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Samoas Cookies Recipe: Easy Homemade Treats to Sell Fast

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These homemade Samoas cookies feature a crisp buttery shortbread base, chewy caramel-coconut topping, and a rich chocolate drizzle. Perfect for bake sales, gifting, or nostalgic snacking, they’re easy to make and guaranteed to disappear fast.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups sweetened shredded coconut
  • 1 1/2 cups soft caramels
  • 3 tablespoons heavy cream
  • Pinch of salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil (optional)

Instructions

  1. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add vanilla extract and mix well.
  2. Stir in flour and salt until just combined. If the dough feels dry, add 1–2 teaspoons milk. The dough should hold together but not be sticky.
  3. Roll the dough out on a floured surface to about 1/4-inch thickness. Use a 2-inch round cutter to cut out cookies. Punch a small hole in the center with a bottle cap or piping tip.
  4. Place cookies 1 inch apart on a parchment-lined baking sheet. Bake at 350°F for 12–15 minutes, until edges are golden. Let cool on wire racks.
  5. Spread shredded coconut on a baking sheet and toast in the oven at 350°F for 6–8 minutes, stirring halfway through. Watch closely to prevent burning.
  6. In a microwave-safe bowl, melt caramels with heavy cream in 30-second bursts, stirring until smooth. Add toasted coconut and a pinch of salt; mix until evenly combined.
  7. Spread a generous amount of coconut-caramel topping onto each cookie. Press gently to help it adhere.
  8. Melt chocolate chips with coconut oil in the microwave, stirring every 30 seconds until smooth. (Double boiler works too.) Dip the bottoms of each cookie into the chocolate and place on parchment to set.
  9. Use a fork or piping bag to drizzle melted chocolate over the tops of the cookies. Let set at room temperature, or chill for 10 minutes to speed things up.

Notes

Chill dough if too soft to prevent spreading. Toast coconut in a thin, even layer and stir halfway through. Add cream gradually to melted caramels for the right consistency. Use coconut oil for glossy chocolate. For gluten-free or vegan, substitute flour and dairy ingredients as needed. Store in airtight container up to 5 days or freeze for longer storage.

Nutrition

Keywords: Samoas cookies, homemade, bake sale, coconut, caramel, chocolate, Girl Scout cookies, easy dessert, gluten-free option, vegan option

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