Introduction

These homemade Samoas cookies bring the beloved flavors of the classic treat right into your kitchen. With buttery shortbread, toasted coconut, gooey caramel, and rich dark chocolate, they’re a perfect indulgence for any occasion.

Homemade Samoas Cookies Recipe - Recipe Image

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 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. Gradually add this mixture to the creamed butter in three increments, mixing well and scraping down the bowl as needed.
Step 3: Add milk and vanilla extract, blending until combined and the dough forms large pieces.
Step 4: Divide the dough in half and press each into a disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour.
Step 5: Preheat the oven to 350ºF (175ºC).
Step 6: Roll each dough disk on a lightly floured surface to 1/8-inch thickness. Use a doughnut-shaped cookie cutter (or two circular cutters) to cut out cookies. Place them on a parchment-lined baking sheet.
Step 7: Bake cookies for 10 to 12 minutes, rotating halfway, until pale golden. Cool completely on a wire rack.
Step 8: Spread coconut evenly on a parchment-lined baking sheet. Toast in the 350ºF oven for about 10 minutes, stirring frequently to prevent burning. Set aside.
Step 9: Melt caramels, milk, and salt in a double boiler, stirring until smooth.
Step 10: Combine 3/4 of the caramel with the toasted coconut in a large bowl.
Step 11: Spread the remaining caramel over the cooled cookies, then press the coconut-caramel mixture on top. Cool for 30 minutes. If the mixture thickens too much, warm it gently until spreadable again.
Step 12: Melt the dark chocolate in 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 the chocolate harden completely.

Tips & Variations

If you don’t have a doughnut-shaped cutter, use two circular cutters (about 2-inch and 1-inch) or spice jar caps to create the ring shape.
If the dough is too firm to roll after chilling, let it rest at room temperature for 10 minutes before rolling.
Underbake the shortbread slightly to keep it tender and pale golden.
Keep a close eye on the coconut while toasting, stirring often to prevent burning.
Mixing some caramel directly into the toasted coconut helps it stick better to the cookies.
Using dark chocolate chips is fine; 8 ounces equals about 1 1/3 cups chips.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Allow refrigerated or frozen cookies to come to room temperature before serving. The caramel may harden slightly but will soften again with warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend contains xanthan gum or add it separately to help with texture.

What if I don’t have a double boiler for melting caramel and chocolate?

You can create a double boiler by placing a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Alternatively, melt chocolate in short bursts in the microwave, stirring frequently to avoid burning. Caramel melts best with gentle, consistent heat, so a double boiler method is preferred.