Description

These Homemade Samoa Cookies capture the perfect combination of buttery shortbread, rich caramel, toasted coconut, and smooth semi-sweet chocolate. Inspired by the classic Girl Scout treat, this recipe guides you through making irresistible donut-shaped cookies coated with luscious caramel-coconut topping and dipped in chocolate. Crispy, chewy, and decadent, these cookies are perfect for holiday baking or anytime you crave a delicious homemade dessert.

Ingredients

Scale

Shortbread Dough

1 cup cold butter
⅔ cup sugar
2 cups flour
¼ teaspoon salt

Caramel Topping

1 (11-ounce) bag caramel bites
2 tablespoons heavy cream
2 cups sweetened shredded coconut
¼ teaspoon salt

Chocolate Coating

1 cup semi-sweet chocolate chips
1 teaspoon coconut oil

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Instructions

Make the Shortbread Dough: Use a pastry cutter, two forks, or your hands to cut the cold butter into the sugar until well combined. Add the flour and salt, then mix until the dough resembles wet sand.
Shape the Cookies: Form the dough into 1-inch balls and place them on a non-stick cookie sheet. Flatten each ball into a 3-inch wide circle and use the large end of a piping tip to cut a circle out of the center, creating donut-shaped cookies.
Chill and Bake: Chill the shaped cookies in the freezer for 10 minutes. Preheat the oven to 350°F (175°C), then bake the cookies for 10 minutes. They should appear dry and matte, not browned. Let them cool for a few minutes after baking.
Make the Caramel Topping: While the cookies bake, melt the caramel bites, heavy cream, and salt together until smooth. Stir in the shredded coconut thoroughly and set aside.
Prepare the Chocolate Coating: In a separate bowl, melt the chocolate chips with the coconut oil. Stir until smooth and set aside.
Assemble the Cookies: Dip the bottom of each cooled cookie into the chocolate coating. Top each cookie with about 2 teaspoons of the caramel-coconut mixture, rolling it into a cylinder and pressing gently onto the cookie. Drizzle additional chocolate over the top.
Set and Serve: Place the finished cookies in the freezer or refrigerator until the chocolate is firm. Serve and enjoy your delicious homemade Samoa cookies!

Notes

For best results, use cold butter to create a tender and flaky shortbread dough.
If you don’t have a piping tip, use a small round object like a medicine bottle cap to cut the cookie centers.
Ensure the cookies are completely cool before dipping in chocolate to avoid melting.
Store cookies in an airtight container in the refrigerator to keep them fresh longer.
You can toast the shredded coconut lightly before mixing it into the caramel for a deeper coconut flavor.