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Samoas Cookies or Caramel deLites Recipe

Classic copycat Samoas/Caramel deLites: buttery sandwich cookies topped with toasted sweetened coconut, caramel, and chocolate.
Prep Time1 hour
Cook Time15 minutes
Total Time2 hours 15 minutes
Servings: 14 cookies

Ingredients

  • 1 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 3 cups shredded sweetened coconut
  • 20 ounces caramel sauce
  • 4 tablespoons milk for melting caramels
  • 12 ounces dark or milk chocolate

Instructions

  • Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a stand mixer fitted with the paddle attachment, cream 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes.
  • Whisk together 2 cups all-purpose flour, 1/4 teaspoon baking powder, and 1/2 teaspoon salt in a separate bowl.
  • Add the flour mixture to the creamed butter in several additions and mix until just combined, scraping the bowl as needed.
  • Add 2 tablespoons milk and 1/2 teaspoon vanilla extract, mixing until the dough comes together. Do not overmix.
  • Divide the dough in half, shape each half into a disk, wrap in plastic, and chill in the refrigerator for about 1 hour.
  • On a lightly floured surface, roll one disk of dough to about 1/8 inch thickness. Use a doughnut cutter (or a large and small round cutter) to cut out cookies and center holes.
  • Arrange cookies 1 inch apart on prepared baking sheets and bake for 10–15 minutes, until pale golden around the edges. Cool on a wire rack.
  • Spread 3 cups shredded sweetened coconut in a single layer on a parchment-lined baking sheet and toast in the oven at 350°F for 10–15 minutes, stirring frequently, until golden; cool.
  • Melt 20 ounces caramel sauce with 4 tablespoons milk in a double boiler over medium-low heat, stirring until smooth. Remove from heat.
  • Combine half of the melted caramel with the toasted coconut in a large bowl and stir until evenly coated.
  • Spread a thin layer of the remaining melted caramel onto each cooled cookie, then press the coconut–caramel mixture onto the top of each cookie. Let set briefly.
  • Melt 12 ounces dark or milk chocolate in a double boiler. Dip the bottom of each cookie into the melted chocolate and place on wax- or parchment-lined sheet.
  • Use a fork or piping bag to drizzle the remaining chocolate over the tops of the cookies. Allow chocolate to harden before serving.

Equipment

  • stand mixer with paddle attachment
  • Mixing bowls
  • Rolling Pin
  • doughnut cutter or two round cutters
  • Baking Sheets
  • Parchment Paper
  • Wire Rack
  • double boiler (or heatproof bowl and saucepan)

Notes

  • Chill the dough well to make rolling easier.
  • Toast coconut closey to avoid burning; stir frequently.
  • Use a double boiler to melt caramel and chocolate gently.
  • Work on a lined baking sheet when assembling to catch drips.