Homemade Samoas Cookies (Print-Friendly Format)
Homemade cookies combining caramel, coconut, and chocolate.
# Required Ingredients:
→ For the cookies
01 -
1 cup unsalted butter, at room temperature
02 -
1/2 cup sugar
03 -
2 cups all-purpose flour
04 -
1/4 teaspoon baking powder
05 -
1/2 teaspoon salt
06 -
2 Tablespoons milk
07 -
1/2 teaspoon vanilla extract
→ For the coconut topping
08 -
3 cups shredded sweetened coconut
09 -
15 ounces store-bought or homemade soft caramels
10 -
3 Tablespoons whole milk
11 -
1/4 teaspoon salt
12 -
8 ounces dark chocolate
# How to Make It:
01 -
In the bowl of a stand mixer with the paddle attachment, cream together butter and sugar until light and fluffy. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the flour mixture to the creamed butter in three increments, mixing and scraping down the bowl as needed. Add milk and vanilla extract to blend until the dough comes together in large pieces. Divide the dough in half, press into disks, wrap in plastic, and refrigerate for 1 hour.
02 -
Preheat the oven to 350ºF. Roll each chilled dough disk on a lightly floured surface to 1/8-inch thickness. Cut cookies using a doughnut-shaped cutter or alternatives. Place the cookies on a parchment-lined baking sheet and repeat with remaining dough.
03 -
Bake the cookies for 10 to 12 minutes, rotating the baking sheet halfway, until pale golden brown. Transfer the cookies to a wire rack to cool completely.
04 -
Spread shredded coconut on a parchment-lined baking sheet. Bake in a 350ºF oven for 10 minutes, stirring frequently to ensure even browning and prevent burning. Remove from oven and allow to cool.
05 -
In a double boiler, melt the caramels, milk, and salt in a medium saucepot over simmering water. Stir until smooth. Mix 3/4 of the melted caramel with the toasted coconut in a large bowl and set aside.
06 -
Spread a thin layer of the reserved caramel on each cooled cookie and press on a portion of the coconut mixture. Allow to cool for 30 minutes. Rewarm the caramel-coconut mixture in the double boiler if it becomes too firm to spread.
07 -
Melt dark chocolate in a double boiler or microwave. Dip the bottoms of the cookies into the chocolate, place on a wax paper-lined baking sheet, and drizzle the tops with chocolate using a fork. Allow the cookies to set until the chocolate hardens completely.
# Additional Information:
01 -
If the dough is too firm to roll after refrigeration, let it rest at room temperature for 10 minutes.
02 -
Monitor the coconut closely while toasting as it can burn quickly.
03 -
Shortbread cookies should appear pale golden. When unsure, underbake rather than overbake.