw before serving.
What Is the Best Chocolate for Homemade Samoa Cookies?
Semisweet chocolate is the best all-around choice because it balances the sweet caramel and coconut without making the cookie overwhelmingly sweet.
More Copycat Desserts to Make at Home
Final Thoughts
There is something especially satisfying about making a cookie you usually wait all year to find.
These copycat Girl Scout Samoa cookies still have everything that made the original little recipe worth saving: the buttery cookie, the golden coconut, the chewy caramel, and enough chocolate to make waiting for the drizzle to set feel deeply unreasonable.
They are not a five-minute cookie, and that is part of their charm. This is a put-on-some-music, toast-the-coconut, lick-the-caramel-spoon kind of recipe.
And after all these years, the old closing line still says it best:
So close to the real thing you won’t have to buy ’em by the case again!
The full printable recipe with exact measurements is below.
Copycat Girl Scout Samoa Cookies
These copycat Girl Scout Samoa cookies start with buttery homemade shortbread rings topped with toasted coconut caramel, dipped in semisweet chocolate, and finished with a rich chocolate drizzle. Make these homemade Samoa cookies whenever the caramel-coconut craving hits—no cookie season required.
Ingredients
For the Shortbread Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Up to 2 tablespoons milk, only if needed
For the Caramel Coconut Topping
- 3 cups shredded coconut
- 12 ounces chewy caramels, unwrapped
- 1/4 teaspoon kosher salt
- 3 tablespoons milk
For the Chocolate Finish
- 8 ounces semisweet chocolate, chopped or chips
Instructions
1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
2. Beat the softened butter and granulated sugar until light and fluffy.
3. Add the all-purpose flour, baking powder, salt, and vanilla extract. Mix until a dough forms.
4. If the dough is too dry or crumbly to hold together, add the milk a little at a time, using only as much as needed.
5. Roll the dough to about 1/4-inch thickness.
6. Cut the dough into circles with a round cookie cutter. Use a smaller round cutter to remove the center of each cookie and create the classic ring shape.
7. Transfer the cookie rings to the prepared baking sheets.
8. Bake for 10 to 12 minutes, or until the edges are just beginning to turn lightly golden.
9. Transfer the cookies to a wire rack and cool completely before adding the topping.
10. Reduce the oven temperature to 300 degrees F.
11. Spread the shredded coconut in an even layer on a baking sheet.
12. Toast the coconut until golden brown, stirring and rotating the baking sheet about every 5 minutes for even browning.
13. Remove the toasted coconut from the oven and let it cool.
14. Place the unwrapped caramels, milk, and kosher salt in a medium saucepan over low heat.
15. Cook, stirring or whisking frequently, until the caramel is completely melted and smooth.
16. Fold the toasted coconut into the warm caramel mixture until evenly coated.
17. Spoon about 2 to 3 teaspoons of the caramel coconut mixture onto each cooled cookie. Gently press the topping into place as needed.
18. Let the caramel coconut topping cool and set.
19. Melt the semisweet chocolate gently until smooth.
20. Dip the bottom of each cookie into the melted chocolate, allowing the excess chocolate to drip away.
21. Place the dipped cookies on parchment paper.
22. Drizzle the remaining melted chocolate over the tops of the cookies.
23. Let the chocolate set completely before serving, stacking, or storing the cookies.
Notes
Recipe Notes
For the best copycat Samoa cookies, let the shortbread rings cool completely before adding the caramel coconut topping. Warm cookies can cause the topping to soften and slide.
Toast the coconut carefully and stir it often. The edges of the baking sheet usually brown first, and shredded coconut can go from golden to burnt quickly.
The caramel coconut mixture thickens as it cools. If it becomes difficult to spread, return it to very low heat briefly and stir until it is soft enough to spoon over the cookies.
Semisweet chocolate balances the sweetness of the caramel and coconut, but dark chocolate also works well for a richer finish.
Keep the homemade cookie-box fun going with Copy Cat Girl Scout Thin Mints. For another homemade copycat treat that is perfect for gifting, try Copycat Williams Sonoma Peppermint Bark.
Recommended Equipment
Mixing bowl
Electric mixer
Rolling pin
Large round cookie cutter
Small round cookie cutter or piping tip
Baking sheets
Parchment paper
Wire cooling rack
Spatula
Medium saucepan
Whisk
Small saucepan or microwave-safe bowl for melting chocolate
Expert Tips
Measure the flour carefully so the shortbread dough does not become too dry. If the dough still cracks apart after mixing, add the optional milk a little at a time.
