Homemade Samoas Cookies

Close-up of golden homemade Samoas cookies drizzled with rich chocolate on a cooling rack.

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Chewy Homemade Samoas Cookies made with toasted coconut, Medjool dates, and rich dark chocolate. A sweet treat you’ll love!

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Let’s get something straight: I have a serious soft spot for Samoas cookies. Growing up, they were a big deal in our house. My mom would stock up during Girl Scout season like she was prepping for the cookie apocalypse, but no matter how many boxes we bought, they were always gone in a week. I’d sneak one here and there, carefully resealing the box like a little cookie ninja.

A few years ago, during one of those long off-seasons, I had a craving hit me out of nowhere. You know the kind—the kind that refuses to be ignored. I couldn’t wait for the next cookie season, so I thought, How hard can it be to make my own? Turns out, not hard at all.

The first time I made these Homemade Samoas Cookies, they were messy. Like, date paste everywhere messy. But they were also incredible. Toasted coconut, gooey dates, and chocolate drizzle? It was love at first bite. These days, I’ve got the process down to a science (well, my version of science). And let me tell you, they hit the spot every single time.

Why You’ll Love This Homemade Samoas Cookies Recipe?

Why do you need these cookies in your life? Let’s break it down:

  • Healthier Ingredients: Medjool dates for sweetness, dark chocolate for richness, and no refined sugar—it’s indulgence without the guilt.
  • Minimal Effort: Just 15 minutes of prep, and you’ve got cookies that taste like they came from a bakery.
  • No-Bake Magic: Apart from a quick coconut toast, there’s no need to turn on the oven.
  • Customizable Fun: Whether you’re vegan, gluten-free, or just a chocolate fanatic, these cookies can be whatever you want them to be.
  • Straight-Up Delicious: Toasty, caramel-y, and chocolatey—need I say more?

Close-up of golden homemade Samoas cookies drizzled with rich chocolate on a cooling rack.

Ingredient Notes:

Let’s talk about the stars of the show:

  • Medjool Dates: These are nature’s caramel. They’re sweet, sticky, and perfect for holding everything together.
  • Unsweetened Shredded Coconut: Toasting it takes the flavor to a whole new level. That nutty aroma? Pure heaven.
  • Dark Chocolate: Go for something high-quality. I love using Lily’s chocolate chips—they’re rich and not overly sweet.
  • Coconut Oil: Just a touch gives the chocolate that glossy finish we all love.

Pro Tip: If your dates are a little dry, soak them in warm water for 10 minutes before blending. It makes a huge difference!

Homemade Samoas cookies featuring a toasted coconut and caramel topping, garnished with a chocolate drizzle.

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How To Make Homemade Samoas Cookies?

These cookies look fancy, but trust me, they’re ridiculously easy.

  1. Toast the Coconut:
    Preheat your oven to 400°F. Spread the shredded coconut on a baking sheet and toast it for 3–5 minutes. Keep a close watch—it can go from golden to burnt faster than you’d expect. But oh, that smell… it’s like a tropical vacation in your kitchen.
  2. Blend the Dough:
    Toss the toasted coconut and Medjool dates into a food processor. Blend until you’ve got a sticky dough that holds together. You might need to scrape down the sides a couple of times, but it’s worth it.
  3. Shape the Cookies:
    Scoop out about a tablespoon of dough and roll it into a ball. Flatten it slightly, then use a straw or your finger to poke a hole in the middle. Think classic Samoas vibes. Place them on a parchment-lined tray and stick them in the freezer to firm up.
  4. Melt the Chocolate:
    Combine the dark chocolate and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until it’s smooth and melty. No microwave? Use a double boiler on the stove.
  5. Dip and Drizzle:
    Take the chilled cookies and dip the bottoms in melted chocolate. Set them back on the parchment, then drizzle more chocolate over the tops. Don’t stress about making it perfect—messy drizzles have charm!
  6. Set and Enjoy:
    Pop the cookies back in the freezer for 10–15 minutes to let the chocolate harden. Then, bite into that chewy, chocolatey goodness and try not to eat them all at once.

Storage Options:

Here’s how to keep your Homemade Samoas Cookies fresh and delicious:

  • Fridge: Store in an airtight container for up to a week.
  • Freezer: These freeze beautifully. Keep them in a sealed container for up to 3 months. Pro tip: Frozen Samoas are amazing straight out of the freezer.

