This homemade Samoas cookies recipe uses buttery shortbread, gooey caramel, and toasted coconut, to create a delicious treat exactly like the Girl Scouts version! With simple ingredients and easy instructions, these cookies are perfect for satisfying your sweet tooth!
If you’re a fan of Girl Scout cookies you should also try my tagalongs and thin mints!
Why you’ll love this recipe
- Irresistible flavor combination. Samoas cookies feature a perfect texture blend of buttery shortbread and toasted coconut while sweetened by luscious caramel.
- Crispy and chewy texture. These cookies offer a delightful contrast of textures with their crisp shortbread base, chewy caramel layer, and crunchy toasted coconut topping, making each bite a delightful experience.
- Homemade goodness. Making your own Samoas allows you to enjoy the freshly baked aroma and the satisfaction of creating these beloved treats from scratch, ensuring that each cookie is made with love and care.
Ingredients needed
- All-purpose flour. Providing structure and texture to the cookies.
- Vegan butter. Unsalted butter is used to create a rich and buttery flavor in the cookie dough.
- Powdered sugar. Adds sweetness and helps create a tender texture in the cookie base.
- Vanilla extract. Vanilla extract enhances the overall flavor of the cookies, providing a subtle and aromatic sweetness.
- Shredded coconut. Shredded coconut is a key component of the caramel and topping, adding a delicious coconut flavor and texture.
- Brown sugar. Used to make the caramel layer, contributing a rich and caramelized sweetness.
- Non-dairy milk. Non-dairy milk is needed to bind the ingredients together in the caramel and to create a smooth consistency. I prefer unsweetened almond milk.
- Dark chocolate. Vegan dark chocolate is melted and drizzled over the cookies, adding a luscious and indulgent finishing touch.
- Coconut oil (optional). Helps to give the chocolate coating a smooth, rich texture.
How to make Samoas
Step 1 – Prepare the dough. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened vegan butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the all-purpose flour to the butter mixture and mix until a dough forms. Add the non-dairy milk and mix again until well combined.
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Step 2 – Cut and bake your cookies. Roll out the dough on a lightly floured surface to a ¼-inch thickness. Use a cookie cutter or a glass to cut out circles, approximately 2 inches in diameter. Place the cookies onto the prepared baking sheet and repeat until all the dough is used. Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown. Remove from the oven and let them cool completely.
Step 3 – Prepare the topping. While the cookies are cooling, prepare the caramel coconut topping. In a saucepan, combine the shredded coconut, brown sugar, non-dairy milk, and salt. Cook over medium heat, stirring frequently, until the mixture thickens and becomes sticky, about 5-7 minutes. Remove from heat.
Take each cooled cookie and spoon a small amount of the soft caramel coconut topping onto the center, pressing it gently to adhere.
Step 4 – Prepare the chocolate drizzle. In a microwave-safe bowl or using a double boiler, melt the dark chocolate and coconut oil (if using) until smooth and creamy. Drizzle the melted chocolate over the cookies, using a spoon or piping bag to create a decorative pattern.
Step 5 – Set and serve! Place the cookies in the refrigerator for about 15-20 minutes or until the chocolate sets. Once the chocolate has hardened, the vegan Samoas cookies are ready to enjoy!
Tips to make the best recipe
- Chill the dough. After preparing the cookie dough, it’s beneficial to chill it in the refrigerator for at least 30 minutes before rolling it out. Chilled dough is easier to handle and helps the cookies retain their shape while baking.
- Toast the shredded coconut. To enhance the flavor and texture of the coconut topping, toast the shredded coconut before incorporating it into the caramel. Spread the coconut on a baking sheet and bake it in a preheated oven at 350°F (175°C) for about 5-7 minutes or until lightly golden. Let it cool before using.
- Keep an eye on the caramel. While cooking the caramel coconut topping, it’s important to stir it constantly to prevent burning. The mixture can go from golden to burnt quickly, so maintain a watchful eye and adjust the heat as needed to keep it at a gentle simmer.
Storage instructions
To store: Place the cookies in an airtight container, layering them with parchment paper to prevent sticking and breakage. Store the container in a cool, dry place, away from direct sunlight and heat sources for up to 5-7 days. If you live in a warm climate or during hot weather, it’s best to store them in the refrigerator.
Recommended tools
- Stand mixer. Makes the dough making process a lot easier, especially if there’s a lot of dough making in your kitchen.
- Hand mixer. Is always an alternative!
More cookie recipes to try
- Vegan Red Velvet Cookies with Cream Cheese Frosting
- Pistachio Milk and Hazelnut Chocolate Chunk Cookies
- Small Batch Vegan Chocolate Chip Cookies
- Vegan Snickerdoodles
Frequently asked questions
While all-purpose flour is commonly used in this recipe, you can experiment with different flour options such as whole wheat flour or gluten-free flour blends. Keep in mind that the texture and taste may vary slightly.
Yes, if you prefer a quicker option, you can use store-bought vegan caramel sauce instead of making the caramel coconut topping from scratch. Simply spoon a small amount onto each cookie before adding the toasted coconut.
Absolutely! If you prefer a different chocolate flavor or have dietary restrictions, you can substitute dark chocolate with semi-sweet chocolate, vegan white chocolate, or your preferred chocolate alternative.
Yes, you can freeze the baked cookies for longer storage. Place them in an airtight container or freezer-safe bag, separating the layers with parchment paper. Thaw the cookies at room temperature before serving.
Samoas
Ingredients
Cookie base
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan butter softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk unsweetened
Caramel coconut topping
- 1 1/2 cups shredded coconut
- 3/4 cup brown sugar
- 1/2 cup almond milk unsweetened
- 1/4 teaspoon salt
Chocolate drizzle
- 1 cup dark chocolate chips dairy-free
- 1 teaspoon coconut oil optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened vegan butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the all-purpose flour to the butter mixture and mix until a dough forms. Add the non-dairy milk and mix again until well combined.
- Roll out the dough on a lightly floured surface to a ¼-inch thickness. Use a cookie cutter or a glass to cut out circles, approximately 2 inches in diameter. Place the cookies onto the prepared baking sheet and repeat until all the dough is used. Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown. Remove from the oven and let them cool completely.
- While the cookies are cooling, prepare the caramel coconut topping. In a saucepan, combine the shredded coconut, brown sugar, non-dairy milk, and salt. Cook over medium heat, stirring frequently, until the mixture thickens and becomes sticky, about 5-7 minutes. Remove from heat.
- Take each cooled cookie and spoon a small amount of the caramel coconut topping onto the center, pressing it gently to adhere.
- In a microwave-safe bowl or using a double boiler, melt the dark chocolate and coconut oil (if using) until smooth and creamy. Drizzle the melted chocolate over the cookies, using a spoon or piping bag to create a decorative pattern.
- Place the cookies in the refrigerator for about 15-20 minutes or until the chocolate sets. Once the chocolate has hardened, the vegan Samoas cookies are ready to enjoy!
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