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🍪 Samoas


🍽 Serves ⏲ Total Time
14 2 hours 15 minutes
  • 🧈 1 cup unsalted butter
  • 🍬 0.5 cup granulated sugar
  • 🌾 2 cups all-purpose flour
  • 💨 0.25 tsp baking powder
  • 🧂 0.5 tsp salt
  • 🥛 2 Tbsp milk
  • 🍦 0.5 tsp vanilla

🧂 Ingredients - Coconut Topping

  • 🥥 3 cups coconut
  • 🍬 20 oz caramels
  • 🥛 4 Tbsp milk
  • 🍫 12 oz dark chocolate

🍳 Cookware

  • 1 stand mixer
  • 1 bowl
  • 1 plastic wrap
  • 1 doughnut cutter
  • 1 baking sheet
  • 1 parchment paper
  • 1 wire rack
  • 1 double boiler
  • 1 large bowl
  • 1 piping bag or fork

Step 1

Preheat the oven to 350°F.

Step 2

In the bowl of a stand mixer with a paddle attachment, cream the unsalted butter and granulated sugar until light and fluffy.

Step 3

In a separate bowl, stir together the all-purpose flour, baking powder, and salt.

Step 4

Add the flour mixture to the butter, in a few additions, and beat until combined. Stop to scrape the sides and the bottom of the bowl a few times.

Step 5

After that, add the milk and vanilla and mix to combine.

Step 6

Remove the dough from the mixer and separate it into two equal halves. Press each half into a disk and wrap it in plastic wrap. Chill in the fridge for about 1 hour.

Step 7

Lightly flour a flat surface and once the dough has chilled, roll it out on the floured surface into a 1/8 inch thick circle.

Step 8

Using a doughnut cutter, cut out as many cookies as possible. Also, you can use a larger and a smaller glass, to cut the cookies and also the hole in the center.

Step 9

Arrange the cookies on a baking sheet lined with parchment paper 1 inch apart.

Step 10

Bake for 10 to 15 minutes or until they are pale golden brown.

Step 11

Transfer the cookies onto a wire rack to cool completely before adding the topping.

📝 Instructions - Coconut Topping

Step 12

In the meantime, spread the coconut onto a baking sheet lined with parchment paper.

Step 13

Bake it for 10 to 15 minutes at 350°F until toasted, stirring frequently.

Step 14

Once done, remove from the oven to cool.

Step 15

Melt the caramels and milk in a double boiler over medium-low heat and stir until melted.

Step 16

Remove from heat, and in a large bowl combine half of the melted caramel with the toasted coconut. Stir until fully combined.

Step 17

Spread the remaining caramel into a thin layer onto the cookies.

Step 18

Next, using your hands, press the coconut mixture onto the caramel. Let the cookie cool.

Step 19

Melt the dark chocolate in a double boiler and dip the bottom of the cookies into the chocolate and place them on a wax paper-lined baking sheet.

Step 20

Use a piping bag or fork to drizzle the remaining chocolate on top of the cookies.

Step 21

Let the cookies sit until the chocolate hardens before serving.

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