Homemade Samoas Cookies
Buttery shortbread cookies topped with toasted coconut caramel and finished with rich dark chocolate. These Homemade Samoas Cookies are full of texture and flavor, delivering a classic caramel-coconut-chocolate combination with a homemade touch.
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Servings: 25 cookies
Ingredients
Shortbread Cookies
- ½ cup unsalted butter room temperature
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- 2 tablespoons powdered sugar
- 1 tablespoon whole milk
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled
- ¼ teaspoon baking soda
Coconut Layer
- 3½ cups sweetened shredded coconut flakes
- 15 oz soft caramels such as Werther’s Soft Caramels, unwrapped
- 2 –3 tablespoons heavy cream
Chocolate Coating
- 10 oz dark chocolate melting wafers
- 1 teaspoon neutral oil canola or vegetable
Instructions
Shortbread Cookies
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and salt together on medium speed for 2–4 minutes, until smooth.
- Add the granulated sugar, powdered sugar, milk, and vanilla extract. Beat for an additional 1–2 minutes until fully combined.
- Add the flour and baking soda. Mix on low speed just until the dough comes together.
- Shape the dough into a disk and place it between two sheets of parchment paper. Roll the dough to approximately ¼-inch thickness. Transfer to a baking sheet and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 350°F (175°C).
- Remove the chilled dough from the refrigerator and peel back the top parchment sheet. Cut out cookies using a 2-inch round cutter or a donut-shaped cutter. If using a round cutter, remove the centers with a piping tip.
- Arrange cookies on a parchment-lined baking sheet and bake for 8–10 minutes, or until the edges are lightly golden. Allow cookies to cool briefly on the baking sheet, then transfer to a wire rack.
- Gather and re-roll dough scraps, chill again if needed, and repeat until all dough is used.
Coconut Layer
- Spread the shredded coconut evenly on a baking sheet. Toast in the oven for 10–15 minutes, stirring frequently, until golden brown. Transfer immediately to a parchment-lined baking sheet to cool.
- Place the unwrapped caramels and heavy cream in a microwave-safe bowl. Heat in short intervals, stirring between each, until fully melted and smooth. Add additional cream if needed for a spreadable consistency.
- Reserve approximately ¼–⅓ cup of the melted caramel. Combine the remaining caramel with the toasted coconut until evenly coated.
- Spread a thin layer of the reserved caramel onto each cooled cookie to act as an adhesive. Press a portion of the coconut mixture onto each cookie, gently compacting it. Allow cookies to set for 15–30 minutes.
Chocolate Coating
- Melt the chocolate wafers and oil together in the microwave, stirring until smooth.
- Using a fork, dip the bottom of each cookie into the melted chocolate. Allow excess chocolate to drip off, then place cookies on a silicone- or parchment-lined baking sheet.
- Drizzle remaining chocolate over the tops of the cookies. Allow chocolate to set completely before serving.
Notes
To make these Homemade Samoas Cookies gluten free, substitute the all-purpose flour with a certified gluten-free 1:1 baking flour. Ensure all additional ingredients, including caramels, chocolate, and coconut, are labeled gluten free to avoid cross-contamination.