Sourdough Samoa Cookies
If you find yourself stocking up your freezer stash of Girl Scout cookies with the iconic Samoas, you’re going to love these Sourdough Samoa Cookies that satisfy every craving. These little cookies are highly addictive with a buttery sourdough shortbread base, gooey caramel coconut filling, and a rich chocolate drizzle. They’re a little nostalgic, a little extra, and absolutely worth making from scratch.
Why You’ll Love This Recipe
- Better than the original: Buttery shortbread, extra gooey caramel coconut, and plenty of chocolate. Everything you love about a Samoa, but homemade.
- Great way to use discard: Have sourdough discard? These cookies are a fun and delicious way to put it to use.
- Easier than they look: These look impressive, but I walk you through each step so you can nail them for the first time.
Tools You’ll Need:
- Stand mixer or hand mixer– for mixing the cookie dough, you’ll need to cream the butter.
- Rolling pin– to roll out the cookie dough.
- Parchment paper- for rolling out the cookie dough and lining the baking pans.
- Plastic Wrap- to wrap and chill dough.
- Microwave-safe mixing bowls- to mix the coconut caramel filling and for melting the chocolate.
- Baking sheets- to toast the coconut and bake the cookies.
- 2-inch round cookie cutter- for cutting out the shortbread cookies. I used this cookie cutter set that has a larger and smaller cookie cutter or you can use a donut cookie cutter.
- Small round cutter or large piping tip- To cut out the centers of the cookies.
- Cooling rack (optional)- for cooling the cookies.
- Rubber spatula- to mix the chocolate.
- Whisk- to mix the caramel.
- Frosting spatula or spoon- to spread the caramel on the cookies.
- Ziplock or pastry bag- to pipe the chocolate drizzle on top of the cookies.
Gather Your Ingredients:
- Unsalted Butter- Gives the cookies their rich, buttery flavor and classic tender shortbread texture.
- Granulated white sugar- Sweetens the cookies while helping them bake crisp.
- Sourdough Starter- I recommend using cold discard from the frig, but any starter or discard will work. If you choose to rest the dough overnight, the starter is key to fermentation.
- Vanilla Extract- enhances the buttery, caramel flavors.
- Almond Extract (optional)- This adds depth to the cookies and creates that classic shortbread flavor.
- All-purpose Flour- Provides the structure for the cookies.
- Cornstarch- Keeps the shortbread tender and gives it a delicate, crisp texture.
- Sea Salt- Balances the sweetness of the cookies.
- Baking Soda- Gives the cookies just a touch of lift and spread.
- Sweetened Shredded Coconut- I recommend using sweetened shredded coconut over unsweetened, but if you want you can substitute this.
- Soft Caramels- Creates that gooey caramel base that holds the coconut filling together. I used Werther’s Caramels but any soft caramels will work, or if you prefer to make your own go for it!
- Heavy Cream- Loosens the caramel so it stays soft and easy to spread.
- Semisweet Chocolate Chips- Used to make the chocolate bottom and chocolate drizzle. You can also use bars if you prefer and chop it up.
- Coconut Oil- this thins the chocolate so it’s easier to spread and drizzle; you can substitute for any neutral cooking oil.
Instructions
Step 1: Mix the Sourdough Shortbread Cookie Dough
In the bowl of a stand mixer or a mixing bowl, add the softened butter and granulated sugar. Using either the paddle attachment or a hand mixer, cream the butter and sugar about 2-3 minutes until creamy and slightly fluffy.
Add the sourdough discard, vanilla extract, and almond extract to the butter sugar mixture. Mix this on LOW until just combined, scraping down the sides of the bowl as needed. Overmixing the discard will make the cookies fluffy not crispy.
In a separate bowl, whisk together the flour, cornstarch, salt, and baking soda.
Add the dry ingredients to the butter mixture and mix on low just until the dough comes together. Avoid overmixing the shortbread! You want it combined and no flour streaks remaining.
Line a baking sheet with parchment paper, and transfer the shortbread dough to the lined pan.
Cover the dough with another sheet of parchment paper, and roll the shortbread dough out to about 1/4 inch thickness.
Leaving the top sheet of parchment on top of the dough, transfer the pan to the refrigerator and allow the dough to chill for at least an hour before cutting it. This step is key DON’T SKIP IT.
