Samoa Macaroons are the perfect combination of toasted coconut, dulce de leche, and chocolate – all the flavors of the classic Girl Scout cookies! So easy to make, with only 4 ingredients. Enjoy with a sprinkle of sea salt flakes for a crave-worthy sweet & salty treat!

A stack of dulce de leche macaroons

Easy Dulce de Leche Macaroons

If you look forward to Girl Scout cookie season and Samoas cookies, you’re gonna love this recipe. These Samoa Macaroons are the perfect combination of toasted coconut, dulce de leche (a caramel flavored sauce), and chocolate – all the flavors of the classic cookies!

This easy recipe calls for just 4 ingredients. And there are no egg whites, unlike many traditional macaroon recipes.

The dulce de leche offers a perfectly chewy texture and rich caramel flavor while the toasted coconut and chocolate round out the classic Samoa flavors we crave.

And these macaroons are so super easy to make. Any time the Samoas craving hits, just whip up a batch of these macaroons. No need to wait for Girl Scout cookie season!

What Are Samoas?

Samoas are a popular, crave-worthy cookie sold by Girl Scouts. In recent years, they rebranded and now call them Caramel deLites.

These cookies are circular in shape, with a hole in the middle…kinda like a donut.

At the center is a thin, crisp cookie. It’s covered in a thin layer of chewy caramel and toasted coconut. The cookie base is dipped in chocolate and the cookie top is drizzled with chocolate stripes.

Overhead view of samoa macaroon ingredients

Recipe Ingredients

Grab these 4 ingredients for this easy Girl Scout cookie-inspired dessert:

  • Shredded coconut – I use shredded sweetened coconut in this recipe.
  • Dulce de leche – Dulce de leche adds rich caramel sweetness and a moist, chewy texture to the macaroons.
  • Coconut oil – Coconut oil helps to thin the dulce de leche a bit and hold the macaroons together. I like to use refined coconut oil (also called “pure” or “virgin”), as it has a tropical coconut flavor and aroma – perfect for this recipe!
  • Chocolate bark – Chocolate bark melts smoothly and doesn’t require tempering – it’s so easy to use. Keep in mind that if you use plain chocolate, you’ll need to temper it.

How to Make Samoa Macaroons

Since there are no egg whites or baking required for this recipe, these chocolate-dipped macaroons come together in just a few easy steps.

  • Toast the coconut. Bake the coconut on a rimmed baking sheet for 15 minutes, until golden brown. Cool before continuing.
  • Warm the dulce de leche. Heat the dulce de leche and coconut oil for 30 to 45 seconds in the microwave, until melted. Whisk to combine.
  • Add the coconut. Place the toasted coconut in a medium bowl and fold in the dulce de leche mixture, making sure it is all evenly combined.
Samoa macaroons on a cutting board
  • Scoop the mixture. Scoop the mixture onto a baking sheet lined with parchment paper. Freeze for 30 minutes to set.
  • Melt the chocolate. Melt the chocolate bark according to the package instructions. Then dip each dulce de leche macaroon into the chocolate about 1/4″. Return to the parchment paper. Drizzle more of the remaining chocolate over the macaroons. If desired, add a sprinkle of sea salt flakes (so good!!) before the chocolate sets up.
  • Allow the macaroons to set. Return the Samoa macaroons to the freezer for 15 minutes to completely set.
Dulce de leche macaroons on a cutting board

Tips for Making Homemade Macaroons

Here are a few tips for making these dulce de leche macaroons.

  • Use a cookie scoop. The coconut mixture is quite sticky, so for ease, use a cookie scoop to portion it out. This also helps to create macaroons that are of equal size and shape.
  • Use chocolate bark, not regular chocolate. Note that if you opt for regular chocolate, you’ll need to temper it. For that reason, I recommend quality chocolate bark as it melts easily and requires no tempering. If you’d like a deeper chocolate flavor, use half chocolate bark + half Guittard semi-sweet chocolate chips.
  • Remove any excess chocolate. Dip the macaroons just 1/4″ in the chocolate, then allow any excess to drip off. You can also gently slide the bottom of the macaroon across the edge of the bowl to remove excess chocolate.
  • Add some sea salt. If you’re a fan of the sweet and salty combo (like me!), be sure to add a sprinkle of sea salt flakes to the chocolate drizzle before it sets. My favorite!
Two chocolate dipped dulce de leche macaroons

Serving Suggestions

These dulce de leche macaroons are best enjoyed at room temperature or just barely chilled, when they’re at their chewy best.

I recommend chilling them long enough for the chocolate to fully set, then bringing them to room temperature before diving in. You’ll get the perfect chewy texture from the dulce de leche.

How to Store & Freeze

Store your Samoa macaroons in an airtight container, with any layers separated by parchment paper.

Store in the fridge for up to 4 days. Then just set them on the counter for a few minutes before enjoying.

Or you can freeze these chocolate dipped macaroons for longer term storage, up to 3 months. Once the chocolate is set completely, place the macaroons in a freezer-safe container with parchment paper between layers.

More Easy Dessert Recipes:

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Samoa macaroons on a cutting board

Samoa Macaroons

Yield: 30 macaroons
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 45 minutes
Total Time: 1 hour 10 minutes

Samoa Macaroons are the perfect combination of toasted coconut, dulce de leche, and chocolate - all the flavors of the classic Girl Scout cookies! So easy to make, with only 4 ingredients. Enjoy with a sprinkle of sea salt flakes for a crave-worthy sweet & salty treat!

Ingredients

Instructions

    1. Preheat oven to 350° F.
    2. Spread the coconut out on a rimmed baking sheet and bake for 15 minutes, or until golden brown. Allow to cool completely before continuing.
    3. Line two large baking sheets with parchment paper and set them aside.
    4. Add the dulce de leche and coconut oil to a large microwave safe bowl. Heat for 30-45 seconds, or until melted. Whisk to combine.
    5. Add shredded coconut to the dulce de leche mixture and fold to combine, making sure all of the coconut is coated with dulce de leche.
    6. Scoop out 1-tablespoon sized portions onto prepared baking sheets. Place macaroons in the freezer until they are set, about 30 minutes.
    7. Melt chocolate bark in a small microwave-safe bowl according to the package directions. Dip the bottom of each macaroon about ¼” into the chocolate and scrape of excess chocolate back into the bowl. Place dipped macaroon back onto the parchment paper, and repeat until all macaroons are dipped.
    8. Transfer any remaining melted chocolate to a piping bag (or a ziploc bag with the end cut off) and drizzle it over the macaroons to create a striped effect.
    9. If desired, sprinkled tops of macaroons with sea salt flakes before the chocolate sets.
    10. Return macaroons to the freezer (or fridge) and allow the chocolate to set completely– about 15 minutes.

Notes

Coconut oil: I like to use unrefined coconut oil, also called "pure" or "virgin", which has a tropical coconut flavor and aroma.

Chocolate bark: This melts smoothly and doesn't require tempering. Keep in mind that if you use plain chocolate, you'll need to temper it. Another "trick" I recommend, for better chocolate flavor that also includes stability, is to melt together half chocolate bark and half Guittard semi-sweet chocolate chips.

Store macaroons in an airtight container in the fridge for up to four days or in the freezer for up to 3 months. Separate any layers with parchment paper.

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 38mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 1g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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Samoa macaroons on a cutting board