Description
Irresistible Homemade Samoas bring childhood memories dancing across taste buds with caramel, coconut, and chocolate perfection. Crisp shortbread cookies drenched in sweet layers promise pure deliciousness you cannot resist.
Ingredients
Scale
Base Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
Dry Ingredients:
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Liquid Ingredients:
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Topping Ingredients:
- 3 cups shredded sweetened coconut
- 12 ounces (340 grams) soft caramels
- 3 tablespoons milk
- 1 cup semisweet chocolate chips, melted
Instructions
- Heat the oven to 350F (175C) and cover a baking sheet with parchment paper.
- Cream butter and sugar until airy and pale, using an electric mixer.
- Incorporate flour, baking powder, and salt into the butter mixture, blending thoroughly.
- Introduce milk and vanilla extract, kneading until a cohesive dough forms.
- Roll out the dough to a quarter-inch thickness on a floured surface.
- Cut circular shapes using a round cookie cutter, then create center holes with a smaller cutter.
- Arrange cookie shapes on the prepared baking sheet, maintaining even spacing.
- Bake for 10-12 minutes until edges turn a delicate golden hue.
- Transfer cookies to a wire rack and allow complete cooling.
- Spread coconut on a separate baking sheet and toast at 350F for 10 minutes, stirring periodically until achieving a rich golden color.
- Melt caramels with milk in a microwave-safe bowl, stirring at 30-second intervals until achieving a smooth consistency.
- Fold toasted coconut into the caramel mixture, creating a unified topping.
- Generously coat each cookie with the caramel-coconut blend.
- Immerse cookie bottoms in melted chocolate, then drizzle additional chocolate across the surface.
- Position cookies on a wire rack, permitting chocolate to solidify completely.
Notes
- Ensure butter is softened at room temperature for easier mixing and smoother cookie dough texture.
- Use unsalted butter to control salt levels and prevent overly salty cookies.
- Chill the dough for 30 minutes before rolling to prevent sticking and make cutting shapes easier.
- Toast coconut carefully to avoid burning, watching it closely and stirring frequently during the toasting process.
- For gluten-free version, substitute all-purpose flour with almond or coconut flour blend.
- Melt caramels slowly and gently to prevent scorching or separating.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Use parchment paper or silicone mats to prevent cookies from sticking and ensure even baking.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210
- Sugar: 15 g
- Sodium: 65 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg