Description
Delight in these homemade Samoas Cookies, featuring a soft buttery base topped with toasted coconut coated in rich caramel and finished with a smooth chocolate drizzle. Perfectly balanced flavors and textures make these cookies an irresistible treat for any occasion.
Ingredients
Scale
For the Cookie Base:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Topping:
- 2 cups sweetened shredded coconut
- 1 cup caramel candies (about 14–15 caramels)
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
For the Chocolate Drizzle:
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for smoothness)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure the cookies bake evenly and do not stick.
- Make the Cookie Base: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the vanilla extract and mix well. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate the dry ingredients into the butter mixture, mixing just until combined to avoid overworking the dough.
- Shape the Cookies: Roll the dough into 1-inch balls and place them spaced apart on the prepared baking sheets. Use your thumb or the back of a spoon to create a small indentation in the center of each ball. Bake the cookies for 10–12 minutes, or until the edges turn lightly golden. Remove from oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
- Prepare the Topping: Toast the shredded coconut in a dry skillet over medium heat, stirring frequently until it becomes golden brown. Remove from heat and set aside. In a saucepan over low heat, combine the caramel candies and milk, stirring constantly until the caramel melts smoothly. Stir in the toasted coconut and the vanilla extract until all ingredients are evenly mixed.
- Assemble the Cookies: Spoon the warm caramel-coconut mixture evenly over the top of each cooled cookie, spreading it to cover the surface. Allow the cookies to sit for about 30 minutes so the topping sets properly.
- Drizzle with Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips with coconut oil (if using) in 30-second intervals, stirring between each until smooth. Drizzle the melted chocolate over the caramel-topped cookies using a fork or a piping bag to create an attractive finish. Let the chocolate set before serving.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- Toast the coconut carefully to avoid burning; stir frequently.
- You can substitute caramel candies with dulce de leche for a slightly different caramel flavor.
- Coconut oil in the chocolate drizzle is optional but helps the chocolate remain glossy and smooth.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Allow cookies to cool completely before adding the topping to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Samoas Cookies, Girl Scout Cookies, caramel coconut cookies, chocolate drizzle cookies, homemade Samoas, toasted coconut caramel cookies