Overnight Fermentation Option: If you want to extend the fermentation time in the refrigerator, simply leave the cookie dough in the refrigerator overnight and then continue with the recipe as directed.
Step 2: TOast the Coconut
Preheat the oven to 350°F.
On a parchment-lined baking sheet, spread the shredded coconut evenly and transfer to the preheated oven.
Bake for 10-12 minutes, stirring every few minutes, until the coconut is evenly golden and toasted. Keep a close eye on it toward the end because coconut can brown quickly.
Transfer the toasted coconut off the hot baking sheet to a mixing bowl and allow it to cool while you bake the cookies.
Step 3: Cut and Bake the Cookies
Remove the chilled dough from the refrigerator and peel away the top sheet of parchment paper.
Using a 2-inch round cookie cutter (or a donut cutter), cut out even sections of dough. This should make roughly 12-14 cookies.
Using a small round cutter or the end of a piping tip, cut a hole from the center of each cookie and remove it. You should end up with a donut shaped cookie.
Transfer the cut cookies to a parchment-lined baking sheet. I find the easiest way to move them without losing their shape is to gently peel away the excess dough, cut the parchment around the cookie, then flip the cookie upside down onto the baking sheet and peel away the parchment. You can also use a thin metal spatula to transfer them.
Because this dough is butter based, you’ll want to work rather quickly. If the dough starts to get too soft, transfer the dough back to the refrigerator to set up before proceeding.
Preheat the oven to 350°F.
Chill the cookies 20 minutes in the refrigerator while your oven preheats to help them retain their shape.
Gather the scraps of cookie dough and reroll them between parchment paper to 1/4 inch thickness. Chill again until firm before cutting the remaining cookies using the steps listed above.
Once the cookies have chilled for 20 minutes, bake the cookies at 350°F for 12-15 minutes, or until set and the edges are just beginning to turn golden.
Be really careful to watch the cookies after 10 minutes, every oven is different and times will vary but once these start to brown they can burn quickly.
Allow the cookies to cool on the baking sheet fully before adding the coconut caramel filling.
Step 4: Make the Caramel Coconut Filling
You can make your own caramels for the filling, or you can use store bought depending on your preferences. Unwrap the caramels and place them in a microwave safe bowl.
Add the heavy cream to the caramels, and microwave the caramel mixture in short 30 second intervals; This took me roughly 1 1/2 – 2 minutes. Whisk the mixture until the mixture is smooth and creamy.
Stir in the vanilla and salt, and set aside the caramel filling to cool slightly. Remove 1/3 cup of the caramel filling to spread on top of the cookies before adding the coconut.
Add the toasted coconut to the caramel filling, and mix then filling until the coconut is fully coated in caramel.
Step 5: Assemble the Cookies
Spread a very thin layer of the reserved caramel over the top of each cooled shortbread ring using a frosting spatula or a butter knife. This acts like glue and helps the coconut topping stick.
While the caramel is still tacky, spoon about 1 1/2 Tbsps of the caramel coconut mixture over each cookie. Gently press and shape the mixture around the shortbread cookie ring.
If the mixture is too sticky, spray your hands with a bit of cooking spray to help you shape the cookies.
Allow the assembled cookies to chill in the refrigerator while you make the chocolate for dipping. This helps the caramel to set up and will help the chocolate set.
In a microwave safe bowl, add the chocolate chips and coconut oil. Microwave the chocolate in 30 second intervals, stirring in between with a whisk until the filling is smooth and silky.
Dip the bottom of the chilled cookies in the melted chocolate, you can use two forks to help you do this.
Remove any excess chocolate and spread a thin layer of the chocolate over the bottom of the cookie with a spatula or frosting knife, then transfer back to the parchment lined baking sheet.
If the chocolate is getting to thick, microwave for 30 seconds and whisk until smooth again. Once all of the cookie bottoms are covered in a thin layer of chocolate, transfer the remaining melted chocolate to a Ziplock or pastry bag.
Snip a very small section off of the end of the bag, and drizzle the tops of the cookies with the melted chocolate. Sprinkle with flaky sea salt if you want to, I love adding this.
Transfer the cookies back to the refrigerator to fully set up for 30 more minutes, then enjoy with a fresh glass of milk!
