Description
These delightful homemade Samoas cookies bring a taste of paradise to your kitchen! With buttery shortbread, gooey caramel, toasted coconut, and a drizzle of chocolate, they’re a perfect treat for any occasion.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
For the Topping:
- 1 1/2 cups shredded coconut, toasted
- 1 1/2 cups soft caramels (store-bought or homemade)
- 3 tbsp milk or cream
- 1 cup semisweet chocolate chips
Instructions
- Make the Cookies:
- Preheat oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until fluffy. Add vanilla extract.
- Gradually mix in flour, baking powder, and salt to form a dough.
- Roll out the dough to about 1/4 inch thick. Use a round cookie cutter to cut out cookies, then cut a smaller hole in the center to create a donut shape.
- Place cookies on a parchment-lined baking sheet and bake for 10–12 minutes, or until edges are lightly golden. Cool completely.
- Prepare the Topping:
- Toast shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently.
- Melt caramels with milk in a microwave-safe bowl, stirring every 30 seconds until smooth. Mix in the toasted coconut.
- Assemble the Cookies:
- Spread the caramel-coconut mixture onto each cookie. Let set for 5–10 minutes.
- Melt chocolate chips in the microwave or a double boiler. Dip the bottom of each cookie in chocolate and place on parchment paper. Drizzle remaining chocolate over the top of the cookies.
- Cool and Serve:
- Allow the chocolate to set completely before serving.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For a dairy-free version, use plant-based butter, coconut milk, and dairy-free chocolate.
- Freeze for up to 3 months for a make-ahead treat!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 180 kcal
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g