These Samoas Cookies Copycats are like an oversized version of the classic Girl Scout Cookie. Made with a cookie base that’s dipped in chocolate, they’re topped with toasted coconut and are irresistible!
I have to admit that I am a bit of a sucker for anything coconut. I love the taste, texture, and smell of coconut and these Samoas Cookies Copycat definitely hit the spot!
The cookie base for these is made using my cut-out cookies recipe. It’s lightly sweet and perfectly sturdy to hold the toppings. It is dipped in chocolate and topped with caramel and toasted coconut. The result is an incredible cookie that is impossible to resist!
You’ll like this recipe if you love Girl Scouts Samoas or Caramel deLites cookies because you can make them right at home! So, if you find yourself with a craving for Girl Scout Cookies outside of cookie season, this recipe is for you!
While they are not an exact clone, they are fun to make.
📋Ingredients
Cookie Base
- 2 ¼ cups flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup shortening
- 1 cup sugar
- 2 eggs beaten
- 1 tablespoon milk
- 1 teaspoon vanilla
Bottom and Toppings
- 2 cups caramel sauce, divided (I used Smuckers Caramel Flavored Topping)
- ½ teaspoon vanilla extract
- 2 cups unsweetened coconut toasted
- 1½ cups chocolate
👩🏻🍳Instructions
Preheat oven to 400° Fahrenheit. Line cookie sheets with parchment paper.
Sift together flour, baking powder, salt, and nutmeg in a medium-sized bowl. Set aside.
Cream shortening, sugar, milk, and vanilla in the bowl of an electric mixer. Add eggs and blend thoroughly.
Blend the dry ingredients into the creamed mixture.
Roll out the dough on a lightly floured surface to about ¼ inch (6 mm) thick.
Use cookie cutters to cut out shapes from the dough and place them on the prepared baking sheets. Take the excess scraps and form into a ball. Re-roll the dough to ¼ inch (6 mm) thickness and cut out more shapes.
💡TIP
Place the entire cookie on the prepared baking sheet before cutting out the hole in the middle. If you cut out the hole before your transfer the cookie, it will be more difficult to keep the nice round shape.
Bake for 8-10 minutes in the preheated oven, or until lightly golden. Allow the cookies to cool completely on wire racks before decorating.
While the cookies are cooling, place the coconut on a baking sheet and toast at 325 degrees for 10 minutes, stirring midway through the cooking time.
Remove the coconut from the oven and allow it to cool.
Place cooled, toasted coconut in a medium-size bowl and add 1 ½ cups caramel sauce. Stir well and set aside.
Melt chocolate in the microwave in 30-second increments until melted, stirring after each increment.
Assembly
Dip the bottom of the cooled cookies in the chocolate and let them sit for about 15 minutes at room temperature to allow the chocolate to set.
Flip the cookies over and top with a couple of teaspoons of caramel sauce followed by a layer of coconut mixture. This will help keep the coconut adhere to the cookie.
Chill for 20 minutes.
Re-melt the remaining chocolate and drizzle over the tops of the cookies. Let the chocolate set for 5-10 minutes.
📝Recipe Notes
If you don’t have a round cookie cutter, you can use a donut cutter or biscuit cutter. For the hole, use the large opening (bottom) of an icing tip. II was able to get 16 large cookies “cut” using a Mason jar rim.
📖 Recipe
Samoas Copycat
Equipment
- Baking Sheet
Ingredients
Cookie Base
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shortening
- 1 cup granulated sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
Bottom and Toppings
- 2 cups caramel sauce divided
- ½ teaspoon vanilla extract
- 2 cups unsweetened coconut toasted
- 1½ cups chocolate
Instructions
- Preheat oven to 400° Fahrenheit. Line a baking sheet with parchment paper.
- Sift together flour, baking powder, salt, and nutmeg. Set aside.
- Cream shortening, sugar, milk, and vanilla in the bowl of an electric mixer. Add eggs and blend thoroughly.
- Blend flour mixture into creamed mixture.
- Roll out the dough on a lightly floured surface to about ¼ inch (6 mm) thick. Use cookie cutters to cut out shapes from the dough and place them on the prepared baking sheets. Take the excess scraps and form into a ball. Re-roll the dough to ¼ inch (6 mm) thickness and cut out more shapes.
- Bake for 8 – 10 minutes in the preheated oven, or until lightly golden. Allow the cookies to cool completely on wire racks before decorating.
Coconut Topping
- While the cookies are cooling, place coconut on a baking sheet and toast for 10 minutes at 325°, stirring midway of the cooking time.
- Remove the coconut from the oven and allow to cool.
- Place cooled, toasted coconut in a medium-size bowl and add 1 ½ cups caramel sauce. Stir well and set aside.
- Melt chocolate in the microwave in 30-second increments until melted, stirring after each increment.
Assembly
- Dip the bottom of the cooled cookies in the chocolate and let them sit for about 15 minutes at room temperature to allow the chocolate to set.
- Flip the cookies over and top with a couple of teaspoons of caramel sauce followed by a layer of coconut mixture.
- Chill for 20 minutes.
- Re-melt remaining chocolate and drizzle over tops of cookies. Let chocolate set for 5-10 minutes.
Video
Notes
Nutrition
Be sure to come back and tell us how your copycat cookies turned out!
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