Why Make This Recipe
Homemade Samoas cookies are a delightful way to bring the flavors of a beloved cookie into your own kitchen. They combine a buttery cookie base with a sweet coconut topping and rich chocolate, making them a favorite for both kids and adults. Making these cookies at home allows you to enjoy the fresh taste while customizing them to your liking.
How to Make Homemade Samoas Cookies
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
Directions:
Make the Cookies:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the creamed butter in three increments, mixing well between additions and scraping down the sides of the bowl as necessary.
Next, add the milk and vanilla extract, blending until combined and the dough comes together in large pieces. Divide the dough in half, pressing it into two disks. Wrap the disks in plastic wrap and refrigerate for about 1 hour until firm.
Preheat your oven to 350°F. Once chilled, roll each disk out on a lightly floured surface until they are about 1/8-inch thick. Use a doughnut-shaped cookie cutter to cut out as many cookies as possible. Place the cut-out cookies on a baking sheet lined with Silpat or parchment paper. Bake for 10 to 12 minutes, rotating the baking sheet halfway through, until the cookies are pale golden brown. Let them cool completely on a wire rack.
Make the Coconut Topping:
Spread the coconut flakes on a parchment-paper-lined baking sheet. Toast the coconut in the oven for about 10 minutes, stirring often to avoid burning. Once toasted, set it aside.
Melt the caramels, milk, and salt in a double-boiler setup. Stir until fully melted. In a large bowl, combine 3/4 of the melted caramel with the toasted coconut. Carefully spread the remaining 1/4 cup of caramel over the cooled cookies, then press on some of the coconut mixture. Allow the cookies to cool for 30 minutes. If the mixture thickens too much, return it to the double-boiler to warm it back up.
Melt the dark chocolate either in a double boiler or microwave. Dip the bottoms of the cookies into the melted chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle chocolate over the tops. Let the cookies sit until the chocolate hardens completely.
How to Serve Homemade Samoas Cookies
Serve these tasty cookies as a treat for special occasions, during the holidays, or simply as a delightful dessert after a family dinner. They pair wonderfully with a glass of milk or a cup of coffee, making them perfect for sharing.
How to Store Homemade Samoas Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Place the cookies in a single layer in a freezer-safe container, separated by parchment paper, and freeze for up to three months.
Tips to Make Homemade Samoas Cookies
- Make sure your butter is at room temperature for easy mixing.
- Don’t skip the chilling step for the dough; it helps with shaping the cookies.
- Keep an eye on the coconut while toasting to prevent burning.
Variation
You can switch up the chocolate by using milk chocolate or white chocolate for dipping if you prefer a different flavor. Additionally, you can try adding nuts to the coconut topping for a crunchy twist.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, but the cookies may lack some sweetness, so consider adding a little extra sugar.
What if I don’t have a doughnut-shaped cookie cutter?
You can use any shape you like! Just make sure to cut out a hole in the center of each cookie if you want to keep that traditional Samoas look.
How long does it take to make these cookies?
Preparation and baking time is around 2-3 hours, including chilling and cooling. Be sure to give yourself plenty of time to enjoy the process!
Homemade Samoas Cookies
Ingredients
For the cookie
- 1 cup unsalted butter, at room temperature Make sure your butter is at room temperature for easy mixing.
- 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 coconut topping
- 3 cups shredded sweetened coconut Spread on a baking sheet and toast.
- 15 ounces store-bought or homemade soft caramels Melt with milk and salt.
- 3 Tablespoons whole milk
- 1/4 teaspoon salt
For the chocolate coating
- 8 ounces dark chocolate Melt for dipping.
Instructions
Make the Cookies
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture to the creamed butter in three increments, mixing well each time and scraping down the sides of the bowl.
- Add the milk and vanilla extract, blending until combined and the dough comes together in large pieces.
- Divide the dough in half, press into two disks, wrap in plastic wrap, and refrigerate for about 1 hour.
- Preheat the oven to 350°F. Roll each disk out to 1/8-inch thick and cut out cookies using a doughnut-shaped cookie cutter.
- Place cookies on a lined baking sheet and bake for 10-12 minutes until pale golden brown. Let cool on a wire rack.
Make the Coconut Topping
- Spread coconut on a baking sheet and toast in the oven for about 10 minutes, stirring often.
- Melt the caramels, milk, and salt in a double boiler, stirring until fully melted.
- Combine 3/4 of the melted caramel with the toasted coconut. Spread remaining caramel over cooled cookies and press on coconut mixture.
- Allow to cool for 30 minutes; if mixture thickens, return to double-boiler to warm.
Dip in Chocolate
- Melt dark chocolate in a double boiler or microwave.
- Dip the bottoms of cookies into the melted chocolate and place on a lined baking sheet, drizzling more chocolate over the tops.
- Let sit until chocolate hardens completely.