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Samoas Cookies

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These homemade Samoas Cookies feature a buttery shortbread base topped with rich caramel, toasted coconut, and a drizzle of chocolate for a perfect chewy-crunchy bite.

Ingredients

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 Shortbread Base:

  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Topping:

  • 3 cups shredded sweetened coconut
  • 12 oz chewy caramels (about 40 pieces)
  • 3 tbsp heavy cream
  • 8 oz semisweet chocolate, chopped or chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, cream together butter and sugar until light and fluffy.

3. Mix in vanilla, then add flour, baking powder, and salt; mix until dough forms.

4. Roll out dough to about 1/4 inch thickness and cut out rings (use a small cutter for the center).

5. Place on baking sheet and bake for 10–12 minutes or until lightly golden. Cool completely.

6. Toast the shredded coconut in the oven for 5–7 minutes until golden brown. Set aside.

7. In a saucepan, melt caramels with heavy cream over low heat, stirring until smooth.

8. Stir toasted coconut into the caramel mixture.

9. Spread or press the caramel-coconut mixture on top of each cookie.

10. Melt chocolate in the microwave in short bursts until smooth.

11. Dip the bottoms of cookies in melted chocolate and drizzle remaining chocolate on top.

12. Allow chocolate to set before serving.

Notes

  • Store cookies in an airtight container for up to 5 days.
  • You can use caramel bits instead of wrapped caramels for easier melting.
  • Freeze extra cookies for up to 3 months.
  • Add a pinch of sea salt on top for a gourmet touch.

Nutrition

Keywords: Samoas Cookies, Girl Scout cookies, coconut caramel cookies, chocolate drizzle

Find it online: https://dishfoody.com/samoas-cookies-recipe/