Description
These Copycat Samoa Cookies offer an irresistible blend of coconut, caramel, and rich chocolate. Perfect for cookie lovers, they’re simple to make and a delightful treat for any occasion.
Ingredients
Scale
- 1 c unsalted butter softened
- ½ c sugar
- 1 t vanilla
- 2 t milk
- 2 ½ c flour
- ½ t baking powder
- 1 t salt
- 1 – 14 oz bag coconut flakes
- 30 oz soft caramels unwrapped
- ½ c evaporated milk
- 1 c dark chocolate melting wafers
- 1 t vegetable oil
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a stand mixer, cream together softened butter and sugar until smooth and fluffy.
- Add vanilla and milk, and mix until combined. In a separate bowl, whisk flour, baking powder, and salt, then add to the butter mixture, scraping down the sides.
- Roll out the cookie dough to a ¼ inch thickness on a floured surface. Cut out 2 ½ inch circles, then use a smaller cutter to remove the center.
- Place cookies on the baking sheet and freeze for about 10 minutes before baking.
- Bake the cookies for about 10 minutes, until just set but not brown. Toast the coconut in the oven for 10 minutes, stirring occasionally.
- In a frying pan, melt unwrapped caramels and evaporated milk over low heat, stirring until smooth.
- Spread a thin layer of caramel over each cooled cookie.
- Mix toasted coconut into remaining caramel and shape on top of each cookie.
- Melt chocolate with vegetable oil until smooth, dip cookie bottoms in chocolate, and drizzle over tops in a zigzag pattern.
- Allow to dry or enjoy while still soft.
Notes
Ensure the cookies are cooled before adding the caramel and coconut topping for best results.
Store the cookies in an airtight container to maintain freshness for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 194
- Sugar: 15g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg