Copycat Samoa cookies taste just like the beloved Girl Scout treat — but you can make them any time of year, not just during cookie season. A buttery shortbread base, a gooey caramel and toasted coconut topping, and a generous drizzle of chocolate come together into a cookie that is rich, chewy, and completely irresistible.
Anyone else get a little too excited every year when Girl Scout cookie season rolls around? Samoas have always been my favorite, and once I figured out how to make them at home, I never had to wait for that one time of year again. These taste just as good as the original — some people say even better.
Why You’ll Love This Recipe
- Girl Scout flavor, any time of year — skip the wait and make your favorite cookie whenever the craving hits
- That iconic ring shape — the donut-style cutout is part of what makes Samoas so recognizable, and it’s easier than it looks
- Rich caramel coconut topping — toasted coconut mixed into thick caramel creates that signature chewy, gooey texture
- Perfect for sharing — these travel well, look impressive, and disappear fast at parties and gatherings
- Fresher than the box — homemade ingredients give these a flavor the packaged version can’t match
Ingredients in Copycat Samoa Cookies
For the Shortbread Cookies
Butter — One stick, softened to room temperature. This is the base of the shortbread and what gives it that classic buttery, slightly crumbly texture.
Sugar — Adds sweetness and helps the dough hold together.
Egg — One large egg binds the dough.
Vanilla extract — Adds warmth and depth to the shortbread flavor.
Salt — Half a teaspoon balances the sweetness and rounds out the flavor.
All-purpose flour — The base of the dough. A gluten-free all-purpose blend can be substituted if needed.
For the Caramel Coconut Topping
Shredded coconut — Two cups, sweetened. The coconut soaks up the caramel and creates the chewy, signature topping. Toasting it first (see tips below) adds even more flavor.
Caramel sauce — A thick, jarred caramel sauce works best. The thickness matters — a runny caramel won’t hold the coconut topping together properly.
Semi-sweet chocolate — Melting wafers or chocolate chips both work for dipping the bottoms and drizzling the tops.
Shortening — Optional, but a small amount stirred into melted chocolate makes it smoother and easier to work with for dipping and drizzling.
How to Make Copycat Samoa Cookies
Step 1. Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.
Step 2. Cream the softened butter and sugar together until light and fluffy. Add the egg and vanilla and mix until combined.
Step 3. Add the salt and flour and mix until a soft dough forms.
Step 4. On a lightly floured surface, roll the dough to an even ¼-inch thickness. Even thickness is important here — it ensures every cookie bakes at the same rate.
Step 5 — The signature ring shape. Use a round cookie cutter for the outer edge and a smaller cutter for the center to create the classic donut shape Samoas are known for. No donut cutter? A large glass works for the outer ring and a bottle cap or small lid works for the center. Dip your cutters in flour between cuts to keep the edges clean and prevent sticking.
Step 6. Place the cut cookies on the prepared baking sheets and bake for 10 to 12 minutes, until the edges are just turning golden. Let cool completely on the pan before adding the topping — warm cookies will melt the caramel.
Step 7 — Make the topping. Warm the caramel sauce slightly to make it easier to mix, then stir in the shredded coconut (toasted or untoasted, see tips) until evenly coated.
Step 8. Spoon or spread the caramel coconut mixture onto the top of each cooled cookie, pressing gently so it holds together and covers the surface.
Step 9. Melt the chocolate, stirring in a small amount of shortening if needed for a smoother consistency. Dip the bottom of each cookie into the melted chocolate, then place on parchment or a wire rack to set.
Step 10. Drizzle the remaining melted chocolate over the tops of the cookies in thin lines for that classic Samoa look.
Step 11 — Chill to set. Once the bottoms are dipped and the tops are drizzled, chill the cookies in the refrigerator for a few minutes to help the chocolate firm up. This makes them much easier to handle and far less messy.
Tips for the Best Copycat Samoas
Toast the coconut for extra flavor. Spread the shredded coconut on a baking sheet and toast at 325°F for 5 to 8 minutes, stirring occasionally, until light golden brown. This adds a deeper, nuttier flavor to the topping. Watch closely — coconut goes from golden to burnt quickly.
