Homemade Samoas Cookies bring the nostalgic charm of the Girl Scout classic to your kitchen with a rich chocolate shortbread base, gooey caramel-coconut topping, and a glossy chocolate drizzle. These Caramel Coconut Rings fill your home with toasted coconut and caramel aromas, making them perfect for weeknight baking, gifting, or sharing at gatherings. Easy to make and endlessly craveable, they’re a sweet treat that delivers both flavor and flair.
Why You’ll Love Homemade Samoas Cookies
This Homemade Samoas Cookies recipe is a standout Caramel Coconut Rings:
- Nostalgic Flavor: Combines caramel, coconut, and chocolate for a classic taste.
- Simple Prep: No fancy equipment, doable in under an hour.
- Crowd-Pleaser: Perfect for parties, gifting, or indulging at home.
- Customizable: Adapt with store-bought shortcuts or healthier swaps.
- I served these at a holiday party, and they were the ultimate Caramel Coconut Rings hit!
Ingredients for Homemade Samoas Cookies
Here’s what you’ll need for Homemade Samoas Cookies (makes ~24 cookies, serves 8):
- For the Chocolate Shortbread:
- 1 cup (225g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- 1½ cups (190g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ½ tsp vanilla extract
- ¼ tsp salt
- For the Caramel-Coconut Topping:
- 2 cups (160g) sweetened shredded coconut
- 1 cup (200g) soft caramels (about 25 pieces)
- 2 tbsp heavy cream
- For the Chocolate Dip and Drizzle:
- 1½ cups (270g) semi-sweet chocolate chips
- 1 tsp coconut oil
Ingredient Tips:
- Butter: Room temperature ensures a tender shortbread; use vegan butter for plant-based.
- Caramels: Soft, store-bought caramels melt smoothly; homemade works too.
- Coconut: Sweetened shredded coconut balances the chocolate’s richness.
- Chocolate: Semi-sweet chips provide sweetness; use 70% dark chocolate for less sugar.
- Equipment: Mixing bowl, baking sheet, parchment paper, microwave-safe bowl.
Directions for Homemade Samoas Cookies
Let’s create these irresistible Homemade Samoas Cookies!
Make Shortbread Base
- I beat 1 cup butter and ½ cup sugar until light and fluffy.
- I add 1½ cups flour, ¼ cup cocoa powder, ½ tsp vanilla, and ¼ tsp salt, mixing until a dough forms.
- I shape into a disk, wrap, and chill for 15 minutes.
- I roll out to ¼-inch thickness, cut into 2-inch rounds with a ½-inch center hole (using a cookie cutter or small glass), and place on a parchment-lined baking sheet.
- I bake at 350°F (175°C) for 10–12 minutes, then cool completely.
Toast Coconut
- I spread 2 cups coconut on a baking sheet and toast at 350°F (175°C) for 6–8 minutes, stirring halfway for even browning.
- I set aside to cool.
Prepare Caramel Topping
- I microwave 1 cup caramels with 2 tbsp heavy cream in 20-second bursts, stirring until smooth.
- I mix in the toasted coconut, creating a pliable topping for these Homemade Samoas Cookies.
Assemble Cookies
- I spread 1–2 tsp caramel-coconut mixture on each cookie, pressing gently to adhere.
- I let them set for 10 minutes at room temperature.
Dip and Drizzle
- I melt 1½ cups chocolate chips with 1 tsp coconut oil in the microwave in 20-second bursts, stirring until smooth.
- I dip each cookie’s bottom in chocolate, place on parchment, and drizzle remaining chocolate over the tops.
- I let them set at room temperature for 30 minutes.
Nutrition
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Additional Time 30 minutes
- Total Time 1 hour 27 minutes
- Servings: 24 cookies
- Calories: ~300 kcal per serving
- Macros per Serving: 35g carbs, 3g protein, 18g fat, 2g fiber
Variations for Homemade Samoas Cookies
Try these twists on Homemade Samoas Cookies:
- Time-Saver: Use store-bought shortbread cookies to cut prep time.
- Healthier: Swap for 70% dark chocolate and reduce caramel to ¾ cup.
- Vegan: Use vegan butter, coconut cream, and dairy-free chocolate.
- Nutty: Add ¼ cup chopped almonds to the coconut topping.
- Spiced: Mix ¼ tsp cinnamon into the caramel for warmth.
Storage
I store Homemade Samoas Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week, using parchment between layers to prevent sticking. For freezing, I wrap cookies individually in plastic wrap and store in a freezer bag for up to 2 months. I thaw at room temperature for 20 minutes before serving.
