Description
Coconut Caramel Samoa Cookies combine a crispy shortbread base with luscious caramel, toasted shredded coconut, and a rich chocolate drizzle, offering a balanced blend of sweet, crunchy, and gooey textures for an indulgent treat.
Ingredients
Scale
Shortbread Base
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1/4 teaspoon salt
Topping
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup shredded unsweetened coconut, toasted
- 6 ounces dark or milk chocolate, melted
- 1 teaspoon vanilla extract
Instructions
- Prepare the Shortbread Base: Cream softened butter with granulated sugar until light and fluffy. Gradually add flour, salt, and vanilla extract, mixing until a smooth dough forms. Press the dough evenly into a baking sheet or cookie mold, forming a sturdy foundation.
- Bake the Shortbread: Bake the dough at 350°F (175°C) for approximately 20-25 minutes, or until the edges turn golden and the base is firm to the touch. Remove and allow to cool slightly.
- Add Caramel and Toasted Coconut: While the shortbread cools, toast the shredded coconut in a dry pan over medium heat until golden brown and fragrant, stirring frequently. Spread a thick layer of warm caramel sauce over the baked shortbread, then sprinkle toasted coconut generously on top.
- Drizzle with Chocolate: Melt your choice of chocolate and drizzle it artistically over the caramel and coconut layer. Allow the chocolate to set completely at room temperature or in the refrigerator until firm.
- Cut and Serve: Once all layers have set, cut the slab into uniform cookies or bars using a warm knife to prevent cracking. Enjoy immediately or store for later indulgence.
Notes
- Use room temperature butter for lighter, flakier shortbread.
- Toast coconut carefully to avoid burning and achieve perfect nutty crunch.
- Allow shortbread and caramel layers to cool slightly before adding toppings to prevent sogginess.
- Use tempered chocolate or add a small amount of fat for a shiny, smooth chocolate finish.
- Cut cookies with a warm knife to avoid cracking or chipping of the chocolate layer.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Coconut Caramel Samoa Cookies, shortbread cookies, caramel cookies, toasted coconut cookies, chocolate drizzle cookies, gluten-free dessert