Use a thick caramel sauce. A thin caramel will run off the cookies and won’t hold the coconut topping together. Look for a thick, rich caramel — the kind that’s almost too thick to pour easily is exactly right.
Roll the dough evenly. A consistent ¼-inch thickness across the whole batch means every cookie bakes at the same rate. Uneven thickness leads to some cookies underbaked and others overdone.
Keep your cutters clean and floured. Dip both cutters in flour between cuts. This keeps the ring shape clean and prevents the dough from sticking and tearing.
A silicone baking mat helps with delicate cookies. The shortbread releases cleanly without sticking, which matters more for a thin, donut-shaped cookie than for a thicker drop cookie.
Don’t skip the chill after dipping. A few minutes in the refrigerator after the chocolate dip and drizzle firms everything up and makes the cookies much easier to handle, stack, and store without smearing.
How to Get the Ring Shape Without a Donut Cutter
The ring shape is what makes Samoas instantly recognizable, but you don’t need a special donut cutter to get it. Use a large round cookie cutter or the rim of a drinking glass for the outer circle, and a small bottle cap, piping tip, or the cap from a vanilla extract bottle for the center hole. Cut the outer circle first, then center the smaller cutter and remove the center piece. If you’d rather skip the ring shape entirely, these are just as delicious as solid round cookies — you’ll just lose the iconic look.
How to Store Copycat Samoa Cookies
Room temperature: Store in an airtight container for 3 to 4 days. Layer with parchment paper between cookies to keep the caramel topping from sticking to the cookie above it.
Freezer: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container with parchment between layers. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use homemade caramel instead of jarred? Yes — just make sure it’s thick enough to hold together with the coconut. Homemade caramel can add even richer flavor, but it needs to be cooked to a thick consistency rather than a pourable sauce.
What if I don’t have a donut-shaped cutter? Use a large round cookie cutter or a drinking glass for the outer ring and a small bottle cap or piping tip for the center hole. You can also skip the ring shape entirely and make solid round cookies — they’ll taste just as good.
Do these taste like the real Girl Scout Samoas? Many people say these taste even better than the boxed version, thanks to fresher ingredients and a more generous amount of topping. They’re rich, chewy, and have that same signature caramel coconut chocolate combination.
Should I toast the coconut first? Toasting is optional but recommended — it adds a deeper, nuttier flavor and a little extra texture to the topping. Toast at 325°F for 5 to 8 minutes until light golden brown, watching closely so it doesn’t burn.
Why did my caramel topping run off the cookies? The caramel sauce was likely too thin. Use a thick, jarred caramel rather than a pourable caramel syrup, and make sure the cookies are completely cool before adding the topping.
Can I make these ahead of time for a party? Yes — these actually hold up well for a day or two, which makes them great for making ahead. Store in an airtight container with parchment between layers.
Can I freeze the shortbread cookies before adding the topping? Yes — bake and cool the plain shortbread cookies, then freeze in a single layer. Thaw completely before adding the caramel coconut topping and chocolate.
What is the best chocolate for dipping and drizzling? Melting wafers (sometimes called candy melts) are the easiest to work with since they melt smoothly without needing tempering. Semi-sweet chocolate chips also work well — add a small amount of shortening if the melted chocolate seems too thick for drizzling.
More Chocolate and Caramel Cookies We Love
- Cake Mix Rolo Cookies — just 4 ingredients and the chocolate caramel combination everyone loves, made impossibly easy with cake mix.
- Chocolate Caramel Linzer Cookies — an elegant, beautiful cookie with a chocolate caramel filling — perfect for when you want something a little fancy.
- Oatmeal Caramelitas — chewy oatmeal bars layered with chocolate and caramel — easy to make and always disappear fast.
- Millionaire Caramel Bars — layers of shortbread, caramel, and chocolate in bar form — rich, decadent, and perfect for sharing.
- Chocolate Caramel Peanut Butter Bars — the chocolate caramel combination with a peanut butter twist — a guaranteed crowd-pleaser.
Recreate a classic with these Copycat Samoas Cookies—crispy, chewy, chocolatey, and totally irresistible!
Coll says
I must have done something wrong 😔they didn’t taste like I expected. I will have to troubleshoot and see where I went wrong. Maybe it was the semi sweet chocolate I used but it just didn’t taste like the samoas I know and love.