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CopyCat Girl Scout Samoa Cookies


  • 1 cup softened Butter
  • 1/2 cup Sugar
  • 2 cup Flour
  • 1/4 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla
  • 1 tbsp Milk
  • 3 cup Flaked Coconut
  • 11 oz Caramels
  • 3 tbsp Milk
  • 8 oz Semisweet Chocolate Chips


  • Preheat oven to 350.
  • Line cookie sheet with parchment paper.
  • Cream together butter, vanilla and sugar.
  • Slowly add in flour, baking powder and salt.
  • Add just enough milk until the dough comes together into a ball.
  • Add in a bit of extra flour if your dough is very sticky.
  • Roll out dough to 1/4" thick.
  • Cut out about 2" cookies and place on a prepared sheet.
  • Cut out about smaller hole in each cookie and return to dough.
  • Reroll dough and continue cutting cookies.
  • Bake cookies for 10 minutes or until bottoms are light brown.
  • Allow to cool on sheet for 5 minutes before transfering to a cooling rack.
  • Preheat oven to 300.
  • Line baking sheet with parchment paper.
  • Spread coconut on prepared baking sheet.
  • Bake 20 minutes, mixing every 5 minutes, until golden.
  • Cool on baking sheet.
  • Hold back 8 caramels.
  • Unwrap caramels and place in a large bowl with milk.
  • Microwave 60 seconds then stir, repeating until melted and smooth.
  • Fold in cooled coconut.
  • Spread topping on cooled cookies.
  • If topping gets to firm in bowl, microwave 30 seconds.
  • If topping is not adhering to cookie, unwrap and melt remaining caramels with 2 teaspoons of milk.
  • Drizzle top of each cookie with plain caramel prior to placing topping.
  • Melt chocolate by microwaving 45 seconds then stirring, and repeating until melted and smooth.
  • Line cookie sheet with parchment paper.
  • Dip the bottom of each cookie into chocolate and place on prepared sheet.
  • Transfer remaining chocolate into the corner of a zippered bag.
  • Clip off corner and drizzle finished cookies with chocolate.
  • Refrigerate 15 minutes to set.