Introduction

Homemade Samoas cookies capture the beloved flavors of the classic treat with a fresh, buttery shortbread base, toasted coconut, rich caramel, and a decadent dark chocolate finish. These cookies are perfect for when you want a sweet, chewy, and crunchy delight all in one bite.

Fifteen round cookies arranged in a 3 by 5 grid on light brown parchment paper over a white marbled texture. Each cookie has two textured layers: a golden brown crispy bottom layer and a messier top layer made of caramelized nuts and rice cereal mixed with marshmallows, creating a rough yet chunky orange-brown texture. Drizzled unevenly across each cookie are thin streaks of dark chocolate, adding a shiny, smooth black contrast. The cookies have a hole in the middle, similar to a donut shape, and the surface they rest on is matte and slightly crinkled. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract
3 cups shredded sweetened coconut
15 ounces store-bought or homemade soft caramels
3 Tablespoons whole milk
1/4 teaspoon salt
8 ounces dark chocolate

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the creamed butter in three increments, mixing between each addition and scraping down the bowl as needed.
Step 3: Add the milk and vanilla extract, mixing until combined and the dough forms large pieces.
Step 4: Divide the dough in half, press into two disks, wrap in plastic wrap, and refrigerate until firm, about 1 hour.
Step 5: Preheat the oven to 350ºF (175ºC).
Step 6: Roll out each dough disk on a lightly floured surface to 1/8-inch thickness. Use a doughnut-shaped cookie cutter to cut out cookies. Place cutouts on a lined baking sheet and repeat with remaining dough.
Step 7: Bake cookies for 10 to 12 minutes, rotating halfway, until pale golden. Cool completely on a wire rack.
Step 8: Spread coconut evenly on a baking sheet lined with parchment and bake in the 350ºF oven for about 10 minutes, stirring often to toast evenly without burning. Remove and set aside.
Step 9: Melt caramels, whole milk, and salt in a double boiler over simmering water, stirring until smooth. Remove from heat.
Step 10: Stir 3/4 of the caramel into the toasted coconut in a large bowl until well coated.
Step 11: Spread the remaining 1/4 cup of caramel onto the cooled cookies, then press the caramel-coconut mixture onto the caramel layer. Let the cookies rest for 30 minutes. If the caramel thickens too much, gently warm it again to keep it spreadable.
Step 12: Melt the dark chocolate in a double boiler or microwave. Dip the bottom of each cookie into the chocolate, placing them on wax paper to set. Drizzle the tops with chocolate using a fork. Allow the chocolate to harden fully before serving.

Tips & Variations

If you don’t have a doughnut-shaped cutter, use two circular cutters (one larger about 2 inches and one smaller about 1 inch) or spice jar caps to create the ring shape.
Let the dough rest at room temperature for 10 minutes if too firm to roll after chilling.
Aim for very pale golden shortbread; underbaking slightly will yield a more tender cookie.
Monitor toasted coconut closely and stir frequently to avoid burning.
Coating the cookies first with caramel helps the coconut topping stick better.
If using dark chocolate chips, 8 ounces is approximately 1 1/3 cups.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. When ready to enjoy, bring to room temperature or warm gently to soften the caramel and chocolate. Avoid freezing as the texture of the caramel may change.

How to Serve

Fifteen round cookies arranged in five rows of three on parchment paper over a white marbled surface. Each cookie has two main layers: a base layer of light golden-brown dough and a top layer decorated with a textured mix of crispy cereal and caramel-like coating. Drizzled dark brown chocolate lines run across each cookie in random patterns, adding a shiny contrast. The cookies have a ring shape with small holes in the center and appear crunchy with some chocolate drips on the parchment paper around them. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramel from scratch?

Yes, you can use homemade caramel if you prefer. Just ensure it’s soft and spreadable to properly coat the cookies and coconut topping.

What if I don’t have shredded sweetened coconut?

You can substitute with unsweetened shredded coconut, but the cookies may be less sweet. Toasting unsweetened coconut until golden will help enhance its flavor.