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
Scale
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
