Description
These irresistibly homemade Samoas cookies combine a tender, buttery cookie base with toasted coconut, rich caramel, and a decadent chocolate coating. Perfectly balanced with sweet, nutty, and creamy flavors, these cookies are a delightful treat that mirror the classic favorite with a homemade touch.
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
Coconut Topping
- 3 cups shredded coconut
Caramel
- 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) to prepare for baking the cookies to a perfect golden finish.
- Mix Butter and Sugar: In a large bowl, beat softened butter and 1/2 cup granulated sugar together until fluffy and light, about 3-5 minutes.
- Add Vanilla Extract: Stir in 1 teaspoon of vanilla extract to enhance the dough’s flavor with warm, inviting notes.
- Incorporate Dry Ingredients: Gradually mix in 2 cups all-purpose flour and 1/4 teaspoon salt until a soft dough forms that holds together well.
- Shape Cookies: Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use round cookie cutters to create donut shapes by cutting out centers.
- Bake: Place cookies on parchment-lined baking sheets and bake for 12-15 minutes, until edges are golden and fragrant.
- Cool Cookies: Remove from oven and allow cookies to cool completely on a wire rack, preparing them for toppings.
- Toast Coconut: Spread shredded coconut on a baking sheet and toast in the oven at 300°F for 10-15 minutes, stirring frequently until golden and aromatic.
- Make Caramel: In a medium saucepan over medium heat, melt 1 cup granulated sugar until it turns golden amber, stirring constantly.
- Add Butter and Cream: Mix in 6 tablespoons butter, then carefully pour in 1/2 cup heavy cream, stirring until the caramel is smooth and creamy.
- Combine Coconut with Caramel: Fold toasted coconut into the caramel mixture, allowing the flavors to meld before topping.
- Top Cookies: Generously spread the coconut caramel over the cooled cookies and let set at room temperature for about 30 minutes.
- Melt Chocolate: Using a double boiler or microwave, melt 12 ounces of semi-sweet chocolate chips, stirring until smooth and silky.
- Coat Cookie Bottoms: Dip the bottom of each cookie in the melted chocolate, placing them on parchment paper to harden.
- Decorate and Set: Use leftover chocolate to drizzle decoratively over the tops, then let cookies set completely before serving.
Notes
- Ensure butter is softened to room temperature for easy mixing.
- Toast coconut carefully, stirring often to prevent burning.
- When melting caramel, stir constantly to avoid crystallization.
- Allow cookies and toppings to cool appropriately between steps for best texture.
- Use parchment paper for easy cleanup and to prevent sticking.
- Store finished cookies in an airtight container at room temperature up to 3 days or refrigerate for longer freshness.
