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samoa cookies

🍪 Samoa Cookies

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Prep Time 25 minutes
Cook Time 15 minutes
29 minutes
Servings: 24 cookies
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cookie Base:
  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
For the Topping:
  • 3 cups shredded sweetened coconut
  • 12 oz chewy caramels about 40 pieces, unwrapped
  • 3 tbsp heavy cream
  • 8 oz semi-sweet chocolate chips or bar, chopped

Method
 

Make the Cookies:
  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, cream butter and sugar until fluffy.
  3. Mix in flour, baking powder, and salt. Add milk and vanilla; stir until dough comes together.
  4. Roll dough out to 1/4-inch thickness. Cut with a round cookie cutter, then cut out small centers to form a ring shape.
  5. Place on parchment-lined baking sheet and bake 10–12 minutes until lightly golden. Cool completely.
Toast the Coconut:
  1. Spread shredded coconut on a baking sheet. Bake at 350°F for 5–7 minutes, stirring halfway, until golden brown.
Make Caramel-Coconut Mixture:
  1. In a saucepan, melt caramels with heavy cream over low heat until smooth.
  2. Stir in toasted coconut until evenly coated.
Assemble the Cookies:
  1. Spread a thin layer of caramel-coconut mixture on top of each cookie. Press gently to stick.
Dip in Chocolate:
  1. Melt chocolate in a microwave-safe bowl (30-second intervals, stirring in between).
  2. Dip the bottom of each cookie in melted chocolate and place on parchment paper.
  3. Drizzle remaining chocolate over the tops.
Cool & Serve:
  1. Allow cookies to set until chocolate hardens. Store in an airtight container.

Notes

Shortcut Version: Use shortbread cookies as a base to save time.
Neater Drizzle: Transfer melted chocolate to a zip-top bag, snip the corner, and drizzle over cookies.
Storage: Keeps 5–7 days at room temp in an airtight container, or up to 2 months in the freezer.
Flavor Boost: Add a pinch of sea salt on top of the chocolate drizzle for a salted caramel twist.