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This copycat Samoa cookie recipe brings the classic caramel coconut treat into your kitchen with simple ingredients and straightforward steps. These cookies are perfect when you want to impress with homemade sweets without fussing over complicated baking techniques. The balance of buttery shortbread, toasted coconut, rich caramel, and chocolate creates a crowd-pleasing flavor combination that feels special yet accessible any day of the week.
I made these the first time for a family gathering on short notice and they instantly became the requested dessert for every holiday since.
Ingredients
- All-purpose flour: provides the tender base for the cookie dough. Use fresh flour for the best texture.
- Unsalted butter: adds richness and allows you to control the salt level. Use high-quality butter for a deep buttery flavor.
- Granulated sugar: sweetens the dough and helps with the crisp texture.
- Salt: enhances all the flavors and balances the sweetness.
- Vanilla extract: gives a fragrant depth. Choose pure vanilla for best results.
- Shredded sweetened coconut: is key for that chewy tropical layer. Toast it for a nutty flavor. Look for fresh coconut that is slightly moist not dry.
- Soft caramels: create the luscious coating that binds the coconut to the cookie. Use good quality or homemade caramels for the best melt.
- Heavy cream: thins the caramel so it spreads smoothly.
- Semisweet chocolate: adds bittersweet contrast and richness to the final coating. Choose a chocolate with a high cocoa percentage for balance.
Instructions
- Build The Cookie Dough:
- Cream the butter and sugar until light and fluffy. This aerates the dough for a tender crumb. Add vanilla extract, then stir in flour and salt until a dough forms. Handle gently to keep cookies tender.
- Shape And Bake The Shortbread:
- Roll the dough out to a quarter-inch thickness on a lightly floured surface. Use a large round cookie cutter to cut circles, then a smaller cutter to create the hole in the center mimicking the classic Samoa shape. Place cookies on a parchment-lined baking sheet for even baking. Bake at 350 degrees Fahrenheit for 10 to 12 minutes until golden around the edges. Let cool completely to maintain structure.
- Prepare The Coconut Caramel Topping:
- Toast shredded coconut in the oven until it turns golden and fragrant. This step deepens the flavor and adds crunch. Melt soft caramels with heavy cream in a saucepan over low heat until smooth, then fold in the toasted coconut to coat thoroughly.
- Assemble The Cookies:
- Spread the warm caramel coconut mixture generously onto the cooled shortbreads. Set on a cooling rack lined with parchment to catch drips.
- Add The Chocolate Finish:
- Melt semisweet chocolate gently using a double boiler or microwave in short bursts to avoid burning. Dip the bottoms of each cookie into the chocolate for a rich base, then drizzle the tops with remaining chocolate using a spoon or piping bag. Allow the chocolate to set fully on the cooling rack before serving to achieve the perfect snap and shine.
The toasted coconut is my favorite element for its aroma and texture contrast that pulls the whole cookie together. Always toast the coconut lightly as under-toasting can leave the flavor flat and over-toasting bitter.
Storage tips
Store cookies in a single layer in an airtight container to keep the caramel and chocolate intact. If stacking, place parchment paper between layers to prevent sticking. They last up to a week at room temperature or can be frozen up to one month well wrapped.
Ingredient swaps
You can swap unsalted butter for coconut oil for a subtle tropical note. Use dairy-free caramel or make your own for a vegan version. Replace semisweet chocolate with dark or milk chocolate depending on your sweetness preference. Toasted chopped nuts can be added to the caramel for an extra crunch.
Serving ideas
Pair these cookies with a cup of coffee or tea as an indulgent afternoon treat. Crumble over vanilla ice cream for a quick dessert or include on a cookie platter at parties. They also make a lovely gift tied with ribbon for neighbors or coworkers.
These cookies balance buttery richness with chewy coconut and smooth caramel, perfect for sharing with loved ones any time of year.
Frequently Asked Recipe Questions
- → What type of flour is best for the cookie base?
All-purpose flour creates a tender yet sturdy cookie that holds the toppings well without crumbling.
- → How do I toast coconut evenly without burning?
Spread shredded coconut in a thin layer on a baking sheet and toast in a preheated oven, stirring occasionally until golden and fragrant.
- → Can I substitute heavy cream when melting caramels?
Heavy cream adds smoothness and richness; substitutes like half-and-half may work but might affect texture slightly.
- → What is the best chocolate for dipping cookies?
Semisweet chocolate provides a balanced sweetness and smooth melting texture ideal for dipping and drizzling.
- → How should I store the finished cookies?
Store in an airtight container at room temperature to maintain freshness and crispness for several days.
- → Why is it important to cool cookies completely before adding toppings?
Cooling ensures toppings set properly and prevents them from melting or sliding off the warm cookies.