Hi There! Let’s Make Homemade Samoas Cookies Together
If you’ve ever walked down the cookie aisle and been totally tempted by those coconut, caramel, and chocolate Samoas from the box, I get it—they’re addictive! Well, guess what? I’m so excited to share with you a homemade version that’s just as delicious but made with love in your own kitchen. It’s a bit of a project but trust me, it’s worth every bite. You’ll get that perfect combo of buttery shortbread, toasted coconut swimming in caramel, and that silky chocolate finish. Ready to dive in?
Why I Love Making Samoas at Home (And You Might, Too!)
One of the best parts about this recipe is how much control you get over the ingredients. Store-bought cookies are tasty, but making your own means you can skip preservatives, adjust the sweetness, or bump up the coconut if you’re like me and crave that toasty flavor. Plus, it’s super satisfying to share a batch with family or friends and watch them light up knowing you made these from scratch.
A Quick Look at the Nutritional Benefits
While these cookies are definitely a treat, I like to remind myself that they do contain some ingredients with benefits. For example, coconut is a good source of healthy fats and dietary fiber, which helps with digestion. The butter provides energy and fat-soluble vitamins, and the chocolate chips bring a small antioxidant kick. Of course, they’re indulgent, so I like to enjoy them mindfully and maybe share the batch to avoid temptation. Moderation is key, right?
Here’s Your Step-by-Step Guide to Homemade Samoas
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups sweetened shredded coconut
- 1 cup granulated sugar (for the caramel)
- 1/4 cup water (for the caramel)
- 6 tablespoons unsalted butter (for the caramel)
- 1/2 cup heavy cream, warmed (or sweetened condensed milk as an alternative)
- 1 teaspoon vanilla extract (for the caramel)
- 1 cup semi-sweet or dark chocolate chips (for dipping and drizzling)
Equipment to Have Nearby
- Baking sheets lined with parchment paper
- Mixing bowls
- Hand mixer or stand mixer (to cream butter and sugar)
- Rolling pin
- Flour sifter or fine mesh sieve (optional, for dusting)
- Large and small round cookie cutters (for rings)
- Wire rack (for cooling)
- Skillet (for toasting coconut)
- Medium saucepan (for making caramel)
- Whisk
- Microwave-safe bowl (for melting chocolate)
- Spoon or piping bag (for drizzling chocolate)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps the cookies bake evenly and come off easily.
- Make the shortbread dough: In a large bowl, cream together the softened butter and 1/2 cup sugar until it’s light and fluffy. Adding the vanilla extract next, mix well.
- Gradually add the flour and salt into the bowl and stir just until all combined into a smooth dough. Don’t overmix!
- Flour your surface lightly and roll out the dough to about 1/4-inch thickness. Use your large round cookie cutter to cut circles, and then use your smaller cutter to punch the center out and create rings.
- Place the cookie rings on your baking sheet and bake for 12-15 minutes, until the edges just start to turn golden. Let them cool completely on a wire rack before topping with caramel.
- Toast the coconut: While the cookies cool, put the shredded coconut in a dry skillet over medium heat. Stir it frequently until it turns golden brown and smells amazing. Keep an eye on it so it doesn’t burn! Set aside.
- Make the caramel: In a medium saucepan, combine 1 cup sugar and 1/4 cup water. Heat over medium without stirring, until the sugar dissolves and turns deep amber (this might take 8-10 minutes). As it colors, watch carefully! Then carefully add the 6 tablespoons butter, stirring to combine fully.
- Slowly whisk in the warmed heavy cream (or sweetened condensed milk if you prefer). It will bubble, so be cautious but keep stirring until it’s smooth. Remove from heat and stir in 1 teaspoon vanilla extract. Allow the caramel to cool until thick but still pourable.
- Mix your toasted coconut right into the caramel, making sure every bit is coated beautifully.
- Spread the caramel-coconut mixture over each shortbread ring, pressing gently so it sticks and fully covers the top.
- Put the cookies back in the oven at 325°F (160°C) for 8-10 minutes to set the caramel topping. Let them cool completely afterward.
- Finish with chocolate: Melt your chocolate chips in 30-second bursts in the microwave, stirring after each, until silky smooth.
- Dip the bottoms of the cookies into the melted chocolate, covering about half the base. Set them on parchment paper to let the chocolate firm up.
- Use a spoon or piping bag to drizzle the remaining melted chocolate over the tops in pretty stripes.
- Let the cookies rest at room temperature or pop them in the fridge until the chocolate fully hardens.
- And now? Enjoy your homemade Samoas! Perfect with a cup of coffee or as a sweet treat anytime.
Helpful Tips for Success
- Use parchment paper or a silicone baking mat for easy cookie removal and cleanup.
- Make sure the butter is really softened to get that creamy, fluffy shortbread dough.
- When rolling dough, flour your surface and rolling pin lightly to prevent sticking.
- Keep a close eye on your caramel—it can go from perfect to burnt quickly!
- If you struggle with dipping, try spooning chocolate onto cookie bottoms instead of dipping directly.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer keeping.
Variations You Might Like
- Dairy-Free Version: Swap the butter for a plant-based margarine, use coconut cream instead of heavy cream, and choose dairy-free chocolate chips.
- Less Sweet: Cut back the sugar in the shortbread dough a bit, or use a darker, less sweet chocolate for dipping.
- Nutty Twist: Sprinkle finely chopped toasted macadamia nuts or pecans on top of the caramel before it sets for extra crunch.
- Mini Size: Use smaller cookie cutters to make bite-size cookie rings for parties or gifting.
Frequently Asked Questions
- Can I make the cookie dough ahead of time? Absolutely! You can prepare the dough, shape the rings, and refrigerate or freeze before baking. Just bake from chilled.
- What if I don’t have a small cookie cutter for the center hole? You can use the back of a piping tip or a drinking straw to punch out the centers easily.
- Can I use sweetened or unsweetened coconut? Sweetened shredded coconut is what gives that classic taste, but you can use unsweetened if you like—it’ll be less sweet and a bit chewier.
- How do I store these cookies? Keep them in an airtight container at room temperature for up to 5 days, or place them in the fridge if you want extra freshness.
- Can I skip the caramel and just use chocolate and coconut? Sure! It won’t be the traditional Samoas flavor, but the cookies will still be tasty with toasted coconut and chocolate.
Now It’s Your Turn!
I hope you’re as excited as I am to give these homemade Samoas a try. Baking cookies from scratch like this is such a rewarding experience, and the results? So worth it. If you make a batch, I’d
