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Homemade Samoas Cookies Recipe

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★★★★

4 from 48 reviews

These homemade Samoa cookies replicate the classic popular treat featuring soft vanilla cookies topped with toasted coconut caramel and decadently drizzled with chocolate. With a crisp cookie base, golden-brown toasted coconut, rich buttery caramel, and a luscious chocolate finish, they offer a perfect balance of texture and flavor that’s ideal for cookie lovers.

Ingredients

Scale

For the Cookie Dough

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 3/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Coconut Caramel Topping

  • 3 cups shredded coconut
  • 1 cup granulated sugar
  • 6 tablespoons butter
  • 1/2 cup heavy cream

For the Chocolate

  • 12 ounces semi-sweet chocolate chips

Instructions

  1. Make Cookie Dough: In a large mixing bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Add vanilla extract and mix well. Gradually incorporate the all-purpose flour and salt, mixing until a soft dough forms.
  2. Shape the Cookies: Roll out the dough to about 1/4 inch thickness on a floured surface. Use a large round cutter and a smaller one to cut out donut shapes, creating cookie rings. Place the cookie rings onto parchment-lined baking sheets.
  3. Bake Cookies: Preheat your oven to 350°F (175°C). Bake the cookie rings for 12-15 minutes, or until the edges just begin to turn golden. Remove from oven and transfer cookies to a wire rack to cool completely. The cookies should be firm but not overly browned.
  4. Toast Coconut: Spread shredded coconut evenly on a baking sheet. Toast in the oven at 300°F (150°C) for 10-15 minutes, stirring every 3-4 minutes for even browning. Watch carefully to prevent burning. Once golden and fragrant, remove and allow to cool.
  5. Make Caramel: In a medium saucepan over medium heat, melt the 1 cup granulated sugar, stirring constantly until it forms a golden amber liquid. Add 6 tablespoons butter and stir until melted. Slowly pour in heavy cream while stirring continuously; be cautious as the mixture will bubble vigorously. Continue cooking for 2-3 minutes until smooth and combined. Remove from heat and fold in the toasted coconut.
  6. Assemble Cookies: Generously spread the coconut caramel mixture over the top of each cooled cookie, covering the surface with a thick layer of caramel. Let the caramel set for about 30 minutes at room temperature or 15 minutes in the refrigerator.
  7. Prepare Chocolate: Melt the semi-sweet chocolate chips using a double boiler or microwave in 30-second intervals, stirring until smooth.
  8. Add Chocolate: Dip the bottom of each caramel-topped cookie into the melted chocolate and place it on parchment paper. Drizzle remaining chocolate over the tops of the cookies in a decorative pattern. Allow the chocolate to set completely before serving or storing.

Notes

  • Ensure the coconut is toasted evenly by stirring frequently to avoid burning.
  • Be very careful when adding heavy cream to caramel as it can bubble vigorously and cause burns.
  • Allow cookies to cool completely before adding the caramel to prevent melting.
  • You can substitute semi-sweet chocolate chips with milk or dark chocolate depending on preference.
  • Store cookies in an airtight container at room temperature for up to one week or refrigerate for longer freshness.

Keywords: Samoas Cookies, Homemade Cookies, Coconut Caramel Cookies, Chocolate Drizzle Cookies, Girl Scout Cookie Copycat

Find it online: https://epicrecipebox.com/homemade-samoas-cookies-recipe/