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Homemade Samoas Cookies

Enjoy the delightful combination of buttery cookie, coconut topping, and rich chocolate with these homemade Samoas cookies, perfect for any occasion.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 150 kcal

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.

Notes

Store in an airtight container for up to a week. Freeze for longer storage up to three months. You can use milk chocolate or white chocolate for a different flavor.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 70mgFiber: 1gSugar: 10g
Keyword chocolate, Coconut, Cookies, Homemade Desserts, Samoas
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