Description
Homemade Samoas Cookies Copycat with buttery shortbread, toasted coconut, rich caramel, and a smooth chocolate finish. A nostalgic treat you can make anytime at home.
Ingredients
Scale
- 1/2 cup unsalted butter, room temperature
- 1/4 tsp salt
- 1/3 cup granulated sugar
- 2 Tbsp powdered sugar
- 1 Tbsp whole milk
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 3 1/2 cups shredded sweetened coconut flakes
- 15 oz soft caramels
- 2–3 Tbsp heavy cream
- 10 oz dark chocolate melting wafers
- 1 tsp oil
Instructions
- Cream butter and salt for 2–4 minutes, then add sugars, milk, and vanilla and beat again.
- Mix in flour and baking soda on low speed until dough forms.
- Roll dough between parchment to 1/4 inch thick and chill at least 1 hour.
- Preheat oven to 350°F and toast coconut for 10–15 minutes, stirring often.
- Cut chilled dough into rings and bake 8–10 minutes until edges are lightly golden.
- Melt caramels with cream until smooth, reserving a small portion.
- Mix most caramel with toasted coconut until fully coated.
- Spread reserved caramel on cookies, then press coconut mixture on top.
- Melt chocolate with oil, dip bottoms of cookies, and drizzle over tops.
- Let cookies set completely before serving.
Notes
- Chill dough well to prevent spreading.
- Toast coconut carefully to avoid burning.
- Adjust caramel with cream for easier spreading.
- Let chocolate fully set before storing.
- Store in airtight container up to 3 days or refrigerate for longer freshness.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14
- Sodium: 60
- Fat: 10
- Saturated Fat: 7
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 15
