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Homemade Samoas Cookies Recipe

Remember that little thrill you'd get when cookie season rolled around? Flipping through the brochure, circling your absolute favorites... and landing on those irresistible ring cookies coated in caramel, coconut, and chocolate? Yep, we're talking about Samoas (or Caramel deLites, depending on where you live!). This recipe brings all that nostalgic flavor right into your kitchen, delivering that perfect blend of tender shortbread, gooey caramel, toasted coconut, and rich chocolate.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 22 minutes
Total Time 1 hour 22 minutes
Course Baking, Cookie, Dessert
Cuisine American

Equipment

  • Large bowl
  • Medium bowl
  • Baking sheets
  • Parchment paper
  • Wire rack
  • Cookie Cutters (2-inch round and small center cutter)
  • Medium Saucepan or Double Boiler

Ingredients
  

For the Buttery Shortbread Cookies:

  • 2 cups all-purpose flour
  • 0.25 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter (1 stick), softened
  • 0.5 cup granulated sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

For the Caramel & Coconut Topping:

  • 3 cups shredded sweetened coconut
  • 10-12 oz soft caramel candies (like Werther's or Kraft caramels) or caramel bits
  • 2-3 tbsp milk or heavy cream
  • 0.25 tsp salt

For the Chocolate Coating:

  • 8 oz dark or semi-sweet chocolate Use good quality chocolate chips or a chopped bar for the best melting and flavor.
  • 1 tsp vegetable oil or coconut oil (optional), helps the chocolate melt smoother and gives it a nice sheen once set.

Instructions
 

  • Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Step 3: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
  • Step 4: Add the milk and vanilla extract to the butter mixture and mix until well combined.
  • Step 5: Gradually add the dry ingredients to the wet ingredients. Mix on low speed, or by hand, until just combined and forms a cohesive dough. Don't overmix!
  • Step 6: Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  • Step 7: Once chilled, take one disk out (leave the other in the fridge). On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
  • Step 8: Use a 2-inch round cookie cutter to cut out circles. Then, use a smaller cutter (like a thimble, bottle cap, or piping tip) to cut out the centers, creating the ring shape.
  • Step 9: Carefully transfer the cookie rings to your prepared baking sheets. You can re-roll scraps once.
  • Step 10: Bake for 10-12 minutes, or until edges are pale golden brown. Let cool on the baking sheet for a minute or two, then transfer to a wire rack to cool completely.
  • Step 11: While cookies cool, spread shredded sweetened coconut in a single layer on a clean baking sheet.
  • Step 12: Bake coconut in the same 350°F (175°C) oven for 5-10 minutes, stirring every couple of minutes, until golden brown. Immediately transfer to a bowl or plate to cool.
  • Step 13: In a medium saucepan or double boiler, combine soft caramel candies (or bits), milk or heavy cream, and salt.
  • Step 14: Heat mixture over low heat, stirring constantly, until caramels are completely melted and you have a smooth, glossy sauce. Keep heat low to avoid scorching.
  • Step 15: Remove pan from heat and stir in the cooled toasted coconut. Mix until every piece is coated.
  • Step 16: Take completely cooled cookie rings. Spoon the coconut-caramel mixture evenly over the top of the cookies.
  • Step 17: Gently press the mixture onto the cookie to help it adhere. Let cookies sit for a few minutes on the wire rack to allow the topping to start setting up.
  • Step 18: Melt the chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
  • Step 19: If using, stir in the vegetable or coconut oil.
  • Step 20: Dip the bottom of each cookie ring into the melted chocolate, covering the entire bottom surface. Let excess chocolate drip back into the bowl.
  • Step 21: Place the dipped cookies bottom-down on a clean sheet of parchment paper.
  • Step 22: Drizzle the remaining melted chocolate back and forth over the tops of the coconut-caramel layer using a fork, piping bag, or spoon.
  • Step 23: Pop the baking sheet with the assembled cookies into the refrigerator for 15-20 minutes, or until the chocolate is completely set and firm.
  • Step 24: Once chilled, store or enjoy!

Notes

Chill the dough for at least 1 hour before rolling to prevent spreading. Watch the coconut closely while toasting, stirring frequently, as it burns quickly. Melt caramels over low heat, stirring constantly, to prevent scorching. Do not overbake cookies; edges should be pale golden. Use parchment paper on baking sheets for cookies and for setting dipped cookies. Store in an airtight container at room temperature for 5-7 days, or in the refrigerator for firmer cookies. Can be frozen for 2-3 months; thaw at room temp or in the fridge.
Keyword Caramel, Caramel deLites, chocolate, Coconut, Cookies, Homemade, Samoas, Shortbread