Homemade Samoa Cookies That Beat the Real Thing
These Samoa sugar cookies feature a soft, buttery sugar cookie base dipped in dark chocolate and topped with caramel frosting, caramel-soaked coconut, and a chocolate drizzle. A from-scratch copycat that captures everything you love about the classic Girl Scout cookie in a thick, indulgent sugar cookie form. Perfect for cookie exchanges, bake sales, and satisfying your Samoa craving year-round.
Ingredients
Cookie
- 1 1/2 cup unsalted butter
- 1 1/2 cup granulated sugar
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
- 2 eggs
- 2 egg yolks
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
- 3 1/2 cup all-purpose flour
Frosting
- 1 batch butter caramel sauce
- 1 cup unsalted butter
- 6 cups powdered sugar
Coconut Topping
- 1 batch butter caramel sauce
- 2 cups shredded coconut
Chocolate Bottoms & Drizzle
- 2 bags dark chocolate chips
Instructions
Cookies
- Place 1 1/2 cups unsalted butter & 1 1/2 cup granulated sugar in a standing mixer with the paddle attachment. Mix until combined, then whip on high for 1-2 minutes until the mixture is lighter in color
- Add 1 tsp coconut extract, 1/2 tsp vanilla extract, 2 eggs & 2 egg yolks. Mix until just combined
- In a separate bowl combine the dry ingredients: 1/4 tsp fine sea salt, 1 1/2 tsp baking powder & 3 1/2 cups all-purpose flour
- Turn standing mixer on low and slowly pour in dry ingredients. Stop mixing as soon as the dough comes together
- Place dough on parchment paper, cover with plastic wrap and roll out
- Place in refrigerator for at least 30 minutes, up to 3 days
- Preheat oven to 375 degrees **Note: Convection setting is great for cookies**
- Take out of fridge and cut with cookie cutter
- Place on a light-colored metal cookie sheet, lined with parchment paper
- Bake for 9 minutes
- Take out of the oven and allow to sit on pan for 5-10 minutes. Remove from pan to finish cooling
Frosting
- Start by making your salted butter caramel. You will need one batch for the frosting and one batch for the coconut topping, so double it.
- In a standing mixer with the paddle attachment, add 1 cup unsalted butter & 1 batch salted butter caramel sauce, mix until combined
- Pour in 6 cups of powdered sugar, mix until combined
- Once combined, turn mixer up to high and whip for 1-2 minutes until lighter in color
Coconut Topping
- Pour the second batch of salted caramel sauce into the 2 cups of shredded coconut. Mix until combined.
Chocolate Bottom and Drizzle
- In a microwave-safe bowl, pour in the dark chocolate chips and microwave at 30-second increments. Stirring in between. Heat up 2-3 times until its all melted and smooth.
Assemble
- Once the cookies are baked and cooled, dip the bottoms in the melted chocolate. Set on a parchment paper to cool and set.
- Once the chocolate bottoms are set, frost with caramel frosting.
- Scoop on some caramel coconut topping.
- Finally, drizzle the top with melted chocolate. Allow to fully set before serving.
Nutrition
Calories: 516kcal Carbohydrates: 65g Protein: 5g Fat: 27g Saturated Fat: 20g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 69mg Sodium: 95mg Potassium: 204mg Fiber: 2g Sugar: 47g Vitamin A: 544IU Vitamin C: 0.2mg Calcium: 98mg Iron: 1mg