Let Me Tell You About These Samoas Cookies
So, you know those days when you’re just craving something sweet and a bit nostalgic? That’s me with Samoas cookies. I grew up fighting my siblings for the last one in the box (I mean, who doesn’t love that chewy-caramel-coconut combo?). Anyway, one rainy weekend I thought, what if I could make them at home? Well, spoiler alert: it’s not exactly the same—maybe a bit messier and a whole lot more fun. The first time I made these, my kitchen looked like a coconut bomb had gone off, but honestly, it was worth it. There’s just something magic about making your own—plus, you get to eat as many as you want without rationing. Or, well, until the kids find them.
Why You'll Love These (Or, Why I Keep Making Them Anyway)
I make these when I need a pick-me-up, or when someone I love has had a rough week (or honestly, sometimes just because it’s Sunday and I want to eat cookies in my pajamas). My family goes a bit bonkers for these, especially when they’re still a little bit warm and the chocolate is smudgy. I used to get frustrated with the fiddly caramel step—like, what’s up with sticky fingers everywhere?—but after a couple of tries, it just sort of became part of the whole experience. Plus, you can brag a bit: "Yeah, I made Samoas from scratch," which is a pretty good flex at the next potluck.
What You'll Need (And What You Can Swap)
- 1 cup (225g) unsalted butter, room temp (honestly, salted works if that's all you've got—just skip the extra pinch of salt)
- ½ cup (100g) sugar (brown sugar is tasty here too; I do that when I want a little extra depth)
- 2 cups (250g) all-purpose flour (my gluten-free neighbor swears by King Arthur’s GF blend, so you do you)
- ¼ teaspoon salt (I’ve used flaky Maldon, but regular old table salt is fine)
- 2 tablespoon milk (any kind, or a splash more if needed—I’ve even used almond milk in a pinch)
- ½ teaspoon vanilla extract (my grandmother always insisted on Nielsen-Massey, but the supermarket stuff works fine)
- 2 ½ cups sweetened shredded coconut (I’ve toasted it in a skillet when the oven was full, works either way)
- 15 oz soft caramels (about one bag, or make your own if you’re feeling ambitious—but I rarely do, store-bought is my friend)
- 3 tablespoon milk or heavy cream (I just use whatever’s open—sometimes half-and-half, no biggie)
- 8 oz semisweet chocolate (chips, bars, whatever’s hiding in the pantry)
Directions (With a Few Tangents)
- Make the Cookie Base: Cream butter and sugar together in a big bowl—this is where I usually sneak a taste (shh). Mix in flour and salt, then the milk and vanilla. It’ll look crumbly; don’t worry, just smush it together with your hands if you must. (Actually, I find it works better if you knead it a bit at the end.)
- Pat or roll dough to about ¼ inch thick on a floured surface. Cut out circles (2-inch is classic, but who’s measuring?) and poke out a center hole—an upside-down bottle cap works if you don’t have a cutter. Place on lined baking sheets.
- Bake at 350°F (175°C) for 10-12 minutes, or until just golden. Let these cool completely otherwise the toppings will slide right off—learned that one the hard way.
- Toast the Coconut: Spread coconut on a baking sheet and bake for 8-10 minutes, stirring halfway. It should smell nutty. Don’t walk away, it burns faster than you’d think. (Seriously, check out King Arthur’s toasted coconut tips if you’re nervous about this part.)
- Caramel Time: Melt caramels with milk in the microwave in bursts (or saucepan if you’re patient, which I usually am not). Stir until smooth. Mix in the toasted coconut. It’ll be thick and sticky—embrace the mess. Spread or press coconut caramel onto each cooled cookie base. Don’t fuss if it’s uneven; rustic is in.
- Chocolate Dip: Melt chocolate (microwave or double boiler—either way, keep an eye on it). Dip bottoms of cookies in chocolate, lay on parchment. Drizzle more chocolate over the top with a fork (this part always looks fancier in theory than in my actual kitchen, but hey, it tastes good).
