Butter, sugar, flour, toasted coconut, soft caramels, heavy cream, and dark chocolate make these Homemade Samoas Cookies rich and irresistible.
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I have trust issues with cookie season. Specifically, how short it is. Every year I tell myself I’ll be calm about it. One box. Maybe two. And then suddenly it’s over, and I’m left thinking, that can’t be it… right? These Homemade Samoas Cookies came out of that exact frustration. One random afternoon, long after the Girl Scouts had packed up, I was still craving that caramel-coconut-chocolate combo. It reminded me of those late-night kitchen moments—standing barefoot, fridge light on, debating whether making cookies from scratch is a reasonable thing to do at 9 p.m. (Sometimes yes. Sometimes absolutely yes.) The first batch was messy. Like, caramel-on-the-counter messy. Coconut stuck to my elbow messy. But when I bit into one, I felt that tiny rush of victory. They tasted deeper. Toastier. More intentional. And I remember thinking, Oh… this is dangerous. I can make these anytime now.
Why you’ll Love these Homemade Samoas Cookies?
Here’s my honest, slightly conflicted take: Homemade Samoas Cookies aren’t quick cookies. They’re not the “whip up in 20 minutes” kind. But they are worth it. You get a buttery shortbread base that actually tastes like butter, not cardboard pretending to be butter. The coconut layer is thick and chewy—none of that skimpy topping situation. And the chocolate? Dark enough to balance the sweetness instead of just piling on more sugar. Every bite has contrast. Crunch, chew, melt. I won’t say they’re objectively better than the originals because nostalgia is powerful… but I will say I reach for these first now. And that says something.
Ingredient Notes
Before you start, let me save you from a few “oh no” moments.
- Butter needs to be truly room temp. Not half-melted, not straight-from-the-fridge. Soft enough that it creams easily, because that’s what gives these Homemade Samoas Cookies their tender base.
- Granulated + powdered sugar might feel extra, but each one does a job. One gives structure, one keeps things soft. It’s a quiet teamwork situation.
- Sweetened shredded coconut is the heart of Samoas-style cookies. Unsweetened coconut technically works, but it doesn’t hit the same emotionally.
- Store-bought soft caramels are your friend. Unwrapping them is mildly annoying, yes, but still faster (and safer) than making caramel from scratch.
- Dark chocolate melting wafers melt smoothly and drizzle like a dream. Chocolate chips are fine, but wafers are… calmer.
How to Make Homemade Samoas Cookies?
This is not a rushed recipe. Think slow afternoon, not before dinner chaos. Put on music. Accept the mess.
- You start with the shortbread. Creaming the butter and salt first helps everything blend evenly. When the sugars, milk, and vanilla go in, the dough starts smelling dangerously good. Once the flour and baking soda are added, stop mixing as soon as it comes together. Overmixing makes tough cookies, and that’s not the vibe. Rolling the dough between parchment paper feels fussy until you realize how much easier it is. Chill the dough properly—cold dough equals clean cutouts and cookies that don’t spread into weird blobs.
- While the dough chills, toast the coconut. This step is oddly satisfying and slightly stressful. Coconut goes from golden to burnt fast. Stir often. Hover if you have to. Once it’s toasted, move it to a new pan so it doesn’t keep cooking. That little step matters more than you’d think.
- After baking the cookies, it’s caramel time. Melting the caramels with cream creates a sticky, glossy mixture that smells like trouble. Save some of it. This becomes the glue that holds everything together. Mix the rest with the toasted coconut, then press that mixture onto each cookie ring. It’s messy. Your fingers will get sticky. Wash them. Keep going.
- Once the coconut layer sets, dip the bottoms in chocolate. This is the moment they start looking like real Homemade Samoas Cookies. Drizzle the tops however your mood allows—neat lines, messy zigzags, accidental blobs. No one’s grading this.
Storage Options
These Homemade Samoas Cookies keep well in an airtight container at room temperature for about three days. If your kitchen runs warm (or you’re nervous about caramel), the fridge buys you up to a week. They also freeze beautifully. Layer them with parchment, freeze, and thaw at room temp when the craving hits. Honestly, having a stash feels like winning a small life lottery.
Variations & Substitutions
Once you’ve made these once, it’s hard not to experiment.
- Swap dark chocolate for milk chocolate if you want things sweeter.
- Add a pinch of flaky sea salt to the caramel coconut for contrast.
- Use gluten-free all-purpose flour in the shortbread—works surprisingly well.
- Make mini versions for parties (they disappear alarmingly fast).
- Drizzle extra chocolate because… come on.
Ever tweak a recipe “just to see” and end up preferring it? That happens a lot here.
What to Serve With Homemade Samoas Cookies?
These cookies are rich, so simple pairings shine. Coffee is classic—hot or iced. Unsweetened tea balances the sweetness nicely. They’re great on a dessert board with fresh fruit or plain cookies for contrast. And yes, they are elite late-night snacks. Especially when the house is quiet and no one’s watching you go back for another.
FAQ
Are these better than the original Samoas?
I think so… but nostalgia complicates things. They’re richer and toastier, which I love.
Can I make parts ahead of time?
Absolutely. Bake the cookies one day, assemble the next. It actually makes the whole process feel calmer.
Why is my caramel too thick?
Caramel firms up as it cools. Add a splash more cream while it’s warm and stir gently.
If you’ve ever wished cookie season lasted longer—or caught yourself thinking I could probably make those myself—these Homemade Samoas Cookies are your sign. Take your time, embrace the mess, and enjoy every sticky, chocolate-drizzled bite.
So tell me… are you sharing these, or quietly hiding a few in the back of the fridge?
Homemade Samoas Cookies
Ingredients
Shortbread Cookies
- ½ cup unsalted butter room temperature
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- 2 tablespoons powdered sugar
- 1 tablespoon whole milk
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled
- ¼ teaspoon baking soda
Coconut Layer
- 3½ cups sweetened shredded coconut flakes
- 15 oz soft caramels such as Werther’s Soft Caramels, unwrapped
- 2 –3 tablespoons heavy cream
Chocolate Coating
- 10 oz dark chocolate melting wafers
- 1 teaspoon neutral oil canola or vegetable
Instructions
Shortbread Cookies
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and salt together on medium speed for 2–4 minutes, until smooth.
- Add the granulated sugar, powdered sugar, milk, and vanilla extract. Beat for an additional 1–2 minutes until fully combined.
- Add the flour and baking soda. Mix on low speed just until the dough comes together.
- Shape the dough into a disk and place it between two sheets of parchment paper. Roll the dough to approximately ¼-inch thickness. Transfer to a baking sheet and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 350°F (175°C).
- Remove the chilled dough from the refrigerator and peel back the top parchment sheet. Cut out cookies using a 2-inch round cutter or a donut-shaped cutter. If using a round cutter, remove the centers with a piping tip.
- Arrange cookies on a parchment-lined baking sheet and bake for 8–10 minutes, or until the edges are lightly golden. Allow cookies to cool briefly on the baking sheet, then transfer to a wire rack.
- Gather and re-roll dough scraps, chill again if needed, and repeat until all dough is used.
Coconut Layer
- Spread the shredded coconut evenly on a baking sheet. Toast in the oven for 10–15 minutes, stirring frequently, until golden brown. Transfer immediately to a parchment-lined baking sheet to cool.
- Place the unwrapped caramels and heavy cream in a microwave-safe bowl. Heat in short intervals, stirring between each, until fully melted and smooth. Add additional cream if needed for a spreadable consistency.
- Reserve approximately ¼–⅓ cup of the melted caramel. Combine the remaining caramel with the toasted coconut until evenly coated.
- Spread a thin layer of the reserved caramel onto each cooled cookie to act as an adhesive. Press a portion of the coconut mixture onto each cookie, gently compacting it. Allow cookies to set for 15–30 minutes.
Chocolate Coating
- Melt the chocolate wafers and oil together in the microwave, stirring until smooth.
- Using a fork, dip the bottom of each cookie into the melted chocolate. Allow excess chocolate to drip off, then place cookies on a silicone- or parchment-lined baking sheet.
- Drizzle remaining chocolate over the tops of the cookies. Allow chocolate to set completely before serving.
Notes
