Description
These Samoa Cookies are a delightful copycat recipe featuring buttery cookie bases topped with caramel-coated toasted coconut and drizzled with rich dark chocolate, perfect for a sweet treat.
Ingredients
Units
Scale
Cookies
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter
- 2/3 cup granulated sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Filling and Topping
- 2 1/2 cups sweetened shredded coconut
- 15 oz. soft caramels (unwrapped)
- 1/3 cup heavy cream
- 10 oz. dark chocolate (melted)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 4-5 minutes. Add the milk and vanilla and mix well.
- Combine Ingredients: Add the dry ingredients to the butter mixture in 2-3 smaller additions, mixing well after each.
- Chill Dough: Chill the dough for at least 1 hour.
- Preheat Oven: Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Line two baking sheets with parchment and set aside.
- Shape Cookies: Roll the dough to ¼” thick and use a small 2-inch donut cutter or two round cutters to cut the dough. Transfer the donut shaped cookies to the prepared baking sheet 2” apart.
- Bake Cookies: Bake in the preheated oven for 7-9 minutes, or until lightly golden brown. Cool completely.
- Toast Coconut: Toast the coconut in a large saute pan over medium heat until it is a light golden color, stirring frequently so it doesn’t burn; set aside.
- Melt Caramel and Combine: In a separate pot, melt the caramel over medium low heat until smooth. Add the heavy cream and stir until smooth. Remove from heat and add the toasted coconut. Stir until the coconut is completely coated in the caramel sauce.
- Assemble Cookies: Carefully spoon about 2 tablespoons of the caramel coconut filling over the cooled cookies. Allow the caramel to set, then dip the bottom of each cookie into the melted dark chocolate. Drizzle remaining dark chocolate over the tops of the cookies.
- Chill to Set: Place in the fridge for 15-20 minutes, or until the chocolate is set.
Notes
- Chill the dough for at least 1 hour before baking to help with easier shaping and better texture.
- Stir the coconut frequently while toasting to avoid burning.
- Allow the caramel to set before dipping cookies in chocolate for best results.
- Chill cookies after chocolate dipping to ensure chocolate sets properly.
