Description
Samoas Cookies are a beloved decadent treat featuring a buttery cookie base topped with toasted sweetened coconut, rich caramel, and drizzled with dark chocolate. This homemade version offers a perfect balance of crunchy, chewy, and sweet flavors, delivering a delightful dessert that’s sure to impress.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 2 tablespoons powdered sugar
- 1 tablespoon whole milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
Coconut Topping
- 3 1/2 cups shredded sweetened coconut flakes
Carmel Sauce
- 15 ounces caramels
- 2–3 tablespoons heavy cream
Chocolate Coating
- 10 ounces dark chocolate melting wafers
- 1 teaspoon oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking both the cookies and toasting the coconut.
- Cream Butter and Salt: In a mixing bowl, use an electric mixer to cream the softened unsalted butter with salt until smooth and fluffy.
- Add Sugars, Milk and Vanilla: Mix in granulated sugar, powdered sugar, whole milk, and vanilla extract until the mixture is fully combined and creamy.
- Add Dry Ingredients: Gradually add all-purpose flour and baking soda to the wet mixture, stirring until a dough forms.
- Chill Dough: Shape the dough into a disk, wrap with parchment paper, and chill in the refrigerator for at least 1 hour to firm up.
- Toast Coconut: Spread shredded sweetened coconut evenly on a baking sheet and toast in the preheated oven until golden brown, about 5-7 minutes, stirring occasionally to prevent burning.
- Roll Out Dough and Cut Cookies: Roll out chilled dough between two sheets of parchment paper to about 1/4-inch thickness. Use a cookie cutter to cut shapes and place them on a baking sheet lined with parchment.
- Bake Cookies: Bake the cookies for 8-10 minutes or until the edges turn golden brown. Remove from oven and let them cool completely on a wire rack.
- Melt Caramels: In a saucepan over low heat, melt the caramels with 2-3 tablespoons of heavy cream, stirring constantly until smooth and creamy.
- Mix Coconut and Caramel: Pour the warm caramel over the toasted coconut and stir to combine, creating the caramel-coconut topping mixture.
- Assemble Cookies: Spread a thin layer of reserved caramel over each cooled cookie, then mound a generous amount of the caramel-coconut mixture on top of each cookie.
- Set Cookies: Let the cookies sit at room temperature for 15-30 minutes to allow the topping to set and stabilize.
- Melt Chocolate: Melt the dark chocolate wafers with 1 teaspoon of oil in a microwave or double boiler, stirring until smooth.
- Dip and Drizzle Chocolate: Dunk the bottom half of each cookie into the melted chocolate, then place on parchment paper. Drizzle remaining chocolate over the top of the cookies for decoration.
- Final Set: Allow the chocolate to fully set at room temperature or chill briefly before serving.
Notes
- Chilling the dough is crucial to prevent spreading while baking.
- Toast the coconut carefully to avoid burning; stir occasionally for even color.
- Use high-quality caramel and dark chocolate for the best flavor.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For extra stability, refrigerate the assembled cookies until chocolate is set.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