Yields 16 2-inch Samoa cookies
How to Store:
Refrigerator- Because the chocolate can melt, refrigerate these cookies in an airtight container for up to 1 week. Let refrigerated cookies sit at room temperature for a few minutes before serving so the caramel can soften slightly.
Freezer- You can also freeze the finished cookies in an airtight freezer-safe container for up to 2 months. Separate the layers with parchment paper to keep them from sticking together.
FAQ’S
No. The almond extract is completely optional. It adds a subtle bakery style flavor to the shortbread, but the cookies are delicious with vanilla alone.
A small amount of cornstarch helps give the cookies a tender, delicate shortbread texture without making them too fragile to hold the caramel coconut topping.
Yes. Milk chocolate will give you a sweeter cookie, while semisweet chocolate helps balance the sweetness of the caramel and coconut. I prefer semisweet here for that reason.
Yes. Roll the dough between parchment paper and refrigerate it overnight. When you’re ready to bake, cut the cookies while the dough is cold and continue with the recipe.
It naturally firms as it cools. Microwave it for just a few seconds to loosen the caramel again, then continue topping the cookies.
If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough copycat recipes!
Sourdough Copycat Recipes:
Sourdough Samoa Cookies
Ingredients
Sourdough Shortbread Cookies:
- 1 (226g) cup unsalted butter softened
- ½ (100g) cup granulated white sugar
- ⅓ (75g) cup sourdough discard
- 1½ teaspoons vanilla extract
- ⅛ teaspoon almond extract optional
- 2 (240g) cups all-purpose flour
- 1 (8g) tablespoon cornstarch
- ¾ teaspoon fine sea salt
- ⅛ teaspoon baking soda
Sourdough Discard Swap:
- 1/3 (40g) cup all-purpose flour
- 2 1/2 (35g) Tbsp whole milk
Caramel Coconut Topping:
- 2½ (200g) cups sweetened shredded coconut
- 1 (307g) 10 oz bag soft caramels
- 3 (45g) tablespoons heavy cream
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract
Dipping Chocolate:
- 8 (226g) ounces semisweet chocolate chips
- 2 tsps coconut oil optional
Instructions
Step 1: Mix the Sourdough Shortbread Cookie Dough
- In the bowl of a stand mixer or a mixing bowl, add the softened butter and granulated sugar. Using either the paddle attachment or a hand mixer, cream the butter and sugar about 2-3 minutes until creamy and slightly fluffy.1 (226g) cup unsalted butter, ½ (100g) cup granulated white sugar
- Add the sourdough discard, vanilla extract, and almond extract to the butter sugar mixture. Mix this on LOW until just combined, scraping down the sides of the bowl as needed. Overmixing the discard will make the cookies fluffy not crispy.⅓ (75g) cup sourdough discard, 1½ teaspoons vanilla extract, ⅛ teaspoon almond extract
- Sourdough Discard Swap: If you want to skip the discard, add the milk instead to the wet ingredients above and the additional flour to the dry ingredients below.1/3 (40g) cup all-purpose flour, 2 1/2 (35g) Tbsp whole milk
- In a separate bowl, whisk together the flour, cornstarch, salt, and baking soda.2 (240g) cups all-purpose flour, 1 (8g) tablespoon cornstarch, ¾ teaspoon fine sea salt, ⅛ teaspoon baking soda
- Add the dry ingredients to the butter mixture and mix on low just until the dough comes together. Avoid overmixing the shortbread! You want it combined and no flour streaks remaining.
- Line a baking sheet with parchment paper, and transfer the shortbread dough to the lined pan.
- Cover the dough with another sheet of parchment paper, and roll the shortbread dough out to about 1/4 inch thickness.
- Leaving the top sheet of parchment on top of the dough, transfer the pan to the refrigerator and allow the dough to chill for at least an hour before cutting it. This step is key DON’T SKIP IT.
- Overnight Fermentation Option: If you want to extend the fermentation time in the refrigerator, simply leave the cookie dough in the refrigerator overnight and then continue with the recipe as directed.
Step 2: Toast the Coconut
- Preheat the oven to 350°F.
