One of your favorite Girl Scout cookies turned into a luxurious dairy-free latte with caramel, chocolate, and coconut goodness. This Iced Samoa Cookie Latte features a blend of caramel, coconut milk, and espresso poured over ice, topped with coconut whipped cream and chocolate syrup, and garnished with a toasted coconut rim. It tastes like dessert in a cup!

I don’t know about you, but one of my all-time favorite Girl Scout cookies has always been Samoas — ever since I was a Girl Scout myself! There’s nothing quite like that gooey caramel, crunchy toasted coconut, and sweet chocolate drizzle that feels like pure happiness in a cookie. If you love Samoas and enjoy a fun coffee drink, you’re in for a treat: we’re turning everything you love about these cookies into a sippable, indulgent latte. Think of it as a sweet midday pick-me-up that doubles as dessert.

This Samoa Cookie–inspired latte starts with creamy coconut milk, rich espresso, and irresistible homemade caramel syrup, poured over ice. It’s then topped with a generous dollop of coconut whipped cream, a drizzle of homemade chocolate syrup, and a sprinkle of toasted coconut. Feeling fancy? Dip the rim of your glass in chocolate syrup and roll it in toasted coconut. Honestly, it might just be the most dreamy latte you’ve ever tasted.

Plus, this recipe is completely vegan, gluten-free, and even refined sugar-free if you use the naturally sweetened homemade syrups included.

For the ultimate Samoa-inspired treat, enjoy my Healthier No-Bake Samoa Cookies alongside the iced latte. I love dipping the cookies into the coconut whip on top of the drink.

Looking for more creative drinks to try? Check out my Iced Lavender Cream Latte — a fun and refreshing coffee treat you’ll love!

Ingredients & Substitutions

Here's what you'll need to make this fun coffee drink!

Caramel Syrup & Chocolate Syrup

I've included my dairy-free, refined sugar-free caramel and chocolate syrups in this recipe, but you can also use store-bought syrups as a shortcut. If you’d like to make them from scratch, here’s what you’ll need:

• Maple syrup: Naturally sweetens both syrups — don’t worry, they won’t taste like pancake syrup!
• Vegan butter: Half a stick, for rich, buttery flavor in the caramel syrup. Brands like Country Crock and Earth Balance work well.
• Coconut cream: Acts as the "heavy cream" in the caramel syrup to make it extra smooth and creamy, without the dairy! Canned coconut cream is the easiest option, but you can also chill a can of coconut milk then scoop the thick coconut cream off the top. Or, use dairy-free heavy cream, like Country Crock or Silk.
• Water: For the base of the chocolate syrup.
• Cocoa powder: Use unsweetened cocoa (or cacao) powder for the chocolate syrup. Higher-quality cocoa (like Ghirardelli) gives a more decadent syrup.
• Vanilla extract: Rounds out all the flavors.
• Sea salt: Enhances flavors and balances sweetness. Add extra to the caramel syrup if you like salted caramel. Any type of salt will do.

Latte

Here's what you'll need to assemble the drink:

• Espresso: A double shot of espresso gives a rich, bold flavor. No espresso machine? Mix 2 teaspoons of instant espresso with ¼ cup hot water, or use ½ cup strongly brewed coffee (brew with less water for a concentrated flavor).
• Ice: For serving the latte chilled.
• Toasted coconut: No Samoa cookie–themed latte would be complete without it! Use pre-toasted shredded coconut or toast your own. A sprinkle over the latte really takes it over the top.
• Light coconut milk: Adds a rich texture and subtle coconut flavor. Full-fat canned coconut milk works for an even creamier latte. Carton coconut milk is fine too, but may be less bold and creamy.
• Coconut whipped topping: Completes the coconut theme. Any whipped cream works; if using frozen, thaw in the fridge for a few hours. Or, make your own coconut whipped cream from the leftover coconut cream used in the caramel syrup.

Find the full ingredient list with measurements in the recipe card below.

How to Make a Samoa Cookie Iced Latte

Here's how to make my delicious Girl Scout cookie-inspired latte!

Make the Caramel Syrup

If you’d like to make your own homemade syrups for this latte, start here:

Step 1: In a saucepan over medium heat, add the maple syrup and bring to a boil. Keep an eye on it to make sure it doesn’t burn. You don’t need to stir it.

Step 2: As soon as the maple syrup reaches a boil, remove from the heat and add vegan butter, coconut cream, vanilla, and sea salt. Whisk until just combined; whisking too much may cause the mixture to crystallize.

Step 3: Let the syrup cool in the saucepan for 5-10 minutes before transferring to a glass jar or airtight container.

Make the Chocolate Syrup

Step 1: In a small saucepan over medium heat, add the maple syrup, water, cocoa powder, vanilla, and salt. Whisk until smooth with no clumps of cocoa powder.

Step 2: Bring the mixture to a boil, then reduce to low or medium-low to maintain a gentle simmer for 8-10 minutes, whisking frequently. It will thicken and reduce into a hot fudge sauce-like texture.

Step 3: Let the syrup cool in the saucepan for 5-10 minutes before transferring to a glass jar or airtight container.

Note: You will have leftover caramel and chocolate syrups after making the latte — store them in the fridge for up to 2 weeks and enjoy warm or cold over ice cream, in lattes, and more. The chocolate syrup will thicken as it cools — add a splash of water to thin it out if needed.

Assemble the Latte

Time to put together your latte masterpiece!

Frequently Asked Questions

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