Description
Indulge in the ultimate homemade Samoas cookies! This recipe delivers the perfect balance of crispy cookie, chewy caramel coconut topping, and decadent chocolate drizzle.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) heavy cream
- 1/4 cup (57g) unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups (210g) sweetened shredded coconut, toasted
- 4 ounces (113g) semi-sweet chocolate, chopped
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between cookies.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- In a medium saucepan, combine the granulated sugar, heavy cream, butter, and salt.
- Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil.
- Continue to cook, without stirring, until the caramel reaches a golden amber color and a candy thermometer registers 245°F (118°C).
- Remove from heat and stir in the vanilla extract.
- Add the toasted shredded coconut and stir until well coated.
- Spoon a generous amount of the caramel coconut mixture onto each cooled cookie, spreading it evenly.
- Let the cookies sit for about 30 minutes to allow the caramel to set slightly.
- In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the semi-sweet chocolate and coconut oil, stirring until smooth.
- Drizzle the melted chocolate over the caramel-covered cookies.
- Let the chocolate set completely before serving.
Notes
- Tip: Toast the coconut lightly in a dry pan until golden for the best flavor.
- Substitution: Use dark chocolate or milk chocolate for the drizzle.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 cal
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: samoas cookies, homemade cookies, caramel cookies, coconut cookies, chocolate cookies
