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Scrumptious Homemade Samoas Cookies

Scrumptious Homemade Samoas Cookies
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Delight in these Scrumptious Homemade Samoas Cookies, perfectly capturing the classic combination of crispy cookie base, chewy caramel, toasted coconut, and rich chocolate. This easy-to-follow recipe results in an authentic and customizable treat that’s sure to impress and satisfy any sweet tooth.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 tsp baking powder
  • 1/2 tsp salt

Sugars & Fats

  • 1/2 cup unsalted butter, softened (or vegan butter/coconut oil for vegan)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed

Flavorings & Mix-Ins

  • 1 tsp vanilla extract
  • 1 cup shredded unsweetened coconut (toasted)

Caramel Layer

  • 1 cup caramel sauce (homemade or store-bought) or 10-12 chewy caramel candies, melted

Chocolate Finish

  • 3/4 cup chocolate chips or chocolate melts (milk, dark, or vegan alternative)

Instructions

  1. Prepare the Cookie Dough: Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add vanilla extract and mix well. Gradually add the all-purpose flour, baking powder, and salt, mixing until just combined. Chill the dough in the refrigerator for at least 30 minutes to make rolling easier and prevent spreading during baking.
  2. Bake the Cookie Base: Preheat your oven to 350°F (175°C). Roll out the chilled dough to about 1/4 inch thickness. Cut into circles or rings using cookie cutters or household objects to mimic the Samoas shape. Place cut cookies on a parchment-lined baking sheet. Bake for 10 to 12 minutes or until edges are golden brown. Allow cookies to cool completely on a wire rack.
  3. Toast the Coconut: Spread the shredded coconut evenly on a baking sheet. Toast in the oven for 5 to 7 minutes until golden brown and fragrant, stirring occasionally to avoid burning. Remove from oven and let cool.
  4. Apply the Caramel Layer: Warm caramel sauce slightly for easy spreading, or melt chewy caramels in a double boiler until smooth. Generously spread caramel over each cooled cookie. Sprinkle toasted coconut on top, pressing lightly to adhere the coconut to the caramel.
  5. Add the Chocolate Finish: Melt chocolate chips or baking chocolate over a double boiler or in a microwave-safe bowl until smooth. Either dip half of each cookie into the melted chocolate or drizzle chocolate over the top using a spoon or piping bag. Place cookies on parchment paper and allow chocolate to set completely before serving or storing.

Notes

  • Chill the dough well to prevent cookies from spreading and to achieve a crisp texture.
  • Use high-quality soft caramel candies or homemade caramel sauce for the best chewy layer.
  • Toast coconut carefully and watch closely to prevent burning while ensuring authentic flavor.
  • Roll dough evenly to create uniform cookie thickness and consistent baking.
  • Temper chocolate or add a small amount of shortening when melting for a shiny finish.

Nutrition

Keywords: Samoas cookies, homemade cookies, caramel cookies, toasted coconut, chocolate cookies, gluten free cookies, vegan cookie options

Find it online: https://marygourmet.com/scrumptious-homemade-samoas-cookies/