- On a parchment-lined baking sheet, spread the shredded coconut evenly and transfer to the preheated oven.2½ (200g) cups sweetened shredded coconut
- Bake for 10-12 minutes, stirring every few minutes, until the coconut is evenly golden and toasted. Keep a close eye on it toward the end because coconut can brown quickly.
- Transfer the toasted coconut off the hot baking sheet to a mixing bowl and allow it to cool while you bake the cookies.
Step 3: Cut and Bake the Cookies
- Remove the chilled dough from the refrigerator and peel away the top sheet of parchment paper.
- Using a 2-inch round cookie cutter (or a donut cutter), cut out even sections of dough. This should make roughly 12-14 cookies.
- Using a small round cutter or the end of a piping tip, cut a hole from the center of each cookie and remove it. You should end up with a donut shaped cookie.
- Transfer the cut cookies to a parchment-lined baking sheet. I find the easiest way to move them without losing their shape is to gently peel away the excess dough, cut the parchment around the cookie, then flip the cookie upside down onto the baking sheet and peel away the parchment. You can also use a thin metal spatula to transfer them.
- Because this dough is butter based, you’ll want to work rather quickly. If the dough starts to get too soft, transfer the dough back to the refrigerator to set up before proceeding.
- Preheat the oven to 350°F.
- Chill the cookies 20 minutes in the refrigerator while your oven preheats to help them retain their shape.
- Gather the scraps of cookie dough and reroll them between parchment paper to 1/4 inch thickness. Chill again until firm before cutting the remaining cookies using the steps listed above.
- Once the cookies have chilled for 20 minutes, bake the cookies at 350°F for 12-15 minutes, or until set and the edges are just beginning to turn golden.
- Be really careful to watch the cookies after 10 minutes, every oven is different and times will vary but once these start to brown they can burn quickly.
- Allow the cookies to cool on the baking sheet fully before adding the coconut caramel filling.
Step 4: Make the Caramel Coconut Filling
- You can make your own caramels for the filling, or you can use store bought depending on your preferences. Unwrap the caramels and place them in a microwave safe bowl.1 (307g) 10 oz bag soft caramels
- Add the heavy cream to the caramels, and microwave the caramel mixture in short 30 second intervals; This took me roughly 1 1/2 – 2 minutes. Whisk the mixture until the mixture is smooth and creamy.3 (45g) tablespoons heavy cream
- Stir in the vanilla and salt, and set aside the caramel filling to cool slightly. Remove 1/3 cup of the caramel filling to spread on top of the cookies before adding the coconut.¼ teaspoon fine sea salt, ½ teaspoon vanilla extract
- Add the toasted coconut to the caramel filling, and mix then filling until the coconut is fully coated in caramel.
Step 5: Assemble the Cookies
- Spread a very thin layer of the reserved caramel over the top of each cooled shortbread ring using a frosting spatula or a butter knife. This acts like glue and helps the coconut topping stick.
- While the caramel is still tacky, spoon about 1 1/2 Tbsps of the caramel coconut mixture over each cookie. Gently press and shape the mixture around the shortbread cookie ring.
- If the mixture is too sticky, spray your hands with a bit of cooking spray to help you shape the cookies.
- Allow the assembled cookies to chill in the refrigerator while you make the chocolate for dipping. This helps the caramel to set up and will help the chocolate set.
- In a microwave safe bowl, add the chocolate chips and coconut oil. Microwave the chocolate in 30 second intervals, stirring in between with a whisk until the filling is smooth and silky.8 (226g) ounces semisweet chocolate chips, 2 tsps coconut oil
- Dip the bottom of the chilled cookies in the melted chocolate, you can use two forks to help you do this.
- Remove any excess chocolate and spread a thin layer of the chocolate over the bottom of the cookie with a spatula or frosting knife, then transfer back to the parchment lined baking sheet.
- If the chocolate is getting to thick, microwave for 30 seconds and whisk until smooth again. Once all of the cookie bottoms are covered in a thin layer of chocolate, transfer the remaining melted chocolate to a Ziplock or pastry bag.
- Snip a very small section off of the end of the bag, and drizzle the tops of the cookies with the melted chocolate. Sprinkle with flaky sea salt if you want to, I love adding this.
- Transfer the cookies back to the refrigerator to fully set up for 30 more minutes, then enjoy with a fresh glass of milk!
- Yields 16 2-inch Samoa cookies