Samoa Cookies
Indulge in the irresistible decadence of homemade Samoa Cookies, a dessert favorite inspired by the classic Girl Scout treat! These buttery shortbread cookies are elevated with a luscious layer of toasted sweetened coconut swirled in rich caramel, creating a heavenly chewy texture. Topped off with a generous drizzle of smooth dark chocolate and a chocolate-dipped base, each bite is the perfect balance of sweet, nutty, and chocolaty goodness. With a quick 30-minute prep time and straightforward steps, these cookies are a must-try for any baking enthusiast. Perfect for holidays, parties, or simply satisfying your sweet tooth, these homemade Samoa Cookies will be a show-stopping addition to your cookie collection! Keywords: Samoa Cookies, caramel-coconut cookies, chocolate drizzle cookies, homemade Samoa recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 1 tablespoon milk
- 1.5 cups shredded sweetened coconut
- 12 ounces caramel candies
- 8 ounces dark chocolate
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and milk until combined.
Gradually add the all-purpose flour and salt to the creamed mixture, mixing on low speed until the dough just comes together.
Turn the dough out onto a floured surface and roll it out to about 1/4 inch thickness.
Use a donut-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.
Bake the cookies in the preheated oven for 10-12 minutes or until lightly golden at the edges.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
In a non-stick skillet, toast the shredded sweetened coconut over medium heat until golden brown, stirring frequently. Remove from heat and set aside.
In a microwave-safe bowl, melt the caramel candies with 3 tablespoons of milk, heating in 30-second intervals and stirring in between until smooth.
Carefully stir in the toasted coconut with the melted caramel until well coated.
Using a small spoon or spatula, spread the caramel-coconut mixture on top of each cookie.
Melt the dark chocolate in a microwave-safe bowl or using a double boiler until smooth.
Dip the bottom of each cookie into the melted chocolate and place the cookies back onto the parchment-lined baking sheet.
Drizzle remaining chocolate over the top of the cookies with a fork or piping bag for decoration.
Let the chocolate set completely before serving or storing the cookies.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 14.4 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 91 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
