Samoas Cookies
Emma Essence
Crisp shortbread cookies, topped with homemade caramel, toasted coconut, and drizzled in decadent dark chocolate.
Prep Time 1 hour hr
Cook Time 10 minutes mins
Dough Resting Time 1 hour hr
Course Dessert
Cuisine American
Shortbread Cookie
- ½ cup butter softened, unsalted
- ⅓ cup sugar
- 1 ¼ cup flour plus more for rolling out cookies
- ⅓ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon milk or water cold
- ½ teaspoon vanilla
Caramel
- 2 cups granulated sugar
- ½ cup water
- 1 cup heavy cream room temperature
- 3 tablespoons butter unsalted
- 1 teaspoon flaky salt
Toppings
- 1 ½ cups coconut flakes
- 1 ½ cups dark chocolate chips
Prepare the Cookie Dough
In a bowl, whisk together flour, baking powder, and salt and set aside.
In a separate bowl, using a hand mixer beat the butter until fluffy.
Add the flour mixture and mix to form small crumbs. Add milk and vanilla and mix until a dough forms.
Flatten the dough into a disk and cover it in plastic wrap. Refrigerate for 1 hour or freeze for 20 minutes.
Make the Caramel
While the dough chills, make the caramel. In a medium-sized light color pot, over medium heat, add granulated sugar and water. Stir once, and then avoid stirring for 10-12 minutes while it simmers. The sugar will turn into a deep amber-brown color.
Once the color of the mixture is deep amber-brown, turn off the heat. While vigorously stirring, slowly add the heavy cream. The mixture will greatly bubble.
After the bubbling has settled, remove from heat and add in the unsalted butter. Stir until melted.
Then add in the salt and stir. Set aside.
Make the Cookies
Preheat the oven to 350F. Line a baking sheet with parchment paper.
On a well-floured surface, roll out the cookie dough to about ¼ inch thickness. Use a round cookie cutter to cut out cookies. Then use a smaller cookie cutter to cut out the center of the cookie. Place each cookie on the prepared baking sheet. Place the remaining dough into a ball and repeat the process until no more dough is left.
Bake cookies for about 10 minutes until the tops are slightly golden. Then place in fridge or freezer to chill.
Prepare the Coconut Mixture
In a small saucepan, toast the coconut on medium heat for about 3 minutes until golden brown.
Place in a small bowl with ½ cup of the caramel and mix until combined.
Assemble the Cookies
In between each assembly step, refrigerate or freeze the cookies for a couple minutes until set.
In a small microwave-safe bowl, microwave the chocolate chips for 2 minutes, in 20-second increments, stirring in between. Dip the bottom of the cookie into the chocolate mixture.
Spread about 2 teaspoons of caramel on the top of each cookie.
Spread coconut caramel mixture onto each cookie.
Lastly, drizzle chocolate all over the top of each cookie.
Store in an airtight container chilled or room temperature for up to a week.