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Delicious homemade Samoas Cookies topped with chocolate and caramel.

Samoas Cookies

Delicious homemade Samoas cookies with a buttery shortbread base, rich caramel, toasted coconut, and a delightful chocolate drizzle.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
Topping
  • 2 cups shredded coconut, toasted
  • 1 cup caramel sauce Can use homemade or store-bought
  • 1 cup semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  3. Gradually mix in the all-purpose flour and salt until just combined; avoid overmixing.
  4. Roll the dough into small balls and press them into flat disks on a baking sheet lined with parchment paper.
Baking
  1. Bake the cookies for approximately 10-12 minutes or until they’re lightly golden around the edges.
  2. While the cookies are baking, melt the caramel sauce in a saucepan and mix in the toasted coconut until well combined.
  3. Allow the cookies to cool completely. Once cooled, top each cookie with a spoonful of the coconut-caramel mix.
  4. Finally, melt the chocolate chips and drizzle them over each cookie. Allow the chocolate to set before serving.

Notes

Store in an airtight container at room temperature for up to a week. Freeze for longer storage; can last up to three months.