Homemade Baked Samoa Cookies

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Homemade Baked Samoa Cookies
These buttery shortbread cookies are topped with gooey caramel, toasted coconut, and finished with a drizzle of rich chocolate—just like the classic Samoa® cookie.
Ingredients
For the Cookies
1 cup (227 g) unsalted butter, softened
½ cup (100 g) granulated sugar
2 cups (250 g) all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1–2 tablespoons milk (if needed)
For the Topping
3 cups sweetened shredded coconut
11 oz (312 g) soft caramel candies, unwrapped
3 tablespoons heavy cream or milk
¼ teaspoon salt
For the Chocolate
8 oz (225 g) semisweet chocolate, chopped or chocolate chips
1 teaspoon coconut oil or vegetable oil (optional, for smoother melting)
Instructions

  1. Make the Cookies
    Preheat the oven to 350°F (175°C).
    Line two baking sheets with parchment paper.
    Cream the butter and sugar until light and fluffy.
    Mix in the vanilla.
    Add the flour and salt, mixing until a soft dough forms. Add 1–2 tablespoons of milk if the dough is too crumbly.
    Roll the dough to about ¼ inch thick.
    Cut into circles (about 2 inches wide), then cut a small hole in the center to create a ring shape.
    Bake for 10–12 minutes, until the edges are lightly golden.
    Cool completely.
  2. Toast the Coconut
    Spread the coconut on a baking sheet.
    Bake for 8–10 minutes, stirring every few minutes, until golden brown.
    Let cool.
  3. Make the Caramel Topping
    Melt the caramel candies with the heavy cream in a microwave or over low heat, stirring until smooth.
    Stir in the salt and toasted coconut.
  4. Assemble
    Spread a thin layer of caramel on each cookie.
    Press the coconut-caramel mixture onto the cookies.
  5. Add the Chocolate
    Melt the chocolate with the coconut oil (if using).
    Dip the bottoms of the cookies in the melted chocolate.
    Place on parchment paper.
    Drizzle the remaining chocolate over the tops.
  6. Let Set
    Allow the chocolate to harden at room temperature or refrigerate for 15–20 minutes before serving.
    Yield
    Makes about 24 cookies
    Storage
    Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. They can also be frozen for up to 2 months.

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