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Homemade Samoas Cookies Recipe

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4.7 from 139 reviews

Homemade Samoas Cookies are a delightful treat featuring a tender shortbread base topped with toasted sweetened coconut coated in rich caramel and finished with dark chocolate. This recipe captures the irresistible combination of textures and flavors that make Samoas a beloved cookie classic, perfect for sharing or indulging anytime.

Ingredients

Scale

For the 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

For the coconut topping:

  • 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

  1. Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, ensuring the mixture is well aerated for tender cookies.
  2. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add this flour mixture to the creamed butter in three increments, mixing between each addition and scraping down the bowl sides to incorporate all ingredients evenly.
  3. Add liquids and form dough: Mix in the milk and vanilla extract until the dough starts coming together in large pieces, then use your hands to divide and press the dough into two compact disks. Wrap each disk in plastic wrap and refrigerate for about 1 hour until firm.
  4. Preheat and roll out dough: Preheat your oven to 350ºF. On a lightly floured surface, roll out each disk to 1/8-inch thick. Use a doughnut-shaped cookie cutter (or two circular cutters) to cut out ring-shaped cookies. Place them on a baking sheet lined with Silpat or parchment paper.
  5. Bake cookies: Bake the cookies for 10 to 12 minutes, rotating the baking sheet halfway through until the cookies turn pale golden brown. Transfer to a wire rack to cool completely.
  6. Prepare the coconut topping: Spread shredded coconut evenly on a parchment-lined baking sheet and toast in the 350ºF oven for about 10 minutes, stirring frequently to prevent burning. Remove and set aside.
  7. Melt caramel mixture: In a double boiler, melt caramels with milk and salt, stirring until smooth. Remove from heat and combine three-quarters of the caramel with the toasted coconut in a large bowl, mixing well.
  8. Assemble cookies: Spread the remaining quarter cup of caramel onto the cooled cookies, then press the caramel-coconut mixture onto the sticky caramel layer. Let cookies rest 30 minutes to set. If the caramel thickens too much, gently rewarm it.
  9. Coat with chocolate: Melt dark chocolate in a double boiler or microwave until smooth. Dip the bottoms of the cookies in chocolate and place them on wax paper-lined sheets. Use a fork to drizzle melted chocolate over the tops. Allow the chocolate to harden fully before serving.

Notes

  • If you don’t have a doughnut-shaped cookie cutter, use two circular cutters to form the ring shape or spice jar caps as alternatives.
  • Let refrigerated dough rest at room temperature for 10 minutes if too firm to roll out.
  • Underbake the cookies slightly to keep them pale golden and tender.
  • Use dark chocolate chips if preferred, measuring 1 ⅓ cups for 8 ounces.
  • Toast coconut carefully and stir frequently as it burns easily.
  • Applying caramel on cookies before pressing the coconut mixture helps it stick better.

Keywords: Samoas cookies, caramel coconut cookies, homemade Samoas, chocolate dipped cookies, shortbread cookies

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