Decadent Caramel Coconut Samoa Cookies
Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon salt
1 cup unsalted butter, cubed and cold
2 tablespoons milk
1/2 teaspoon vanilla extract
1 1/2 cups shredded and torn coconut
20 soft caramel candies
3 tablespoons heavy cream
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil
Optional Substitutions:
Use vegan butter and plant-based dairy alternatives for a dairy-free version.
Substitute shredded coconut with almonds for a nutty twist.
Directions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, mix the flour, sugar, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Add the milk and vanilla extract to the mixture and combine until it forms a ball. Gently work the dough with your hands if necessary.
On a lightly floured surface, roll the dough out to 1/4-inch thickness. Use a round cookie cutter to cut circles, then cut smaller holes in the center of each circle. Place the cookies onto the prepared baking sheet.
Bake for 10–12 minutes or until the edges turn golden. Transfer to a wire rack to cool completely.
In a saucepan over low heat, melt the caramel candies with the heavy cream, stirring constantly until smooth. Stir in the toasted shredded coconut until fully combined.
Spread the caramel-coconut mixture generously over the cooled cookies. Allow them to set for about 10 minutes.
In a microwave-safe bowl, melt the semi-sweet chocolate chips with the coconut oil, stirring every 20 seconds until smooth. Dip the bottom of each cookie into the chocolate and drizzle more chocolate over the tops.
Let the cookies set completely at room temperature or chill to speed up the process. Enjoy your delicious homemade Samoa cookies!
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 210 kcal | Servings: 24 cookies
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