You ever bite into something so sinfully good it should be illegal? That’s a Samoas cookie for you—crisp, buttery shortbread dripping in golden caramel, laced with toasted coconut, and finished with dark chocolate stripes that whisper sweet nothings to your taste buds. It’s the kind of cookie that makes you close your eyes and reevaluate your life choices. And now, you don’t need to wait for Girl Scout season to get your fix—you can make them right at home.
Ingredients That’ll Make You Weak in the Knees
For the Cookies:
- 1 cup unsalted butter, softened (because we like it smooth and creamy)
- 1 cup granulated sugar (sweet, just like you)
- 2 cups all-purpose flour (the foundation of our obsession)
- 1/4 teaspoon salt (a little balance never hurt)
- 1 teaspoon vanilla extract (because plain isn’t in our vocabulary)
For the Topping:
- 1 1/2 cups shredded coconut, toasted (golden, nutty, irresistible)
- 1 cup caramel sauce (warm, gooey, and slightly dangerous)
- 3/4 cup dark chocolate, melted (because what’s pleasure without a little darkness?)
How to Make Magic Happen
Step 1: Get That Dough Ready
Preheat your oven to 350°F (175°C). In a large bowl, cream together that luscious butter and sugar until it’s smoother than your best pickup line. Stir in the vanilla, then gradually mix in the flour and salt until you’ve got a soft, pliable dough.
Step 2: Shape Up
Roll out the dough to about 1/4-inch thick, then use a round cookie cutter to carve out those perfect little circles. To get that signature hole in the middle, use a smaller cutter (or just improvise with a bottle cap—no judgment).
Step 3: Bake & Toast
Pop those beauties onto a parchment-lined baking sheet and bake for 10–12 minutes until they’re lightly golden. While they cool, spread the shredded coconut onto another baking sheet and toast it in the oven for about 5 minutes, stirring occasionally. Don’t walk away—burnt coconut is a heartbreak no one needs.
Step 4: The Sticky Situation
Melt your caramel in a microwave-safe bowl, stirring every 20 seconds until it’s smooth and drizzly. Mix in the toasted coconut, then spread that sweet lava over each cookie. Let them cool just enough to set (or don’t, if you like to live dangerously).
Step 5: Drizzle That Darkness
Melt your dark chocolate and give each cookie a sultry little dip. Drizzle more chocolate over the tops in thin, delicate lines—because presentation matters. Let them set completely before digging in (or don’t—again, no judgment).
Enjoy… If You Can Stop at Just One
These homemade Samoas will leave you questioning everything, from your willpower to why you ever paid $5 for a box when you could’ve been making them yourself. Store any extras (ha, as if) in an airtight container for up to a week—but let’s be real, they won’t last that long.
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