Homemade Samoas Cookies Recipe | Chewy, Chocolatey & Sweet
I’ve just pulled a batch of warm, gooey cookies from the oven, and I couldn’t wait to share this recipe for Homemade Samoas Cookies Recipe with you. When I made them, the crisp shortbread base paired beautifully with toasted coconut and rich caramel, and the chocolate coating sealed the deal.
It felt like I brought a bakery-style treat right into my own kitchen. Whether you’re craving something indulgent or want to impress your family, these cookies hit the spot. You can also enjoy similar indulgent desserts like the Earl Grey Tiramisu Recipe. Let’s dive into the details so you can bake them too.
Ingredients
Here are the ingredients I used — each one chosen to give these cookies that perfect texture and flavor.
- ½ cup (4 oz / 115 g) butter, softened — this gives the shortbread its rich, tender crumb.
- ¼ cup (2 oz / 71 g) granulated sugar — just enough sweetness to balance the flavors.
- 1 tablespoon whole milk — helps bind the dough and soften the texture.
- ½ teaspoon vanilla extract — adds warmth and depth of flavor.
- 1 cup (5 oz / 142 g) all-purpose flour — the structural backbone of the cookie.
- ⅛ teaspoon baking powder — gives a slight lift so the shortbread isn’t too dense.
- ¼ teaspoon salt — enhances all the sweet and nutty notes.
- 2⅔ cups (8 oz / 227 g) shredded sweetened coconut — toasty, flavorful topping that gives the signature chew.
- 1⅔ cups (18 oz / 510 g) soft caramels — the gooey caramel layer.
- 3 tablespoons heavy cream — used to melt the caramel smoothly for spreading.
- 1½ cups (9 oz / 255 g) semisweet chocolate — the chocolate coating that brings it all together.
- ¼ teaspoon vegetable oil — helps the melted chocolate set nicely without becoming too hard.
Note: Several servings as per the ingredients quantity.
Variations
Here are a few great alternative options if you want to adjust the recipe:
- Dairy-free: Use plant-based butter and swap heavy cream with coconut cream. Make sure to use dairy-free chocolate for coating.
- Sugar-free: Replace sugar with a granulated sweetener like erythritol. Use sugar-free caramels and dark chocolate with no added sugar.
- Flavor-enhancing add-ins: Stir in chopped toasted pecans or macadamias with the coconut for extra crunch. Sprinkle flaky sea salt on top for a sweet-salty finish.
You can also try a twist with the Brown Sugar Pumpkin Loaf Recipe for more cozy dessert ideas.
Cooking Time
- Prep Time: 45 minutes (including chilling time)
- Cooking Time: 12 minutes
- Total Time: About 1 hour (plus chilling time for chocolate/caramel to set)
Equipment You Need
Here’s what you’ll need to make these cookies perfectly:
- Stand or hand mixer — to cream butter and sugar smoothly.
- Mixing bowls — for dough, coconut, and melted chocolate.
- Baking sheets — for baking and cooling cookies.
- Parchment paper — prevents sticking and makes cleanup easy.
- Cookie cutters (2-inch and ½-inch round) — to create that classic Samoas ring shape.
- Double boiler or microwave-safe bowl — for melting caramel and chocolate.
How to Make Homemade Samoas Cookies
Make the Cookie Dough
Start by creaming the softened butter and sugar together on medium speed until light and fluffy. Add the milk and vanilla extract and mix well. In a separate bowl, whisk the flour, baking powder, and salt together, then slowly mix into the butter mixture. Once combined, wrap the dough into a flat disc and chill it for at least 30 minutes until firm.
Toast the Coconut and Roll the Dough
While the dough chills, preheat your oven to 350°F (180°C). Spread shredded coconut on a parchment-lined baking sheet and toast for 10–15 minutes, stirring frequently until golden brown. Set aside to cool.
Then, roll out the chilled dough on a lightly floured surface to about ⅛ inch thick. Use cookie cutters to cut round shapes and remove the center holes to form rings.
Bake and Assemble
Bake the cookies for 10–12 minutes until lightly golden. Cool completely on a wire rack. Meanwhile, melt the caramels with heavy cream until smooth, then stir in the toasted coconut. In another bowl, melt the chocolate with vegetable oil until glossy.
