Homemade Samoas Cookies Recipe

If you’re on the hunt for the ultimate indulgence, get ready to fall in love with Homemade Samoas Cookies. These buttery shortbread cookies are topped with chewy, caramel-kissed coconut and finished with a gleaming dip and drizzle of dark chocolate. They taste just like your nostalgic faves from cookie season, but with the bonus of a cozy kitchen aroma and the pride of making them from scratch. Let’s make your kitchen the happiest place on earth, one chewy, chocolate-coconut bite at a time!

Ingredients You’ll Need

The beauty of Homemade Samoas Cookies is how simple, accessible ingredients transform into something truly crave-worthy. Each element has a role: from the rich butter creating melt-in-your-mouth shortbread to the sweet coconut and deep dark chocolate that bring these cookies to life.

• Unsalted Butter: Use room temperature butter for the smoothest, fluffiest cookie base—it gives that classic, irresistible texture!
• Sugar: Granulated sugar lends just the right amount of sweetness to your shortbread.
• All-Purpose Flour: The backbone of your cookies, giving them structure while letting the toppings shine.
• Baking Powder: Just a hint helps the cookies puff ever so slightly for a delicate bite.
• Salt: This small touch amplifies all the other flavors—don’t skip it!
• Milk: Adds moisture and helps the dough come together—it’ll make the cookies just right.
• Vanilla Extract: Enhances those classic cookie aromas and flavors you crave.
• Shredded Sweetened Coconut: The coconut in Samoas is non-negotiable—toast it for amazing flavor!
• Soft Caramels: Store-bought or homemade, melted down they become that luscious, sticky-sweet glue for your coconut topping.
• Extra Milk (for topping): This helps create a creamy, spreadable caramel for the topping.
• Extra Salt (for topping): A teeny sprinkle in the caramel keeps things from veering too sweet.
• Dark Chocolate: Rich, bold, and just slightly bitter, dark chocolate balances all the sweetness perfectly.

How to Make Homemade Samoas Cookies

Step 1: Make the Cookie Dough

Start by creaming together your butter and sugar until they’re almost fluffy—this is where the cookie magic begins! Once smooth, you’ll slowly blend in your flour, baking powder, and salt. Add the milk and vanilla, and mix until you see the dough start to come together. Don’t be shy, get in there with your hands to divide the dough into two smooth disks. Pop them in the fridge to chill out for about an hour, which makes rolling so much easier.

Step 2: Shape and Bake the Cookies

Preheat your oven to 350ºF while the dough chills. Once firm, roll out each disk on a floured surface to about 1/8-inch thick (thin is key for that classic Samoas crunch!). Use a donut-shaped cutter or improvise with a round cutter and a bottle cap for the hole—no fancy tools needed. Line your baking sheets with parchment and get your cookies ready for the oven. Bake for 10 to 12 minutes, rotating once for even browning. You’ll know they’re done when they’re barely golden and smell heavenly. Let them cool completely before the fun really begins.

Step 3: Toast and Mix the Coconut Topping

While your cookies cool, spread the shredded coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, checking and tossing often—it toasts fast! Once toasted, melt your caramels with milk and salt, stirring until smooth and dreamy. Fold the coconut into your warm caramel, mixing until each thread is coated in sticky caramel bliss.

Step 4: Assemble the Homemade Samoas Cookies

Time for the most rewarding part! Take spoonfuls of your coconut-caramel mixture and spread it over each cooled cookie. Don’t worry if things get a little messy—that’s half the fun. Make sure to press it down gently so it sticks, and don’t forget the little hole in the center.

Step 5: Dip and Drizzle with Chocolate

Melt your dark chocolate gently (a microwave or double boiler works great), then dip the bottom of each cookie so it gets that iconic chocolate base. Set the cookies on parchment, then use a fork or piping bag to drizzle chocolate over the tops for the signature stripes. Let the chocolate set—you can pop the tray in the fridge if you’re impatient—then admire your irresistible Homemade Samoas Cookies!

How to Serve Homemade Samoas Cookies

Garnishes

While these cookies are certainly show-stoppers on their own, a little flourish never hurts! Try a sprinkle of flaky sea salt over the melted chocolate to heighten the contrast, or lightly dust with extra toasted coconut for a pretty, toasty topping.

Side Dishes

Samoas pair beautifully with a scoop of vanilla bean ice cream, a tall glass of cold milk, or even a creamy cappuccino. Arrange a platter of assorted cookies for extra variety—Homemade Samoas Cookies love making new friends on dessert trays!

Creative Ways to Present

For a fun twist, stack them in clear treat bags tied with ribbon for gifts, or nestle them into cupcake liners for a bakery-style presentation at parties. If you’re really feeling festive, arrange your Homemade Samoas Cookies in concentric rings on a serving platter, letting the gorgeous drizzle take center stage.

Make Ahead and Storage

Storing Leftovers

Keep your Homemade Samoas Cookies fresh by storing them in an airtight container at room temperature for up to 5 days. They don’t tend to last long (everyone grabs seconds!), but if you manage to tuck some away, you’ll be rewarded with a perfect snacking treat throughout the week.

Freezing

These cookies freeze beautifully, either fully assembled or just as baked cookies—no topping yet. Wrap tightly and freeze for up to two months. When the craving hits, thaw them at room temperature and enjoy as is or finish with the coconut and chocolate toppings for “just baked” freshness.

Reheating

If you love the taste of warm, gooey caramel and chocolate, a quick 10-second zap in the microwave brings these cookies to life, making the toppings extra luscious. Just be sure not to overheat, or the chocolate may melt a little too much (though that never stopped anyone!).

FAQs

Can I use homemade caramel instead of store-bought?

Absolutely! Homemade caramel can make these cookies taste even more special—just be sure it’s soft and pliable so it mixes well with the coconut.

What’s the best way to toast coconut evenly?

Spread the coconut in a thin, even layer on a parchment-lined sheet and toss it every few minutes as it toasts. Keep an eye out; coconut can go from golden to burnt fast!

Can I use milk chocolate instead of dark chocolate?

You sure can, though the result will be sweeter. Dark chocolate really brings out the best in Homemade Samoas Cookies by balancing all the flavors, but feel free to use your favorite.

Do I need a special cookie cutter?

Nope! If you don’t have a donut-shaped cutter, use a large round cutter (like a glass) plus a small bottle cap to make the signature hole. Creativity wins!

Are Homemade Samoas Cookies gluten-free?

As written, they use all-purpose flour, but you can experiment with a cup-for-cup gluten-free flour blend for a gluten-free version. Texture may vary, but the flavor will still be delicious.

Final Thoughts

There’s something so joyful about making Homemade Samoas Cookies from scratch—each layer of flavor, each drizzle of chocolate, is a little act of love. So grab your apron, round up your favorite helpers, and treat yourself to the sweetest baking project. Trust me, the first bite will have you convinced: homemade is always best!

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