Homemade Samoa Cookies Recipe
If you’ve ever found yourself wishing you could enjoy those iconic caramel, coconut, and chocolate cookies all year round, this Homemade Samoa Cookies Recipe is your ticket to cookie bliss! Imagine crisp buttery shortbread rings smothered in golden toasted coconut caramel, then crowned with silky chocolate – every bite delivers the nostalgia of a beloved treat, but with the homemade freshness and satisfaction that only your own kitchen can provide.
Ingredients You’ll Need
Gathering simple, quality ingredients is the key to exceptional cookies, and each item in this list plays a vital role. Get ready to be amazed at how basic pantry staples transform into the glorious magic of the Homemade Samoa Cookies Recipe.
- Unsalted Butter (1 cup, softened): Essential for a rich, melt-in-your-mouth shortbread base.
- Granulated Sugar (1/2 cup): Brings the perfect touch of sweetness and helps create a light crumbly texture.
- All-Purpose Flour (2 cups): Provides structure and the classic cookie bite.
- Baking Powder (1/4 teaspoon): Lends a subtle lift to ensure the cookies aren’t too dense.
- Salt (1/2 teaspoon): Balances flavors and enhances every sweet and buttery note.
- Milk (2 tablespoons): Binds the dough just right and ensures a smooth texture.
- Vanilla Extract (1/2 teaspoon): Adds warmth and depth to both the dough and the overall flavor.
- Sweetened Shredded Coconut (3 cups): Toasted for a golden crunch and the signature Samoa flavor.
- Soft Caramels (15 oz, unwrapped): Melted to create a luxuriously sticky, sweet topping.
- Heavy Cream (3 tablespoons): Smooths the caramel for easy spreading and lush texture.
- Semisweet or Dark Chocolate (10 oz, chopped or chips): Delivers the luscious, bittersweet finish Samoas are famous for.
How to Make Homemade Samoa Cookies Recipe
Step 1: Prepare the Shortbread Dough
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to ensure easy cookie removal. In a large bowl, cream the softened butter and granulated sugar together until the mixture is pale, fluffy, and irresistible. Gradually add the flour, baking powder, and salt – the dough will look a bit crumbly at first, but don’t worry! Add the milk and vanilla extract, then mix again until a smooth, cohesive dough forms that’s ready to roll out.
Step 2: Shape the Cookies
On a lightly floured surface, roll your dough to about 1/4-inch thickness. Grab a 2-inch round cookie cutter (or even a drinking glass if you don’t have one), then use a smaller cutter – even a bottle cap works – to punch a hole in the center, creating that distinctive Samoa ring. Carefully transfer the rings to your prepared baking sheet.
Step 3: Bake the Cookies
Slide your baking sheet into the preheated oven and bake the cookies for 10–12 minutes. You’re looking for edges that are just beginning to turn golden, signaling the perfect crispness. Let them cool completely on a wire rack – this ensures they’ll keep their beautiful shape for the next delicious layers.
Step 4: Toast the Coconut
Spread the sweetened shredded coconut evenly on a clean baking sheet and toast it in the oven for 5–7 minutes. Give it a stir halfway through so it browns evenly without burning. This step coaxes out the most amazing nutty aroma and sensational crunch, the heart and soul of the Homemade Samoa Cookies Recipe.
Step 5: Make the Caramel-Coconut Topping
Unwrap those soft caramels and melt them gently with the heavy cream, using your stovetop or microwave in 30-second increments. Stir until velvety smooth, then fold in the toasted coconut. Not only does this offer scrumptious flavor, it also makes the topping easy to spread onto your cooled cookies. Lightly grease your hands, if needed, to press the topping down evenly.
Step 6: Add the Chocolate Finish
Melt your semisweet or dark chocolate (a double boiler or microwave both work wonderfully), then carefully dip the bottom of each cookie ring into the melted chocolate. Place each on parchment to cool and set. For those classic stripes, drizzle remaining chocolate in neat lines over the top. Let everything rest until the chocolate hardens — patience here pays off with perfect, glossy results.
