Samoa Cookies

This is one of my all time favorite cookies. What more could you ask for, a golden shortbread cookie, covered in a caramel coconut layer, dipped in dark chocolate, and then drizzled with even more chocolate. Now that’s what I’m talking about. You can make these right at home.

Samoa Cookies
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A golden shortbread cookie, covered in a caramel coconut layer, dipped in dark chocolate, and then drizzled with chocolate
Servings Prep Time
8 dozen 1 1/2 hour
Passive Time
20 minutes
Servings Prep Time
8 dozen 1 1/2 hour
Passive Time
20 minutes
Samoa Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A golden shortbread cookie, covered in a caramel coconut layer, dipped in dark chocolate, and then drizzled with chocolate
Servings Prep Time
8 dozen 1 1/2 hour
Passive Time
20 minutes
Servings Prep Time
8 dozen 1 1/2 hour
Passive Time
20 minutes
Ingredients
Cookie layer
Coconut caramel layer
Finishing
Servings: dozen
Units:
Instructions
  1. Preheat your oven to 350°F, line baking sheet with parchment paper
Cookie layer
  1. In a large mixing bowl beat butter, sugar, and salt until fluffy
  2. Add egg and half and half and beat for one minute
  3. Add half of the flour while slowly beating to incorporate
  4. Add the rest of the flour, mix until dough forms
  5. Cover the dough with plastic wrap and refrigerate for at least an hour
  6. On a floured surface take 1/3 of the chilled dough
  7. Roll to ¼ inch thickness
  8. Using a 2 and 1/2” cookie cutter for the outer edge and a 1” cookie cutter for the inner edge. Cut out your dough
  9. Place onto your prepared cookie sheet
  10. Bake for about 8 to 10 minutes or until lightly golden brown
  11. Place on a cooling rack
Caramel
  1. Line a cookie sheet with parchment paper
  2. Using a medium saucepan over medium heat, add butter, brown sugar, sweetened condensed milk, corn syrup, and salt
  3. Heat until the mixture reaches 240°F
  4. Remove from heat and add butter flavoring
  5. Pour the mixture onto a parchment lined cookie sheet to cool to room temp
Topping
  1. In a large microwavable bowl, add the caramel
  2. Microwave in 30 sec intervals until it is evenly melted
  3. Add the coconut
  4. Stir until the coconut is completely covered in the caramel
  5. Take 1/3 of the caramel mixture between two pieces of parchment paper and roll out to ¼" thick
  6. Using the same cookie cutters used for the cookies, cut out your caramel topping and place one ring on each baked shortbread cookie
  7. Place the cookies with both layers on a parchment lined cookie sheet
Fuse the layers together
  1. Place into 350°F oven and bake for approx. 5 minutes, just until you begin to see the edges bubbling. Let these cool completely
Finishing
  1. Melt the chocolate in a microwave safe bowl
  2. Using a spoon coat the bottom of each cookie with chocolate
  3. Place on a parchment lined cookie sheet
  4. Drizzle chocolate over the top of each cookie and place in freezer to set the chocolate
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Here are the cookie cutters I used for this recipe:

These are the spacers I put onto my rolling pin to ensure I roll out a uniform layer:

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