Copycat Samoa Girl Scout Cookies


Who doesn’t love a Girl Scout Samoa Cookie? They are by far my favorite Girl Scout Cookie. This past spring I purchased eight cartons of the Dreyers Girl Scout Samoa Cookie Limited Edition Ice Cream and hoarded them away in my freezer. I thought they’d last much longer then they did. I can only wish I could buy the Samoas year round, but since I can’t I’ve had to improvise. That is why I’ve come up with my own version of the Samoa Girl Scout Cookies. These things are amazing! Tender shortbread, sweet chewy caramel, perfectly toasted coconut and a nice chocolate coating to finish things off. YUM!

I won’t lie to you, these cookies are quite a bit of work…but, they are well worth the effort. These cookies don’t use real butter or fancy caramel, it’s the cheap stuff just like what I’m quite certain they put in the real thing (it helps to read the ingredients list on the package when you are making up a copycat recipe =) . It’s not often I use shortening and until now I’ve never used a cheap chocolate coating for anything, but for these I think it’s a must.
I know some of you are going to ask, what is desiccated coconut and where do I get it? Desiccated coconut is shredded coconut that has been dried to remove as much moisture as possible. I used toasted desiccated coconut (I used this one here) in these because it looks exactly like whats in the Girl Scout ones. You can purchase it at a specialty kitchen needs stores or online.
I hope you love these cookies as much as I do! Enjoy!

Copycat Samoa Girl Scout Cookies


Yield: 2 dozen


  • 3/4 cup + 2 Tbsp all-purpose flour
  • 1 tsp cornstarch
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/2 cup all vegetable shortening
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 Tbsp milk , as needed
  • 3/4 cups toasted desiccated coconut , divided
  • 22 caramels , unwrapped (such as Kraft)
  • 2 1/2 Tbsp milk
  • 1 pinch salt
  • 1 recipe Chocolate Coating , recipe follows (or you could use melted chocolate chips, I'd recommend half milk chocolate and half semi-sweet)

Chocolate Coating

  • 5 Tbsp shortening
  • 3 1/2 Tbsp cocoa powder
  • 1/2 cup powdered sugar


  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, salt and baking soda, set aside. In the bowl of an electric stand mixer, fitted with paddle attachment, blend together shortening, sugar and vanilla until combine (only about 30 seconds). Stir in dry ingredients. Add milk 1/2 Tbsp at a time as needed, until dough comes together. Roll dough out between two large sheets of parchment paper, to about 1/6" thickness. Using a 2" cookie cutter, cut dough into circles then using the end of a small pastry tip cut a hole in the center of each circle. Using a large sharp knife or pastry scraper (floured as needed), slide knife under entire cookie and lift the cookie off of the parchment paper and transfer to a Silpat lined cookie sheet. Re-roll dough as needed until you've used it all. Bake cookies in preheated oven for about 10 minutes until lightly golden. Allow to cool 5 minutes on cookie sheet before transferring to a wire rack to cool.
  2. Pour 1/2 cup desiccated coconut into a shallow bowl and set aside. Heat caramels, 2 1/2 Tbsp milk and a pinch of salt in a medium saucepan over medium heat, stirring constantly until melted and smooth. Reduce temperature to warm, add remaining 1/4 cup desiccated coconut to melted caramel and mix to combine. Leave caramel mixture over warm heat (as you coat cookies), stirring caramel occasionally. Working one cookie at a time, spread about 1 tsp caramel mixture around the top of cookie, then immediately dip caramel coated side of cookie into the bowl of desiccated coconut then set on parchment paper (or cooled cookie sheets) and allow caramel to set.
  3. Prepare chocolate coating according to directions listed then dip bottoms of cookies (none caramel coated side) in coating and run the bottom of the cookie along the inside edge of the bowl scrapping excess coating off (you just need a thin coating). Place dipped cookie upside down (so the chocolate coating should be facing upward). Repeat process with remaining cookies. Once coating on cookies has set, flip cookies to opposite side. Pour remaining chocolate coating (rewarm as needed first) into a Ziploc bag, seal bag and cut a very small tip off one edge of the bag then drizzle chocolate coating over cookies. Allow drizzled coating to set then store cookies in an airtight container.

Chocolate Coating

  1. In a microwave safe bowl, using a fork, blend together shortening and cocoa powder. Microwave mixture in 15 second intervals on HIGH power, stirring after each interval until completely melted. Add powdered sugar and mix until well combine and smooth. Reheat as needed on 50% power for about 15 seconds, then stir.
  2. Recipe Source: Cooking Classy


  • The Cooking Actress: I’m with ya girl! Samoas are the bees knees! These look EXACTLY the same! Yum yum yum! September 28, 2012 at 8:13am Reply

  • Yammie @ Yammie’s Noshery: Girl Scout Cookaaaaaaaays! Looks awesome as always. :) September 28, 2012 at 1:50pm Reply

  • Jessica Dasilva: These look yummy! September 28, 2012 at 1:59pm Reply

  • Texanerin: These are beautiful! They look exactly like the “real” thing. Samoas are my favorite too but now I live in Germany and obviously… no Samoas here. I’m so excited to try these out! September 28, 2012 at 2:01pm Reply

  • marla: Now these cookies look amazing!! September 28, 2012 at 2:27pm Reply

  • Jaclyn: Thanks everyone for the nice comments =)! September 28, 2012 at 3:16pm Reply

  • Tartlet Sweets: This is my favorite kind of girl scout cookies, and these look even better than the real thing! September 28, 2012 at 3:20pm Reply

  • Joan: You did a GREAT job on the cookies and they look even better than the Girl Scout Samoas! September 28, 2012 at 3:35pm Reply

  • Becky {BeckyBakes}: These look even better than the originals….worth the effort! September 28, 2012 at 4:00pm Reply

  • Paula Musegades: These look delicious!! I am hoping to make them for my students next week, but I don’t have time to make them the day of… How do they taste on day two, or better yet, do you know if they freeze well? Thanks for the delicious recipe!! September 28, 2012 at 5:58pm Reply

  • Jaclyn: Paula – I think they’d still taste great a few days after making (can’t say for sure because mine don’t last that long =), and I also think this is one cookie that would freeze really well because they are more of a dry cookie (shortbread basically). I hope you and your students enjoy! September 28, 2012 at 10:33pm Reply

  • Chung-Ah | Damn Delicious: So glad I can recreate this – I was just stalking some little girls to get my hands on a couple of boxes of these! September 30, 2012 at 12:08am Reply

  • Anonymous: Buy the Keebler Coconut dream cookied! They taste exactly the same as a samoa!
    October 7, 2012 at 3:20pm Reply

  • Tim: This is so stupid, why would anybody want to make their own? It would cost $100 to buy all those ingredients just to make a batch of cookies? You can’t buy 3 tbls of cocoa powder, as with the rest of these ingredients, most need to be bought in bulk. If you were going to make multiple batches (300 or more) than it might be worth it, but if you just wanted 20 or 30…just buy them. It’s much cheaper that way. Some people are so penny wise and dollar foolish. It is not always cheaper to bake your own!!! And they NEVER taste as good. January 26, 2013 at 2:06pm Reply

    • Jaclyn: Most of the ingredients are ones that are likely kept on hand…and girl scout cookies aren’t sold year round but wouldn’t it be nice if we all had a freezer stocked full of them until they sold them the next time around? I think these taste just as good because I tried making several batches until achieving a very similar result. But obviously no one is forcing you to make these cookies, I just offer free recipes so if you don’t want to make them then please don’t. January 28, 2013 at 1:25pm Reply

    • Maria: I wonder where you live that these items can only be purchased in bulk. With the exception of the coconut, every single one of these ingredients are in my pantry – in regular sized house friendly quantities – and used quite regularly and they didn’t cost $100 to purchase… January 30, 2014 at 9:09pm Reply

  • Syrai Ravenwynd: I hate to cook, so I just buy the new Keebler knockoffs of Samoas. They taste pretty similar! January 26, 2013 at 8:25pm Reply

  • Marsha: I used this recipe and Better Batter to make a gluten-free version of his favorite Girl Scout cookie. Thanks for posting this! March 2, 2013 at 2:23pm Reply

    • Jaclyn: You’re welcome Marsha, thanks for your comment! March 3, 2013 at 3:28pm Reply

  • DIY Girl Scouts Cookies for Girl Scouts Week! — Cooking During Stolen Moments: […] Samoas via […] March 9, 2013 at 1:59pm Reply

  • girl scout cookies | fox lane: […]  i could seriously eat the entire box in one sitting.  found a delicious looking copycat recipe recently, and i am dying to try it! coming in a close second and third are thin mints and […] March 22, 2013 at 3:40am Reply

  • miraoli: Looks absolutely amazing. These are my favorite cookies, but at $4 a box a little much.
    I will be making these soon, especially since I got a coupon for shortening at April 4, 2013 at 5:43pm Reply

  • Shannon: Just pinned it. Thanks! I makes me drool just thinking about making these! :) January 11, 2014 at 10:30am Reply

  • Laura: Thanks for posting this recipe! I made a gluten free Samoa Square recipe using your caramel/coconut filling and chocolate drizzles–they turned out amazing! Here’s a link: March 10, 2014 at 8:19pm Reply

    • Jaclyn: They look awesome Laura, beautiful pictures! March 23, 2014 at 4:38pm Reply

  • Alycia: Is the coconut sweetened or unsweetened? Thanks! May 28, 2014 at 8:40pm Reply

    • Jaclyn: Sweetened. May 28, 2014 at 10:52pm Reply

      • alycia: Thank you! I hope to make these this weekend. :) May 30, 2014 at 3:16pm Reply

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