Delight your taste buds with these delicious Homemade Samoas Cookies. Combining a buttery shortbread base, toasted coconut caramel topping, and a luscious dark chocolate drizzle, these cookies are a treat that’s worth every step of the process. Perfect for satisfying your sweet tooth or impressing guests, they’re a homemade version of the beloved classic.

Why You’ll Love This Recipe

Combines the rich flavors of caramel, coconut, and dark chocolate.
The shortbread base is buttery, crisp, and easy to make.

Customizable with homemade or store-bought caramels.
Ideal for parties, gift-giving, or simply indulging at home.
A satisfying baking project that yields impressive results.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cookies:

1 cup unsalted butter, at room temperature

1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder

1/2 teaspoon salt
2 tablespoons milk
1/2 teaspoon vanilla extract

For the coconut topping:

3 cups shredded sweetened coconut
15 ounces store-bought or homemade soft caramels

3 tablespoons whole milk
1/4 teaspoon salt
8 ounces dark chocolate

Directions

Make the Cookies

Prepare the Dough
In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed butter mixture in three increments, mixing well after each addition.
Add Milk and Vanilla
Mix in the milk and vanilla extract until the dough starts to come together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for 1 hour.

Roll and Cut
Preheat the oven to 350ºF. Roll out the chilled dough on a floured surface to about 1/4-inch thickness. Use a doughnut-shaped cutter to cut out cookies.
Bake
Place the cookies on a baking sheet and bake for 10-12 minutes or until lightly golden. Cool on a wire rack.

Make the Coconut Topping

Toast the Coconut
Spread the shredded coconut on a baking sheet and toast in the oven at 350ºF for about 10 minutes, stirring frequently to prevent burning.

Prepare the Caramel
Melt the caramels with the milk and salt in a double boiler, stirring until smooth.
Combine Coconut and Caramel
Mix 3/4 of the melted caramel with the toasted coconut until well coated.
Assemble the Cookies
Spread the remaining caramel directly onto the top of each cookie, then press the coconut-caramel mixture on top.

Dip and Drizzle with Chocolate
Melt the dark chocolate in a double boiler or microwave in short bursts. Dip the bottoms of the cookies into the melted chocolate, then drizzle chocolate over the tops. Allow the chocolate to set.

Servings and Timing

Servings: 48 (2-inch) cookies
Prep Time: 2 hours

Cooking Time: 15 minutes
Total Time: 2 hours 15 minutes

Variations

Salted Caramel Twist: Add a sprinkle of sea salt to the caramel for a salted caramel flavor.

Vegan Option: Use plant-based butter, dairy-free caramel, and vegan dark chocolate.
Nutty Flavor: Add finely chopped toasted pecans or almonds to the coconut mixture.
White Chocolate Drizzle: Swap dark chocolate for white chocolate for a sweeter variation.

Spiced Cookies: Add a pinch of cinnamon or nutmeg to the cookie dough for extra warmth.

Storage

At Room Temperature: Store in an airtight container for up to 5 days.
Refrigeration: Refrigerate for up to 2 weeks for longer freshness.

Freezing: Freeze in an airtight container for up to 3 months. Allow to thaw at room temperature before serving.

FAQs

1. Can I use unsweetened coconut?

Yes, but sweetened coconut adds a traditional flavor and chewiness.

2. How do I prevent the dough from sticking when rolling?

Chill the dough and lightly flour your work surface and rolling pin.

3. Can I use pre-made cookies as a base?

Absolutely! Store-bought shortbread cookies can save time.

4. What’s the best way to melt caramels?

Use a double boiler for even melting, or microwave in 20-second intervals, stirring each time.

5. Can I use milk chocolate instead of dark chocolate?

Yes, but the cookies will be sweeter with milk chocolate.

6. How can I ensure the caramel-coconut topping sticks?

Press it firmly onto the caramel-coated cookies while the caramel is still warm.

7. Can I skip the cookie cutter step?

Yes, roll the dough into a rectangle and cut squares or shapes of your choice.

8. Can I make these cookies gluten-free?

Use a gluten-free all-purpose flour blend as a substitute.

9. How do I prevent the chocolate from blooming?

Ensure the chocolate is melted and tempered properly to avoid a white, streaky appearance.

10. What can I do with leftover caramel or chocolate?

Use it as a dip for fruits, drizzle over ice cream, or save for another baking project.

Conclusion

Homemade Samoas Cookies are a delectable mix of buttery shortbread, toasted coconut, rich caramel, and dark chocolate. With every bite, you’ll experience the perfect balance of textures and flavors. These cookies are well worth the effort and make a fantastic treat for any occasion. Try this recipe today and bring the joy of Samoas to your kitchen!