Homemade Samoa Cookies

Makes 16 cookies


Cookie base:

1 cup butter (2 sticks)

½ cup sugar

1 egg yolk

1 teaspoon vanilla extract

2 cups all purpose flour, sifted



3 cups shredded coconut

2 cups caramel bits

2 tablespoons milk

¼ teaspoon salt

1 cup chocolate chunks  


Using a stand or hand mixer on medium speed, cream the butter and sugar with a pinch of salt until very light, about 5 minutes. Beat in yolk and vanilla until smooth.

Using a wooden spoon, fold in sifted flour. Divide dough in half and place it between two pieces of parchment paper. Roll until ¼ inch thick.

Preheat oven to 350 degrees.

Cut out dough using desired cookie cutter. Bake cookies until slightly golden and soft, 8-10 minutes. Transfer cookies to a wire rack to cool completely. Keep oven on.

Place shredded coconut on a baking sheet and bake for 5 minutes, or until golden brown. Melt caramel bits on a double boiler until smooth, about 2 minutes. Stir coconut into caramel. Melt chocolate on a double boiler until smooth.

Dip the top portion of each cookie into melted chocolate and place onto the wire rack. Press a spoonful of caramel coconut mixture on the top of each cookie, then drizzle chocolate over the top of each cookie.