Homemade Girl Scout Cookies: Samoas January 23

Filed under Recipes, Cookies, Chocolate by Nicole | 311 comments

Homemade Samoa, up close

Samoas, also known as Caramel de-Lites, have always been my favorite girl scout cookie (although I do enjoy Do-Si-Dos, Tagalongs and Thin Mints). I’m not sure how they rank in the overall scheme of GS cookie popularity, but I will go so far as to say that I have never met someone who didn’t care for them at all - even people who say that they usually don’t like coconut. I think that the cookie is just a good and rather unique combination of flavors.

The Girl Scout bakeries describe Samoas as vanilla cookies dipped in caramel, topped with coconut and drizzled with chocolate. All good flavors, though I have to admit that I never tasted much vanilla in the cookies themselves, and so I used this description as a jumping off point for my version. I remember the cookies as being crisp and tender in the original, and selected a plain shortbread-like base for these. The cookie dough is very rich - by which I mean that it has a lot of butter - and is very easy to work with. The butter keeps it tender, so it won’t toughen up even after repeated rollings of the dough.

For the topping, I debated between using a from-scratch recipe like Chockylit’s or a semi-homemade recipe like Debbie’s. The from-scratch recipe sounded appealing, but I opted for the semi-homemade version because I had a ton of Werther’s Chewy Caramels around already. These particular caramels are nice because they’re made with real butter, sugar and cream (rather than using partially hydrogenated oils, as a number of other caramels do). Of course, you can use any similar chewy caramel that’s handy, I just recommend picking out one with the best ingredient list you can find. Different types of caramel will be sticker/harder than others, so be patient as you work with it. I did take Chockylit’s suggestion of toasting the coconut for bit of extra texture. I used dark chocolate for the dip and drizzle, and set each of the cookies on a piece of parchment paper after dunking them in the chocolate to let it set up in an even layer.

There are two ways to get the shape for these cookies. The first is to roll the dough out between pieces of wax paper and use a cookie cutter to make rounds, cutting the smaller center hole later. This technique works great and doesn’t take too long, especially as the dough can be rerolled a couple of times. The second technique calls for a special pan: a mini donut pan. If you have a pan like this, simply press some cookie dough into the tube and bake. The dough doesn’t rise much, giving you a nice flat side and a perfectly rounded one. Take your pick and go with what is convenient for you.

And since you’re all probably wondering, these cookies were absolutely fabulous. The cookies were tender and buttery, the topping was sweet with a delicious coconut flavor, and the dip of chocolate on the bottom of each cookie balanced all the flavors perfectly. Better than I even remember the Girl Scout cookies being. I could - but I won’t - probably eat an entire batch of these on my own.

Homemade Samoas

Homemade Samoas (a.k.a. Caramel de-Lites)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it.  That said, if you want something a little bit quicker, try baking a batch of Samoas Bars instead, which require no rolling and cutting of the dough!



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311 comments

  1. Deborah Jan 23

    WOW - I can’t believe how much these look like the real thing!! Now I can have girl scout cookies year round!

  2. Jade Jan 23

    These look amazing! Definitely giving them a try - I saw another recipe for them elsewhere and they did not look nearly as good. Thanks!

  3. meeso Jan 23

    These are definitely my favorite girl scout cookie, they look amazing!

  4. Kim U Jan 23

    Thank you for this recipe! These are my _favorite_ girl scout cookies, will definitely have to try making them at home.

  5. June Jan 23

    These look so good, I could just cry. Thanks for sharing!

  6. Christina Jan 23

    Yum, your cookies look delicious. I will have to surprise my sister w/a batch of these for her birthday later this spring. I have to say that in recent years, the product that the Girls Scouts have been selling as Samoas are awful - they are bland but cloyingly sweet. I vowed never to buy them again, but who needs to now that I have this recipe?! Thank you!

  7. Lewis Jan 23

    THESE ARE MY WEAKNESS!!!! Of all their stupid good cookies these are my weakness!!!!

