Homemade Samoas Cookies: Your Chewy Coconut Addiction Awaits

Why Make This Recipe

Homemade Samoas cookies are a delightful treat that combines chewy coconut, rich caramel, and smooth chocolate. These cookies bring a taste of nostalgia and are perfect for sharing with family and friends. Plus, making them at home allows you to control the ingredients and customize the flavors to your liking.

How to Make Homemade Samoas Cookies

Ingredients

• 1 cup Unsalted Butter (Provides richness and moisture; substitute with margarine for a dairy-free option.)
• 1 cup Sugar (Adds sweetness and aids in browning; can be replaced with brown sugar for a deeper flavor.)
• 2 cups All-Purpose Flour (Creates structure for the cookie base; use gluten-free flour for a gluten-free version.)
• 1 teaspoon Baking Powder (Helps the cookies rise; make sure it’s fresh for best results.)
• 1 pinch Salt (Enhances flavor and balances sweetness; can omit if on a low-sodium diet.)
• 1 tablespoon Milk (Binds the dough and adds moisture; any milk alternative can be used.)
• 2 teaspoons Vanilla Extract (Introduces warmth and depth of flavor; use almond extract for a twist.)
• 3 cups Shredded Sweetened Coconut (Gives the classic Samoas texture and taste; swap for unsweetened coconut for a less sweet option.)
• 14 ounces Soft Caramels (Forms the gooey topping; use homemade caramel or a jarred version for convenience.)
• 1 tablespoon Whole Milk (Ensures caramel consistency; any milk can substitute.)
• 8 ounces Dark Chocolate (Coats the cookie base for richness; milk chocolate can be used for a sweeter taste.)

Directions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, cream together the unsalted butter and sugar until it is light and fluffy.
3. Stir in the flour, baking powder, and salt until combined.
4. Add the milk and vanilla extract, mixing well to form a soft dough.
5. Divide the dough into small balls and flatten them slightly. Place them on a baking sheet.
6. Bake for about 10-12 minutes, or until the edges are lightly golden.
7. While the cookies cool, prepare the caramel. In a saucepan, heat the soft caramels and a tablespoon of milk over low heat until smooth.
8. Spread the melted caramel over the cooled cookies, then sprinkle shredded coconut on top while the caramel is still warm.
9. Melt the dark chocolate in a microwave or double boiler. Once melted, dip the bottoms of the cookies into the chocolate and place them on parchment paper to set.

How to Serve Homemade Samoas Cookies

These cookies are great on their own or served with a glass of milk or a steaming cup of coffee. You can also present them on a beautiful plate when entertaining guests. Their combination of flavors and textures will surely impress!

How to Store Homemade Samoas Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them for longer, consider freezing them. Just be sure to wrap them well before placing them in the freezer.

Tips to Make Homemade Samoas Cookies

• Make sure your butter is at room temperature for easier mixing.
• To make the cookies extra chewy, do not overbake them; remove them from the oven while they are still slightly soft.
• Feel free to adjust the amount of coconut or chocolate according to your taste preferences.

Variation

You can try making these cookies with different types of chocolate, like milk chocolate or white chocolate. Additionally, using unsweetened coconut can give you a less sweet treat!

FAQs

1. Can I use margarine instead of butter?
Yes, you can substitute margarine for the butter if you want a dairy-free option.

2. What if I can’t find soft caramels?
You can use homemade caramel sauce or jarred caramel sauce as a replacement.

3. How do I make these cookies gluten-free?
Simply replace all-purpose flour with a gluten-free flour blend, and your cookies will be gluten-free!

Homemade Samoas Cookies

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• Author: jurgentukur
• Total Time: 27 minutes
• Yield: 24 cookies
• Diet: Vegetarian

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Description

Delicious homemade Samoas cookies featuring a chewy coconut center, rich caramel topping, and smooth dark chocolate coating.

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Ingredients

• 1 cup Unsalted Butter
• 1 cup Sugar
• 2 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 1 pinch Salt
• 1 tablespoon Milk
• 2 teaspoons Vanilla Extract
• 3 cups Shredded Sweetened Coconut
• 14 ounces Soft Caramels
• 1 tablespoon Whole Milk
• 8 ounces Dark Chocolate

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Cream together the unsalted butter and sugar until light and fluffy.
3. Stir in the flour, baking powder, and salt until combined.
4. Add the milk and vanilla extract, mixing well to form a soft dough.
5. Divide the dough into small balls and flatten them slightly. Place them on a baking sheet.
6. Bake for about 10-12 minutes, or until the edges are lightly golden.
7. While cooling, prepare the caramel by heating soft caramels and a tablespoon of milk in a saucepan over low heat until smooth.
8. Spread melted caramel over the cooled cookies and sprinkle shredded coconut on top while the caramel is warm.
9. Melt dark chocolate using a microwave or double boiler. Dip the bottoms of cookies into the chocolate and set on parchment paper to cool.

Notes

Store cookies in an airtight container at room temperature for about a week. For longer storage, freeze them wrapped well.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American