Description
These irresistible homemade Samoas cookies feature a tender buttery cookie base topped with toasted coconut caramel and finished with a rich semi-sweet chocolate coating. Perfectly balanced with sweet, nutty, and chocolate flavors, this classic treat is sure to satisfy your cravings with every bite.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Toasted Coconut
- 3 cups shredded coconut
Caramel Topping
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
Chocolate Coating
- 12 ounces semi-sweet chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) so it’s hot and ready for baking your cookies to perfection.
- Make Cookie Dough: In a large bowl, beat together softened butter and 1/2 cup granulated sugar until the mixture is fluffy and light, about 3-5 minutes.
- Add Flavor: Stir in 1 teaspoon of vanilla extract for a warm, inviting flavor that complements the sweet dough.
- Incorporate Dry Ingredients: Gradually add 2 cups of all-purpose flour and 1/4 teaspoon salt, mixing until a soft dough forms that holds together nicely.
- Shape Cookies: On a lightly floured surface, roll out the dough to about 1/4 inch thick. Use round cutters to create donut shapes.
- Bake: Place the cookies on parchment-lined baking sheets and bake for 12-15 minutes, until the edges turn golden and fragrant.
- Cool: Remove the cookies from the oven and let them cool completely on a wire rack to prepare for delicious toppings.
- Toast Coconut: Spread 3 cups of shredded coconut on a baking sheet and toast in the oven at 300°F for 10-15 minutes, stirring frequently until golden brown and aromatic.
- Make Caramel: In a medium saucepan over medium heat, melt 1 cup of granulated sugar until it turns a golden amber color, stirring constantly.
- Add Butter and Cream: Once melted, mix in 6 tablespoons of butter and carefully pour in 1/2 cup of heavy cream, stirring until smooth and creamy.
- Combine Coconut and Caramel: Fold the toasted coconut into the caramel mixture, allowing the flavors to meld before topping the cookies.
- Top Cookies: Generously layer the coconut caramel over the cooled cookies, letting it set at room temperature for about 30 minutes.
- Melt Chocolate: In a double boiler or microwave, melt 12 ounces of semi-sweet chocolate chips, stirring until silky smooth.
- Chocolate Coat: Coat the bottom of each cookie in the melted chocolate, then place them on parchment paper to harden.
- Decorate: Use any leftover chocolate to create a decorative drizzle over the tops of the cookies for an elegant finish. Let these set completely before serving.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- To toast coconut evenly, stir it frequently while baking.
- Work carefully when making caramel as the sugar will be extremely hot.
- Let the cookies cool completely before applying the caramel and chocolate to prevent melting.
- Use a double boiler or microwave in short bursts to melt chocolate to avoid burning.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