Variations and Substitutions:

Feeling adventurous? Try these tweaks:

  • Vegan-Friendly: Use dairy-free chocolate, and you’re good to go.
  • Nutty Twist: Mix in some chopped pecans or almonds for added crunch.
  • Different Chocolate: Swap the dark chocolate for milk or white chocolate if that’s your thing.
  • Extra Drizzle: Go wild and add a caramel drizzle on top. Why not?

Overhead view of freshly made Samoas cookies stacked together, showcasing their caramel and chocolate details.

What to Serve with Homemade Samoas Cookies?

These cookies are pretty epic on their own, but if you’re looking to pair them:

  • Coffee or Tea: A hot drink balances the sweetness perfectly.
  • Vanilla Ice Cream: Crumble a cookie over a scoop for the ultimate dessert.
  • Hot Chocolate: Because more chocolate is always a good idea.

Frequently Asked Questions:

Can I use Deglet Noor dates instead of Medjool?
Totally. Just soak them in warm water for a bit first—they’re less sticky, so this helps.

Do I really need to toast the coconut?
Technically, no, but trust me—it’s worth the extra step. Toasting adds so much flavor.

How do I make the chocolate drizzle look neat?
Use a sandwich bag with the tip snipped off. Or embrace the chaos of a messy drizzle—it’s charming!

A batch of homemade Samoas cookies with crispy edges, topped with caramelized coconut and dark chocolate ribbons.

And there you have it—Homemade Samoas Cookies that are chewy, chocolatey, and downright addictive. Whether you’re recreating a childhood favorite or just want an easy sweet treat, these cookies are sure to hit the spot. Give them a try, and let me know—what’s your favorite cookie memory?

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Keep the Flavor Coming – Try These:

Homemade Samoas cookies featuring a toasted coconut and caramel topping, garnished with a chocolate drizzle.

Homemade Samoas Cookies

Prep Time 15 minutes
Total Time 15 minutes
Indulge in an experience with our recipe for Homemade Samoas Cookies. Let yourself savor the blend of gooey Medjool dates and toasted coconut perfectly complemented by a drizzle of rich dark chocolate. From the moment they come out of the oven to when they reach your plate these irresistible treats redefine what it means to achieve perfection. Start creating your moments of cookie bliss today. Uncover the magic, behind this delectable recipe!
11 Servings

Ingredients

  • 1 cup pitted medjool dates equivalent to around 10 dates
  • 1 cup unsweetened shredded coconut
  • 1/3 cup dark chocolate opt for low-sugar options like Lily’s chocolate chips
  • 1/2 tsp. coconut oil

Instructions
 

  1. Toast Coconut: Preheat your oven to 400°F. Take a baking sheet. Spread out the coconut evenly on it and toast it for about 3 to 5 minutes until it turns a nice golden color. Keep an eye on it to make sure it doesn't burn.
  2. Blending Dates and Coconut: Now using a food processor blend the toasted coconut along with the pitted dates until they come together and form a dough consistency.
  3. Shaping the Cookies: Take 1 tablespoon of the dough. Roll it into small balls. Create a hole in the center of each ball using a straw. Place these cookies on a tray lined with parchment paper. Let them chill in the freezer for a while.
  4. Melting Chocolate: In order to melt chocolate you can use your microwave or do it over the stovetop. Heat up both the chocolate and coconut oil together until they become smooth and well combined.
  5. Dip & Drizzle: Next dip the bottoms of your chilled cookies into the melted chocolate. Then place them back onto parchment paper. To add some flair drizzle melted chocolate over the top.
  6. Set & Enjoy: Allow your cookies to freeze for around 10 to 15 minutes so that the chocolate sets properly. You can store them in your fridge for up to one week. Get ready to savor their deliciousness!

Notes

If you're someone who follows a gluten-free diet you'll be happy to know that our Homemade Samoas Cookies are naturally free of gluten! The key ingredients in the recipe. Medjool dates, coconut, dark chocolate and coconut oil. Don't contain any gluten. So go ahead. Enjoy making these treats without any concerns. Indulge in every bite of these cookies that are completely gluten-free.
Audrey
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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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