Serving Ideas
Make your Homemade Samoas Cookies a star Caramel Coconut Rings:
- Classic: Serve as Caramel Coconut Rings with coffee or milk for dipping.
- Garnish: Sprinkle with sea salt flakes for a sweet-salty twist.
- Pairing: Enjoy with strawberry sorbet or vanilla ice cream for contrast.
- Presentation: Stack in a decorative tin for gifting or on a platter for parties.
- Occasion: Perfect for holiday baking, potlucks, or dessert spreads.
FAQs
Can I freeze Homemade Samoas Cookies?
Yes, wrap individually and store in a freezer bag for up to 2 months. Thaw at room temperature.
Can I use store-bought shortbread?
Yes, it saves time but offers a firmer texture than homemade shortbread.
Are these cookies dairy-free?
Use vegan butter, coconut cream, and dairy-free chocolate for a dairy-free version.
How do I keep caramel spreadable?
Microwave firm caramel for 5 seconds to restore spreadability.
Why are my cookies losing shape?
Chill the dough for 15 minutes before cutting to hold the shape.
Can I use milk chocolate instead?
Yes, but it’s sweeter; semi-sweet balances the caramel better.
How do I prevent sticky caramel topping?
Let the caramel-coconut mixture cool slightly before spreading.
Can I bake without a cookie cutter?
Yes, use a glass or shape by hand for a rustic look.
What pairs well with these cookies?
Coffee, chai tea, or fruity desserts like strawberry sorbet complement the flavors.
Can I add nuts to the topping?
Yes, mix in ¼ cup chopped pecans or almonds for extra crunch.
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Conclusion
Homemade Samoas Cookies are a nostalgic, indulgent Caramel Coconut Rings that combine rich chocolate shortbread, gooey caramel-coconut, and a glossy drizzle for a treat that’s both easy and impressive. Perfect for gifting, parties, or cozy nights, this recipe will quickly become a favorite. Try it today!
Homemade Samoas Cookies
Ingredients
FOR THE OPTIONAL CHOCOLATE SHORTBREAD COOKIES
- 1 cup 2 sticks unsalted butter, room temperature
- ½ cup granulated sugar
- 1¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
FOR THE CARAMEL COCONUT TOPPING
- 3 cups sweetened shredded coconut
- 12 oz soft caramels store-bought or homemade
- 3 tablespoons milk or heavy cream
- ¼ teaspoon salt only if using unsalted caramels
FOR THE CHOCOLATE COATING
- 10 oz semi-sweet or dark chocolate chopped
- 1 tablespoon coconut oil optional, for smoother coating
Instructions
- MAKE THE COOKIE BASE (OPTIONAL): To make chocolate shortbread cookies, cream the butter and sugar together in a large bowl until light and fluffy. Add the vanilla extract and mix well. Sift in the flour, cocoa powder, and salt, and stir until a soft dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. If using store-bought cookies or an alternate base, skip this step and begin with the topping.
- ROLL AND CUT COOKIES (IF USING HOMEMADE BASE): Preheat oven to 350°F (175°C). Roll chilled dough on a lightly floured surface to ¼ inch thick. Use a 2.5-inch round cutter and a smaller cutter to make donut-shaped cookies. Place on a parchment-lined baking sheet.
- BAKE COOKIES: Bake for 10 to 12 minutes, or until firm around the edges. Remove from oven and cool completely on a wire rack before topping.
- TOAST THE COCONUT: Spread shredded coconut evenly over a parchment-lined baking sheet. Bake at 350°F for 8 to 10 minutes, stirring every 2 minutes until golden brown and aromatic. Let cool completely.
- MAKE THE CARAMEL TOPPING: In a microwave-safe bowl, combine caramels and milk. Heat in 30-second intervals, stirring between each, until melted and smooth. Add salt if needed. Stir in the toasted coconut until fully coated.
- ADD TOPPING TO COOKIES: Spoon the caramel-coconut mixture over each cooled cookie, using your fingers or a spoon to press it into place. Let cookies sit for 5 to 10 minutes for the topping to set slightly.
- MELT THE CHOCOLATE: In a microwave or double boiler, melt chopped chocolate with optional coconut oil. Stir until smooth and fully melted.
- DIP AND DRIZZLE: Dip the bottom of each cookie into the melted chocolate and place on parchment paper. Drizzle additional chocolate across the tops using a spoon or piping bag.
- LET SET: Allow cookies to set at room temperature for 30 minutes or chill for 15 minutes until the chocolate is firm and the topping is fully set.
Notes
- If you prefer not to bake your own base, you can use plain store-bought shortbread or skip the base entirely and press the caramel-coconut mixture into small disks before dipping and drizzling with chocolate.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.
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