Homemade Samoas Cookies

Homemade Samoas Cookies are a chewy, crunchy treat made with toasted coconut, gooey caramel, and dark chocolate. People love these cookies for their mix of textures and deep flavors. They work well for snack time, coffee breaks, and cookie exchanges. If you like classic sugar cookies and festive treats, you might also enjoy Bethany’s Valentine Sugar Cookies, which share simple ingredients and big flavor. This recipe keeps things simple and fun for beginners.

Why make this recipe

This recipe is easy and beginner-friendly. You use few, common ingredients. The dough comes together fast. The toasting and assembly add big flavor with little fuss. You save money compared with store-bought versions. Kids and guests will enjoy the sweet and crunchy mix. For another quick cookie to try, see this colorful Cherry Kiss Cookies.

What makes Homemade Samoas Cookies special

These cookies pair toasted coconut with warm caramel and dark chocolate. The base is a light, buttery cookie that holds the topping well. The contrast of chewy caramel and crisp edges makes each bite interesting. The toasted coconut gives a nutty note that cuts the sweetness. You get layers of flavor and texture in one small cookie.

Is Homemade Samoas Cookies healthy

These cookies are a treat. They use real butter and chocolate. That means they are richer than plain cookies. Making them at home lets you control portion sizes and quality of ingredients. Use them as an occasional dessert. Share them with friends so one serving goes a long way.

How to make Homemade Samoas Cookies

The process is simple. You make a basic butter cookie dough, shape it, and bake. Then you mix toasted coconut with caramel and top each cooled cookie. Finally, you dip and drizzle dark chocolate. The steps are easy for beginners. Total active time is moderate. The hardest part is waiting for the chocolate to set. If you like chocolate work, you might enjoy the chocolate dipping tips in this Chocolate Covered Strawberry Cookies post.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup sweetened shredded coconut, toasted
• 1 cup caramel sauce
• 1 cup dark chocolate, melted

Directions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
3. Add the flour, salt, and vanilla extract. Mix until just combined.
4. Roll the dough into balls. Flatten them slightly on the prepared baking sheet. Use a small round cutter to cut out the center of each cookie.
5. Bake for 10–12 minutes, until the edges are lightly golden.
6. Let the cookies cool completely on a wire rack.
7. In a bowl, mix the toasted coconut with the caramel sauce until well combined.
8. Spoon the coconut caramel mixture onto each cooled cookie, keeping the hole in the center visible.
9. Dip the bottom of each cookie in melted dark chocolate. Then drizzle chocolate over the top.
10. Let the chocolate set before serving.

How to serve Homemade Samoas Cookies

Serve these cookies at room temperature. They pair well with coffee, tea, or milk. For a dessert platter, mix them with plain butter cookies and chocolate squares. Offer napkins, as the caramel topping can be sticky. They work well as a snack after lunch, a dessert after dinner, or at a weekend brunch.

 

Best occasions to make Homemade Samoas Cookies

• Cookie exchanges and holiday parties.
• Afternoon snacks for kids.
• Potlucks and bake sales.
• Tea time with friends.
• Weekend baking when you want a special treat.

How to store Homemade Samoas Cookies

• Room temperature: Keep in an airtight container for up to 3 days.
• Refrigerator: Store in a sealed container for up to 1 week. Bring to room temperature before serving.
• Freezer: Freeze on a tray until firm, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature.

Can you make Homemade Samoas Cookies ahead of time

Yes. Bake the cookies and store them without the coconut-caramel for up to 3 days. Add the coconut-caramel and chocolate the day you plan to serve. You can also freeze fully assembled cookies and thaw them before serving.

Tips to make Homemade Samoas Cookies

• Soften butter at room temperature for easy creaming.
• Toast coconut on a baking sheet in a 350°F oven for 5–7 minutes, stirring once. Watch closely to avoid burning.
• Use a small round cutter or bottle cap to make even centers.
• Warm caramel slightly if it is too thick to spread.
• For neat chocolate work, transfer melted chocolate to a piping bag or a zip-top bag with the corner snipped. For other cookie chocolate ideas, check these Chocolate Sugar Cookies for inspiration.

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Variation

• Nutty: Mix chopped toasted almonds into the coconut-caramel.
• Dark or milk chocolate: Swap dark chocolate for milk chocolate for a sweeter finish.
• Salted caramel: Add a pinch of sea salt on top for contrast.
• Mini size: Make smaller rounds for bite-size treats.
• Vegan: Use vegan butter and dairy-free chocolate to make a plant-based version.

FAQs

Q: How long do these cookies last?

A: At room temperature in an airtight container, they last about 3 days. In the fridge, they keep up to 1 week.

Q: Can I substitute fresh coconut for shredded?

A: Fresh coconut has more moisture. The recipe uses sweetened shredded coconut for texture. If you use fresh, toast it well and expect a softer topping.

Q: Can I freeze Homemade Samoas Cookies?

A: Yes. Freeze on a tray first, then move to a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Q: What if my caramel is runny?

A: Chill it briefly to thicken before topping the cookies. A thick but spreadable texture works best.

Q: Any tips for melting chocolate?

A: Melt gently in short bursts in the microwave or over a double boiler. Stir often to avoid burning.