Samoas Cookies (Printable Recipe Version)
Sweet cookies packed with coconut, gooey caramel, and lots of chocolate.
# Ingredients You’ll Need:
→ For the cookies
01 -
225 g unsalted butter, at room temperature
02 -
100 g granulated sugar
03 -
250 g all-purpose flour
04 -
1/4 teaspoon baking powder
05 -
1/2 teaspoon fine sea salt
06 -
30 ml whole milk
07 -
1/2 teaspoon vanilla extract
→ For the coconut topping
08 -
225 g shredded sweetened coconut
09 -
425 g soft caramels, store-bought or homemade
10 -
45 ml whole milk
11 -
1/4 teaspoon fine sea salt
12 -
225 g dark chocolate
# Steps to Make It:
01 -
In the bowl of a stand mixer fitted with the paddle attachment, cream unsalted butter and sugar until light and fluffy, about 3 minutes. In a separate bowl, whisk all-purpose flour, baking powder, and salt. Gradually incorporate the dry mixture into the butter, mixing and scraping the sides as necessary. Blend in milk and vanilla extract until a cohesive dough forms. Divide dough in half, shape into disks, wrap tightly in plastic wrap, and refrigerate for 1 hour.
02 -
Preheat the oven to 175°C. Roll each chilled dough disk on a lightly floured surface to a thickness of 3 mm. Using a doughnut-shaped cutter or two round cutters, cut the dough into rings. Arrange cookies onto parchment-lined baking sheets, gathering and rerolling scraps as needed.
03 -
Bake the shortbread rings for 10 to 12 minutes, rotating baking sheets halfway, until the cookies are pale golden. Transfer immediately to a wire rack to cool completely.
04 -
Spread shredded coconut evenly on a parchment-lined baking sheet. Bake at 175°C for 10 minutes, stirring every 2 minutes, until uniformly golden-brown. Cool fully before mixing into caramel.
05 -
Melt soft caramels, milk, and salt together in a double boiler over gently simmering water, stirring until smooth. Reserve a portion for spreading. Combine 3/4 of the caramel with the toasted coconut in a large bowl, mixing to coat.
06 -
Spread a thin layer of reserved plain caramel onto each cooled cookie ring. Press a portion of coconut-caramel mixture over the top. Let set for 30 minutes at room temperature. If needed, gently rewarm mixture to soften before spreading.
07 -
Melt dark chocolate in a double boiler or microwave in short intervals until fully smooth. Dip each cookie base into the chocolate, place on wax paper-lined tray, and drizzle extra chocolate across the tops with a fork. Allow the chocolate to set completely before storage.
# Extra Information:
01 -
If the shortbread dough is too firm after chilling, let it rest at room temperature for 10 minutes for easier rolling.
02 -
Monitor the coconut closely while toasting, stirring frequently to prevent scorching.
03 -
Cookies should be pale golden when baked; underbaking preserves tenderness, while overbaking may cause brittleness.