A Homemade Samoa Cookie Recipe With Just 4 Ingredients

For many people, the holiday season is the most wonderful time of the year — but in my opinion, the most wonderful time of the year comes shortly after the new year. I’m of course talking about Girl Scout cookie season .

I can hear the children selling overpriced cookies while the smell of Samoas floats through the air. More times than I’d like to admit, I have found myself making excuses to visit a Home Depot knowing they would be waiting for me outside.

Unfortunately, cookie season doesn’t come in time for all of your holiday festivities. The earliest it begins is in January , and it’s much later in some locations. In spite of this poor scheduling by your local troop, I have a simple fix: Make your own. 

My personal favorite are the Samoa cookies, and I’ve learned how to make a DIY version with just four simple ingredients. The key is dulce de leche. Dulce de leche is Latin America’s take on a classic caramel. It’s made by slowly simmering a can of sweetened condensed milk for two to three hours until it reaches the color and consistency of caramel. Luckily, most grocery stores sell it premade , so all the hard work is done for you.

To keep these cookies gluten-free and to save time, I skip the shortbread cookie layer. I find it too labor-intensive and it really isn’t necessary when there’s so much flavor in the other ingredients. I make these cookies by stirring together toasted coconut flakes, canned dulce de leche and whipped egg whites. I then shape them into cookies and bake them for about 20 minutes. After they’re cooled, I dip them in melted chocolate and garnish with flaky sea salt. 

And just like that, you have a very simple dessert that’s not only delicious but ridiculously easy — and a whole lot cheaper than those purple boxes. 

DIY Samoas

Makes 2 dozen cookies.

Ingredients

• 1 (13-ounce) can of dulce de leche

• 2 large egg whites

• 10 ounces unsweetened shredded coconut

• 4 ounces semisweet chocolate chips

• Flaky sea salt, optional

Directions

1. Preheat oven to 325 degrees Fahrenheit. 

2. Add coconut flakes to sheet tray and bake until toasted, about 5 to 7 minutes. Check it frequently to make sure it doesn’t burn. Let cool for 15 minutes. 

3. Meanwhile, add egg whites to a large, clean bowl. Use a hand mixer to beat until they’re stiff and shiny. Set aside. NOTE: This can also be done in a stand mixer. 

4. In a large bowl, stir together cooled, toasted coconut with dulce de leche. Then gently fold in whipped egg whites.

5. Shape into 2 1/2-inch rounds and place on a parchment-lined baking sheet. Bake for 20 minutes, then remove to wire rack to let cool.

6. Add chocolate chips to a microwave-safe bowl. Microwave for 1 to 2 minutes at 50% power, in 30-second intervals, until completely melted and smooth.

7. Dip cooled cookies in chocolate and garnish with flaky sea salt.

8. Let chocolate harden before serving.