Homemade Samoas Cookies (Print Version)
# Ingredients:
→ Shortbread cookie
01 -
1/2 cup unsalted butter, room temperature
02 -
1/4 teaspoon salt
03 -
1/3 cup granulated sugar
04 -
2 tablespoons powdered sugar
05 -
1 tablespoon whole milk
06 -
1/2 teaspoon vanilla extract
07 -
1 cup all-purpose flour, spooned and leveled
08 -
1/4 teaspoon baking soda
→ Coconut layer
09 -
3 1/2 cups shredded sweetened coconut flakes
10 -
15 oz. caramels (like Werther's soft caramels)
11 -
2-3 tablespoons heavy cream
→ Chocolate
12 -
10 oz. bag Ghirardelli dark chocolate melting wafers
13 -
1 teaspoon oil (canola or vegetable)
# Instructions:
01 -
Cream the butter and salt in a stand mixer with the paddle attachment for 2-4 minutes. Add both sugars, milk, and vanilla extract. Beat again for 1-2 minutes. Add the flour and baking soda on low speed just until the dough comes together.
02 -
Form dough into a disk. Place on parchment paper, cover with another sheet of parchment and roll out to ¼ inch thick. Place on a cookie sheet and chill for at least 1 hour or overnight.
03 -
Preheat oven to 350°F. Spread coconut on a baking sheet and toast for 10-15 minutes, stirring frequently to prevent burning. Once toasted, transfer to a parchment-lined sheet to cool.
04 -
Once dough is chilled, cut out cookies using a 2-inch circular cutter. Use a piping tip to cut small circles in the middle if needed. Place on parchment-lined sheet and bake for 8-10 minutes until edges start to become golden. Cool on sheet briefly, then transfer to wire rack.
05 -
Unwrap caramels and place in microwave-safe bowl with heavy cream. Melt in microwave in increments until smooth. Reserve ¼-⅓ cup, then mix remaining caramel with toasted coconut until combined.
06 -
Spread thin layer of reserved caramel on each cookie. Add mound of coconut mixture to each ring, pressing down slightly. Allow to set for 15-30 minutes.
07 -
Melt chocolate with oil. Dip bottom half of each cookie in chocolate, tap off excess, and place on Silpat-lined sheet. Place remaining chocolate in ziplock bag, cut corner, and drizzle over tops of cookies. Allow to set before serving.
# Notes:
01 -
Store in airtight container for up to 1 week
02 -
Can be frozen for up to 3 months