If the cut cookie rings feel soft before baking, chill them for 15 to 20 minutes to help them hold their shape.
Spread the coconut in a thin, even layer and stir it frequently while toasting for the most even golden color.
Work with the caramel coconut topping while it is warm and spreadable.
Place the chocolate-dipped cookies on parchment paper so they release cleanly after the chocolate sets.
Keep all water away from the melting chocolate. Even a small amount of water can cause chocolate to become thick or grainy.
Variations
Dark Chocolate Samoa Cookies: Use dark chocolate instead of semisweet chocolate for a deeper, less-sweet finish.
Milk Chocolate Samoa Cookies: Use milk chocolate for a sweeter, creamier chocolate flavor.
Extra-Toasted Coconut: Toast the coconut to a deeper golden brown for a stronger nutty flavor, watching it carefully so it does not burn.
Mini Samoa Cookie Bites: Use smaller cookie cutters to make bite-size cookies. Begin checking them earlier because smaller cookies may bake faster.
Solid Round Cookies: Skip the center hole and make solid round caramel coconut cookies when you want an easier shape or more shortbread in every bite.
Serving Suggestions
Serve these homemade Samoa cookies with hot coffee, cold milk, or a mug of hot cocoa.
Arrange them on cookie trays, add them to bake-sale tables, or package them in bakery boxes for homemade gifts.
For an easy dessert, crumble a copycat Samoa cookie over vanilla ice cream so the caramel, coconut, chocolate, and shortbread mix into every spoonful.
Storage
Store the cookies in an airtight container in a cool room for 2 to 3 days. Place parchment paper between layers to protect the chocolate drizzle and caramel topping.
For longer storage, refrigerate the cookies in an airtight container for up to 1 week. Let chilled cookies sit at room temperature for 10 to 15 minutes before serving for a softer, chewier texture.
Freezing
Freeze the finished cookies in a single layer until firm. Transfer them to a freezer-safe airtight container with parchment paper between the layers.
For the best flavor and texture, use frozen cookies within 1 month. Thaw in the refrigerator or at cool room temperature before serving.
Make-Ahead Tips
The shortbread cookie rings can be baked up to 2 days ahead. Cool them completely and store them in an airtight container until ready to assemble.
The coconut can also be toasted 1 to 2 days ahead. Let it cool completely before storing it in an airtight container.
For the prettiest chocolate finish, add the caramel coconut topping and chocolate closer to the day you plan to serve or gift the cookies.
Frequently Asked Questions
What are Samoa cookies made of?
Samoa-style cookies combine a buttery or crisp cookie base with caramel, toasted coconut, and chocolate. This homemade version uses shortbread rings topped with caramel coconut, chocolate-dipped bottoms, and chocolate drizzle.
How do you make copycat Samoa cookies at home?
Bake shortbread cookie rings, toast the coconut, fold it into melted caramel, top the cooled cookies, dip the bottoms in chocolate, and drizzle more chocolate over the top.
Can I make homemade Samoa cookies without a donut cutter?
Yes. Use one larger round cookie cutter for the outside and a smaller round cutter for the center. The open end of a piping tip can also work for the center hole.
Why is my shortbread dough too crumbly?
Mix the dough thoroughly first. If it still cracks apart when pressed, add the optional milk a little at a time until the dough holds together.
Why is my caramel coconut topping too thick?
The topping has probably cooled. Warm it gently over low heat and stir until it becomes soft enough to spread again.
Why is the topping sliding off my cookies?
The cookies may still be warm, or the caramel mixture may be too hot. Cool the cookies completely and let the topping thicken slightly before adding it.
Can I make copycat Samoa cookies ahead of time?
Yes. Bake the shortbread rings up to 2 days ahead and toast the coconut in advance. Assemble and decorate the cookies closer to serving for the best appearance.
Can you freeze homemade Samoa cookies?
Yes. Freeze them until firm, then store them in an airtight freezer-safe container with parchment paper between the layers. Use within about 1 month for the best texture.
What is the best chocolate for homemade Samoa cookies?
Semisweet chocolate is the best all-around choice because it balances the sweet caramel and coconut. Dark chocolate is a good option for a richer finish.
Nutrition Disclaimer
Nutrition information is an estimate and may vary depending on the brands of ingredients used, the size and thickness of the cookies, the amount of caramel coconut topping added to each cookie, and the amount of chocolate used for dipping and drizzling.