    I would say thank you for this recipe but well, some things should be left to once a year ;P (of course now that the cat is out of the bag…might as well make some!)

  8. Cara Jan 23

    These are my most favorite of all Girl Scout Cookies! I can’t wait to try this recipe! Has the cookie-selling season started yet? If so, the Girl Scouts seem to have skipped my house this year. Maybe that’s a good thing.

  9. Mrs. L Jan 23

    The thought of having my favorite Girl Scout Cookies year round boggles the mind. And I already feel my hips trying to flee the scene in terror at their future enlargement.

  10. M.E. Jan 23

    Samoas are the second best-selling Girl Scout Cookie at 19 percent of the market. The number-one seller is Thin Mints at 25 percent of the market. More Girl Scout Cookies are sold every year than Oreos and Chips Ahoy, making them the best-selling cookies in the US. They really are “great cookies for a great cause”! Girl Scout Cookies even have their own MySpace page.

  11. JEP Jan 23

    Look amazing…I’m gonna try to make them! These are one of my favorite GS cookies (have a couple of boxes ordered)!

  12. TheKitchenSink Jan 23

    When I read you were doing Girl Scout cookies, I was crossing my fingers that you’d feature Samoas. These look absolutely fantastic. I can’t wait to try. Do you have recommendations for “good quality” chewy caramels?

  13. Nicole Jan 23

    I definitely recommend the Werther’s Chewy Caramels as a widely available store brand (at least, I always seem to find it at my local market). Otherwise, aim for something with the same consistency - i.e. no hard candies - and check the ingredients list for butter, sugar, cream, which usually add up to a good caramel. Kraft or similar caramels will work, I just don’t think they’re quite as good.

  14. Anne Jan 24

    I’ve never had the original cookie, but I’m dying to try this. I actually have mini pans that would be perfect for this, so I’m definitely giving it a go.

  15. melissa Jan 24

    oh. my. god. yes!

    these were always my favorites, too! And since I’ve moved abroad, I don’t get to eat them at all. Until now, you wonderful woman, you…

  16. Julie O’Hara Jan 24

    I lived for these when I was a girl scout. Awesome job on the recipe.

  17. Joan Jan 24

    I must be a freak of nature. I won’t eat Samoas, mostly because I don’t like coconut. But we haven’t officially met, so you can still say “I’ve never met anyone…” :-P

  18. Nicole Jan 24

    Joan - You’re not a freak, and I swear that I have seen these convent die-hard coconut haters (probably because in the GS version you can’t taste the coconut for some reason. I recall disagreements many years ago with people insisting there was no coconut here), but I do acknowledge that there are people out there who are not coconut fans. I won’t hold it against you ;-)

  19. Debbie Jan 25

    OK, now where is a recipe for Thin Mints?

  20. Lori Jan 26

    Okay, so I’m trying your recipe. What is the dough’s consistency supposed to be like? Mine was extremely sticky - so much that I ended up adding about another 3/4 cup of flour. And just so you know, I’m in Denver, which is a very low humidity town! Thanks . . .

  21. Nicole Jan 26

    Lori - That’s odd! I would say that the dough shouldn’t be sticky, but it shouldn’t be falling-apart dry, either. With this recipe, I usually get a play-dough like consistency, maybe a bit wetter than that.

  22. Nicole Jan 26

    Another thought: the temperature of your kitchen can, of course, effect the dough’s consistency. If your dough is sticky, perhaps chilling it for a few minutes in the fridge would help.

  23. C(h)ristine Jan 27

    OMG Samoas! I would love to be able to have these year-round, and to control the trans fat content.

    I baked some this morning–the dough’s consistency was DEFINITELY sticky (and I live at sea level), so I added 1/4 cup of flour and chilled them in the fridge before cutting. That worked just fine, though you still have to be very careful peeling the cookies from the parchment paper.

    Also–if you care about the hole in the middle, make the hole bigger than the circumference of a straw–when I put the caramel topping on the cookies, the hole was completely obscured (next time I’m skipping the hole).

  24. Nicole Jan 27

    After some reflection, I’m making a minor modification to the recipe as printed above, making the 2 tbsp of milk optional (i.e. add it in as needed). I’m hoping this will eliminate most, or all, of the sticky dough problems, regardless of the humidity levels where you’re baking.

  25. Illiya Jan 28

    I haven’t made this yet, but I found an Edy’s Ice Cream with Samoa! They also have Tagalong.

  26. Ashley Jan 28

    These look so good!! Coconut on top of a cookie and then with chocolate? Yum.

  27. Bri Jan 29

    I just finished drizzling the chocolate on mine and I can’t wait to try them. I may have to throw a couple in the freezer to get them set faster! How did you get the caramel/coconut mixture to behave so well? I couldn’t get mine to go around the hole in the middle for love nor money. So I figure next time I’ll skip making the hole in the first place. Other than that, the dough was perfect as written and everything seemed to come together easily. Thanks for the recipe!

  28. Sadiya Jan 30

    Hi nicole,

    I love your blog, a day doesn’t go by when I don’t check it. I just had one question regarding dipping the cookie base in chocolate…How do I do that? I am relatively new to baking and can’t understand what the process would be to dip only the base, can you please help me with this. I really would appreciate it a lot.
    Thanks for the recipe and have a great day :)

  29. larissa Jan 30

    these look so so so yummy! and as a girl scout of 12 years, i can say carmel delights/somoas were always my best seller. closely behind thin mints of course. i was really sad because this is my first year out of girl scouts and i wasn’t going to get my cookies; but i think i’ll have a try at baking my own!

  30. elaine Jan 31

    now, if only we can find the recipe for the thin mints !! that would be awsome !!

  31. Nicole Jan 31

    Bri - I definitely used my fingers on some of the cookies to get the caramel into place, but I kind of got into a groove with the spatula and it got easier as I went.

    Also, for anyone interested, you can find homemade thin mint cookie recipes here: http://bakingbites.com/2005/10/thin-minties/

  32. Jojo Jan 31

    You are an absolute doll for posting this! Samoas are also my favorite cookie, and only getting to have them once a year is simply not enough.

    I’m definitely going to give these a try over the weekend. Thank you so much for this recipe!

  33. Amy Feb 1

    Thanks for a new recipe for my file!

  34. demondoll Feb 1

    Thank you! My mouth is a-watering just thinking about baking these…

  35. Lorri Feb 4

    I was very excited about this recipe because I love the GS cookie. I was unprepared for how long it took to make them. They looked good but my carmel/coconut topping was very tough. I ended up taking the hardened carmel top off and sandwiching two cookie bottoms together (chocolate in the center) and they tasted like Pepperidge Farms Milanos - yummy.

  36. Nikki Feb 5

    Looks like I know what I’m making for dinner tonight :)

  37. Jessica “Su Good Sweets” Feb 7

    Thanks for the recipe! Samoas are my favorite Girl Scout cookies. I was going to try a homemade version with Chockylit’s topping, but you beat me to it. I’m going to save your Tagalong recipe too.

  38. Mara Feb 8

    Made these last night and they are bliss. Thanks so much for the recipe! They are a bit of work but a couple of friends and I turned it in to a cookie making party (and then mercifully split up the results so no one of us would be tempted to eat the whole batch.) and it was a totally enjoyable evening. These are not just better than the real deal, they totally satisfy the craving for the boxed variety, which is not something most home made versions of terrifying boxed things do.

  39. lila Feb 11

    OH MY GOD

  40. Ashley Feb 16

    As someone who counts down the days until cookie selling season by those adorable Girl Scouts I say “thank you , thank you, thank you!” for sharing this recipe!!

