Ever had a Girl Scouts Samoas cookie? We made it into a drink.

Introducing Samoas Coffee, a chocolate, caramel and coconut flavored treat.

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If you love the taste of caramel, coconut and chocolate, you’ll love this Samoas coffee drink.

It’s inspired by one of the fan favorite Girl Scouts Cookie, Samoas (also called Caramel deLites.)

What is a Samoas cookie?

If you’ve had a Samoas cookie before, you know what to expect in this coffee drink.

But for those who haven’t heard of this cookie before, it’s a crisp cookie coated in caramel and coconut and stripes of dark chocolate.

If you live in the US, you may be familiar with the Girl Scouts. This is a leadership development organization for girls, which started over 100 years ago by Juliette Gordon Low in Savannah, Georgia. And they’re also well known for their cookies.

The organization began baking and selling cookies in 1917 to fund and raise money for their troops.

By 1935, cookies were commercially baked and by 1951, there were 3 main varieties of Girl Scout Cookies – Sandwich, Shortbread and Chocolate Mints (aka Thin Mints.)

Through the decades, more cookies were developed, including the Samoas and more recently, gluten free options.

Where to buy Samoas cookies?

You can’t buy Girl Scout cookies in grocery stores. If you know someone who is part of the Girl Scouts organization, you can ask them to get your cookies and help support them.

Or check online here for how to buy Girl Scouts cookies. You can enter your zip code to find where and when there will be a sale in your area.

And if your area isn’t having a sale any time soon, you can satisfy your Samoas cookie craving by making our Samoas Cookie coffee recipe.

(You don’t need Samoas cookies to make this recipe, though it’d be nice to have one on the side!)

Here’s how!

Samoas Coffee Ingredients

¼ cup coffee (I used a moka pot)
½ cup coconut chips or shredded coconut
1 tbsp chocolate sauce
1 tbsp caramel sauce
1 cup coconut milk
Whipped cream

Tips for Making Samoas Coffee

The Coffee

I brewed coffee for this recipe in my stove top moka pot using illy Intenso Whole Bean coffee.

You can use any brewing method you prefer. I would recommend making espresso for this recipe so you can taste the coffee through the caramel and chocolaty flavors.

If you don’t have an espresso machine at home, the next best option that I like to use is a moka pot for a concentrated, strong coffee.

Coconut Chips or Shredded

I used raw coconut chips.

You can also use shredded coconut flakes. Or pre toasted coconut chips so you don’t need to do the toasting.

These coconut chips or shredded coconut will need to be toasted.

This can be done in 3 ways. Using the microwave, in the oven or over the stove top.

I recommend toasting it in the oven as it’s fast and evenly toasts the coconut. You’ll just need to place the coconut on a baking sheet and leave it in the oven for about 5 minutes at 350 degrees Fahrenheit.

If using coconut chips, you’ll need to set it aside to cool then break the chips into pieces. This won’t be necessary for shredded coconut. But either one you use will work.

Chocolate and Caramel Sauce

I used Torani Chocolate Sauce and also Torani Caramel Sauce.

I like using Torani’s line of sauces because they are so versatile. They work great stirred into coffee drinks and also work great to drizzle on top of desserts like ice cream and even on top of pancakes.

It also comes in convenient containers so you can drizzle the sauces easily.

Coconut Milk

I chose coconut milk to give the Samoas coffee an extra coconut flavor. But you can use any milk of preference.

How to Make Samoas Coffee

Brew coffee. Use whichever brewing method you prefer. I used a moka pot.
Preheat the oven to 350 degrees Fahrenheit to toast the coconut chips or shredded coconut.
Place coconut chips on a baking sheet and bake for 5 minutes, or until brown.
When coconut chips are cooled, break it into smaller pieces.
Put caramel sauce on the rim of a glass. Stick coconut chip pieces on the caramel sauce.
Pour coffee, chocolate sauce, caramel sauce and coconut milk in the glass.
Top with whipped cream and coconut chips. Drizzle chocolate and caramel sauce.

In pictures…

Step 1

Brew coffee. I used a moka pot.

Step 2

Preheat oven to 350 degrees Fahrenheit. Place coconut chips on a baking sheet and bake for about 5 minutes, or until brown.

When cooled, break the coconut chips into pieces.

Step 3

Put caramel sauce on the side of the glass. This is the ‘glue’ to put the coconut chip pieces on. I used a spatula to spread the sauce, then place the coconut chip pieces on the rim.