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Homemade Samoas Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 25 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 27 minutes
  • Total Time: 1 hour 32 minutes
  • Yield: 24 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Homemade Samoas Cookies feature a buttery ring-shaped cookie topped with toasted coconut, caramel, and a rich chocolate drizzle, bringing the classic treat right into your kitchen.

Ingredients

Units Scale

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

Coconut

  • 3 cups shredded coconut

Caramel

  • 1 cup granulated sugar for caramel
  • 6 tablespoons butter for caramel
  • 1/2 cup heavy cream

Chocolate

  • 12 ounces semi-sweet chocolate chips

Instructions

  1. Make Cookie Dough In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add vanilla extract and mix well. Gradually add flour and salt, mixing until a soft dough forms. Roll out the dough to about 1/4 inch thickness and cut into donut shapes using a large and small round cutter. Place on parchment-lined baking sheets.
  2. Bake Cookies Preheat your oven to 350°F (175°C). Bake the cookie rings for 12-15 minutes until the edges are just starting to turn golden. Remove from oven and let cool completely on a wire rack. The cookies should be firm but not too brown.
  3. Toast Coconut Spread the shredded coconut on a baking sheet and toast in the oven at 300°F for 10-15 minutes, stirring every 3-4 minutes to ensure even browning. Watch carefully as coconut can burn quickly. Remove when golden brown and fragrant, then set aside to cool.
  4. Make Caramel In a medium saucepan, melt the sugar over medium heat, stirring constantly until it becomes a golden amber liquid. Add the butter and stir until melted. Slowly pour in the heavy cream while stirring – be careful as it will bubble vigorously. Continue cooking for 2-3 minutes until smooth. Remove from heat and fold in the toasted coconut.
  5. Assemble Cookies Spread the coconut caramel mixture generously over the top of each cooled cookie, making sure to cover the surface and create a nice thick layer. Let the caramel set for about 30 minutes at room temperature or 15 minutes in the refrigerator.
  6. Add Chocolate Melt the chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth. Dip the bottom of each cookie in the melted chocolate, then place on parchment paper. Drizzle the remaining chocolate over the tops of the cookies in a decorative pattern. Let the chocolate set completely before serving or storing.

Notes

  • Watch the coconut carefully while toasting as it can burn quickly.
  • For faster caramel setting, refrigerate cookies for 15 minutes instead of letting them set at room temperature for 30 minutes.
  • Use a double boiler or microwave in short intervals to melt chocolate without burning.

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