Description
Homemade Samoas dance with rich caramel and toasted coconut, creating an irresistible cookie experience straight from childhood memories. Chocolate-drizzled rings invite sweet nostalgia while delivering bakery-quality indulgence you’ll savor with pure delight.
Ingredients
Scale
Base:
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Topping:
- 2 cups (150g) shredded sweetened coconut
- 1 cup (320g) soft caramels, unwrapped
- 3 tablespoons heavy cream
Coating:
- 10 ounces (280g) semi-sweet chocolate chips
- 1 teaspoon vegetable oil
Instructions
- Preheat oven to 350F (175C) and prepare a parchment-lined baking sheet.
- In a mixing bowl, cream butter and sugar until fluffy and light.
- Incorporate vanilla extract into the butter mixture.
- Gradually add flour and salt, mixing until dough forms a cohesive texture.
- Roll out dough on a floured surface to approximately 1/4-inch thickness.
- Cut circular cookie shapes using a 2-inch round cutter, removing center holes with a smaller cutter.
- Arrange cookies on prepared baking sheet and bake for 10-12 minutes until edges turn golden.
- Allow cookies to cool completely on a wire rack.
- Spread shredded coconut on a baking sheet and toast at 350F for 5 minutes, stirring periodically until golden brown.
- Melt caramels with heavy cream in microwave, stirring every 30 seconds until smooth.
- Fold toasted coconut into caramel mixture, ensuring complete coating.
- Spread caramel-coconut mixture evenly across cooled cookie bases.
- Let caramel set for approximately 10 minutes.
- Melt chocolate chips with vegetable oil in microwave, stirring until glossy and smooth.
- Dip cookie bottoms into melted chocolate, returning to parchment-lined sheet.
- Create decorative chocolate zigzag patterns across cookie tops.
- Allow cookies to set at room temperature or refrigerate for 20 minutes until chocolate hardens completely.
Notes
- Toast coconut carefully to prevent burning, stirring frequently for even golden color and maximum flavor development.
- Use parchment paper or silicone mat to prevent cookies from sticking and ensure easy removal.
- Work with caramel mixture quickly while warm to maintain smooth, spreadable consistency for even coating.
- Melt chocolate gradually in short intervals to prevent scorching and maintain glossy texture.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 156
- Sugar: 8 g
- Sodium: 44 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg