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Samoas Cookies

Indulgent Samoas Cookies for a Sweet Homemade Treat

Enjoy homemade Samoas Cookies, a delightful combination of buttery shortbread, gooey caramel, and toasted coconut that's perfect for satisfying your sweet tooth.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter softened to room temperature
  • ¾ cup Granulated Sugar to sweeten and aerate
  • 2 cups All-Purpose Flour spooned into the measuring cup
  • 1 teaspoon Baking Powder for tenderness
  • ½ teaspoon Salt to balance sweetness
  • 1 teaspoon Vanilla Extract preferably pure
For the Topping
  • 2 cups Shredded Sweetened Coconut toast for flavor
  • 14 ounces Chewy Caramels individually wrapped
  • 2 tablespoons Milk or Heavy Cream to thin caramels
For the Chocolate Coating
  • 1 cup Semisweet Chocolate Chips for coating

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • microwave-safe bowl
  • Cookie cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream softened butter and sugar in a bowl using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  3. Add vanilla extract and mix for another 30 seconds until combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt, then gradually add to the creamed mixture.
  5. If the dough is sticky, wrap in plastic wrap and refrigerate for 30 minutes.
  6. Roll out the dough to ¼-inch thickness and cut out circles using a cookie cutter.
  7. Bake the cookies for 10-12 minutes or until golden brown around the edges.
  8. Toast shredded coconut in the oven for 5-7 minutes, stirring frequently.
  9. Melt caramels with a splash of milk or cream over low heat until smooth, then mix in toasted coconut.
  10. Spread the caramel-coconut mixture on each cooled cookie and let set for 10-15 minutes.
  11. Melt chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
  12. Dip the bottoms of each cookie into melted chocolate and drizzle on top before letting it set completely.

Nutrition

Serving: 1cookieCalories: 140kcalCarbohydrates: 19gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for 5-7 days, or freeze for up to 1 month.

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