These homemade mini Samoa cookies are the perfect little treat! Each cookie starts with a buttery sugar cookie base, topped with gooey caramel and toasted coconut, then finished with a drizzle of rich chocolate. This small batch recipe makes just four cookies, so you can satisfy your sweet tooth with all the classic flavors you love without a mountain of leftovers. They're fun to make, delicious to eat, and perfect for your next cozy baking day!
Small Batch Homemade Samoa Cookies
These four mini Samoa cookies feature a buttery sugar cookie base topped with toasted coconut and gooey caramel, finished with a drizzle of rich melted chocolate.
Ingredients
- 3 Tbsp (42g) unsalted butter, softened
- 4 Tbsp (48g) granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 2/3 cup (100g) all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (40g) sweetened shredded coconut
- 20 pieces of chewy caramel candies (Werther's Originals)
- 4 tsp heavy cream (20mL)
- 1/4 cup (45g) milk chocolate melting wafers (Ghirardelli)
Instructions
- In a small bowl, combine the softened butter and granulated sugar. Whisk until smooth and creamy.
- Add the egg yolk and vanilla extract, stirring until well combined.
- Sift in the flour, baking powder and salt.
- Gently fold the dry ingredients into the mixture until just combined. Take care not to overmix.
- Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes, or until firm enough to shape.
- Transfer the chilled dough to a lightly floured work surface. Shape it into a round circle and divide it into four equal portions.
- Roll each portion into a rounded cookie shape, then use a small cookie cutter to cut a hole in the center. A donut cookie cutter or small bottle cap work well for this!
- Place the cookies in the refrigerator while the oven preheats to help them hold their shape during baking.
- Preheat the oven to 375°F. Bake the cookies for 10 minutes, then transfer them to a wire rack and allow them to cool completely.
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Spread the sweetened shredded coconut evenly across the prepared baking sheet. Bake for 5–7 minutes, stirring every 2 minutes to ensure even toasting and prevent burning.
- Once the coconut is golden brown, remove it from the oven and set aside to cool completely.
- In a medium microwave safe bowl, combine the caramel candies and 4 teaspoons of heavy cream.
- Microwave in 15–30 second intervals, stirring between each, until the caramels are completely melted and the mixture is smooth and creamy.
- Allow the caramel to cool slightly, then transfer approximately half of the mixture to a piping bag.
- Add the toasted coconut to the remaining caramel and stir until evenly combined.
- Place the chocolate wafers in a small microwave safe bowl.
- Microwave in 30 second intervals, stirring between each, until the chocolate is completely melted and smooth.
- Line a baking sheet with parchment paper.
- Pipe a line of caramel onto each cooled cookie.
- Using your fingers, gently press the toasted coconut mixture onto the caramel layer, distributing it evenly across the top of each cookie.
- Dip the bottom of each cookie into the melted chocolate, then place it chocolate side up on the prepared baking sheet.
- Refrigerate for 5–10 minutes, or until the chocolate has fully set.
- Remove the cookies from the refrigerator and flip them caramel side up. Drizzle the remaining melted chocolate over the tops and allow it to set before serving. Enjoy!
Notes
Additional Recommended Supplies: Two piping bags (or small resealable plastic bags with a tiny corner snipped off), one for the caramel and one for the chocolate drizzle.
Time Saving Tip: While the cookie dough chills in the refrigerator, prepare the toasted coconut. This helps streamline the process and gets you one step closer to enjoying your homemade Samoa cookies!
Nutrition Facts
Calories
339Fat
18 gSat. Fat
12 gCarbs
41 gFiber
1 gSugar
24 gProtein
4 gSodium
243 mgCholesterol
70 mgNet carbs
40 gNutritional information is an estimate and may vary depending on the specific brands and ingredients used.
Troubleshooting & FAQ
Can I make my own caramel instead of using caramel candies?
You can! Soft caramel candies will give you the closest flavor and texture to the classic Girl Scout Samoa cookie. Homemade caramel works as well, but make sure to not overcook it! The caramel can turn bitter (unfortunately speaking from personal experience!) Lastly, make sure it cools to a thick, pipeable consistency before assembling your cookies.
Can I use dark or semisweet chocolate?
You definitely can! However, dark or semi sweet chocolate will give the cookies a less sweet flavor than the classic Girl Scout version. For the most nostalgic Samoa flavor, I’d use milk chocolate.
Can I use unsweetened shredded coconut?
You can. Unsweetened shredded coconut works, but it will be less sweet. If you want the closest flavor, use sweetened shredded coconut.
Why did my cookies spread?
This could be from a few reasons! Make sure the cookie dough has been chilled before going into the oven. Additionally, make sure your butter is softened when preparing the dough. If the butter is melted, it can cause some texture issues.
