13 Reviews of Girl Scout Samoa Cookies (Copycat)

From: Marie Nixon

On Aug 25, 2002

The cookies tasted very good. I did have some difficulties with assembling them. I used 1 box (30 cookies) of Keebler brand shortbread cookies as the base. Working with the caramel and coconut topping was difficult. I couldn't get it to stick to the cookie. Be careful with the topping because it is very hot and you have to work quickly with it before it starts to cool down. The recipe probably made double the amount of topping that was really needed. I think the Samoa cookies have a thin layer of the caramel & coconut topping but my cookies have a big, round glob on the top. I probably won't make these again, unless specifically asked to, because of the amount of work involved in them.

From: Gigi

On Mar 19, 2004

I just compared this recipe to the one I made a couple of months ago, and they are exactly alike except mine doesn't use the shortbread cookies at all. The thick mixture of sugars and coconut will harden on its own to make the cookies. What I do is scoop out balls of the mixture a little smaller than golf balls, put on waxed paper, put another sheet of waxed paper on top, then flatten with the bottom of a glass. It says to make a hole in the center, which I did with a wooden spoon handle. You have to work fast before the mixture hardens, so five at a time is about right. After they harden, melt the chocolate chips in a ziplock bag and cut a small portion off one corner to make drizzling easier. The originals also have a thin layer of chocolate on the bottom. Granted, they are time consuming and not easy to make (and expensive), but the people that tasted them liked them better than the originals. Not something I would do on a regular basis, but if you're craving Samoas, these are worth doing. I rate them 5 stars for taste, but I'd give them a 2 for the trouble factor. LOL

From: Juju Bee

On Dec 14, 2004

Oh MAN!! These are awesome! I actually think that they are even better than girl scout samoas. The only thing that I was sure about was when to take the sauce off of the stove after adding the condenced milk, because I do not have a candy thermometer, so I just took it off when it bubbled and thickend. Luckily it came out GREAT! Thank you so much for this delicious copy cat!

From: ttrout

On Dec 30, 2006

I liked the recipe however I made a few changes. First I dipped the bottoms of the cookies in melted chocolate and let them sit to thoroughly dry. The second change was that I cooked the topping to 200 instead of 220 and only used 1 cup of coconut. These changes made the topping much easier to work with.

From: Emily

On Sep 3, 2002

I agree with Marie - this recipe is difficult. It was tasty however so I have adapted into a cookie bar recipe... Look up Samoa Supreme Cookie Bars.

From: @ngdarlen

On Dec 4, 2004

I love this recipe, samoa's are my favorite Girl Scout cookie.I made some orange almond shortbread cookies today and did not like how they looked, as I am giving as Christmas goodies.They tasted wonderful but appearance wise my cookies were ugly, so I happened upon this recipe and topped them with the caramel concoction and now they look like a candy, and will be even more pretty when I drizzle the chocolate over the top. I did coat the bottom of my shortbread in chocolate as another reviewer suggested.The caramel is sticky and you have to work fast to ensure a pliable topping, but it was not at all difficult. I believe I will make another batch for my holiday gifts because they will go over very well. Thanks Meow!!

From: Moey S

On Jul 20, 2004

Oh these were soooooo good. i spread melted chocolate on the bottoms of the cookies...stuck it in the freezer for a few minutes. then i smeared the carmel mix on the top of each stuck it in the freezer again (to harden) and i drizzled chocolate on the top too. i WILL be making these again.

From: girl scout cookie

On Aug 5, 2003

hey you all this might take alot of work but i assure you that it is mighty tasty. I personally think that all of the work is worth it. Anything worth of having is worth working for. So I encourage you to make it. I made it for a special family and for and old lady who is very friendly that I know. They enjoyed it and asked for more. The only part that i am concered with is the amount of cholesterol/fat. But otherwise go for it.

From: WillsMommy

On Apr 18, 2009

These are fantastic. My fiancee and I think that they're actually better than the originals! The only problem we have is that we usually have about half the coconut mixture left over when all's said and done. We're making them today and I'm going to use half the coconut (2 cups) and see how they turn out. One request - maybe include what temperature to toast the coconut at in the instructions? They're amazing anyway!!!

From: Mole

On Feb 26, 2005

Taste was awesome, but had difficulty getting gooey mixture onto cookie. The coconut absorbed all the moisture, so it was "globby." I'll make again, but need to figure out how to make more appealing to the eye. Thanks for the recipe, though.