Homemade Samoas Cookies
Discover how to make Homemade Samoas Cookies . A delicious recipe with detailed instructions.
35
Prep Time
25
Cook Time
60
Total Time
24
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2
2. Make the cookie dough: In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes. In a separate bowl, whisk together the flour, baking powder, and salt.
Step 3
3. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Add the milk and vanilla extract, mixing until the dough comes together. If the dough feels too dry, add an additional teaspoon of milk.
Step 4
4. Shape the cookies: Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out circles, then use a smaller cutter or the end of a piping tip to cut out the center of each cookie. Transfer to prepared baking sheets.
Step 5
5. Bake the cookies for 10-12 minutes until the edges are lightly golden. Let cool completely on wire racks.
Step 6
6. Toast the coconut: Spread the shredded coconut on a baking sheet and toast in the 350°F oven for 5-7 minutes, stirring occasionally, until golden brown. Watch carefully to prevent burning. Set aside to cool.
Step 7
7. Make the caramel-coconut topping: In a medium saucepan over medium-low heat, combine the caramels, milk, and salt. Stir constantly until the caramels are completely melted and smooth, about 5-7 minutes.
Step 8
8. Remove from heat and stir in the toasted coconut. Let the mixture cool slightly until it's spreadable but not too hot to handle.
Step 9
9. Top the cookies: Using a small offset spatula or the back of a spoon, spread about 1 tablespoon of the coconut-caramel mixture onto each cooled cookie. Let set for 15 minutes.
Step 10
10. Melt the chocolate: Place the chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and melted. Alternatively, use a double boiler.
Step 11
11. Dip the bottoms of the cookies in the melted chocolate and place on parchment paper. Drizzle the remaining chocolate over the tops of the cookies using a fork or piping bag.
Step 12
12. Let the chocolate set completely before serving, about 20-30 minutes at room temperature or 10 minutes in the refrigerator.
Chef's Notes
Ensure your butter is truly at room temperature for the best cookie texture - it should be soft enough to leave an imprint when pressed but not melted.
Toast the coconut carefully and watch it closely as it can go from perfectly golden to burnt very quickly.
For cleaner chocolate lines, transfer melted chocolate to a small piping bag or zip-top bag with the corner snipped off.
Serving Suggestions
These cookies are perfect with a cold glass of milk, hot coffee, or tea. They make an excellent addition to holiday cookie platters, bake sales, or as homemade gifts. Serve at room temperature for the best texture contrast between the crisp cookie, chewy topping, and smooth chocolate.
Lily
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More Snacks Recipes
Homemade Samoas Cookies
Discover how to make Homemade Samoas Cookies . A delicious recipe with detailed instructions.
Ingredients (12)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Make the cookie dough: In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes. In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Add the milk and vanilla extract, mixing until the dough comes together. If the dough feels too dry, add an additional teaspoon of milk.
- Shape the cookies: Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out circles, then use a smaller cutter or the end of a piping tip to cut out the center of each cookie. Transfer to prepared baking sheets.
- Bake the cookies for 10-12 minutes until the edges are lightly golden. Let cool completely on wire racks.
- Toast the coconut: Spread the shredded coconut on a baking sheet and toast in the 350°F oven for 5-7 minutes, stirring occasionally, until golden brown. Watch carefully to prevent burning. Set aside to cool.
- Make the caramel-coconut topping: In a medium saucepan over medium-low heat, combine the caramels, milk, and salt. Stir constantly until the caramels are completely melted and smooth, about 5-7 minutes.
- Remove from heat and stir in the toasted coconut. Let the mixture cool slightly until it's spreadable but not too hot to handle.
- Top the cookies: Using a small offset spatula or the back of a spoon, spread about 1 tablespoon of the coconut-caramel mixture onto each cooled cookie. Let set for 15 minutes.
- Melt the chocolate: Place the chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and melted. Alternatively, use a double boiler.
- Dip the bottoms of the cookies in the melted chocolate and place on parchment paper. Drizzle the remaining chocolate over the tops of the cookies using a fork or piping bag.
- Let the chocolate set completely before serving, about 20-30 minutes at room temperature or 10 minutes in the refrigerator.
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