Samoas Cookies – Chewy Caramel, Coconut & Chocolate

The aroma of toasted coconut and melting caramel wafting through my Texas kitchen instantly transports me back to childhood. These Samoas Cookies – chewy caramel, coconut, and chocolate perfection – are more than just a sweet treat; they’re a memory in the making. I’ve tweaked and tested this recipe more times than I can count to get it just right for busy families. Whether you’re a seasoned baker or just starting out, I promise this recipe will deliver that iconic cookie flavor you crave, made with love and a whole lot of Texas charm. Get ready to experience that magic for yourself.

Why This Recipe Works

Let’s face it, who doesn’t love a Samoa cookie? The combination of textures and flavors is simply irresistible. This recipe works because it brings that beloved taste home, but in a way that’s manageable for even the busiest schedules. Here’s why you’ll love it:

• Simplified Ingredients: We skip the complicated techniques and focus on easy-to-find ingredients.
• Kid-Approved: My little ones are my toughest critics, and they devour these! The chewy texture and sweet flavors are a guaranteed hit.
• Make-Ahead Friendly: The cookie dough can be made ahead of time and chilled, so you can bake them whenever you need a treat.

Ingredients

• For the Cookies:
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

• For the Caramel Coconut Topping:
• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 4 cups sweetened shredded coconut

• For the Chocolate Drizzle:
• 12 ounces semi-sweet chocolate chips
• 1 tablespoon coconut oil (or vegetable oil)

Ingredient Notes

Butter: Unsalted butter gives you full control over the saltiness of the cookies and caramel. If you only have salted butter, omit the salt in the cookie dough and reduce the salt in the caramel topping to 1/8 teaspoon.

Coconut: Sweetened shredded coconut is essential for that classic Samoa flavor. You can toast it lightly in a dry skillet for extra flavor, but be careful not to burn it!

Chocolate: Semi-sweet chocolate chips offer a nice balance of sweetness and richness. Feel free to use dark chocolate for a more intense flavor.

Step-by-Step Instructions

Step 1: Make the Cookie Dough.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. I like to scrape down the sides of the bowl occasionally to make sure everything is evenly combined. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Step 2: Combine Dry Ingredients.

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. Be careful not to overmix, as this can lead to tough cookies. The dough will be soft and slightly sticky.

Step 3: Chill the Dough.

Wrap the cookie dough in plastic wrap and chill for at least 30 minutes. This helps prevent the cookies from spreading too much while baking. I often chill mine for an hour or even overnight if I’m prepping ahead. Remember that the longer you chill the dough, the more flavorful it will become!

Step 4: Bake the Cookies.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the chilled cookie dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten each ball with the bottom of a glass. Bake for 8-10 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Step 5: Make the Caramel Coconut Topping.

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a simmer, stirring constantly, and cook for 2-3 minutes, or until the caramel is smooth and slightly thickened. Remove from heat and stir in the salt and vanilla extract. Add the shredded coconut and stir to combine.

Step 6: Assemble the Cookies.

Spoon the caramel coconut mixture onto the cooled cookies, spreading it evenly over the tops. I find it easiest to use a small cookie scoop or a spoon to portion out the topping. Gently press the coconut mixture onto the cookies to help it adhere.

Step 7: Make the Chocolate Drizzle.

In a heatproof bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Alternatively, you can melt the chocolate in a double boiler over simmering water.

Step 8: Drizzle with Chocolate.

Drizzle the melted chocolate over the caramel coconut-topped cookies. You can use a fork, a spoon, or a piping bag to create the drizzle. Let the chocolate set completely before serving. I sometimes pop them in the fridge for a few minutes to speed up the process.

Storage & Meal Prep

Storage: Store the finished cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Thaw completely before serving.

Meal Prep: The cookie dough can be made up to 2 days in advance and stored in the refrigerator. The caramel coconut topping can also be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before using. This is a great way to break up the recipe into manageable steps.

Substitutions & Variations

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to choose a blend that contains xanthan gum for best results.

Dairy-Free: Use dairy-free butter and heavy cream alternatives. Coconut cream can be a good substitute for heavy cream in the caramel topping.

Nut-Free: This recipe is naturally nut-free, but always double-check the labels of your ingredients to ensure they are processed in a nut-free facility.

Flavor Variations: Add a pinch of sea salt to the caramel topping for a salted caramel flavor. You can also add a tablespoon of coffee extract to the chocolate for a mocha twist.

Frequently Asked Questions

Can I make this ahead?

Absolutely! The cookie dough can be made 1-2 days in advance and stored in the refrigerator. You can also make the caramel coconut topping ahead of time and store it in the fridge for up to 3 days. Just reheat it gently before assembling the cookies.

How do I keep the cookies from spreading too much?

Chilling the dough is crucial for preventing the cookies from spreading. Make sure to chill it for at least 30 minutes, or even longer if you have the time. Also, avoid overmixing the dough, as this can develop the gluten and cause the cookies to spread.

Can I use unsweetened coconut?

While you can use unsweetened coconut, the flavor will be different. Sweetened coconut is what gives these cookies their signature sweetness and chewy texture. If you use unsweetened, you may want to add a little extra sugar to the caramel topping.

How do I store leftover cookies?

Store the finished cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Thaw them completely before serving.

Are these cookies kid-friendly?

Yes! My kids absolutely love these cookies. They enjoy helping with the assembly process, and they definitely love eating them. The chewy texture and sweet flavors are a hit with children of all ages.

Can I use dark chocolate instead of semi-sweet?

Certainly! If you prefer a richer, more intense chocolate flavor, feel free to use dark chocolate chips instead of semi-sweet. Just be aware that the cookies will be slightly less sweet.

The caramel topping is too runny, what do I do?

If your caramel topping is too runny, cook it for a few more minutes over medium heat, stirring constantly, until it thickens slightly. Be careful not to burn it! You want it to be thick enough to coat the coconut and hold its shape on the cookies.

Conclusion

These Samoas Cookies are more than just a recipe; they’re a little slice of happiness perfect for sharing with family and friends. From the chewy cookie base to the luscious caramel coconut topping and the decadent chocolate drizzle, every bite is a taste of pure joy. I hope you’ll give this recipe a try and create some sweet memories of your own. Don’t forget to share your creations with me in the comments below! And if you’re looking for more delicious family recipes, be sure to check out the other treats on FamiliesRecipes.com – you might just find your next family favorite!

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