Dip the bottoms of the cookies in chocolate and place on parchment paper. Top each with a spoonful of the caramel-coconut mixture, then drizzle with remaining melted chocolate. Allow to set completely at room temperature or refrigerate for about 30 minutes.
Additional Tips for Making this Recipe Better
After making these cookies myself, I discovered a few tricks that make all the difference:
- I like to chill the dough a little longer if it gets soft — it’s easier to cut and holds its shape better while baking.
- Toasting the coconut evenly is key — I stir every few minutes because it burns quickly.
- When spreading the caramel mixture, I found working quickly while it’s warm helps create a smooth layer.
- If you want neat chocolate drizzles, pour the melted chocolate into a small piping bag or zip-top bag and snip the corner.
- I store them in a single layer separated by parchment to prevent the chocolate drizzle from sticking.
How to Serve Homemade Samoas Cookies
These cookies are as pretty as they are delicious! Serve them on a dessert platter or arrange in a cookie tin lined with parchment. For an elegant touch, sprinkle a bit of toasted coconut or sea salt on top. They pair beautifully with a hot cup of coffee, tea, or even a glass of milk. You can also wrap them in small cellophane bags for a homemade gift idea that’s sure to impress.
Nutritional Information
Each cookie is a perfect little indulgence. Here’s an approximate breakdown per serving:
- Calories: ~200 kcal
- Protein: ~2 g
- Carbohydrates: ~22 g
- Fat: ~11 g
Make Ahead and Storage
Storage
Once the cookies are fully set, store them in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place so the chocolate doesn’t soften.
Freezing
You can freeze these cookies for up to 3 months. Place parchment between layers in a freezer-safe container. When ready to eat, thaw them at room temperature for about 30 minutes.
Reheating/Serving
If you want to enjoy them slightly warm, microwave one cookie for about 5–8 seconds. It softens the caramel beautifully without melting the chocolate completely.
Why You’ll Love This Recipe
If you’re wondering why these cookies will become your new favorite, here are a few reasons:
- They’re a homemade twist on a classic favorite — no need to wait for seasonal sales to enjoy them.
- The flavor combination is unbeatable — buttery shortbread, chewy caramel, toasted coconut, and rich chocolate all in one bite.
- They’re customizable — from dairy-free swaps to added nuts or dark chocolate, you can make them your own.
- They look bakery-perfect — with golden caramel and chocolate drizzle, they’re stunning for parties and gifts.
- They’re fun to make — every step, from toasting coconut to dipping cookies, is hands-on and rewarding.
If you’re ready to bake something nostalgic, chewy, and irresistibly delicious, this Homemade Samoas Cookies recipe will not disappoint. Grab your cookie cutters, melt that chocolate, and treat yourself to the ultimate homemade indulgence!
Homemade Samoas Cookies Recipe
Ingredients
Method
- Start by creaming the softened butter and sugar together on medium speed until light and fluffy. Add the milk and vanilla extract and mix well. In a separate bowl, whisk the flour, baking powder, and salt together, then slowly mix into the butter mixture. Once combined, wrap the dough into a flat disc and chill it for at least 30 minutes until firm.
- While the dough chills, preheat your oven to 350°F (180°C). Spread shredded coconut on a parchment-lined baking sheet and toast for 10–15 minutes, stirring frequently until golden brown. Set aside to cool. Then, roll out the chilled dough on a lightly floured surface to about ⅛ inch thick. Use cookie cutters to cut round shapes and remove the center holes to form rings.
- Bake the cookies for 10–12 minutes until lightly golden. Cool completely on a wire rack. Meanwhile, melt the caramels with heavy cream until smooth, then stir in the toasted coconut. In another bowl, melt the chocolate with vegetable oil until glossy. Dip the bottoms of the cookies in chocolate and place on parchment paper. Top each with a spoonful of the caramel-coconut mixture, then drizzle with remaining melted chocolate. Allow to set completely at room temperature or refrigerate for about 30 minutes.
Notes
- I like to chill the dough a little longer if it gets soft — it’s easier to cut and holds its shape better while baking.
- Toasting the coconut evenly is key — I stir every few minutes because it burns quickly.
- When spreading the caramel mixture, I found working quickly while it’s warm helps create a smooth layer.
- If you want neat chocolate drizzles, pour the melted chocolate into a small piping bag or zip-top bag and snip the corner.
- I store them in a single layer separated by parchment to prevent the chocolate drizzle from sticking.