Can I use store-bought caramel sauce instead of melting soft caramels?

Yes, you can substitute the melted caramels with a high-quality jarred caramel sauce. Just make sure it's thick enough to bind with the coconut and to spread on the cookies without running.

How do I prevent the coconut from burning while toasting?

Toast the coconut at 350°F and stir every 2–3 minutes. Keep a close eye on it, as coconut can burn quickly. Remove it from the oven once it's golden brown.

Do I need a special cookie cutter to make the ring shape?

Not at all! If you don't have a doughnut-shaped cutter, use two round items like spice jar lids or small cups to create the outer and inner rings.

Homemade Samoas Cookies - Superb Recipe

Description

These homemade Samoas cookies are a chewy, chocolate-dipped treat with a buttery shortbread base, caramel-coconut topping, and rich chocolate drizzle. A bakery-style cookie made simple for home bakers.

Ingredients

Scale

For the Cookies:
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
For the Topping:
3 cups shredded sweetened coconut
15 ounces soft caramels (store-bought or homemade)
3 tablespoons whole milk
1/4 teaspoon salt
8 ounces dark chocolate

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Instructions

Make the Dough: Cream the butter and sugar together in a stand mixer or using a hand mixer until the mixture becomes light and fluffy. This will create a smooth and tender cookie base.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add this mixture to the creamed butter in three parts, mixing and scraping the bowl between each addition.
Shape and Chill the Dough: Add milk and vanilla extract and mix until the dough comes together in large pieces. Shape the dough into two discs, wrap in plastic wrap, and refrigerate for about 1 hour until firm.
Roll and Cut Cookies: Preheat the oven to 350°F. On a floured surface, roll the chilled dough to 1/8-inch thickness. Use a doughnut-shaped cutter or two circular cutters to create rings. Place the cookies on a parchment-lined baking sheet.
Bake the Cookies: Bake for 10 to 12 minutes until lightly golden, rotating the tray halfway through. Allow them to cool on a wire rack.
Toast the Coconut: Spread shredded coconut on a baking sheet and toast in the oven for 10 minutes, stirring often to prevent burning. Once golden and aromatic, remove from the oven.
Make the Caramel Topping: In a double boiler, melt the caramels with milk and salt, stirring until smooth. Mix ¾ of this caramel with the toasted coconut in a bowl.
Assemble the Cookies: Spread the reserved caramel on the cooled cookies, then press a portion of the coconut mixture onto each cookie. Let them sit for 30 minutes to set.
Dip and Drizzle in Chocolate: Melt the dark chocolate using a double boiler or microwave in short bursts. Dip the base of each cookie into the chocolate and place it on wax paper. Drizzle remaining chocolate over the tops using a fork. Let cookies rest until chocolate hardens.

Notes

If the dough becomes too hard to roll out, let it sit at room temperature for 10 minutes.
Coconut toasts very fast, so monitor it closely.
For quicker prep, store-bought caramel sauce can replace homemade melting.
Use plant-based butter for a dairy-free variation.

Prep Time: 2 hours
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 162
Sugar: 9g
Sodium: 62mg
Fat: 10g
Saturated Fat: 7g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 1g
Cholesterol: 11mg