Ingredients
For the Cookies:
- 1 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
For the Coconut Topping:
- 3 cups shredded sweetened coconut
- 15 ounces store-bought or homemade soft caramels
- 3 tablespoons whole milk
- 1/4 teaspoon salt
- 8 ounces dark chocolate
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until the mixture is light and fluffy, which helps create a tender cookie base.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the creamed butter in three additions, mixing between each and scraping down the bowl as needed.
- Finish and Chill Dough: Add the milk and vanilla extract to the dough and blend until the dough comes together in large clumps. Divide the dough in half, press each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour until firm.
- Roll and Cut Cookies: Preheat your oven to 350ºF (175ºC). On a lightly floured surface, roll each chilled disk to 1/8-inch thickness. Use a doughnut-shaped cutter or two round cutters (2-inch for outside, 1-inch for inside) to cut out cookies. Place them on a Silpat or parchment-lined baking sheet.
- Bake Cookies: Bake the cookies for 10 to 12 minutes, rotating the baking sheet halfway through, until the cookies are pale golden. Transfer to a wire rack and cool completely.
- Toast Coconut: Spread shredded coconut evenly onto a parchment-lined baking sheet. Toast in the 350ºF oven for about 10 minutes, stirring frequently, until golden brown but not burnt. Watch carefully, as coconut can burn quickly.
- Melt Caramel Mixture: In a double boiler, melt caramels with 3 tablespoons milk and 1/4 teaspoon salt, stirring constantly until fully melted and smooth.
- Prepare Coconut Topping: Combine 3/4 of the melted caramel with the toasted coconut in a large bowl, mixing until the coconut is evenly coated.
- Assemble Cookies: Carefully spread the reserved 1/4 cup melted caramel atop the cooled cookies. Press a portion of the coconut-caramel mixture onto each cookie, pressing gently to adhere.
- Melt Chocolate: Melt the dark chocolate in a double boiler or microwave until smooth.
- Dip and Drizzle: Dip the bottoms of each cookie in the melted chocolate and place onto a wax paper-lined baking sheet. Use a fork to drizzle chocolate over the tops for the classic Samoa finish. Let sit until chocolate is set and hardened.
Notes
- If you don’t have a doughnut or ring-shaped cookie cutter, use two different-size round cutters or spice jar lids.
- If the dough is too hard to roll after chilling, let it sit at room temperature for 10 minutes.
- Err on the side of underbaking the shortbread—cookies should be very pale golden when done.
- 8 ounces of dark chocolate is about 1 1/3 cups if using chips.
- Coconut toasts quickly; keep a close eye and stir often to avoid burning.
- Spreading with the reserved caramel gives the coconut mixture a sticky base for the topping to adhere.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 162
- Sugar: 9g
- Sodium: 62mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 11mg