  41. Karen Feb 26

    I made these over the weekend - overall they were excellent!! They are not a quick cookie, but I had fun making them. I confess to leaving out the center hole…it seemed like a lot of work for no reason other than keeping them true to the original samoas. I did find the caramel topping to be REALLY chewy…perhaps more than I would like. Maybe increasing the proportion of coconut would help, or perhaps making my own caramel per chockylit’s recipe? I also would love some better instructions on how to dip the base of the cookies…it was a bit messy! But I still loved the version I made and will absolutely put this in my recipe binder and make these again. So much better than the box version with all sorts of preservatives. Awesome job with this recipe!

  42. Ldylvbgr Feb 27

    Yum, my favorite one of theirs, and a whole lot cheaper! I wonder if you could so these in a bar form?

  43. CJ Feb 28

    Great to see another recipe like this online. I’ve been making homemade samoas for years. First I find that dipping the bottoms in chocolate before adding the caramel coconut topping is much less messy. But, the biggest difference when I make them is that I don’t put all that time into rolling and cutting the cookies. If you have a spritz press at home with spritz butter or even sugar cookie recipe, these are even simpler to make. And simpler means you get to eat them sooner!

  44. bOo? Mar 2

    OMG…. I have a box of those samoas from those girl scouts, and they’re so freakin good, and when I saw the recipe and how I could potentially make samoas myself, I almost drooled on my labtop….

  45. Shopping Cart Software Mar 6

    OMG I have always wanted to know how to make those girl scout cookies! :) Thank you very much for the info. I will make some tommorow morning.

  46. Shoes & Chocolate Mar 10

    Made these over the weekend, and they were divine! They did take a while but were fun to make. I used a cookie press instead of a rolling pin and cookie cutter, but I stuck to this recipe for batter (no milk). The cookies by themselves were terrific, too!

    I love the bar idea–that would cut the prep time way down.

    I’ve added this to my recipe binder and will definitely be making them again…soon!

  47. Shoes & Chocolate Mar 10

    Made these over the weekend, and they were divine! They did take a while but were fun to make. I used a cookie press instead of a rolling pin and cookie cutter, but I stuck to this recipe for batter (no milk). The cookies by themselves were terrific, too!

    I love the bar idea–that would cut the prep time way down.

    I’ve added this to my recipe binder and will definitely be making them again…soon!

  48. Shoes & Chocolate Mar 10

    Oh, and as for spreading the caramel onto the cookies: I used two popsicle sticks, which worked like a charm. If the caramel mixture is too thin to stay put, add a little more toasted coconut. Mine behaved very well!

  49. LauraHelen Mar 27

    These are amazing! I made them after a disappointing batch of girl scout cookies (they were stale or the chocolate was just too fake or something…) They tasted better than the originals and were not hard to make at all! Delicious!!!

  50. Foodaholic Apr 8

    Those look amazing! Nice job. I can’t wait to try making them.

  51. Pixie Apr 10

    I know this is like an ancient post but thank you so much for sharing this recipe. Living overseas, and being a former g.s. I love samoas and now I can bake them for myself (VERY SOON). I just received a lovely box of samoas from, sticky gooey creamy chewy and they’re now almost gone!

  52. Niall Harbison Apr 17

    Hi there,

    I just stumbled accross your blog by using stumbleupon and love the design of the whole thing! I normally skip straight past food blogs as I have over 20 in my RSS and dont even have enough time to read the ones that I have! I am started out as a blogger myself and always tried to keep the design simple like yours as I think it is crucial, especially if you can back it up with some nice food pics like yours! Keep up the good work and if you feel like sharing some of the photos with other foodies pop over to www.ifoods.tv which is my new site for foodies! Cheers!

  53. marissa May 3

    I was wondering if it would be possible to use the carmel that is used for sundae tops instead of the chewy caramels for the topping?

  54. Nicole May 3

    Marissa - No, the sundae topping won’t work here because it is a liquid at room temperature and, unless you are going to eat the cookies quickly and don’t mind them being gooey, the sundae topping won’t “set” like the wrapped caramels do.

  55. Maria May 26

    I really like to eat great home cook recipes. This looks perfect on the picture, and I’m sure is really tasty. I have to try it. Thanks for great recipe.

