Samoas / Caramel deLites

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Author: yumenjoy
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Comments: 17
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Overall Rating: 4.5 / 5.0
Samoas / Caramel deLites
⏱️ cook time 1 hour 30 minutes
🍽️ servings 16
⚡ Difficulty medium

intro

Buttery crisp shortbread topped with chewy caramel, toasted coconut, and rich dark chocolate, this copycat recipe recreates the iconic Girl Scout Samoas cookie.

Ingredients

All-purpose flour 220g (1 3/4 cups)
Unsalted butter (softened) 113g (1/2 cup / 1 stick)
Granulated sugar 65g (1/3 cup)
Pure vanilla extract 5ml (1 teaspoon)
Fine sea salt 1g (1/4 teaspoon)
Sweetened shredded coconut 200g (2 cups)
Soft chewy caramel candies (unwrapped) 280g (10 oz)
Heavy whipping cream 60ml (1/4 cup)
Dark chocolate (70% cacao, chopped) 170g (6 oz)

Steps

1

Bake shortbread base

Preheat oven to 175°C (350°F). Beat softened butter and granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy, then stir in vanilla extract and fine sea salt. Gradually add all-purpose flour on low mixer speed until a crumbly, uniform dough forms. Press dough evenly into a 22cm (9 inch) square baking pan lined with overhanging parchment paper, prick the entire surface with a fork, and bake for 18-20 minutes until pale golden at the edges. Let cool completely in the pan for 30 minutes before lifting out via the parchment overhang.

Step 1
step1：Bake shortbread base
2

Toast shredded coconut

Lower oven temperature to 160°C (325°F). Spread sweetened shredded coconut in a thin, even layer on a rimmed metal baking sheet. Bake for 7-9 minutes, stirring thoroughly with a spatula every 2 minutes, until coconut is evenly deep golden brown and fragrant. Watch closely during the final 2 minutes to prevent burning, then transfer toasted coconut to a wide bowl to cool completely for 10 minutes.

Step 2
step2：Toast shredded coconut
3

Melt caramel mixture

Place unwrapped soft caramel candies and heavy whipping cream in a heatproof glass bowl set over a small saucepan of gently simmering water (double boiler, ensure no water touches the bottom of the bowl). Stir constantly over medium-low heat for 5-7 minutes until caramels are fully melted and the mixture is completely smooth with no lumps. Measure out 60ml (1/4 cup) of the melted caramel and set it aside in a small dish for later drizzling.

Step 3
step3：Melt caramel mixture
4

Mix caramel and coconut

Add the fully cooled toasted coconut to the larger batch of melted caramel, stirring thoroughly for 1 full minute until every coconut shred is evenly coated in sticky caramel. Let the mixture rest for 5 minutes at room temperature until it thickens enough to spread without sliding off the shortbread base.

Step 4
step4：Mix caramel and coconut
5

Assemble cookie layers

Scoop the caramel-coconut mixture onto the fully cooled shortbread slab, using an offset spatula to press and spread it into a smooth, uniform 6mm (1/4 inch) thick layer across the entire surface. Drizzle the reserved plain melted caramel over the top in thin, wavy lines. Transfer the slab to the refrigerator to chill for 15 minutes until the caramel layer is firm to the touch.

Step 5
step5：Assemble cookie layers
6

Add chocolate finish

Melt chopped dark chocolate in a clean heatproof bowl over the same double boiler, stirring for 3-4 minutes over low heat until completely smooth. Remove the chilled cookie slab from the fridge and cut into 5cm (2 inch) rounds with a cookie cutter, punching a 1cm (0.5 inch) hole in the center of each round for the classic ring shape (scraps can be pressed together and re-cut). Dip the bottom 2mm of each cookie ring in melted chocolate, set on a parchment-lined tray, then drizzle remaining chocolate in thin zig-zag lines over the top of each cookie. Chill for 10 minutes until the chocolate is fully set.

Step 6
step6：Add chocolate finish

Tips

1.Always ensure the shortbread base is 100% cool before adding the warm caramel-coconut topping, as residual heat will melt the shortbread’s butter and create a soggy, crumbly base.
2.Stir coconut constantly during toasting, as the high sugar content in sweetened shredded coconut causes it to burn in as little as 30 seconds once it reaches golden brown.
3.For clean, smooth cuts when portioning the set cookie slab, dip a sharp chef’s knife in hot water and wipe it completely dry between each slice.

