Homemade Samoas Cookies (Print)
Tender shortbread, rich caramel, toasted coconut, and chocolate bring Samoas delight to your kitchen.
# What You'll Need:
→ For the cookies
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1 cup unsalted butter, at room temperature
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1/2 cup sugar
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2 cups all-purpose flour
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1/4 teaspoon baking powder
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1/2 teaspoon salt
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2 Tablespoons milk
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1/2 teaspoon vanilla extract
→ For the coconut topping
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3 cups shredded sweetened coconut
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15 ounces store-bought or homemade soft caramels
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3 Tablespoons whole milk
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1/4 teaspoon salt
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8 ounces dark chocolate
# How to Make It:
01 -
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. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.
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Divide the dough in half using your hands, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate until firm, about 1 hour.
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Preheat the oven to 350ºF. Roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out cookies using a doughnut-shaped cookie cutter. Place the cookies on a Silpat or parchment-lined baking sheet. Bake for 10 to 12 minutes, rotating halfway, until pale golden brown. Transfer to a wire rack to cool completely.
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Spread the coconut flakes on a parchment-lined baking sheet. Bake at 350ºF for about 10 minutes, stirring frequently to ensure even browning and avoid burning. Remove from the oven and set aside.
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Melt the caramels, milk, and salt in a double-boiler by placing the caramels in a medium saucepan set over simmering water. Stir until fully melted. Combine 3/4 of the caramel with the toasted coconut in a large bowl.
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Spread the remaining 1/4 cup of caramel on top of the cooled cookies. Press on a portion of the coconut mixture. If the caramel-coconut mixture thickens, reheat it in the double-boiler to make it spreadable. Let the cookies cool for 30 minutes.
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Melt the dark chocolate in a double-boiler or microwave. Dip the bottoms of the cookies in chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle chocolate over the tops. Allow the cookies to cool until the chocolate hardens completely.
# Additional Notes:
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If you don’t have a donut-shaped cookie cutter, you can use two round cutters to create the ring shape.
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If the dough is too firm to roll out after chilling, let it sit at room temperature for 10 minutes before working with it.
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Monitor the coconut closely while toasting to avoid burning it.
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Spreading the caramel on the cookies helps the coconut mixture adhere better.