Girl Scout Samoa Cookies Copycat
Bring the magic of everyone's favorite Girl Scout treat to your kitchen with this irresistible Samoa Cookie Copycat recipe! Perfectly buttery shortbread cookies form the base, topped with a luscious layer of toasted coconut drenched in creamy caramel, then finished with a decadent chocolate drizzle for that signature look and taste. These homemade delights capture all the flavors and textures you love: crisp, chewy, sweet, and chocolatey. With simple ingredients like sweetened shredded coconut, semisweet chocolate chips, and melted caramel candies, they're surprisingly easy to make and bake in just 15 minutes. Whether you're satisfying a nostalgic craving or dazzling friends and family with a homemade gift, this copycat Samoa recipe is the ultimate indulgence that tastes just like the real deal—if not better!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 2 cups sweetened shredded coconut
- 15 pieces caramel candies
- 3 tablespoons heavy cream
- 1 cup semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract.
Gradually add the flour and salt to the butter mixture, stirring just until combined to form a dough.
Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use a round cookie cutter to cut out circles and a smaller cutter to create a hole in the center, forming a donut shape.
Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges turn lightly golden. Let them cool completely on a wire rack.
While the cookies cool, spread the shredded coconut evenly on another baking sheet. Toast it in the oven at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until it’s golden brown. Set aside to cool.
Melt the caramel candies and heavy cream together in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth.
Mix the toasted coconut into the melted caramel and spoon this mixture onto the cooled cookies. Press it down gently into place.
Melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth. Dip the bottom of each cookie into the melted chocolate and place them back on parchment paper to set.
Drizzle the remaining melted chocolate over the tops of the cookies using a spoon or piping bag. Allow the cookies to set completely at room temperature or in the refrigerator before serving.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 17.9 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 75 mg | 2% | |
*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.