  56. Imajackson Jun 21

    MAKE THESE AS A BAR! They are so simple- just as easy to dip in chocolate afterward. Although, make sure you cut the bars before the coconut/carmel mix is done. I,too, added 1/2 cup less of the corn syrup, and only added about 3 cups of coconut. I also doubled the batch. If I had cooked the carmel after I had cut the cookies into bars, it would have been easier to put it on the cookies. It wasn’t hard, but it did get a little bit stiff at the end. Enjoy the cookies, they are AMAZING!

  57. RPO Jun 25

    I agree! as a bar these would be delicious!

  58. Judith Aug 2

    Thank you SO much! I just came across your GS cookie recipes from Chocolate Moosey and I’m thrilled. I moved a year ago to Iowa, and discovered that unlike my beloved East Coast Girl Scout cookies, these things are *horrible*. It isn’t just the names that change, it’s the taste. Blech. I’ll definitely be making my own!

  59. RPO Aug 4

    Samoas are my favorite! No longer will I pay 6 bucks to buy them. I will make them!!!

  60. Nanette Aug 30

    HOLY COW!!! I’m a HUGE fan of Tagalong and Samoa Girl Scout Cookies and this tops it! They are absolutely amazing! The only thing I did differently for both cookies is I used a store bought shortbread cookie that the bottom was already dipped in chocolate! It’s a HUGE time saver if you have children and are always on the go. Love them!

  61. grill accessories Sep 10

    Wow, these look good. This is my favorite Girl Scout Cookie, but your look better because they look like they would be chewier. Is that true?

    After making these, I might have to have my 3 year old son go door to door selling them…;)

  62. Emily Sep 14

    I made these last night and really enjoyed them. I wasn’t prepared for how long it would take- I made my own carmel so that added to the cooking time, all together it took 3 1/2 hours to make them. I also dipped the cookies in chocolate before topping with carmel- much easier. Thanks!

  63. Deborah Dowd Sep 28

    The only saving grace of these GS cookies is that they are available for a limited time. Now you show me I can make my own?!
    I really do not have that much self-control. Thanks for a great post (I think!)

  64. Kelli@GohnCrazy Oct 4

    These are hands down my favorite Girl Scout Cookies. Thank you so much for sharing this. They look divine. I must give them a try soon….very soon.

  65. Sandy Jan 4

    *swoon*
    I adore these Girl Scout cookies and now I can enjoy them all year.
    Thank you for sharing!!

  66. Emily Jan 4

    Samoas are my absolute favorite GS cookie!

  67. Sara Jan 10

    These are my favorite Girl Scout cookies but I don’t know any Girl Scouts anymore. I will definitely be making these soon.

  68. pastanmore.org Jan 12

    Samoas are to DIE for! I can’t wait to try to make these. It really bums me out that Girl Scouts don’t go door to door in my city anymore. I always used to look forward to that. It was almost like a holiday or something. I guess the world has become to creepy…

  69. candace Jan 13

    :( I made these tonight and it was a total flop! I think somehow, I messed up my caramel. I made half a batch of my own and half a batch of the wherther’s wrapped caramels, and both turned out way too hard… not chewy melt-in-your mouth :(

    I’m really excited to try them so I might give it a go again… but I was really sad with my final product… urggh :(

  70. Easton Ellsworth Jan 16

    Thank you soooo much Nicole! My wife’s off to grab some coconut nd caramels right now. We’re makin’ dozens of these puppies tonight!

  71. Easton Ellsworth Jan 16

    Update: They were goooooood.

  72. zy1125 Jan 18

    I made these earlier this week. It took a lot longer than I expected, but the end product was really fantastic. Thanks for the recipe!

  73. Kristen Jan 20

    You are killing me here. There is no way I CAN’T make these now. Yum!

  74. doreen Jan 20

    These look marvelous! Samoas/Caramel deLites were always a favourite of mine, but as I’ve gotten older and a little bit more health-conscious, the partially-hydrogenated oil in them began to gnaw at my better judgement.

