
Bringing those famous Samoas into your own kitchen is super doable—here's how you get a crumbly buttery base, stretchy caramel, golden coconut, and a hit of chocolate in every bite. No more counting down to Girl Scout season—you get the real deal whenever you want. My neighbors went wild when I brought a batch to a bake sale, claiming they were just as good as the originals!
I tried these after the troop booth ran out, now they're a go-to for family hangouts, birthdays, or even movie snacks.
Irresistible Ingredients
- Unsalted butter (let it soften): makes those cookies melt away—European butter brings more flavor
- Granulated sugar: makes it sweet, plus helps the cookies stay firm—cane sugar is great for mild caramel flavor
- All-purpose flour: gives you structure—sift before mixing to keep things tender
- Baking powder: just adds a smidge of lift—freshness matters for the best result
- Salt: evens out the sweetness—you want fine sea salt so it mixes in everywhere
- Whole milk: binds things and keeps shortbread tender—don’t swap for skim
- Vanilla extract: warms everything up—go for real vanilla if you can
- Shredded sweetened coconut: for that chewy golden topping—grab moist, soft coconut, avoid dried-out bags
- Soft caramels: makes the gooey stripes—something like Werther’s (or homemade ones) melt the best
- Dark chocolate: melts glossy and coats with rich flavor—pick chocolate that's 60% cacao or more
- Tips: Choose legit butter and chocolate for the best cookies. Make sure your coconut isn’t dried up or old.
Step-by-Step Walkthrough
- Dip and Drizzle Chocolate:
- After melting your dark chocolate (either double boiler or gentle microwave), dunk the cookie bottoms and set them on parchment. Use a fork to flick chocolate over the tops. Let them chill until the chocolate sets up before you move or serve them.
- Assemble the Cookies:
- Spread a bit of your saved caramel on each cooled cookie, then press on some coconut-caramel mix. If it gets sticky, wet your fingers to help out.
- Make Caramel Coconut Mixture:
- Toss caramels, a splash of milk, and some salt into a bowl over simmering water or a double boiler. Stir till smooth. Keep a little caramel aside, then stir the rest together with toasted coconut.
- Toast the Coconut:
- Lay your coconut out on a sheet and toast for about 10 minutes, tossing every few minutes so it doesn’t burn. It’s ready when it’s golden and you get that popcorn-like smell.
- Bake the Cookies:
- Bake for 10–12 minutes, rotating halfway so they brown evenly. Pull them once the edges are light gold—not brown. Move to a rack right away and cool fully.
- Roll and Cut Cookies:
- Turn on the oven to 350°F. Roll both dough disks to about 1/8 inch thick on a floured counter. Use doughnut or two round cutters to punch out rings. Set on lined baking sheets.
- Chill the Dough:
- Use your hands to split the dough into two flat rounds, wrap with plastic, then stick in the fridge for at least an hour—this makes it easier to work with and keeps cookies from spreading.
- Blend Dry Ingredients:
- Mix flour, salt, and baking powder in a bowl. Add this mix to your creamed butter a bit at a time, mixing between rounds. Toss in milk and vanilla, then stir till the dough holds together.
- Make the Shortbread Dough:
- Put butter and sugar in the stand mixer, beat until really pale and fluffy (about 3–5 minutes). That’s what keeps these cookies so tender.

For the topping, homemade caramels are awesome if you've got them. Sometimes my kids roll out dough or steal bites while we work, making this a fun memory every single time.
Smart Storage
Pop finished cookies into an airtight tub and leave on your counter for a week. To keep them longer, freeze cooled cookies between layers of parchment for up to two months. Bring ’em to room temp before snacking so the caramel gets chewy and soft.
Switch-Ups
Like sweeter? Go for semisweet chocolate. If you’ve only got unsweetened coconut, just mix in more caramel to help it stick and taste right. Can’t find soft caramels? Melt store-bought candies with an extra splash of milk or even try making your own batch on the stove.
Ways to Serve
Pair with coffee or tea, bag ’em up for parties or school treats, or double down by sandwiching two together with extra caramel in the middle. These are a hit at picnics, bake sales, or when you want to bring a thoughtful gift.

Fun History
Samoas, or Caramel deLites, have kept folks coming back since the 1970s. Making them at home lets you keep those Girl Scout memories going, sharing these sweet rings with friends and family any month you want just like generations of cookie fans before you.
Frequently Asked Questions
- → How can I stop shortbread from drying out?
Don't let them bake too long. Take cookies out once they're pale golden—this keeps them nice and tender.
- → Tips for toasting coconut evenly?
Spread coconut in a single layer on parchment and give it a stir every few minutes so all bits toast a nice color without burning.
- → Is it fine to swap out chocolate or milk?
Go for any milk you prefer—whole, almond, whatever's handy. Use whatever chocolate you love: milk, dark, or semi-sweet all work.
- → Tricks for keeping caramel smooth?
If it seizes up, give it a quick warm on the stove or over simmering water until it loosens back up enough to spread.
- → Need fancy gear for cutting donut shapes?
Nope. Grab two round cutters, or even spice jar lids will do—no need for special stuff to make the holes.
- → What’s the best way to keep these cookies fresh?
Store them in a sealed box at room temp for a week max. Wax paper helps if you need to stack 'em.