Copycat Samoas Cookies
These homemade Samoas cookies feature a buttery shortbread base, a gooey caramel and toasted coconut topping, all finished with rich chocolate drizzle, making them a perfect treat for cookie swaps and holiday platters.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, room temperature Use salted butter and omit added salt if preferred.
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 1/2 Tbsp whole milk For dairy-free use coconut milk.
- 1 tsp vanilla extract
For the Topping
- 2 1/4 cups shredded, sweetened coconut Shredded, not flaked; needs to be toasted.
- 11 oz Kraft baking caramels Unwrapped caramels for melting.
- 5 Tbsp milk For melting caramels.
- 1/4 tsp salt For caramel.
For the Chocolate Finish
- 1 1/2 cups semi-sweet chocolate Can use chips or chopped bar.
Instructions
Preparation of Dough
- Preheat your mixer. In a large bowl, cream together the room-temperature unsalted butter and sugar until light and smooth, about 2–3 minutes.
- Scrape the bowl. Add all-purpose flour, baking powder, and salt. Mix on low until the flour is incorporated.
- Add milk and vanilla. Pour in whole milk and vanilla. Mix just until the dough starts to come together.
- Roll and chill. Transfer dough onto a sheet of parchment. Top with another parchment and roll to about 1/8 inch thick. Chill for at least 30 minutes.
Baking the Cookies
- Preheat oven to 350°F and line two cookie sheets with parchment. Use a 3.5–4 inch round cutter to cut circles and remove the center for donut-shaped cookies.
- Bake for 10 minutes or until edges turn golden. Transfer to a wire rack and cool completely.
Making the Topping
- Toast the coconut. Spread shredded sweetened coconut on a sheet pan and toast at 325°F, stirring every 3–4 minutes until golden (about 5–8 minutes).
- Make the caramel-coconut topping. In a saucepan, combine Kraft caramels, milk, and salt over low heat. Stir until melted and smooth. Remove from heat and fold in toasted coconut.
Assembly
- Spread a layer of the coconut-caramel mixture on each cooled cookie. Let set at room temperature for about 30–45 minutes.
- Melt semi-sweet chocolate in a double boiler or microwave in 20-second bursts until smooth. Dip the bottoms of cookies in chocolate or drizzle over the top.
Notes
For an authentic Samoas chew, use sweetened shredded coconut. If preferred, dark chocolate can replace semi-sweet for a richer flavor. To make mini Samoas, cut smaller rings for bite-sized cookies. For vegan options, substitute with dairy-free ingredients.