COPYCAT SAMOA COOKIES

Copycat Samoa Cookies taste just like the beloved Girl Scout treat, but you can make them any time of year right at home. With a tender shortbread base, gooey caramel-coconut topping, and a generous drizzle of chocolate, these cookies are rich, chewy, and incredibly satisfying.

Anyone else get really excited around this time of year when you start seeing Girl Scout cookies available? Samoa Cookies have always been a favorite of mine, and it’s been so fun to be able to make them myself so that I don’t have to be limited to only being able to buy them once a year!

Recipe Highlights

• Girl Scout flavor year-round. Skip the wait and make your favorite cookie whenever the craving hits. These cookies taste just like the boxed version and bring instant nostalgia with every bite.
• Fun to assemble. The cookie-making process is easier than it looks and super satisfying. From rolling out dough to piping caramel topping, each step is a hands-on baking adventure.
• Perfect for sharing. These homemade Samoas are great for gifting or bringing to parties. They travel well, look impressive, and are always a crowd-pleaser.

Ingredients in Copycat Samoa Cookies

For the cookies:

• Butter: 1 stick, softened to room temperature for easy mixing.
• Salt: Just 1/2 teaspoon to balance sweetness and enhance flavor.
• Sugar: Adds sweetness and structure to the cookie dough.
• Egg: One large egg binds the dough together.
• Vanilla extract: For rich, aromatic depth.
• All-purpose flour: The base of the shortbread dough; substitute gluten-free if needed.

For the topping:

• Shredded coconut: 2 cups, sweetened and soft, ready to soak up the caramel.
• Caramel sauce: Use a thick, jarred variety for best results.
• Semi-sweet chocolate: Melting wafers or chips work well; melt for dipping and drizzling.
• Shortening (optional): Helps smooth out melted chocolate if needed.

Tips and Tricks

Full instructions can be found on the recipe card below, but here are a few helpful tips!

• Don’t skip the chill. Once the bottoms are dipped in chocolate, chilling the cookies for a few minutes helps the coating firm up. This makes the cookies easier to handle and less messy to finish decorating.
• Use quality caramel. A thick, rich caramel sauce blends better with the coconut, making the topping hold together nicely and giving you that chewy texture everyone loves.
• Roll evenly. Make sure your cookie dough is rolled out to an even 1/4-inch thickness. This ensures all the cookies bake at the same rate and hold up well under the topping.
• Keep your cutters clean. If your cookie cutter starts sticking, dip it in flour between cuts to keep your cookie shapes sharp and even.
• Use a silicone mat. For easy release and less sticking, roll your dough and bake on silicone mats—they’re a game changer for delicate cookies.

Storage Instructions

• Store in an airtight container at room temperature for 3–4 days.
• For longer storage, freeze cookies in a single layer and thaw before serving

Copycat Samoa Cookies Recipe

Copycat Samoa Cookies taste just like the Girl Scout cookie version! Delicious cookies made with chocolate, caramel and coconut.

3 from 1 vote

Print Pin Rate

Course: Cookies

Cuisine: American

Keyword: Copycat Samoa Cookies

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 16 cookies

Calories: 333kcal

Author: Jessica & Nellie

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Ingredients 

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COOKIE INGREDIENTS

• 1 stick softened butter unsalted
• ½ teaspoon salt
• ½ cup white granulated sugar
• 1 egg
• ½ teaspoon vanilla extract
• 2 cups flour

TOPPING INGREDIENTS

• 2 cups shredded coconut
• 1 ½ cups thick caramel sauce
• 1 ½ cups semi sweet melting chocolates

Instructions

MAKE THE COOKIE DOUGH

• Preheat the oven to 350° F and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
• In a mixing bowl blend, combine the butter and salt and beat together for about one minute.
• Add the sugar and mix for another 1-2 minutes.
• Add the egg and vanilla extract to the mixture and mix for 1-2 more minutes.
• Measure the flour into the bowl and mix together until a dough forms. It shouldn’t be super stiff, but also should not be sticky at all.

SHAPE THE COOKIES

• Roll out the dough until it is about 1/4″ thick. Take a letter O circle cookie cutter or a donut cutter and cut out as many cookies as you can.
• Place the cut out dough on the prepared baking sheet. Take away the excess and repeat the rolling out process to finish cutting out the rest of the cookies.

BAKE THE COOKIES

• Place the pan in the oven for 10 minutes or until the edges are slightly browned.

MAKE THE CARAMEL COCONUT TOPPING

• While the cookies are baking, mix the caramel sauce and shredded coconut until the coconut is completely coated and combined.
• Transfer the mixture into a piping bag.

MELT THE CHOCOLATE

• Heat the melting chocolates in a bowl in the microwave at 30 second intervals until completely melted. Place ½ in a small bowl and ½ in a piping bag for drizzling.
• Once the cookies are out of the oven, let cool for about 10 minutes.

ASSEMBLE THE COOKIES

• Gently drop each cookie into the melted chocolate, just so the bottom halves are coated with chocolate, then place back on the parchment paper.
• Place the pan in the refrigerator for 5 minutes to harden.
• Then pipe the caramel coconut mixture, covering the top of the circle of each cookie. Slightly press down with clean hands to mold the topping to cover the face of the cookie completely.
• Lastly, cut the tip of the chocolate filled piping bag and drizzle chocolate over the tops of the coconut caramel topping.
• Transfer the cookies to a new baking sheet covered with parchment paper so that you can get rid of the excess drizzle.
• Refrigerate for 5 minutes or until the chocolate is hardened before serving.

Nutrition

Calories: 333kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 226mg | Potassium: 167mg | Fiber: 2g | Sugar: 29g | Vitamin A: 219IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 2mg

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FAQs

Can I use homemade caramel?
Yes! Just make sure it’s thick enough to mix well with the coconut. Homemade caramel can provide even richer flavor and texture than store-bought varieties.

What if I don’t have a donut cutter?
No problem. Use a large round cookie cutter or glass for the outer ring and a smaller cap or bottle top for the center. You can also leave them as solid cookies if preferred.

Do these taste like the real thing?
Absolutely—many people say these taste even better than the packaged Girl Scout version because of the fresher ingredients and homemade touch. They’re rich, chewy, and just as satisfying.

Can I toast the coconut first?
Yes, toasting the coconut before mixing it with caramel will give the topping a deeper flavor and extra crunch. Just be careful not to overdo it—light golden brown is perfect.

MORE CHOCOLATE AND CARAMEL COOKIES WE LOVE:

• You can’t get much easier than cake mix cookies! Cake Mix Rolo Cookies are made with just 4 ingredients!
• Need something fancy? These Chocolate Caramel Linzer Cookies are absolutely beautiful!
• Bar cookies are always a good idea. Oatmeal Caramelitas, Millionaire Caramel Bars, and Chocolate Caramel Peanut Butter Bars are all easy to make and perfect for sharing!

Recreate a classic with these Copycat Samoa Cookies—crispy, chewy, chocolatey, and totally irresistible!