Recipe: Canna-Caramel "Samoa" Cookies


Imagine your favorite Girl Scout Cookie remixed as a calming edible - sounds amazing, doesn’t it? Well imagine no more - just follow this simple recipe! These homemade Samoa cookies have a couple steps to assemble, but they pull together pretty easily and would be a fun assembly line project for a group! The sweet shortbread base supports a hefty layer of caramel-coated toasted coconut, drizzled and dipped in dark chocolate. The caramel layer packs a light cannabinoid punch through the addition of our Relax 50mg THC cannabis caramels (available at retailers across Oregon), with Purple Widow strain-specific full spectrum cannabis compounds and Myrcene and Linalool terpenes, making these the perfect movie marathon snack!

This recipe will make about 24 cookies with an approximate THC dose of about 4mg each (if two Periodic caramels are used). This recipe also doubles easily if you’d like to make a larger batch. Use 3 caramels if you’d like the cookies dosed a bit stronger, or just eat more cookies to get your preferred dose - eating more cookies is always preferable, right? :) When in doubt, as with all edibles, start low and go slow on consuming to avoid accidental overconsumption, and if you do find yourself feeling the effects of a THC overdose, use the tactics in our recent blog post to help yourself feel better.

Cut Dough.JPEG


For Cookie Dough
1/2 cup salted butter, room temperature
1/2 cup granulated sugar
1 cup all-purpose flour
1/8 tsp baking powder
1/4 tsp salt
1 tbsp milk
1/2 tsp vanilla extract

For Toppings
1-1/2 cups shredded sweetened coconut
8 oz caramel candies, unwrapped
2-3 Periodic edibles Relax Cannabis Caramels
1-1/2 tbsp milk
1/8 tsp salt
6 oz dark chocolate

Dipped Cookies.JPEG


  1. Preheat oven to 350 degrees F.

  2. Using the paddle attachment on a stand mixer, cream the butter and sugar until fluffy, about 2 minutes. In a separate bowl, mix the flour, baking powder, and salt. In three additions, slowly add the dry mixture to the creamed butter, scraping the sides of the bowl after each addition. Add the milk and vanilla extract and beat until incorporated. Dough will begin to pull together in chunks.

  3. Turn the dough out onto a floured piece of plastic wrap and press into a thin disk. Refrigerate at least 1 hour and up to overnight.

  4. Once the dough is set and firm, roll the disk out onto a lightly floured work surface until it is evenly 1/8th of an inch thick, cutting in half if needed. Using a doughnut-shaped cookie cutter, or two off-set round cookie cutters (or even a drinking glass and a bottle cap in a pinch :) ), cut the dough into the classic doughnut shape of Samoa cookies. Place the cookie cut-outs onto a parchment paper-lined baking sheet for baking, repeating until all dough is used.

  5. Bake for 10 to 12 minutes, rotating the baking sheet halfway through cook time to evenly cook until pale golden brown. Transfer cookies to a wire rack to cool completely while preparing the coconut layer.

  6. On a parchment paper-lined baking sheet, spread the coconut flakes out in an even layer. Toast the coconut in a 350 degree F oven for about 10 minutes, stirring frequently to brown evenly and prevent burning. Remove from oven and set aside to cool. If you’d prefer to keep a constant eye on the coconut to avoid burning, toast in a clean frying pan over medium heat, completely turning very frequently until evenly toasted and golden brown.

  7. Over a gentle double-boiler, melt the non-cannabis caramels together with the Periodic caramels, stirring frequently to fully incorporate the active cannabis compounds throughout the caramel. Add the milk and salt once the caramel has liquified and stir thoroughly until well mixed. Transfer the toasted coconut to a lightly greased bowl to prevent sticking, and cover with 3/4 of the caramel mixture. Stir to evenly coat the coconut.

  8. Lightly dip or smear a thin layer of the remaining caramel onto the top of each cookie (re-heating over the double boiler for a minute if the caramel has start to set) to create a “glue” for the coconut mixture. Press a portion of the coconut mixture (approx. 3/4 tbsp) onto each cookie and allow them to set for 30 minutes (you can also re-heat the coconut mixture over the double-boiler if it starts to get too firm to manipulate) before moving on to the chocolate phase. You may want to grease your hands before handling the coconut mixture to avoid extreme sticking :)

  9. Once your caramel-coconut layer is set and you can easily pick up each cookie, melt the chocolates over a double boiler or in the microwave (1 minute, stir, then 30 second bursts w/stirring until melted) and dip the bottom of each cookie into the chocolate, returning to a parchment paper-covered baking sheet to set. Using a fork, drizzle remaining chocolate across the top of each cookie to resemble the iconic Girl Scout Cookies. Allow cookies to set until chocolate is fully hardened before serving.

And you’re done! We hope you love this recipe, and feel free to send us any feedback or tag us in your social media pictures (@periodicedibles) if you try this one yourself!

Enjoy your edibles responsibly, and be sure to store any leftovers in an airtight container clearly marked with *CONTAINS THC* to avoid accidental consumption incidents.

Finished Cookies.JPEG

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