Samoas Cookies
Delicious homemade cookies featuring layers of buttery shortbread, chewy caramel mixed with coconut, and a rich chocolate drizzle.
Ingredients
For the shortbread base
- 1 cup unsalted butter, softened Ensure butter is softened but not melted
- 1 cup sugar
- 2 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract Can substitute with almond extract for a twist
For the topping
- 2 cups toasted shredded coconut
- 1 cup caramel sauce Store-bought or homemade
- 8 ounces dark chocolate, chopped Can substitute with semi-sweet or white chocolate
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the flour and salt, then mix in the vanilla extract until combined.
- Press the dough into the prepared baking sheet in an even layer and bake for 20-25 minutes, or until lightly golden.
- Remove from the oven and let cool. Once cool, poke holes in the shortbread with a fork to prevent puffing.
Assembly
- In a saucepan, melt the caramel sauce and mix in the toasted coconut.
- Spread the coconut-caramel mixture over the cooled shortbread.
- Melt the dark chocolate and drizzle it over the top of the cookie bars.
- Allow the chocolate to set before cutting into squares.
Notes
Store in an airtight container at room temperature for up to a week, in the fridge for up to two weeks, or freeze for up to three months.