Baked Samoa Cookies (Homemade Version)
Buttery shortbread cookies topped with gooey caramel, toasted coconut, and dipped in chocolate — just like the famous Girl Scout favorite Samoas (also known as Caramel deLites in some regions).
Ingredients (Makes about 24 cookies)
For the Shortbread Base
1 cup (2 sticks / 225 g) unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
For the Coconut Caramel Topping
3 cups sweetened shredded coconut
12 oz soft caramels (store-bought)
3 tablespoons heavy cream
¼ teaspoon salt
For the Chocolate
8 oz semi-sweet chocolate chips
Instructions
Make the Shortbread
Preheat oven to 350°F (175°C).
Cream butter and sugar until light and fluffy.
Mix in vanilla.
Add flour and salt; mix until dough forms.
Roll dough to ¼-inch thickness.
Cut into circles (about 2 inches wide).
Use a small cutter to remove the center (classic donut shape).
Place on lined baking sheet.
Bake 10–12 minutes until lightly golden.
Cool completely.
Toast the Coconut
Spread coconut on a baking sheet.
Bake at 350°F for 8–10 minutes, stirring occasionally, until golden.
Let cool.
Make the Caramel Mixture
Melt caramels with heavy cream over low heat, stirring until smooth.
Stir in salt.
Fold in toasted coconut.
Assemble the Cookies
Spoon caramel-coconut mixture onto each cooled cookie.
Press gently to stick.
Add Chocolate
Melt chocolate in microwave (30-second intervals).
Dip bottom of each cookie into chocolate.
Place on parchment paper.
Drizzle remaining chocolate over tops.
Set
Let cookies sit until chocolate hardens (about 1 hour at room temp or 20 minutes in fridge).
Approximate Nutrition (Per Cookie)
Calories: ~180
Carbs: 22g
Protein: 2g
Fat: 10g