    This way, I can make these awesome cookies sans the offending ingredient, *and* I can have them all-year round! Thank you very much!

  75. DCBaker Jan 29

    I was really excited about this recipe, but somewhat disappointed with the results. Dough was sticky and difficult to work with. Even after adding lots of extra flour and refrigerating the dough, I found that using a 1 1/2 inch cutter did not work. I went with 2 1/2 and it was much easier although still had to reshape many cookies. Putting in the hole, although a nice touch, was also time consuming and pointless since the caramel obscured the hole. I needed much more caramel, coconut, and chocolate than was listed here. The caramel was v. difficult to work with and my results were not nearly as nice as your photos. I had to run a spatula over the edge of the base of the cookies after dipping them so they weren’t totally coated and still provided a nice flavor balance. I ended up needing 2 oz. extra chocolate for the drizzle. Although you recommend a Ziploc bag with the corner snipped off, I had disastrous results with this. My ziploc bags broke twice, spilling out all my chocolate onto one cookie and ruining. I finally dug out my piping bag to finish the job. What a pain - these took me nearly 3 hours. I think you need to give a bit more guidance in your post because had I could have used some more information.

  76. Stephanie Feb 1

    I was wondering if you could help me. I did everything in the directions, but I dipped them in chocolate first, then added the caramel.

    Also, the chocolate kept melting, so I had to refrigerate the cookies after dipping the bottom in the chocolate. Then when i added the caramel topping(despite several microwave visits, it was hard to get it to stick to the cookie and off my spoon), it started to melt the chocolate all over again, so I popped them in the fridge again.But the caramel/coconut topping was too hard, I thought I’d chip a tooth. Is there something I’m missing?

    Should I be waiting a long time after dipping the chocolate for the chocolate to dry before making the topping and adding it?

    Also, I used Kraft chewy caramels.

  77. Nicole Feb 1

    Stephanie - Caramels vary in consistency, so some may be a bit stickier to work with than others. Patience is key and all this is totally normal.
    That aside, you really need to put on the coconut/caramel before the chocolate to avoid the problems you experienced with melting chocolate and too-hard caramel. The cookies must be served and stored at room temperature to get a good (not too hard) consistency.

  78. Tashi Feb 2

    Hi there! I did a google search for girl scout cookies and happened across your site. I tried making these cookies and they are SO good! A couple of things that I did:

    1 - I didn’t add any milk to the dough because mine turned out pretty wet.

    2 - I went with the bar idea - I spread the dough out on a cookie tray and baked the whole thing sort of like a pizza crust. In retrospect, it would have been better to put it in a pan because my shortbread spread out quite a bit. I don’t think this is supposed to happen, but I’m not really sure (this was my first time making shortbread.)

    3 - I used less caramel (2 5.5oz packages of Werther’s minus a couple that mysteriously “disappeared”) and used a double boiler to melt it.

    4 - I spread the caramel/coconut mixture on the cooled shortbread and then left it to cool while I ate dinner. After dinner, I cut the shortbread w/topping into squares.

    5 - I melted 2 cups of chocolate chips in a double boiler and then dipped the squares in. The shortbread crumbled a bit but the caramel topping seemed to hold it together.

    6 - I put the cookies in the freezer for about 15 minutes to set, but had to let them thaw out before I could eat them.

    Some of the shortbread fell apart while I was cutting it so I ended up with about 2-3 dozen cookies.

    Thanks for the fantastic recipe!

  79. Harry Feb 10

    I just tried this recipe - followed it exactly - and had really disappointing results. :( The caramel mixture did not stick to the cookie at all, and ended up rather tough, thick, and too chewy. I remember the real Samoa texture to be rather easy to bite into - but these were just - hard (the caramel part not the shortbread part). (And I used the chewy/soft caramels, not the hard ones, and I actually weighed them to make sure I had the precise amount). Any suggestions?

