Homemade Samoas Cookies
These Homemade Samoas Cookies feature a buttery shortbread base topped with caramel-coated toasted coconut and drizzled with rich dark chocolate. Perfect for holidays, parties, or simply enjoying at home.
Equipment
- Baking pan
- Mixing Bowl
- Electric Mixer
- Spatula
- Cookie cutter
Ingredients
Shortbread Base
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp vanilla extract
Topping
- 2 cups shredded toasted coconut
- 1 cup caramel sauce
- 1 cup dark chocolate chips melted
Instructions
- Preheat oven to 350°F (175°C) and grease or line a baking pan with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Mix in flour, salt, and vanilla until combined.
- Press dough evenly into prepared pan and bake for 15–20 minutes, until lightly golden around the edges.
- Let the shortbread base cool completely before topping.
- In a bowl, combine toasted coconut and caramel sauce until evenly coated.
- Spread the coconut-caramel mixture evenly over the cooled base.
- Cut into ring shapes using a round cutter and remove centers.
- Melt chocolate chips in short intervals in the microwave, stirring until smooth. Drizzle over cookies.
- Allow chocolate to set, then serve and enjoy!
Notes
Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for 10 days, or freeze up to 3 months. Toast coconut for extra flavor, and add a sprinkle of sea salt for a sweet-salty twist.