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Irresistible Samoas Cookies Recipe – Easy Sweet & Chewy Treat

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This irresistible Samoas cookies recipe is a tried-and-true method for recreating the iconic taste of buttery shortbread, gooey caramel, toasted coconut, and chocolate drizzle. Perfect for any occasion, these cookies are a sweet and chewy treat that everyone will love.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (120ml) heavy cream
  • 4 tablespoons (56g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150g) shredded coconut
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 teaspoon coconut oil (optional)

Instructions

  1. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes. Gradually add the flour and salt, mixing until the dough comes together. If it feels too crumbly, add 1-2 tablespoons of cold water.
  2. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to make it easier to roll out.
  3. Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use the round cookie cutter to create circles, then use the smaller cutter to make the center hole. Place the cookies on a parchment-lined baking sheet.
  4. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
  5. Spread the shredded coconut on a baking sheet and toast in the oven at 325°F (160°C) for 5-7 minutes, stirring halfway through until golden brown. Keep an eye on it—it can burn quickly!
  6. In a medium saucepan, combine sugar and water over medium heat. Let it cook without stirring until the mixture turns a deep amber color, about 8-10 minutes. Remove from heat and carefully whisk in the heavy cream (it will bubble up). Add butter and vanilla, stirring until smooth.
  7. Let the caramel cool slightly before mixing in the toasted coconut. Stir until the coconut is evenly coated.
  8. Spoon the caramel-coconut mixture onto the cooled shortbread cookies, spreading it evenly. Let it set for about 10 minutes.
  9. In a microwave-safe bowl, melt the chocolate chips and optional coconut oil in 30-second intervals, stirring each time until smooth.
  10. Dip the bottom of each cookie into the melted chocolate and place on parchment to set. Use a spoon or piping bag to drizzle chocolate over the top. Let the cookies cool completely before serving.

Notes

[‘Chill the dough to help the cookies hold their shape while baking.’, ‘Keep a close eye on the caramel while cooking to prevent burning.’, ‘Let the cookies and caramel set completely before adding the chocolate.’, ‘Toast the coconut to enhance its nutty flavor.’, ‘Add a small amount of coconut oil to the chocolate if it isn’t melting smoothly.’, ‘Use consistent measurements and cutters for even baking and a polished look.’]

Nutrition

Keywords: Samoas cookies, sweet treat, caramel cookies, chocolate drizzle, toasted coconut, homemade cookies, easy dessert recipe

Find it online: https://tempotaste.com/irresistible-samoas-cookies-recipe-easy-sweet-and-chewy-treat/