Homemade Samoas Cookies
Delightful cookies combining caramel, coconut, and chocolate, perfect for a sweet treat or to relive childhood memories.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For Topping
- 2 cups shredded sweetened coconut Toasted before using.
- 1 cup caramel candies Melted with milk.
- 2 tablespoons milk Used to help melt caramel.
- 1 cup semisweet chocolate chips Melted for drizzling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- In another bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually fold this mixture into the butter and sugar blend until mixed.
- Roll out the dough between parchment paper to about 1/4-inch thickness. Cut out cookies with a cookie cutter, making a smaller hole in the center of half the cookies.
- Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes or until golden around the edges. Let cool completely.
Topping Preparation
- While the cookies cool, toast the shredded coconut in the oven for 5-7 minutes until golden brown, stirring occasionally.
- In a small saucepan, combine caramel candies and milk over low heat, stirring until melted. Fold in the toasted coconut.
Assembly
- Spread a layer of the coconut-caramel mixture on top of each cookie. Place the remaining cookies on top to create sandwiches.
- Melt the chocolate chips and drizzle over each cookie. Allow the chocolate to set before serving.
- For best results, chill the cookies in the fridge to help the chocolate set.
Notes
If the caramel mixture is too thick, add more milk to loosen. Consider adding coconut extract for extra flavor. Don’t worry about messy chocolate drizzles; they’re charming!