Samoas Cookies: A Decadent Treat

Introduction

When I decided to make Samoas cookies for my family, I knew I was in for a treat. The delicious combination of buttery shortbread, gooey caramel, toasted coconut, and rich chocolate always brings back nostalgic memories of childhood. Watching my family take their first bites was priceless—their faces lit up with delight as they savored these chewy, crunchy, and oh-so-decadent cookies. The recipe, while requiring a few steps, is absolutely worth it for the final result. Each cookie is a perfect balance of textures and flavors, making them ideal for any occasion.

Ingredients

For the Shortbread Cookie:

• 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 Coconut Layer:

• 3 1/2 cups shredded sweetened coconut flakes
• 15 ounces caramels
• 2-3 tablespoons heavy cream

For the Chocolate Coating:

• 10 ounces dark chocolate melting wafers
• 1 teaspoon oil

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
2. Cream the Butter and Salt: In a mixing bowl, cream the softened unsalted butter with the salt until light and fluffy.
3. Add Sugars and Wet Ingredients: Mix in the granulated sugar and powdered sugar until well combined. Add the milk and vanilla extract, stirring until smooth.
4. Incorporate Dry Ingredients: Gradually add the all-purpose flour and baking soda to the wet mixture, mixing until a dough forms. Bring the dough together into a disk shape.
5. Chill the Dough: Place the dough between two sheets of parchment paper and roll it out to a thickness of about 1/4 inch. Chill the rolled dough in the refrigerator for at least 1 hour.
6. Toast the Coconut: While the dough chills, spread the shredded coconut flakes on a baking sheet. Toast them in the oven for about 5-10 minutes, stirring occasionally, until golden brown. Watch closely to avoid burning.
7. Cut Out Cookies: Once the dough is chilled, remove it from the refrigerator and cut out cookies using a cookie cutter. Place the cookies on a parchment-lined baking sheet.
8. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
9. Melt the Caramels: In a saucepan over low heat, melt the caramels with the heavy cream, stirring until smooth and creamy.
10. Mix Coconut and Caramel: In a bowl, pour the melted caramel over the toasted coconut flakes and mix until the coconut is fully coated.
11. Assemble the Cookies: Spread a layer of the reserved caramel on top of each shortbread cookie. Then, mound the coconut-caramel mixture onto the cookies, pressing down gently to adhere.
12. Let Set: Allow the assembled cookies to set for about 15-30 minutes at room temperature.
13. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate wafers with the oil until smooth, stirring occasionally.
14. Coat the Cookies: Dunk the bottom half of each cookie into the melted chocolate. Place them back on the wire rack.
15. Drizzle Chocolate: Use the remaining melted chocolate to drizzle over the top of the cookies for an elegant finish.
16. Let Set Before Serving: Allow the cookies to set completely before serving.

Nutrition Facts

• Servings: 12 cookies
• Calories per Serving: Approximately 250 calories
• Total Fat: 12g
• Saturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 100mg
• Total Carbohydrates: 34g
• Dietary Fiber: 2g
• Sugars: 16g
• Protein: 2g

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 50 minutes

How to Serve

• Display on a Platter: Arrange the cookies on a decorative platter for gatherings.
• Pair with Coffee or Tea: These cookies are a delightful accompaniment to your favorite hot beverages.
• Wrap as Gifts: Package them in decorative boxes or bags for thoughtful gifts.
• Add to Dessert Tables: Include them in dessert assortments for parties or celebrations.
• Enjoy Fresh: For the best taste, enjoy them fresh within a few days of making.

Additional Tips

1. Use Fresh Ingredients: Ensure that your butter and chocolate are fresh for the best flavor.
2. Monitor Coconut Toasting: Keep an eye on the coconut while toasting; it can burn quickly.
3. Customize Chocolate: Feel free to use milk or white chocolate instead of dark chocolate for a different flavor.
4. Make Ahead: You can prepare the cookie dough a day in advance and chill it overnight.
5. Store Properly: Keep cookies in an airtight container at room temperature to maintain freshness.

Recipe Variations

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make the cookies gluten-free.
• Nutty Twist: Add chopped nuts, such as pecans or almonds, to the coconut layer for added crunch.
• Different Flavors: Experiment with flavored extracts, like almond or coconut, in the cookie dough for a unique taste.
• Samoas Bars: Instead of cookies, press the dough into a baking dish and layer with coconut and caramel for bars.
• No-Bake Version: Create a no-bake version by layering chocolate, caramel, and toasted coconut in a dessert cup.

Serving Suggestions

• Ice Cream Topping: Crumble cookies over ice cream for a delightful dessert.
• With Whipped Cream: Serve alongside whipped cream for an indulgent treat.
• As Party Favors: Package them beautifully as party favors for celebrations.
• Charcuterie Board Addition: Include on a dessert charcuterie board with fruits and cheese.
• Cookie Sandwiches: Sandwich a scoop of ice cream between two cookies for a decadent dessert.

Freezing and Storage

To store, keep the cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the uncoated cookies or fully assembled cookies in an airtight container for up to 3 months. To serve, simply thaw at room temperature and enjoy!

FAQ Section

1. Can I use unsweetened coconut flakes?
Yes, but they will not have the same sweetness. You may want to add a bit more sugar to the caramel mixture.

2. How do I know when the cookies are done?
The cookies are done when the edges are golden brown. They may appear soft in the center but will firm up as they cool.

3. Can I use store-bought caramel?
Absolutely! You can use store-bought caramel sauce as a time-saver.

4. How can I make these cookies vegan?
Use vegan butter and a plant-based milk alternative, and find a suitable caramel alternative.

5. What if I don’t have dark chocolate melting wafers?
You can use chocolate chips, but melting wafers provide a smoother finish.

6. Can I make the dough ahead of time?
Yes, you can prepare the dough ahead and chill it overnight in the refrigerator.

7. How should I store leftover cookies?
Store in an airtight container at room temperature or in the fridge to maintain freshness.

8. Can I add more toppings?
Feel free to sprinkle chopped nuts or additional coconut on top of the chocolate for added texture.

9. Is there a way to make these cookies healthier?
You could reduce the sugar slightly and use less butter or substitute with coconut oil.

10. How long does it take for the chocolate to set?
It typically takes about 15-30 minutes for the chocolate to set at room temperature.

Conclusion

Making Samoas cookies at home is a rewarding experience that brings a taste of nostalgia to your kitchen. With layers of buttery shortbread, sweet coconut, gooey caramel, and rich chocolate, these cookies are sure to impress your family and friends. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this recipe is sure to delight. Enjoy every bite of your homemade Samoas cookies!

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