Description
Samoas cookies bring pure tropical coconut and caramel delight straight from Hawaii’s sweet traditions. Crisp shortbread topped with toasted coconut, drizzled caramel, and chocolate will make your dessert dreams come true.
Ingredients
Scale
Primary Ingredients:
- 2 cups (250g) all-purpose flour
- 3 cups (255g) sweetened shredded coconut
- 1 cup (226g) unsalted butter, softened
- 6 oz (170g) semi-sweet or dark chocolate, chopped
- 15 soft caramel candies (about 170g), unwrapped
Supporting Ingredients:
- ½ cup (100g) granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Finishing Ingredients:
- ¼ teaspoon salt
- 2 tablespoons milk or cream
Instructions
- Create a silky butter and sugar mixture by beating them together until they transform into a light, airy blend. Add your egg and vanilla, mixing thoroughly.
- Incorporate flour and salt into the mixture, stirring until a cohesive dough forms. Shape the dough into a compact disk, wrap in plastic, and refrigerate for precisely 30 minutes at 40°F (4°C).
- Roll your chilled dough to exactly ¼-inch thickness on a clean surface. Use a 2-inch round cookie cutter to create precise circular shapes.
- Arrange cookie rounds on a parchment-lined baking sheet, spacing them 1 inch apart. Bake at 350°F (175°C) for 11 minutes, watching for golden edges.
- Spread 3 cups of shredded coconut evenly across a baking sheet. Toast at 300°F (150°C) for 6 minutes, stirring every 2 minutes to prevent burning.
- Unwrap 15 caramel candies and combine with 2 tablespoons milk in a microwave-safe bowl. Heat in 20-second intervals, stirring until completely smooth.
- Fold toasted coconut into the melted caramel mixture, creating a thick, glossy coating.
- Spoon approximately 1 teaspoon of caramel-coconut mixture onto each cooled cookie. Gently press to distribute evenly.
- Melt 6 ounces of chocolate using a double boiler or microwave, stirring until completely liquid.
- Dip each cookie’s bottom into melted chocolate, allowing excess to drip off. Place on parchment paper.
- Use a fork or piping bag to drizzle remaining chocolate across cookie tops. Allow chocolate to set at room temperature for 30 minutes.
Notes
- Chill the dough completely to prevent spreading and maintain the cookie’s shape during baking.
- Toast coconut carefully, stirring frequently, as it can burn quickly and turn bitter.
- Use room temperature ingredients for smoother dough and more consistent mixing.
- Drizzle chocolate when it’s slightly cooled to create more controlled, precise lines on your cookies.
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 168
- Sugar: 11 g
- Sodium: 52 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg