Introduction

Homemade Samoas Cookies capture the delightful combination of crispy shortbread, toasted coconut, gooey caramel, and rich dark chocolate. This beloved treat, inspired by a classic favorite, is perfect for satisfying your sweet tooth with a homemade touch.

The image shows fifteen round cookies arranged in a 3 by 5 grid on a white marbled surface, each cookie having three rough textured layers. The base layer is a light brown cookie ring, the second layer is a glossy caramel-colored nut topping with visible chunks, and the top layer is a drizzle of dark chocolate sauce swirled evenly over the nuts, with some drops around the cookies on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
3 cups shredded sweetened coconut
15 ounces store-bought or homemade soft caramels
3 Tablespoons whole milk
1/4 teaspoon salt
8 ounces dark chocolate

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the creamed butter in three increments, mixing between each addition and scraping down the sides as needed.
Step 3: Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.
Step 4: Divide the dough in half and press into two disks. Wrap in plastic wrap and refrigerate for about 1 hour until firm.
Step 5: Preheat the oven to 350ºF (175ºC).
Step 6: Roll each disk on a lightly floured surface to 1/8-inch thickness. Cut out doughnut-shaped cookies using a cookie cutter or two circular cutters. Place cookies on parchment-lined baking sheets.
Step 7: Bake for 10 to 12 minutes, rotating the pan halfway through, until pale golden. Transfer to a wire rack to cool completely.
Step 8: Toast the coconut on a parchment-lined baking sheet in a 350ºF oven for about 10 minutes, stirring frequently to prevent burning. Remove and set aside.
Step 9: Melt caramels, milk, and salt in a double boiler, stirring until smooth. Combine three-quarters of this caramel with the toasted coconut in a bowl.
Step 10: Spread the remaining caramel onto the cooled cookies, then press the coconut-caramel mixture on top. Cool for 30 minutes. If thickened, gently warm the mixture again to spread.
Step 11: Melt the dark chocolate using a double boiler or microwave. Dip the cookie bottoms in chocolate and place on wax paper. Drizzle the tops with chocolate using a fork. Let chocolate harden fully before serving.

Tips & Variations

If you don’t have a doughnut-shaped cutter, use two round cutters of different sizes or spice jar lids to create the ring shape.
If the dough feels too firm after chilling, let it sit at room temperature for 10 minutes before rolling.
Keep a close eye on the coconut while toasting and stir often to avoid burning.
Use dark chocolate chips if preferred; 8 ounces equals about 1 ⅓ cups.
Underbake the cookies slightly to keep them tender and pale golden in color.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks. Let refrigerated cookies come to room temperature before serving for best texture. To refresh softness, warm briefly in a low oven.

How to Serve

Fifteen round cookies arranged in three rows on white parchment paper over a white marbled surface are shown. Each cookie has a golden brown base with a textured top layer made of small rice cereal clusters. The cookies have an open center hole like a ring, and a thin drizzle of dark chocolate crosses the top horizontally and diagonally, creating a striped pattern on each cookie. The chocolate is glossy and slightly melted, with a few drops pooled around some cookies. The image is bright and clear, with even lighting emphasizing the crunchy texture and shiny chocolate, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened or unsweetened coconut?

Sweetened shredded coconut is recommended to balance flavors, but unsweetened can be used if you prefer less sweetness—just adjust the caramel accordingly.

How do I soften caramels if they are too hard to melt?

If using store-bought caramels that are hard, unwrap and microwave them in short bursts with a splash of milk, stirring often, until soft enough to melt smoothly.