Homemade Samoas Cookies (Print Version)
# Ingredients:
→ Shortbread Base
01 -
1 cup unsalted butter, softened
02 -
½ cup granulated sugar
03 -
2 cups all-purpose flour
04 -
¼ teaspoon salt
05 -
2 tablespoons milk
06 -
½ teaspoon vanilla extract
→ Topping and Decoration
07 -
1 ½ cups shredded coconut
08 -
12 oz chewy caramels
09 -
3 tablespoons heavy cream
10 -
8 oz dark chocolate, melted
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 -
In a mixing bowl, cream together butter and sugar until light and fluffy. Add flour, salt, milk, and vanilla extract. Mix until dough forms.
03 -
Roll out dough to about ¼ inch thick and cut out circles with a small hole in the center. Place on the baking sheet and bake for 10-12 minutes, or until lightly golden. Let cool.
04 -
Toast shredded coconut in a dry pan over medium heat until golden. Set aside.
05 -
In a microwave-safe bowl, melt caramels with heavy cream in 30-second increments, stirring until smooth. Stir in toasted coconut, then spread the mixture over cooled cookies.
06 -
Dip the bottoms of cookies in melted chocolate, then drizzle remaining chocolate over the tops. Let set on parchment paper until chocolate hardens.
# Notes:
01 -
Chill the dough before rolling to prevent spreading.
02 -
Use finely shredded coconut for a smoother topping.
03 -
For extra crunch, let cookies sit overnight before serving.