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Homemade Samoas Cookies Recipe

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4.2 from 7 reviews

This Homemade Samoas Cookies recipe re-creates the beloved caramel, coconut, and chocolate sandwich cookie classic with a buttery shortbread base, toasted sweetened coconut, rich caramel, and dark chocolate finish. These cookies combine a tender ring of shortbread with a luscious layer of gooey caramel, toasted coconut topping, and a decadent chocolate drizzle and dip on the bottom, making them irresistibly delicious treats perfect for sharing or gifting.

Ingredients

Shortbread Cookies

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Coconut Topping

  • 3 cups shredded sweetened coconut

Carmel Layer

  • 15 ounces store-bought or homemade soft caramels
  • 3 tablespoons whole milk
  • 1/4 teaspoon salt

Chocolate Coating

  • 8 ounces dark chocolate (chips or chopped bar)

Instructions

  1. Prepare the dough: In a stand mixer fitted with the paddle attachment, cream together the room temperature butter and sugar until light and fluffy, about 2-3 minutes. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the creamed butter in three additions, mixing well after each addition. Add the milk and vanilla and mix until the dough begins to come together in large clumps.
  2. Chill the dough: Divide the dough in half and press each half into compact disks. Wrap each disk tightly in plastic wrap and refrigerate until firm, about 1 hour.
  3. Preheat oven and roll dough: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out each dough disk to about 1/8 inch thickness.
  4. Cut cookies: Using a doughnut-shaped cookie cutter (or two round cutters to form rings), cut out as many cookies as possible. Transfer the cookies to a baking sheet lined with Silpat or parchment paper. Re-roll scraps and cut more cookies until all dough is used.
  5. Bake cookies: Bake the cookies for 10-12 minutes, rotating the baking sheet halfway through, until cookies are pale golden brown. Transfer to a wire rack and let cool completely.
  6. Toast coconut: Spread coconut flakes evenly on a parchment-lined baking sheet. Bake in the 350°F oven for about 10 minutes, stirring frequently to ensure even toasting and prevent burning. Remove and set aside.
  7. Melt caramels: In a double boiler (a medium saucepan over simmering water in a larger saucepan), melt the caramels with milk and salt, stirring until smooth and fully melted. Remove from heat.
  8. Mix coconut and caramel: Combine 3/4 of the melted caramel with the toasted coconut in a bowl, mixing well.
  9. Assemble cookies: Carefully spread the remaining 1/4 cup caramel onto the cooled shortbread cookies. Press a generous portion of the caramel-coconut mixture onto the caramel layer. Let cookies cool for about 30 minutes. If caramel thickens too much to spread, gently rewarm in the double boiler until spreadable.
  10. Melt chocolate: Melt the dark chocolate in a double boiler or microwave in short bursts, stirring until smooth.
  11. Chocolate dip and drizzle: Dip the bottom of each cookie into the melted chocolate and place on a wax paper-lined baking sheet. Use a fork to drizzle remaining chocolate over the tops. Allow chocolate to set completely before serving.

Notes

  • If you lack a doughnut-shaped cookie cutter, use two round cutters—a larger and a smaller—to create rings, or improvise with spice jar lids.
  • If dough is too firm after chilling to roll out easily, let it rest at room temperature for 10 minutes before rolling.
  • Underbake the shortbread slightly to keep them tender. They should be pale golden.
  • Toasted coconut can burn quickly; stir often and watch carefully during toasting.
  • Spreading the cookies with reserved caramel helps the coconut topping stick better.
  • Eight ounces of dark chocolate chips equal about 1 1/3 cups if using chips.

Find it online: https://recipefeastful.com/homemade-samoas-cookies-recipe/