How to Serve Homemade Samoa Cookies Recipe
Garnishes
A little extra toasted coconut sprinkled over the warm caramel-coconut topping can make your cookies look even more inviting, and a tiny pinch of flaky sea salt adds a gourmet twist that beautifully complements the rich chocolate and caramel.
Side Dishes
These cookies shine alongside a cold glass of milk or a rich cup of coffee for an afternoon treat. For a party platter, serve them with fresh berries or a scoop of vanilla bean ice cream – the cool creaminess pairs perfectly with every chewy, chocolatey bite.
Creative Ways to Present
Arrange your Homemade Samoa Cookies Recipe in a pretty tin lined with parchment for a gift-worthy presentation, or stack them in clear cellophane bags tied with colorful ribbon for a fun bake-sale offering. You could even crumble a few over ice cream as a decadent sundae topping!
Make Ahead and Storage
Storing Leftovers
Once your cookies are set, store them in an airtight container at room temperature. They’ll stay irresistibly fresh for up to 5 days – if they last that long! A sheet of wax paper between layers helps prevent sticking.
Freezing
The Homemade Samoa Cookies Recipe freezes beautifully. Lay cooled, finished cookies in a single layer on a baking sheet, freeze until solid, then transfer to zip-top bags or airtight containers. They’ll keep for up to 2 months – perfect for stashing away for a sweet surprise later.
Reheating
If you like your cookies extra soft and gooey, let frozen cookies thaw at room temperature, or zap a single cookie in the microwave for about 10 seconds. The caramel and chocolate will become wonderfully melty, just like fresh-from-the-bakery cookies.
FAQs
Can I make the dough in advance?
Absolutely! You can prepare the shortbread dough and refrigerate it, well-wrapped, for up to 2 days before baking. Let it warm slightly before rolling to make handling easier.
What’s the best way to melt caramels without burning them?
Low and slow is the secret: melt caramels with heavy cream in a saucepan over gentle heat, stirring often. Or use your microwave in 30-second intervals, stirring every time, to keep everything smooth and prevent scorching.
Can I make the Homemade Samoa Cookies Recipe gluten free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Check that your other ingredients are gluten free, too, and you’ll still get that delicious shortbread crunch.
Do I have to toast the coconut?
Toasting the coconut really makes the flavor pop and gives a golden color, but if you’re in a hurry, you can use untoasted coconut in the caramel topping. The cookies will still be deliciously chewy and sweet.
How do I get the chocolate to set quickly?
Once you’ve dipped and drizzled your cookies, you can speed up the setting process by popping the tray into the fridge for 10–15 minutes. Moisture from the fridge may dull the chocolate’s shine a bit, but the taste is just as dreamy.
Final Thoughts
There’s nothing quite like sharing a tray of golden, coconut-kissed treats that you made from scratch. I hope you’ll find this Homemade Samoa Cookies Recipe as delightfully nostalgic and satisfying as I do. Gather your ingredients, roll up your sleeves, and treat yourself (and your favorite people) to a batch soon – you won’t regret it!
Print
Homemade Samoa Cookies Recipe
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of these Homemade Samoa Cookies! A buttery shortbread base topped with gooey caramel, toasted coconut, and a rich chocolate coating. They’re a perfect treat for any occasion.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Topping:
- 3 cups sweetened shredded coconut
- 15 oz soft caramels, unwrapped
- 3 tablespoons heavy cream
- 10 oz semisweet or dark chocolate, chopped or chips
Instructions
- Prepare the Shortbread Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Cream butter and sugar, mix in flour, baking powder, and salt. Add milk and vanilla, roll out dough, cut into rings, and bake.
- Toast Coconut: Spread coconut on a baking sheet and toast until golden.
- Prepare Caramel Topping: Melt caramels with cream until smooth, then stir in toasted coconut.
- Assemble Cookies: Spread caramel-coconut mixture on cookies, dip in melted chocolate, and let set.
- Drizzle with Chocolate: Decorate cookies with additional melted chocolate. Allow to harden before serving.
Notes
- For easier handling, lightly grease your hands before pressing on the caramel-coconut topping.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
