Description
These irresistible homemade Samoas cookies combine a tender buttery base with luscious caramel, toasted coconut, and rich dark chocolate, perfectly replicating the beloved treat for satisfying your sweet cravings at home.
Ingredients
Scale
Cookie Base
- 1 cup Unsalted Butter (Adds richness and moisture; margarine can be used, but it may alter flavor.)
- 1 cup Granulated Sugar (Provides sweetness and helps create a tender cookie texture.)
- 2 teaspoons Vanilla Extract (Enhances the cookies’ flavor profile beautifully.)
- 2 cups All-Purpose Flour (The backbone of the cookie’s structure.)
- 1 teaspoon Salt (Balances sweetness perfectly and enhances all flavors.)
Topping
- 1 cup Caramel Sauce (Acts as a creamy layer that holds the toppings on your Homemade Samoas Cookies.)
- 1 cup Sweetened Shredded Coconut (Adds delightful texture and flavor; unsweetened can be used with additional sugar.)
- 8 ounces Dark/Semisweet Chocolate (Coats the base in richness; chocolate chips can substitute but may require oil for smooth melting.)
- 1 tablespoon Milk (Stirred into melted chocolate for a smooth consistency when dipping the cookies.)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Stir in the vanilla extract until well combined. Gradually add the all-purpose flour and salt, mixing until a smooth dough forms. Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
- Shape and Bake the Cookies: Preheat your oven to 350°F (175°C). Roll out the chilled dough to about 1/4 inch thickness on a lightly floured surface. Using a round cookie cutter, cut out circles, and then use a smaller cutter to remove the center from each circle to create a ring shape. Place the cookies on a parchment-lined baking sheet and bake for 12-15 minutes or until the edges are lightly golden. Allow cookies to cool completely on a wire rack.
- Prepare the Topping: While the cookies bake, toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant. Set aside to cool. Warm the caramel sauce slightly if it’s too thick to spread.
- Assemble the Cookies: Spread about 1 tablespoon of caramel sauce onto each cooled cookie. Sprinkle the toasted shredded coconut generously over the caramel and gently press to adhere. Allow the caramel to set slightly at room temperature or in the refrigerator.
- Dip the Cookies in Chocolate: In a microwave-safe bowl, melt the dark or semisweet chocolate with the milk in 20-second intervals, stirring thoroughly between each until smooth and glossy. Dip the bottom of each cookie into the melted chocolate or drizzle melted chocolate over the top, using a fork or spoon. Place dipped cookies onto parchment paper and allow the chocolate to harden completely at room temperature or in the fridge.
- Serve and Store: Once the chocolate has set, your homemade Samoas cookies are ready to enjoy. Store any leftovers in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
Notes
- Use unsalted butter to control the level of salt in the cookie dough precisely.
- Ensure the shredded coconut is toasted evenly for the best flavor and crunch.
- Melting chocolate gently is key to avoid burning; use a microwave or double boiler.
- For a smoother chocolate coating, adding a tablespoon of milk helps with consistency.
- Freezing the dough for 15 minutes before rolling can help prevent sticking.
