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Delicious homemade Samoas Cookies with chocolate and coconut topping

Samoas Cookies

Delightful homemade cookies with a combination of chocolate, caramel, and toasted coconut, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie base
  • 1 cup butter, softened Use unsalted butter for the best results.
  • 1 cup sugar Granulated sugar.
  • 2 cups all-purpose flour Sifted before measuring.
  • 1 teaspoon vanilla extract For flavor enhancement.
  • 1/2 teaspoon salt Enhances taste.
For the caramel-coconut topping
  • 1 cup sweetened shredded coconut Toast before use for added flavor.
  • 14 oz caramel candies Melted for topping.
  • 1 tablespoon milk To help melt the caramels.
For the chocolate drizzle
  • 1 cup chocolate chips Use quality chocolate for best results.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. Cream together the softened butter and sugar in a mixing bowl until light and fluffy.
  3. Add the vanilla extract and mix well.
  4. Gradually add the flour and salt, mixing until combined.
  5. Chill the dough in the refrigerator for 30 minutes if it's too sticky.
  6. Roll out the dough and cut into cookie shapes, ensuring each cookie has a hole in the center.
  7. Place on a baking sheet and bake for 10 to 12 minutes or until golden.
Make the topping
  1. Melt the caramel candies with milk in a saucepan over low heat.
  2. Once melted, stir in the toasted coconut.
  3. Spread the caramel-coconut mixture over the cooled cookies.
Chocolate Drizzle
  1. Melt the chocolate chips in a microwave or double boiler.
  2. Drizzle the melted chocolate over the caramel-covered cookies.

Notes

Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage. You can also customize the recipe by substituting coconut with chopped nuts.