Homemade Samoas Cookies (Printable Version)
Soft buttery cookies topped with toasted coconut, creamy caramel, and rich chocolate drizzles.
# Ingredients Required:
→ Dough
01 -
125 grams all-purpose flour
02 -
113 grams unsalted butter, softened
03 -
50 grams granulated sugar
04 -
1.25 milliliters salt
05 -
2.5 milliliters vanilla extract
→ Topping
06 -
135 grams shredded sweetened coconut
07 -
312 grams soft caramels
08 -
45 milliliters heavy cream
09 -
227 grams semisweet chocolate
# Guide to Cooking:
01 -
Preheat the oven to 175°C and line a baking sheet with parchment paper.
02 -
Cream the softened butter and granulated sugar together until light and fluffy. Incorporate the vanilla extract, then gradually add the flour and salt until a firm dough forms.
03 -
Roll the dough out to a thickness of 6 millimeters. Use a cookie cutter to cut out circles, then cut smaller holes in the center of each circle to form rings. Arrange the shapes on the prepared baking sheet.
04 -
Bake for 10 to 12 minutes until the edges are golden brown. Allow cookies to cool completely on a wire rack.
05 -
Toast the shredded coconut in the oven until it turns golden and fragrant, then set aside to cool.
06 -
Gently melt the caramels with heavy cream over low heat until smooth. Stir in the toasted coconut until evenly combined.
07 -
Spread the caramel-coconut mixture generously onto each cooled cookie ring.
08 -
Melt the semisweet chocolate and dip the bottoms of the cookies into it. Drizzle remaining chocolate over the tops to finish.
09 -
Place the completed cookies on a cooling rack and allow the chocolate to set fully before serving.
# Extra Suggestions:
01 -
Ensure the dough is chilled if too soft to handle while cutting shapes to maintain form during baking.