Introduction: Copy-Cat Samoa Girl Scout Cookies

In my mind, it's obvious the best Girl Scout Cookie is the Samoa. I love the crispy, chewy, coconutty, caramelly combination! In trying to re-create this delicious cookie these are the factors I focused on and after some testing and altering my ideas, this is the recipe I have landed on.

I hope you love it as much as I do!


Shortbread Cookie Base:

  • 6 Tbsp butter (room temp)
  • 1/4 cup sugar
  • 1/8 tsp salt
  • 1 egg (if doubling recipe, don't double the egg)
  • 2 tsp vanilla extract
  • 1 1/4 cup flour


  • 2 cups Coconut
  • 1 13.4-oz can dulce de leche
  • pinch of salt
  • 8 oz hardening chocolate (ex. candiquik, coating wafers, etc.) *not Great Value


Cookie Press (optional)

Small Tongs

Step 1: Shortbread Cookie Dough

  • Preheat the oven to 400℉
  • In a medium bowl with a hand mixer, beat together the butter, sugar, and salt until mixture is fluffy and almost white in color
  • Add the vanilla and egg and beat for another minute
  • Gradually add the flour and beat until incorporated

Step 2: Shape & Bake

There are 2 methods for this step. The first one uses a Cookie Press but if you don't have one, method 2 works great!

Method 1: Cookie Press

  • Put the wreath shaped disk in the cookie press (or any shape that is circular and has a hole in the middle)
  • Fill the press with cookie dough
  • Press dough onto an ungreased cookie sheet
  • Bake for 2-3 minutes then rotate the cookie sheet and bake for another 2-3 minutes or until the cookies are set to the touch but not browned
  • Set hot pan aside to cool for a couple minutes before transferring cookies to a cooling rack

Method 2: Freestyle

  • Sprinkle some flour on a flat work space and form cookie dough into a ball
  • Using a floured rolling pin, roll out the dough so it is roughly 1/8 inch all around
  • Look around your kitchen for something circular that is roughly the size of a Samoa cookie that could be used like a cookie cutter (ex. Small cup). Once that is found, find another smaller cookie cutter-like item that would work to punch out the middle of the cookie (ex. Piping tip).
  • Use those items to cut the cookies into their small donut-like shape and continue this process until all the dough Is used
  • Place cookies on an ungreased cookie sheet and bake for about 4 minutes then rotate cookie sheet and bake for another 4 minutes or until the cookies are set to the touch but not browned (time will vary based on the size of your cookies)

      Step 3: Toast Coconut

      • Once all the cookies are baked, set your oven to a low broil (or 415℉ broil)
      • Spread the 2 cups coconut onto a cookie sheet in an even layer and spray with cooking oil
      • Place oven rack on the very top of the oven and place cookie sheet on that top rack. Set a timer for 30 seconds then take out
      • Repeat this process while stirring and spraying the coconut between every 30 second burst until the coconut is a beautiful, golden, even brown
      • Transfer to a medium bowl and set aside to cool

      Step 4: Dulce De Leche Caramel

      • Prepare the cookies to be covered in caramel by placing a cooling rack over a baking sheet to catch the extra caramel and make sure the cookies are not touching
      • Pour the can of dulce de leche into a cereal bowl and microwave for 20 seconds
      • Melt and pour 6 Tbsp of butter and pinch of salt into the dulce de leche and stir until incorporated and creamy
      • Measure out 5 Tbsp of this dulce de leche mixture and mix into the toasted coconut
      • Microwave the remaining mixture for 30 seconds to 1 minute or until hot but not bubbly
      • Add 2-3 tablespoons of warm water to mixture, 1 Tbsp at a time, until it is a good consistency to pour over and cover the cookies but not thin enough to completely roll off. You can test this consistency on the back of a spoon, making sure it leaves a nice covering of caramel that isn't clumpy.
      • Once the caramel is at a good consistency, move quickly to pour the caramel over the cookies, making sure to cover them all

      Step 5: Assembly

      • While trying not to eat all the coconut and caramel mixture, arrange it along the top of the cookies. I intentionally added a little more coconut in this recipe than was necessary so you could add as much as you wanted and to allow for the possible difference of cookie sizes.
      • Chop the 8 oz. of chocolate into small even pieces and place in a microwavable cereal bowl. Microwave in 15 second bursts, stirring in between, until chocolate is smooth.
      • Moving quickly, grab each cookie with tongs, place in the chocolate, move around until most of the shortbread base is covered, let chocolate drip for a couple seconds, then place on parchment paper (if chocolate pools and drys on the parchment paper, you may want to cut the excess chocolate from around the cookie)
      • Repeat this until all the cookies are dipped in chocolate (you may need to reheat the chocolate if it starts to thicken too much)
      • Using a fork and the excess chocolate, drizzle the tops of the cookies (the original Samoa cookie has 4 stripes going the same direction, if you want to get exact:)
      • Let chocolate dry and harden before enjoying!
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