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Samoas / Caramel deLites:Frequently Asked Questions

1.Can I use store-bought shortbread instead of making the homemade version to cut down on prep time? ▾
Absolutely! Pick a plain, crisp, low-sugar shortbread (skip varieties with added chocolate, nuts, or frosting) that’s roughly 1/4-inch thick. Cut it into 2-inch rounds and punch a small center hole for the classic shape, and let it come fully to room temperature before adding toppings so caramel adheres evenly.
2.Can I use salted butter instead of unsalted butter for the shortbread? ▾
You can, just adjust the added fine sea salt to compensate. If using salted butter, cut the recipe’s added salt down to 1/8 teaspoon, or leave it out entirely, to avoid the shortbread tasting overly salty. Make sure your salted butter is softened to room temperature, just like unsalted, for a consistent, easy-to-roll dough.
3.How do I toast coconut perfectly without burning it? ▾
Spread shredded sweetened coconut in an even thin layer on a rimmed baking sheet, and bake at 325°F for 5-8 minutes, stirring every 2 minutes. It’s done when it’s a deep golden brown and smells nutty—pull it immediately, as it burns fast once it hits that golden stage, and let it cool fully before mixing with caramel.
4.What kind of caramel works best for these cookies? ▾
Soft, chewy homemade caramel (cooked to 245°F, the firm ball stage) works best, but high-quality store-bought soft caramel candies melted with 1 tablespoon of heavy cream work great too. Avoid hard caramel or thin ice cream caramel sauce, as it will be too runny or turn rock hard once set on the cookies.
5.Do I have to use dark chocolate for the coating and drizzle? ▾
Not at all! The classic Girl Scout version uses dark chocolate to cut the sweetness of the caramel and coconut, but you can swap in milk chocolate, semi-sweet chocolate, or even white chocolate if you prefer. Just temper it (or use candy melts) for a snappy, non-streaky finish that doesn’t melt at room temp.
6.How do I get that signature center hole in the shortbread? ▾
After rolling your shortbread dough to 1/4-inch thickness, cut out 2-inch rounds with a standard cookie cutter, then use a 1/2-inch round piping tip or clean plastic bottle cap to punch out the center of each round before baking. Save the tiny center cutouts to bake as mini shortbread snack bites while you assemble the rest of the cookies!
7.Why is my shortbread coming out soft instead of crisp? ▾
Soft shortbread usually happens for one of two common reasons: you either underbaked it, or you added too much butter when mixing. For crisp, flavorful results, don’t skip the pure vanilla and fine sea salt for depth, bake rounds at 350°F for 10-12 minutes until edges are light golden, measure butter correctly, and avoid overworking the dough.
8.Can I make these cookies nut-free for a kid’s classroom treat? ▾
Yes! As written, the base recipe is completely nut-free, just double check that your store-bought caramel, chocolate, and shredded coconut don’t have "may contain tree nuts" warnings if serving to people with severe allergies. Use clean, dedicated equipment to avoid cross-contamination when prepping.
9.How long do these copycat Samoas stay fresh? ▾
Stored in an airtight container at room temperature, with layers separated by parchment paper to prevent sticking, these cookies will stay fresh for up to 1 week. You can also freeze them for up to 3 months—just let them thaw in the fridge for a few hours before serving, and don’t stack them until toppings are fully set.
10.My caramel is sliding off the shortbread after I add coconut—what did I do wrong? ▾
That usually happens if your caramel was too hot and runny when you spread it, or if your shortbread was still warm when you added topping. Let your caramel cool 5-7 minutes after mixing in toasted coconut so it thickens up, and make sure shortbread rounds are completely room temp before spreading any topping.
11.Can I use unsweetened shredded coconut instead of sweetened? ▾
You can, but know it will change the final flavor and texture. Unsweetened coconut is drier and less sweet, so toast it for 1-2 minutes less to avoid it getting tough, and toss it with 1 teaspoon of granulated sugar before mixing into caramel to match the classic sweet, chewy Samoas texture.
12.Do I need to temper the chocolate for the bottom coating and drizzle? ▾
Tempering gives chocolate a smooth, snappy finish that doesn’t get melty and streaky at room temperature, so it’s ideal if you’re gifting cookies or serving them at a party. For quick at-home snacking, skip tempering and melt chocolate with 1 teaspoon of coconut oil, but store those cookies in the fridge.
13.Can I make these cookies gluten-free? ▾
Definitely! Swap the all-purpose flour for a 1:1 gluten-free all-purpose baking blend that contains xanthan gum, and double check that your caramel, chocolate, and coconut are certified gluten-free to avoid cross-contamination. The shortbread will have the same buttery, crisp texture, with no other adjustments needed.
14.How thin should I roll the shortbread dough for the most authentic texture? ▾
Aim for a consistent 1/4-inch thickness when rolling out your chilled shortbread dough. If you roll it too thick, the cookie will be dense and soft instead of crisp; if you roll it thinner than 1/4-inch, it will be too fragile to hold the weight of caramel, coconut, and chocolate without breaking.

