Homemade Samoas Cookies
Delightful cookies featuring flavors of sweet caramel, chewy coconut, and rich chocolate, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter (at room temperature) Ensure it is softened for easy creaming.
- 1/2 cup sugar A hint of sweetness to balance flavors.
- 2 cups all-purpose flour For a tender texture.
- 1/4 teaspoon baking powder Provides lift.
- 1/2 teaspoon salt Enhances flavors.
- 2 tablespoons milk To create a cohesive dough.
- 1/2 teaspoon vanilla extract Elevates flavor.
Topping
- 3 cups shredded sweetened coconut Provides chewy texture.
- 15 ounces soft caramels For a luxurious caramel experience.
- 3 tablespoons whole milk Used for melting the caramels.
- 1/4 teaspoon salt Enhances caramel flavors.
Chocolate Coating
- 8 ounces dark chocolate For a rich finishing touch.
Instructions
Preparation
- In a stand mixer, cream together the softened unsalted butter and sugar until light and fluffy (about 3-5 minutes).
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the butter and sugar mixture until well incorporated.
- Pour in the milk and vanilla extract; mix until a cohesive dough forms.
- Divide the cookie dough, shape each half into a disk, wrap in plastic wrap, and chill for at least one hour.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the dough to 1/8-inch thick, cut out cookies with a round cutter, and place them on the baking sheet.
- Bake for 10-12 minutes until the edges are golden; let them cool on a wire rack.
- Spread the shredded coconut on a baking sheet and toast in the oven for about 10 minutes, stirring frequently.
Caramel and Assembly
- Melt soft caramels, 3 tablespoons of whole milk, and 1/4 teaspoon of salt in a double boiler until smooth.
- Mix 3/4 of the melted caramel with cooled toasted coconut.
- Spread the remaining caramel on cooled cookies, press the coconut mixture onto cookies, and cool for at least 30 minutes.
- Melt dark chocolate and dip the bottoms of the cookies into the chocolate.
- Drizzle more chocolate on top, and let the chocolate set before serving.
Notes
Chill the dough for best results. Keep an eye on the coconut while toasting to avoid burning. Let cookies cool completely before decorating with chocolate.