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If you're missing Samoas, try making them from scratch. They're packed with even more flavor than you remember, with a crunchy shortbread base, gooey caramel-coconut center, and glossy chocolate finish. Whip up a batch any time—no need to wait on cookie sales!
The first time I tried making these, it was because the troop sold out before I could buy a box. Now my family asks for them over store-bought! Toasting the coconut brings out a cozy flavor you just can't get from packaged cookies.
Ingredients List
- Heavy cream: Softens the caramel so it spreads easily.
- Chocolate that melts well: Pick a good brand like Ghirardelli for smooth dipping and pretty drizzles.
- Soft caramels: The chewy texture works perfectly for the gooey layer.
- Shredded coconut: Toast it first—brings out flavor and adds crunchiness.
- Shortbread base: Comes together with butter, flour, and sugar for a tender yet crisp bottom.
How to Make Them
- Make it look fancy with drizzles
- Snip a tiny hole in a zip bag or use a piping bag to zigzag chocolate over the tops.
- Dip the bottoms like a pro
- Hold each cookie and dunk the underside in melted chocolate, then set aside to dry.
- Put the cookies together
- Give a quick brush of caramel before piling on the coconut layer—this helps keep it all in place.
- Get your caramel ready
- Stir caramels and cream till they're smooth and stretchy.
- Toast up that coconut
- Spread coconut out and cook, moving it around often, until golden.
- Cutting out the cookies
- Use a round cutter for the shapes and something small (like a bottle cap) for the centers.
- Chill your dough right
- Leave it in the fridge for at least one hour so it holds its shape while baking.
- Get the shortbread dough going
- Cream together sugar and butter, then mix in flour till just blended. Roll out, chill, then cut shapes.
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Fun Samoas Backstory
First showing up in 1975, Samoas—sometimes called Caramel deLites—quickly became a hit with cookie fans thanks to their mix of flavors and textures.
Why Toasting Coconut Matters
Toasting coconut makes it crunchier and brings out a nutty taste, which is key for yummy Samoas.
Watch Those Temps
Start with butter that's soft but not melted, and keep your dough good and cold. That way, the cookies don't lose their shape when you bake them.
Prep Ahead and Tips for Storing
Shortbread rounds can sit in the fridge for a couple of days before finishing. Once assembled, keep the cookies in a sealed container. Stick some parchment between layers so they don't stick together.
Gear You’ll Want
Makes life easier to use a stand mixer for the dough. For chocolate, grab a tall cup or jar—it makes dipping way simpler.
Dreamy Texture Each Bite
You've got crisp shortbread, chewy caramel, snappy coconut, and a hit of silky chocolate in every mouthful. It’s just the right combo!
Fun Ways to Serve Up
Stack these on a dessert platter, sprinkle bits over a bowl of ice cream, or wrap them up to gift someone special.
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Homemade Samoas are proof that anything can be better made in your kitchen. They’re crisp, caramel-packed, coconut-topped, and finished with dreamy chocolate. Seeing folks’ faces light up when they try these is the best part—they almost always say they're even better than the ones from childhood!
Frequently Asked Questions
- → Is homemade caramel okay instead of store-bought?
- Go for it! Use about 1 and a half cups of your homemade caramel. Just make sure it’s soft enough to hold things together but not too runny once set.
- → How long will these cookies last?
- Keep them sealed up at room temp—they’re good for a week. In the fridge, they’ll stretch to two weeks. If you want to freeze them, layer with parchment paper and they’ll last three months.
- → Can I go with unsweetened coconut here?
- Yup, but then the cookies won’t be as sweet. Try mixing in a couple of spoons of sugar, or use a bit more caramel to balance things out.
- → Don’t have a 2-inch cookie cutter?
- No worries—grab a glass with the same size rim. For the hole, use a bottle cap, piping tip, or even an apple corer. Anything that works, really.
- → Why’s toasting coconut matter so much?
- It makes it nutty, gives bite, and keeps it from turning mushy in the caramel. Skipping this step just leaves you with bland coconut, so definitely toast it.