A copycat recipe of the classic Girl Scout Samoa cookie: a buttery shortbread base topped with toasted coconut-caramel and finished with rich chocolate. Sweet, chewy, and irresistible!

Servings: ~24 cookies
Prep Time: 45 minutes
Bake Time: 10–12 minutes
Cooling & Assembling Time: ~30 minutes
Total Time: 1.5 to 2 hours

🧾 Ingredients

Shortbread Cookies:

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp milk (if needed to bring the dough together)

Coconut-Caramel Topping:

  • 3 cups sweetened shredded coconut
  • 15 oz soft caramels (approx. 1½ standard bags)
  • 3 tbsp milk or heavy cream
  • Pinch of salt (optional if caramels are unsalted)

Chocolate Coating:

  • 8 oz semi-sweet or dark chocolate, chopped or chips
  • 1 tsp coconut oil or shortening (optional, for smoother melting)

👩‍🍳 Instructions

1. Make the Shortbread Cookies

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Add vanilla extract. Then, gradually mix in flour, baking powder, and salt.
  4. If dough is too crumbly, add up to 2 tablespoons of milk until it comes together.
  5. Roll out dough to about ¼ inch thick. Cut out circles (~2 inches) and use a small cutter to punch out centers (like donuts).
  6. Place on parchment-lined baking sheets and bake for 10–12 minutes, until edges are golden. Let cool completely.

2. Prepare the Coconut-Caramel Topping

  1. Toast shredded coconut on a baking sheet in the oven at 350°F for about 10 minutes, stirring halfway through, until golden.
  2. In a saucepan or microwave-safe bowl, melt caramels with milk until smooth.
  3. Stir toasted coconut into the melted caramel mixture until evenly combined.

3. Assemble the Cookies

  1. Spoon and press the coconut-caramel topping onto the cooled cookies.
  2. Let them sit for 10–15 minutes to firm up. (Refrigerate to speed it up.)

4. Dip and Drizzle with Chocolate

  1. Melt chocolate (and coconut oil if using) until smooth.
  2. Dip the bottoms of cookies into melted chocolate and place on parchment paper.
  3. Drizzle remaining chocolate over the tops with a spoon or piping bag.
  4. Let sit until chocolate is fully set. Store in an airtight container.

❄️ Storage Tips

  • Room Temp: Store in an airtight container for up to 5 days.
  • Freeze: Cookies can be frozen for up to 2 months in a single layer.

💡 Tips & Variations

  • For a short-cut, use store-bought shortbread cookies.
  • Try dark chocolate for a richer finish.
  • Add a pinch of sea salt to the chocolate drizzle for a salted caramel twist.