I’m guessing anyone who loves them the way I do knew and consumed them first as Samoas. With this recipe, found Baking Bites, you can finally have them anytime you like without buying 17 boxes once a year and hiding them from others.
This recipe certainly isn’t hard, but expect things to get a little messy when it comes to applying the caramel/coconut mixture to the top and putting a coating of chocolate on the bottom. Your efforts will be more than worth it. Friends and family alike will swoon at the site of them. What’s not to love?
Without further adieu, here’s the recipe —
- 1 cup butter, soft
- 1/2 cup sugar
- 2 cups all purpose flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- up to 2 tbsp milk
Preheat the oven to 350F.
In a large mixing bowl, cream together butter and sugar. Do NOT melt the stick of butter in the wrapper in the microwave like I sometimes do in a rush. It results in a greasy mess. Soften it up on high for about 30 seconds in the bowl you’re about to use instead.
Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky. The original recipe says you may not need to use the milk at all, but I definitely needed a splash to make it come together.
The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds.
*By rolling pin, I don’t necessarily mean your grandmother’s heavy duty one. You can use anything that’s got a smooth round surface. I’ve used a wine bottle before. Who needs to know?
Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
- 3 cups shredded coconut (sweetened or unsweetened)
- 12-oz good-quality chewy caramels
- 1/4 tsp salt
- 3 tbsp milk
- 8 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
*Oven mits are your friend. Use them, lest you snatch your hand away from a scorching hot bowl of caramels and create a sticky mess all at the same time.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. You can also use a small spoon to drizzle, just be sure to hold it a few inches away from the cookie so it doesn’t get too goopy.
Let chocolate set completely before storing in an airtight container.