Comments (17)

3 days ago

OMG these taste EXACTLY like the real Samoas I stock up on every Girl Scout cookie season! I made a batch for my son’s end-of-season soccer potluck and not a single cookie was left. The chewy caramel, toasty coconut, and that little chocolate drizzle? Absolute perfection. I was worried they’d be too fussy for a weeknight bake but the steps were way easier than I thought. Will be making these monthly for sure!

2 days ago

So glad these were a hit at the potluck, Liz! Toasting the coconut ahead of time really locks in that classic nutty flavor that makes them taste just like the original, great call giving them a go on a weeknight!

1 week ago

Game changer alert! I’ve tried three other copycat Samoa recipes before and none of them got the texture right—these have that perfect slight crunch on the shortbread base with the chewy caramel top, just like the real thing. My roommate ate half the batch in one sitting and is already begging me to make more this weekend.

5 days ago

Has anyone tried making these with a gluten-free shortbread base? I’m celiac and have been craving Samoas something fierce since my local troop stopped carrying the GF variety this year. Would the rest of the recipe work if I swap in my go-to GF shortbread dough?

3 days ago

I did this last week! Used my regular almond flour shortbread recipe for the base and baked it the same amount of time the recipe says, it turned out perfect! Just make sure you let the shortbread cool completely before adding the caramel so it doesn’t get soggy.

2 days ago

Great question Gigi! As Wendy mentioned, a sturdy gluten-free shortbread base works beautifully here—just be sure to avoid super crumbly GF blends that won’t hold up to the caramel and chocolate dip. I’ve tested it with an almond flour base too and it’s delicious!

yesterday

Made these with my 8 year old daughter for her school bake sale and we sold out in 20 minutes! We added a tiny extra sprinkle of flaky sea salt on top of the caramel and it took them over the top. Parents were asking for the recipe left and right.

2 hours ago

The flaky salt addition is genius! I did that last time I made these and people said they were better than the actual Girl Scout cookies. Total bake sale MVP move.

2 weeks ago

SO good. I’m the person who picks all the Samoas out of every assorted cookie box so I went into this with super high expectations, and this recipe delivered. The tip to toast the coconut first makes such a huge difference, don’t skip that step! My only tiny note is I wish I’d made a double batch because they were gone in 2 days in my house.

2 hours ago

Wait, is there a way to make these without a candy thermometer? I don’t own one and I’m nervous about burning the caramel. I’ve messed up homemade caramel so many times before I don’t want to waste all these ingredients.

30 minutes ago

You totally can! I don’t use a thermometer for caramel ever—just cook it on medium low, stir constantly, and wait until it’s that deep golden amber color and smells super nutty and sweet, right before it smells like it’s about to burn. Took me about 12 minutes when I made these last week.

5 minutes ago

Seconding this! I also don’t have a candy thermometer and mine turned out perfect. Just don’t walk away from the stove while the caramel is cooking, that’s the #1 rule. It goes from perfect to burnt in like 10 seconds.

1 week ago

I brought these in for my team’s weekly snack day and everyone thought I bought them from a fancy bakery! A couple people even Venmoed me to make them a personal batch for their weekend plans. The cook time felt a little long when I started, but it was 100% worth the effort. Total crowd pleaser.

5 days ago

That’s such a fun win for office snack day! If you want to cut down on active cook time next go-round, you can bake the shortbread and toast the coconut the night before, then assemble everything the next day. Saves so much time!

2 days ago

These hit so different than the store-bought copycats you get at the grocery store. I made them for my 90s themed movie night with friends and we all got hit with the biggest nostalgia kick eating them while watching old Disney Channel movies. 10/10 nostalgia factor, 10/10 flavor.