- Let set until chocolate firms up (or pop them in the fridge if you’re impatient like me).
Things I've Learned (The Hard Way)
- Don’t overbake the base; they turn into hockey pucks real quick.
- If the caramel’s too stiff, add a splash more milk—tiny bit at a time so you don’t end up with caramel soup.
- Trying to be neat with the toppings? Give up. It’s a good messy fun sort of cookie.
Variations (Some Winners, and a Flop)
- I tried making them with dark chocolate once—honestly, a bit too bitter for my crowd. Milk chocolate’s a hit though.
- You can use homemade salted caramel sauce instead of the caramels if you’re feeling extra. Tastes fancier, but it’s a bit runnier so work quick.
- No coconut? I tried chopped almonds for a Samoas–Almond Joy mashup (not bad, but not quite the vibe).
Stuff I Use (But You Can Make Do)
- A hand mixer makes the dough easier, but I’ve just used a wooden spoon on lazy days.
- Baking sheet and parchment or silicone mat (but foil will do, just be careful when peeling off).
- Circle cookie cutter (or a glass rim, or honestly, freestyle with a knife for rustic charm).
How to Store These (Not That They Last)
They’ll keep in an airtight container for 4-5 days, maybe longer in the fridge (but honestly, in my house they rarely make it through day two). If you want to freeze them, go ahead—they’re pretty good straight form the freezer, too. Perfect for sneaky midnight snacks.
How I Serve Them (And a Little Tradition)
I like to pile these up on a big plate and serve them with iced coffee or strong tea, especially if we have friends over—or just when we’re all flopped on the sofa watching old sitcom reruns. My cousin dunks hers in hot chocolate, which is a bit wild but works!
If I Could Go Back in Time: Pro Tips
- I once tried rushing the cooling step, stacking cookies too soon—they welded together in a chocolatey, coconut blob. Still tasty, but not what I was going for.
- Don’t skimp on toasting the coconut. I did once out of laziness and it was just... meh. The toasty flavor really makes it.
Real Questions I Get About These Cookies
Oh, totally! If you’re in a hurry, just grab some. It won’t be exactly the same but it’s still delicious (and who’s judging?).
Nope. Sometimes I just go old-school with a fork or even my hands. Fewer dishes to wash—score.
Actually, yes. Use vegan butter, coconut milk, and non-dairy caramels—they’re out there now. I haven’t tried it myself, but a friend did and said it works.
Honestly? Not eating them all before the chocolate sets. Also, tracking down the caramels if it’s off-season (but there’s always this homemade caramel recipe if you’re up for it).
Absolutely; just use bigger bowls (trust me, I tried once without and had flour everywhere—still worth it though).
One last thing before I forget—if you’re looking for more homemade cookie inspiration, Sally’s Baking Addiction has loads of fun ideas. Or just drop your wildest cookie experiment in the comments, I love hearing what everyone else tries (sometimes with hilarious results).
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 2 cups sweetened shredded coconut
- 12 oz chewy caramels
- 3 tablespoons milk
- 8 oz semisweet chocolate, melted
Instructions
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1Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2In a large bowl, cream together the butter and sugar until light and fluffy. Mix in flour and salt until a dough forms.
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3Roll out the dough to ¼-inch thickness. Cut into circles with a cookie cutter, then cut out a smaller circle in the center to form rings. Place on the prepared baking sheet.
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4Bake for 10-12 minutes or until the edges are lightly golden. Let cool completely.
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5Spread coconut on a baking sheet and toast in the oven for 5-7 minutes until golden. In a saucepan, melt caramels with milk over low heat, stirring until smooth. Mix in toasted coconut.
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6Spread the caramel-coconut mixture over the cooled cookies. Dip the bottoms of the cookies in melted chocolate and drizzle chocolate over the tops. Let set before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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