    I ended up having to pull off all the caramel/coconut mixture from the cookie tops, since they wouldn’t stay on anyway, and throw that part away. :(

  80. Cookie Recipes Lover Feb 12

    Samoas are my favorite cookies… well next to sugar cookies. I hate that I can’t have them year round. So hopefully if I can get around to baking (I don’t cook at all), I can have them twice a year. Thank you much for the recipe.

  81. Dereck Feb 13

    Woooow, I would like to eat it from the picture. Great recipe by the way.

  82. ChrisitneMM Feb 14

    Wow, thanks for sharing this recipe. I’m going to make them and blog this, link over to your blog. My kids are going to jump up and down when I tell them you’ve recreated Samoas!

  83. Kasey Feb 15

    These cookies were absolutely awesome! They looked and tasted so good! Next time, I would double the caramel/coconut and chocolate topping (not enough for all the cookies) and I would use milk chocolate b/c the semi-sweet was a little too dark for my taste. Awesome recipe! They were rather time consuming, but it was very therapeutic!

  84. Dora Feb 16

    Nice recipe, but I’m kind watching my callories these days.

  85. Key West Feb 21

    ThAnKs. ThEsE CoOkIeS ArE SwEeT. MaKe ThEm @ HoMe

  86. jackie Feb 23

    thank you! SUCH a nice alternative. the cookie boxes are getting too expensive these days!!

  87. Pamela Feb 23

    Hi, :)

  88. CJJENRETTE Feb 25

    OMG!! Girl you have to be kidding…. recipe for Caramel deLites… … i must be dreaming!!!! :)~ Thank you, we are going to try this soon!!!

  89. P.Sherman Mar 4

    Samoas are also my absolute favorite gs cookie. But you can only get them once a year and their spendy. I will definately try this recipe but it better be as goood as the real things!!

  90. gina Mar 9

    You do need to free up a few hours to make these. Also, I would suggest dipping the cookies in chocolate first. I also added condensed milk since I noticed the GS cookies used it, and that seemed to help add to the flavor of Samoa’s. The cookies were good, but still needs tweeking to get it close to the real thing.

    Thanks for posting the recipe.

  91. Alex Mar 11

    I made these 2 nights ago. It is true they are a little time consuming, but so worth it! They taste yummy and very similar to somoas, but the cookie was not quite what I was hoping for. I had to add about 1/4-1/2 cup extra flour because my dough was way to sticky. Would still recommend you all try it because they are delicious!

  92. Celeste Mar 12

    I had the same problem with the caramel being very hard and not sticking to the cookie. I couldn’t find Werther’s caramels, so I used another brand that did not have hydrogenated oils. What do you think–would I do better or worse making the caramel from scratch?

  93. Valerie Mar 25

    After you toast the coconut would it work to put it in the blender for a second to make the coconut finer before mixing in the carmel? I’ve noticed the GS Somoa’s have very fine coconut and I think that’s why my coconut haters will eat a Somoa. Has anyone tried this?

  94. wendy Apr 1

    I have made these cookies and your bar version - both are very good. I do have one question / problem … here in Texas, you can never predict the weather - and the last time I made these, it turned out to be pretty warm that day. I had dipped the cookies and let them set in the fridge then put them in an air tight container. The next day, the chocolate was stuck to the bottom of my container, and coming off the cookie bottoms. Is there something I can add to the chocolate to make them stay “set” like a candy bar at room temperature? It wasn’t THAT warm in the house…. thanks for any ideas!

  95. hdtv antenna Apr 3

    Oh my bleepin’ goodness! Not once did I even think of making homemade Samoas before. These were my fave cookies, and I wanted to join the girl scouts so I could have 24/7 access to the cookie order form. Will have to try this recipe out. Yum!

  96. Grace Apr 5

    I saw this recipe and thought it looked awesome and it is! It is a bit time consuming, but it was fun making it.

