Samoas Cookies
Homemade Samoas Cookies with buttery shortbread, toasted coconut caramel topping, and rich chocolate drizzle.
Equipment
- Mixing Bowl
- Rolling Pin
- Cookie cutter
- Baking sheet
- Parchment paper
- cooling rack
- Small saucepan
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups sweetened shredded coconut
- 12 soft caramel candies
- 2 tablespoons heavy cream
- 1 cup semisweet chocolate chips
- 1 teaspoon coconut oil optional, for smoother chocolate
Instructions
- Cream the butter and sugar until smooth, then mix in the flour and salt until a soft dough forms.
- Roll the dough, cut into rings, and bake until lightly golden.
- Toast the coconut, then melt the caramels with the cream until smooth.
- Combine the coconut with the caramel mixture and press onto cooled cookies.
- Melt the chocolate, drizzle or dip the cookies, and let them set before serving.
Notes
- Nutrition is approximate and will vary by brands used.
- Toast coconut carefully to avoid burning.
- Cool cookies completely before adding topping.
- Store in an airtight container for best texture.