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Homemade Samoas Cookies Recipe

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★★★★★

4.9 from 111 reviews

This recipe recreates the beloved Samoa cookies, featuring buttery shortbread rings topped with toasted coconut caramel and finished with a rich dark chocolate drizzle. These homemade Samoas cookies combine a crisp, pale golden cookie base with a chewy, sweet caramel coconut topping and a satisfying chocolate coating, perfect for a classic sweet treat.

Ingredients

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For the Cookie Dough

  • 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 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 (chips or chopped)

Instructions

  1. Make the cookie dough: In a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. In a separate bowl, whisk the flour, baking powder, and salt. Add the flour mixture in three increments to the creamed butter, mixing well each time and scraping down the sides. Add milk and vanilla extract and blend until dough begins to form large clumps.
  2. Chill the dough: Divide dough into two halves, shape each into compact disks, wrap in plastic wrap, and refrigerate for about 1 hour until firm.
  3. Preheat oven: Set oven to 350ºF (175ºC).
  4. Roll and cut cookies: Roll each dough disk on a lightly floured surface to 1/8-inch thickness. Use a doughnut-shaped cutter (or two circular cutters) to cut out ring-shaped cookies. Place cookies on a Silpat or parchment-lined baking sheet.
  5. Bake cookies: Bake for 10 to 12 minutes, rotating the sheet halfway, until the cookies are pale golden brown. Transfer to wire rack to cool completely.
  6. Toast the coconut: Spread shredded coconut on a parchment-lined baking sheet and toast in the 350ºF oven for about 10 minutes, stirring frequently to avoid burning. Remove and set aside.
  7. Melt caramel: Using a double boiler, melt the caramel candies with whole milk and salt, stirring until smooth. Remove from heat.
  8. Combine topping: Mix three-quarters of the caramel with the toasted coconut to create the topping mixture.
  9. Assemble cookies: Spread the remaining quarter of caramel atop cooled cookies, then press a portion of the caramel-coconut mixture onto each cookie. If the caramel thickens and is difficult to spread, gently warm it again over the double boiler.
  10. Melt chocolate: Melt dark chocolate in a double boiler or microwave until smooth.
  11. Chocolate dip and drizzle: Dip the bottoms of each cookie into the melted chocolate and place on wax paper-lined baking sheet. Use a fork to drizzle remaining chocolate over the tops. Let the chocolate harden completely before serving.

Notes

  • If you lack a doughnut-shaped cookie cutter, use two circular cutters of different sizes or spice caps to create the ring shape.
  • If dough is too firm after refrigeration, let it rest at room temperature for 10 minutes before rolling.
  • Shortbread cookies should remain pale golden; underbake slightly if unsure.
  • Keep a close watch on toasting coconut since it burns quickly; stir often.
  • Spreading caramel on the cookies before pressing on the coconut topping creates a sticky base for better adhesion.
  • 8 ounces of dark chocolate chips is approximately 1 1/3 cups.

Keywords: Samoas, Cookies, Girl Scout Cookies Replica, Homemade Cookies, Shortbread, Caramel, Coconut, Chocolate

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