Homemade Samoas Cookies Recipe

Ben Carraoli

Homemade Samoas Cookies Recipe

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 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.

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Prep Time 45

Cook Time 12

Ingredients Method Notes

Ingredients

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.

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.