Copycat Samoa Cookies: Homemade Samoas with Caramel and Coconut

Homemade Samoa Cookies are a delicious copycat of the beloved Girl Scout treat. These thick, buttery shortbread cookies are topped with gooey caramel, toasted coconut, and finished with a chocolate coating for a truly decadent bite.

Homemade Samoa Cookies

Classic Samoa cookies combine a tender shortbread base with a rich layer of caramel and toasted coconut, then get a chocolate bottom and drizzle. Making them at home lets you pack in extra coconut and caramel for an even more indulgent result. These copycat cookies are perfect for gift boxes, cookie swaps, or anytime you crave something sweet and nostalgic.

Ingredients

Shortbread Cookie Base

• 1 cup cold butter
• 2/3 cup sugar
• 2 cups all-purpose flour

Caramel Topping

• 11 ounces caramel bites (or individually wrapped caramels, unwrapped)
• 2 cups sweetened shredded coconut
• 2 tablespoons heavy cream
• 1/4 teaspoon salt

Chocolate Coating

• 1 cup semi-sweet chocolate chips
• 1 teaspoon coconut oil (or neutral oil)

Supplies

• Mixing bowls
• Cookie sheets
• Whisk or fork
• Parchment paper or silicone baking mat
• Hand mixer or pastry cutter
• Piping tip, small round cutter, or shot glass to cut the cookie centers

Samoa Cookie Recipe

These instructions will guide you through making a crisp, buttery shortbread base, a soft caramel-coconut topping, and a glossy chocolate coating. Read through the steps before you start so everything goes smoothly.

1. Make the shortbread dough: Cut the cold butter into the sugar using a pastry cutter, two forks, or a hand mixer on low speed until the mixture is combined and slightly crumbly. Add the flour and mix until the dough resembles wet sand. If it feels too dry to shape, add cold water 1 teaspoon at a time until it holds together.
2. Shape the cookies: Form the dough into 1″ balls and place them on a parchment-lined baking sheet. Gently flatten each ball with your fingers or the bottom of a glass into a 3″ round. Use the large end of a piping tip, a small round cutter, or a shot glass to cut a small circle from the center of each cookie so they resemble rings or mini donuts.
3. Chill and bake: Chill the shaped cookies in the freezer for 10 minutes to help them hold their shape. Bake in a 350°F oven for about 10 minutes, until the cookies look dry and matte rather than shiny. They don’t need to brown.
4. Prepare the caramel-coconut topping: While the cookies bake, melt the caramel bites with the heavy cream and salt in a small saucepan over low heat or in a microwave-safe bowl in short bursts, stirring until smooth. Stir in the shredded coconut until well combined. Set the mixture aside to cool slightly so it thickens enough to spread or shape.
5. Make the chocolate coating: Melt the chocolate chips with the coconut oil in a microwave-safe bowl in 20–30 second intervals, stirring in between, or use a double-boiler. Stir until smooth and glossy. Keep warm enough to dip but not so hot that it melts the caramel topping.
6. Assemble: Let the shortbread rounds cool for a few minutes. Dip the bottom of each cookie into the melted chocolate and set it on parchment to firm. Top each cookie with about 2 teaspoons of the caramel-coconut mixture. For a neat finish, take a small portion of the caramel mix, roll it into a thin “snake” with your hands, and press it around the top of the cookie. Finish with an extra drizzle of melted chocolate over the top.
7. Set and serve: Place the finished cookies in the refrigerator or freezer until the chocolate hardens. Serve chilled for the best texture, or let them come to room temperature if preferred.

These cookies keep well refrigerated in an airtight container for up to one week or can be frozen for longer storage. Bring them to room temperature for a few minutes before serving if you prefer a softer bite.

Notes & Tips

• If the shortbread dough is crumbly, add cold water 1 teaspoon at a time until it holds together.
• Shortbread should not brown; look for a dry, matte surface to know they are done baking.
• To toast the coconut for extra flavor, spread it on a baking sheet and bake at 350°F for 5–7 minutes, stirring once, until lightly golden.
• Rolling the caramel topping into a thin cylinder before placing it on the cookie gives a tidy, cookie-shop appearance and helps the caramel adhere.
• These cookies are best served chilled but are still delicious at room temperature.

More cookie ideas to try next:

• Chocolate Chip Cookies
• White Chocolate Chip Cookies
• Cookie Bars
• Nutella-Stuffed Cookies
• Peanut Butter and Jelly Cookie Bars
• Monster Cookie Balls