Samoas Coconut Cream Cookie Recipe

Samoas Coconut Cream Cookie Recipe

How To Make Samoas Coconut Cream Cookie

Treat your tastebuds to classic Girl Scout sweets with this samoas coconut cream that’s topped with nuts and two kinds of syrup for an addicting bite.

Preparation: 30 minutes
Cooking: 50 minutes
Total: 1 hour 20 minutes



For Shortbread Cookies:

  • 1cupunsalted butter
  • ½cupbrown sugar
  • ½cupgranulated sugar
  • 2cupall-purpose flour
  • pinchsalt

For Samoas Coconut Cream:

  • ¾cupgranulated sugar
  • 3cupmilk
  • 4egg yolks
  • ¼cupcornstarch
  • 1cupsweetened flaked coconut
  • 1tspvanilla extract
  • 1tbspbutter
  • 12Samoas

For Chocolate Sauce:

  • ½cupheavy cream
  • ½tbspunsalted butter
  • ¼lbbittersweet chocolate

For Caramel Sauce:

  • 1cupsugar
  • ¼cupwater
  • ¼cupheavy cream
  • 1tbspunsalted butter


Shortbread Cookies:

  1. Preheat oven to 325 degrees F. Lightly grease cookie sheet with butter or nonstick spray and set aside.

  2. With an electric mixer, cream the butter together with sugars until light. Add flour and salt, mix until all ingredients are incorporated. Roll out dough to ¼-inch thickness and cut out cookies using a large round cookie cutter.

  3. Then use a small round cookie cutter to cut out a hole in the center of each cookie.

  4. Bake for 30 to 40 minutes or until pale golden brown. Set aside and allow to cool.

Samoas Coconut Cream:

  1. Combine sugar and 2½ cups milk together in a saucepan; bring to a boil. In a mixing bowl, whisk together the remaining milk, egg yolks, and cornstarch. Slowly incorporate the hot liquid with the eggs, then place back in the pan over medium heat.

  2. Bring mixture to a boil and cook for about 3 minutes or until thick. Stir constantly. Remove from heat and stir in vanilla, butter, coconut, and Samoas. Set aside to cool.

Chocolate Sauce:

  1. Melt chocolate. Add heavy cream and butter, stir until melted smooth.

Caramel Sauce:

  1. In a saucepan, combine sugar and water, mix well then don’t mix again until sugar caramelizes. Cook until a golden dark brown, remove from heat, whisk in heavy cream. Return to heat and stir until smooth, fold in butter, then cool.


  1. Dip the bottom of the cookie in melted chocolate, then cool. Place cookie on the plate.

  2. Place coconut cream on top of the cookie, drizzle with caramel, coat with toasted coconut. Top with chocolate sauce and powdered sugar.

  3. Serve and enjoy.


  • Calories: 592.57kcal
  • Fat: 31.44g
  • Saturated Fat: 19.81g
  • Trans Fat: 0.72g
  • Monounsaturated Fat: 8.27g
  • Polyunsaturated Fat: 1.37g
  • Carbohydrates: 75.02g
  • Fiber: 1.85g
  • Sugar: 54.67g
  • Protein: 5.91g
  • Cholesterol: 122.21mg
  • Sodium: 444.40mg
  • Calcium: 102.43mg
  • Potassium: 193.64mg
  • Iron: 1.60mg
  • Vitamin A: 255.92µg
  • Vitamin C: 0.09mg
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