30 minutes ago

Help! I followed the recipe exactly but my caramel slid right off the shortbread cookies when I went to dip them in chocolate. Did I do something wrong? I let the cookies cool and everything but the caramel just wouldn’t stick :(

5 minutes ago

Oh no, sorry to hear that happened! The most common reason caramel slides off is if there’s any leftover grease or crumbs on the surface of the cooled shortbread—next time, give the tops a quick gentle wipe with a clean paper towel before spreading the caramel, and make sure the caramel is still slightly warm (not piping hot, not fully set) when you spread it so it adheres better.

just now

This happened to me the first time too! I also realized I cooked my caramel a little too long so it was too stiff once it cooled, making it peel right off. Keep it a little softer when you spread it and it’ll stick like glue, promise. My second batch was perfect!

3 days ago

Do these freeze well? I love having sweet treats stashed in the freezer for when a craving hits, and if these last a month in the freezer I could make a big batch once a month instead of baking every weekend.

2 days ago

They freeze amazing! I stashed half my batch in an airtight container with parchment between the layers and pulled one out two weeks later, it tasted exactly as fresh as the day I made it. Just let it sit on the counter for 5 minutes to thaw a little and it’s perfect.

5 days ago

My kids loved it! I was worried the caramel would be too sticky for my youngest, but it was the perfect chewy consistency without being pull-your-fillings out sticky. I dipped the whole bottom of each cookie in extra dark chocolate instead of just a drizzle because my family are total chocolate fiends, and it was chef’s kiss. Will be adding this to our regular Sunday baking rotation.

2 weeks ago

I swapped the butter for vegan butter, used full fat coconut milk in the caramel, and used dairy free chocolate chips for the dip, and these came out unreal! My non-vegan friends couldn’t even tell they were plant based, they were asking for seconds before they finished their first cookie. Such a versatile base recipe.

1 week ago

Love those vegan swaps, Zara! I’ve gotten so many requests for a dairy free version of this recipe, it’s awesome to hear those simple swaps work so seamlessly without losing that classic Samoa flavor. Thanks for sharing your tip!

1 week ago

Made these for my neighborhood block party last weekend and they were the first dessert gone off the table! People were coming back three and four times to grab another one. I will say, cutting the shortbread into those little circle shapes with the hole in the middle was way more time consuming than I expected, but totally worth it for the vibe.

5 days ago

Pro tip: skip cutting individual circles! I pressed the whole shortbread dough into a square pan, baked it, spread the caramel and coconut on top, cut it into little squares, then dipped the corners in chocolate. Tastes exactly the same and cuts prep time by like 20 minutes. No one cares about the shape as long as it tastes good!

3 days ago

That’s such a great time-saving hack! The classic ring shape is fun for nostalgia, but cutting them into bars or squares works just as well for when you’re crunched for time prepping for a big event like a block party. So glad they were a hit!

5 minutes ago

I made these in my tiny dorm kitchen with just a toaster oven and a cheap pot on my hot plate, and they still turned out insane! I thought for sure I’d mess them up without a fancy kitchen setup, but the steps are super straightforward even for someone who barely bakes. Saved me so much money not buying overpriced cookie boxes from the table in the student union.

just now

Dorm baker win! I made these last semester in my dorm too, propped my toaster oven up on my mini fridge because I had zero counter space. They’re so doable even with janky college kitchen gear, right? 10/10 late night study snack.

2 weeks ago

I’ve been making a version of these for my grandkids for 40 years, and this recipe is better than mine! The ratio of caramel to coconut is spot on, and the shortbread is buttery without being too crumbly. My oldest granddaughter asked me to teach her how to make these for her high school bake sale next month, so I’ll be pulling this recipe out again soon.

2 hours ago

Wait, how dark is the chocolate supposed to be for the dip? I only have 70% cacao dark chocolate bars in my pantry right now, will that be too bitter paired with the super sweet caramel and coconut?

30 minutes ago

I used 70% last time I made these and it was actually perfect! The bitterness cuts through the super sweet caramel so it’s not cloying. I thought it would be too dark too but it balanced everything out so well, I’m never going back to milk chocolate for these.

5 minutes ago

Fwiw I tried 70% and thought it was a little too bitter for my taste, so I mixed in a handful of milk chocolate chips to mellow it out and it was perfect for me. Just taste as you go, there’s no wrong answer!

yesterday

How far in advance can I make these for a holiday cookie exchange? I like to get as much baking done ahead of time as possible so I’m not stressed the day of the party, but I don’t want them to get stale if I make them too early.

2 hours ago

Great question! These stay perfectly fresh stored in an airtight container at room temperature for up to 5 days, so you can absolutely make them 3-4 days ahead of your cookie exchange with zero loss of flavor or texture. Just layer them between sheets of parchment paper so they don’t stick together!