Description
Samoas Cookies, also known as Caramel deLites, are a decadent dessert featuring a buttery cookie base topped with toasted sweetened coconut, luscious caramel, and a drizzle of rich dark chocolate. This recipe guides you through creating crispy, chewy cookies with perfect layers of flavor and texture, ideal for cookie lovers looking for a sweet treat with a tropical twist.
Ingredients
Scale
For the Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 2 tablespoons powdered sugar
- 1 tablespoon whole milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
For the Topping
- 3 1/2 cups shredded sweetened coconut flakes
- 15 ounces caramels
- 2-3 tablespoons heavy cream
- 10 ounces dark chocolate melting wafers
- 1 teaspoon oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies and toasting the coconut.
- Cream Butter and Salt: In a mixing bowl, cream together the unsalted butter and salt until smooth and well combined.
- Add Sugars, Milk, and Vanilla: Mix in the granulated sugar, powdered sugar, whole milk, and vanilla extract until the batter is smooth and homogenous.
- Add Dry Ingredients: Gradually add the all-purpose flour and baking soda to the wet ingredients, mixing until a uniform dough forms without overworking it.
- Chill Dough: Shape the dough into a disk, wrap it tightly in parchment paper, and chill in the refrigerator for at least 1 hour to firm up for easier rolling.
- Toast Coconut: Spread the shredded sweetened coconut flakes on a baking sheet and toast in the oven until golden brown, stirring occasionally for even color and flavor.
- Roll and Cut Cookies: Roll out the chilled dough between two sheets of parchment paper to approximately 1/4-inch thickness. Using cookie cutters, cut out the desired shapes and place them onto a baking sheet lined with parchment paper.
- Bake Cookies: Bake the cut-out cookies for 8-10 minutes until the edges turn golden brown. Remove and let cool completely on a wire rack.
- Melt Caramels: In a saucepan over low heat, melt the caramels with 2 to 3 tablespoons of heavy cream, stirring gently until you achieve a smooth caramel sauce.
- Combine Coconut and Caramel: Pour the caramel mixture over the toasted coconut and mix well to fully coat the coconut with caramel.
- Assemble Cookies: Spread a layer of the reserved caramel sauce on the top surface of each cooled cookie, then mound the caramel-coated toasted coconut mixture on top.
- Set Cookies: Allow the assembled cookies to rest for 15 to 30 minutes so the caramel topping can firm up slightly.
- Melt Chocolate: Melt the dark chocolate wafers with the teaspoon of oil in a microwave or double boiler until smooth and glossy.
- Dip and Decorate: Dunk the bottom half of each cookie into the melted chocolate, then drizzle the remaining chocolate decoratively over the tops for an elegant finish.
- Final Set: Let the chocolate set completely at room temperature or in the fridge before serving to ensure a firm and crisp coating.
Notes
- Ensure the dough is thoroughly chilled to prevent spreading during baking.
- Use sweetened shredded coconut specifically for the characteristic flavor of Samoas cookies.
- Be careful not to burn the coconut while toasting; stir frequently and watch closely.
- You can substitute dark chocolate wafers with semisweet chocolate chips if desired.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
