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Bringing Samoas into your kitchen is easier than you think. Sweet, buttery shortbread, stretchy caramel, loads of toasted coconut, and plenty of chocolate make these cookies better than anything you could get in a box. No more waiting for cookie season. Even my neighbors said they tasted spot on when I sold a batch at a bake sale.
My first batch happened because my local troop ran out fast. Since then, these are the go-to cookie for movie nights and celebrations at my house.
Delicious Ingredients
- Whole milk: brings the dough together and gives the cookie extra softness
- Granulated sugar: gives sweetness and helps the cookies hold up—try cane for extra flavor
- Shredded sweetened coconut: gives you that sweet, chewy bite—go for soft, fresh flakes if you can
- All-purpose flour: builds the structure—sifting it helps keep the texture light
- Unsalted butter at room temperature: melts in your mouth, and going with a European kind makes them even richer
- Soft caramels: melt down for that sticky topping—choose chewy ones that break down easily or make your own
- Salt: balances everything—fine sea salt works best for an even flavor
- Baking powder: helps with lift—just make sure it’s still fresh
- Vanilla extract: brings a warm finish—pure vanilla really shines
- Dark chocolate: use at least sixty percent cacao for next-level coating and drizzle
- Tips: make sure your ingredients are top quality and that coconut is still soft for the best results
Simple Steps
- Coat with Chocolate and Drizzle:
- Melt your chocolate gently. Dip just the bottoms of the cookies in, then set them aside on waxed paper. Use a fork to drizzle stripes over the tops, then let them harden up before moving them around.
- Put It All Together:
- Spread the last bit of caramel on each cookie and press on your caramel-coconut topping. The mix sticks best while it’s still warm, so work quick. Damp fingertips help if things get sticky.
- Blend Up the Caramel Coconut:
- Melt together caramels, a splash of milk, and a little salt in a heat-safe bowl over simmering water or a double boiler. Stir until smooth, save a quarter of the melted mix, then stir the rest into your toasted coconut.
- Toast Your Coconut:
- Spread coconut on a tray, then bake at 350F for about ten minutes. Stir often—it toasts fast. Once golden and smelling good, pull it out to cool.
- Bake the Cookies:
- Pop trays into the oven for ten to twelve minutes—switch trays partway for even color. Look for pale edges, not browned, then slide cookies to a rack to cool off completely.
- Roll and Shape:
- Dough should roll out easy on a floured counter to about one eighth inch thick. Use two circles (or a donut cutter) to get that Samoa shape, then lay them onto lined baking sheets.
- Chill Dough:
- Divide dough in half, shape into discs, wrap tight, and chill for at least an hour. Cold dough is way easier to roll and won’t go flat in the oven.
- Mix Dry Ingredients:
- Whisk flour, salt, and baking powder in a bowl. Add this bit by bit to the butter mixture, scraping down sides. Pour in vanilla and milk, and give it a final mix just until it comes together.
- Start the Dough:
- Beat butter and sugar together on medium-high in a stand mixer for three to five minutes, until it’s light and fluffy. This makes the cookies super tender.
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I love using homemade caramels for this topping—makes the flavor pop even more. My kids usually join in to roll the dough or sneak bites. Makes baking these really fun every time.
Keeping Them Fresh
Pop your cookies into a sealed container and they’ll stay great at room temp for about a week. Want them to last longer? After baking and cooling, stack them with parchment in between, freeze for up to two months, and thaw at room temp before digging in. The caramel gets chewy again this way.
Swap It Up
If you like things sweeter, semisweet chocolate swaps in for dark just fine. Out of sweetened coconut? Stir in more caramel when toasting unsweetened flakes. No soft caramels handy? Melt packaged candies with a little extra milk on the stove and you’re good to go.
Fun Ways to Serve
Serve these up with coffee, tea, or slip a few into gift bags for holidays or school events. Want to really impress? Stick caramel in between two cookies for a sandwich version. Awesome for picnics, bake sales, or as a little thank-you for a friend.
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History and Nostalgia
Samoas—or Caramel deLites—have been around since the ‘70s, thanks to the Girl Scouts. Making them at home lets you grab that comfort and share with friends any time, just like generations of scouts have done for years.
Frequently Asked Questions
- → How do I keep the shortbread from getting dry?
Don't leave cookies in the oven too long—pull them once they're just barely golden so they stay soft.
- → What's the best way to toast coconut evenly?
Scatter coconut on a lined tray and move it around often as it bakes. That keeps it from burning and browns every piece.
- → Can I substitute milk or chocolate types?
Sure thing. Whole milk brings out a creamy feel, but swaps work too. Pick any chocolate—dark, milk, or semisweet all change up the flavor in their own way.
- → How do you keep caramel workable while assembling?
If your caramel stiffens up, just warm it a bit again or set the bowl over simmering water until it spreads easily.
- → Do I need special tools for the donut shape?
No fancy gadgets needed—two round cutters or even jar lids make perfect rings just fine.
- → How can I store these cookies for freshness?
Stack finished cookies with wax paper in a tight-sealed container at room temperature. They'll keep tasty for about a week.