Description
A homemade version of the beloved Samoas cookies, featuring a buttery shortbread base, a chewy caramel coconut topping, and a rich chocolate drizzle. These crisp, chocolatey treats are perfect for any occasion!
Ingredients
For the Shortbread Cookies:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp baking powder
- ½ tsp salt
- 2 tbsp milk
- ½ tsp vanilla extract
For the Topping:
- 3 cups shredded coconut (toasted)
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup semisweet chocolate chips (melted)
Instructions
Make the Shortbread Cookies:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream butter and sugar until light and fluffy.
- Add flour, baking powder, salt, milk, and vanilla extract; mix until a dough forms.
- Roll out the dough and cut into circles using a cookie cutter. Cut out the center of each cookie.
- Bake for 10-12 minutes, or until lightly golden. Let cool completely.
Prepare the Topping:
- Toast shredded coconut in a skillet over medium heat until golden brown.
- Mix toasted coconut with caramel sauce until well coated.
Assemble the Cookies:
- Spread the caramel coconut mixture over each shortbread cookie.
- Drizzle melted chocolate on top and let set before serving.
Notes
- Gluten-Free Version: Use gluten-free all-purpose flour for the shortbread.
- Dairy-Free Option: Substitute plant-based butter and dairy-free caramel.
- Dark Chocolate Drizzle: Use dark chocolate instead of semisweet for a richer flavor.
- Storage: Keep in an airtight container at room temperature for 5 days or refrigerate for up to 2 weeks.
