Homemade Samoas Cookies (Print Version)

# Ingredients:

→ Shortbread Cookie

01 - 1/3 cup white sugar
02 - 2 tablespoons powdered sugar
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon table salt
05 - 1/2 teaspoon vanilla extract
06 - 1 tablespoon whole milk
07 - 1 cup all-purpose flour, measured and leveled
08 - 1/2 cup unsalted butter, softened

→ Coconut Layer

09 - 2-3 tablespoons thick cream (heavy)
10 - 15 ounces chewy caramel candies (like Werther's)
11 - 3 1/2 cups sweetened coconut flakes

→ Chocolate Coating

12 - 1 teaspoon vegetable or canola oil
13 - 10 ounces dark chocolate melting wafers (Ghirardelli suggested)

# Instructions:

01 - Set up your stand mixer with the paddle add-on. Toss in the softened butter and salt, mixing on medium for 2-4 minutes till fluffy. Drop in both sugars, milk, and the vanilla, then keep beating another 1-2 minutes till it’s light and creamy. The combo of sugars helps create shortbread that’s just the right balance of crumbly and soft.
02 - Lower the mixer speed and slowly sprinkle in the flour and baking soda until the dough just forms. Be careful—overmix, and your cookies might get too chewy. Shape the dough into a disc, wrap it between two parchment sheets, and roll it to about ¼ inch thick. Lay the parchment-covered dough on a baking tray and chill it in the fridge for at least 1 hour, or leave it overnight to firm up perfectly.
03 - Heat your oven to 350°F. Spread the coconut flakes across a baking sheet and toast them for 10-15 minutes. Give them a stir here and there to keep the toasting even and avoid burning. Watch carefully—once they hit a golden hue, they’re done! Cool them completely on another parchment-lined tray to lock in the crispness and nutty flavors.
04 - Pull the chilled dough out of the fridge and peel away the parchment on top. Use a 2-inch round cutter to punch out cookie shapes, then a smaller cutter (like a piping tip) to make center holes for that classic look. Pop the cutouts on a parchment-lined sheet and bake at 350°F for 8-10 minutes, until the edges just start to turn golden. Let them cool on the tray for a few minutes, then transfer to a rack. Flatten, chill, and re-roll dough scraps to make the most out of every bit.
05 - Unwrap the caramels (yeah, it’s time-consuming, but trust me, it’s worth it!) and throw them in a bowl fit for a microwave. Add the thick cream and heat in short 30-second bursts, stirring after each session, until the blend is fully melted and smooth. If it seems clumpy, drizzle in a little more cream to fix it. Set aside about 1/4 cup of this caramel, then pour the rest over the coconut flakes, mixing until every piece is drenched.
06 - Grab the cooled cookie rings and, using the reserved caramel, spread a thin coating on the surface of each. Dollop the caramel-coconut mixture onto each cookie and press gently to help it stick. It might get a little sticky—wash your hands if you need to. Let the cookies rest for 15-30 minutes while the toppings firm up a bit.
07 - Microwave the melting wafers and oil in 30-second intervals, stirring each time, until it’s totally smooth. Use a fork to dip the bottom of every cookie into the chocolate. Tap off the extra, then set the cookies down on parchment or a silicone mat. Pop the rest of the melted chocolate in a small zip-top bag. Snip a tiny hole in the corner and drizzle the chocolate back and forth over the cookies. Let them sit until the chocolate sets before serving.

# Notes:

01 - These cookies mimic the famous Girl Scout Samoas, with buttery bases, chewy caramel-laced coconut, and a yummy chocolate finish.
02 - Keep cookies in a sealed container at room temperature for about a week—though they’re likely to disappear much sooner!
03 - To make unwrapping caramels less painful, pop them in the freezer for 10 minutes—they’ll be way less sticky afterward.

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