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Homemade Samoas

Delicious homemade Samoa cookies featuring buttery cookie bases topped with gooey caramel, toasted coconut, and a rich chocolate drizzle—perfect for gifting or enjoying any time.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
For the Caramel Coconut Topping
  • 1 cup caramel candies unwrapped
  • 3 tbsp heavy cream
  • 2 cups sweetened shredded coconut toasted
For the Chocolate Drizzle
  • 1 cup semi-sweet chocolate chips
  • 1 tsp vegetable oil

Equipment

  • Mixing bowl
  • baking sheet
  • Parchment paper
  • Saucepan
  • Microwave-safe bowl
  • Cookie Cutters (Round and Small)
  • Wire rack
  • Piping Bag or Spoon

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Step 2: In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy, about 3-4 minutes.
  3. Step 3: Add flour, salt, and vanilla extract. Mix just until combined to form smooth dough.
  4. Step 4: Press dough evenly onto prepared baking sheet to about ¼ inch thickness. Use a round cookie cutter to cut out circles, then a smaller cutter to cut out centers, creating donut-shaped rings. Chill dough if needed to make cutting easier.
  5. Step 5: Bake for 10-12 minutes until edges just start to turn golden. Transfer to wire rack and cool completely.
  6. Step 6: Gently melt caramel candies and heavy cream together in a saucepan over low heat, stirring frequently until smooth and creamy.
  7. Step 7: Fold toasted shredded coconut into melted caramel. Spread the mixture evenly over cooled cookies.
  8. Step 8: Melt semi-sweet chocolate chips with vegetable oil in a microwave-safe bowl in 30-second bursts, stirring until smooth.
  9. Step 9: Drizzle melted chocolate over caramel-coated cookies using a spoon or piping bag to create a decorative pattern.
  10. Step 10: Let chocolate set completely; optionally chill in the fridge for 10-15 minutes before serving.

Notes

Swap semi-sweet chocolate for dark or milk chocolate as preferred. For dairy-free versions, use coconut cream and plant-based butter, and dairy-free chocolate chips. Add a sprinkle of sea salt on top for a sweet-salty contrast, or mix in chopped nuts with the coconut. Store cookies in an airtight container at room temperature for up to one week or freeze for up to 3 months.