    [IMG]http://i172.photobucket.com/albums/w21/yummymangotango/Samoas/IMG_2520-2.jpg[/IMG]

  97. Kim Apr 5

    My friend and I attempted these last night, and…well…they didn’t quite turn out as expected.

    http://kimskitchensink.blogspot.com/2009/04/diy-girl-scout-cookies-samoas.html

  98. Snowy Apr 9

    These were wonderful! I’ve always loved Samoas. :D

    Though one thing I noticed when we bought them last time was that they seemed to be coated completely with caramel first, then covered with baked coconut, and finally dipped in chocolate after that. I don’t know if that would be easier or harder to do, but I guess it’s worth mentioning…?

    Well, thanks for posting this recipe either way!

  99. Andrea C. May 7

    I was actually somewhat disappointed in these. Not that they didn’t taste good — but they just didn’t seem to be close enough to the real thing. I don’t think there was an error on my part, but they just didn’t live up to my expectations.

  100. Diet Blog May 11

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    OMG so delicious. My daughter sells girl scout cookies I can’t wait to give this a try!

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  107. Mary W. May 26

    I made them and loved them :)

    - I saved a bunch of time by omitting the hole in the shortbread, and instead spreading the caramel topping over the entire cookie and using the blunt end of a corn-on-the-cob holder/sticker to put an indentation in the topping, and then drizzled with chocolate.

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    Thank U ,Thank U,Thank U, for this recipe because I love these Girl Scout Cookies these are my favorite cookies I love these cookies s much I dream about them in my sleep

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  126. Emily Jul 26

    For those of you who found your caramel to be too hard, perhaps you melted (or cooked from scratch) your caramel with too much heat?

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    Wow, I loved this recipe. It was SO easy and not too strong a flavour, like a lot out there. And economical. I was going to buy some at M&M’s but they were $3.50 for a single serving! This is MUCH better!

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  132. LisaL Aug 1

    I am an avid coconut hater. I just can not stand the texture or the smell of coconut. BUT for some reason, these GS cookies, I devour without a 2nd thought! I think b/c the caramel helps to mask the texture some and you can’t really smell the coconut. Anywho, thanks for the recipe! Totally plan on trying to make these :D

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  139. Lori Corset Aug 13

    I always appreciate it so much when I can get “home made junk food”. Thanks for adding to the list of my favorites!

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  140. Scarlett Aug 13

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  141. Skylar Aug 15

    YAY!
    I am making these right now. My dough for the cookie was a little hard to work with so I just rolled it into balls and then flattened them into disks. I then used the handle of a wooden to press down and make a hole.

    Thank you for this recipe! I cannot wait to taste my cookies.

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    They are a bit of work but a couple of friends and I turned it in to a cookie making party (and then mercifully split up the results so no one of us would be tempted to eat the whole batch.) and it was a totally enjoyable evening.

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  210. Christina Oct 18

    These WERE a little labor-intensive, compared to some other cookie recipes. But they came out really, really good! I didn’t need to add any milk to the dough, and the caramel (used Werther’s) and coconut mixture stuck to the cookies just fine. (I did need to put it back in the microwave a couple of times, for just about 10 seconds to soften it up, and that kept it working well.) Thanks for the great recipe, Nicole!

  211. Sandra ~ låna pengar Oct 20

    These are my most favorite of all the Girl Scout Cookies! Yummy! I baked them this last weekend and they were a big hit with my 2 small boys. Thanks for the recipe.

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  214. Cisco Oct 22

    in Texas, you’ll never predict the weather - and therefore the last time I made these, it turned out to be pretty warm that day. I had dipped the cookies and allow them to set within the fridge then put them in an air tight container.

  215. Safety Oct 22

    The following day, the chocolate was stuck to the underside of my container, and returning off the cookie bottoms. Is there something I will add to the chocolate to form them stay “set” prefer a candy bar at space temperature? It wasn’t THAT heat within the house…. thanks for any ideas!

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  222. Dentists Palm Beach Oct 25

    Well..you do need to free up a few hours to make these. Also, I would suggest dipping the cookies in chocolate first. I also added condensed milk since I noticed the GS cookies used it, and that seemed to help add to the flavor of Samoa’s. The cookies were good, but still needs tweaking to get it close to the real thing.

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