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Samoas Cookies

Samoas Cookies - Chewy Caramel, Coconut & Chocolate
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Bake perfect Samoas Cookies Chewy caramel coconut chocolate heaven tested in my Texas kitchen So easy and delicious my kids love this Get the recipe

Ingredients

Scale
  • 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
  • 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
  • 12 ounces semi-sweet chocolate chips
  • 1 tablespoon coconut oil (or vegetable oil)

Instructions

  • Make the Cookie Dough. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • 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.
  • Chill the Dough. Wrap the cookie dough in plastic wrap and chill for at least 30 minutes.
  • 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.
  • 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.
  • Assemble the Cookies. Spoon the caramel coconut mixture onto the cooled cookies, spreading it evenly over the tops. Gently press the coconut mixture onto the cookies to help it adhere.
  • 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.
  • Drizzle with Chocolate. Drizzle the melted chocolate over the caramel coconut-topped cookies. Let the chocolate set completely before serving.

Notes

These Samoas Cookies – chewy caramel, coconut, and chocolate perfection – are more than just a sweet treat; they’re a memory in the making. This recipe will deliver that iconic cookie flavor you crave, made with love and a whole lot of Texas charm.

Find it online: https://familiesrecipes.com/samoas-cookies-caramel-coconut/