Best Giant Samoa Cookie Recipes

HOMEMADE SAMOA COOKIES

Homemade Samoa Cookies image

Experimenting with shortbread cookie recipes, I found a way to create a cookie the not only gives you a melt-in-your-mouth texture, but also retains its shape and doesn't crumble when you pick it up. I ended up making these for Easter weekend to give out as gifts. So far the cookies haven't made it past the 2 hour mark after being opened and left up on a table for consumption. Hope you love these as much as my friends and family do! Enjoy!

Provided by Shyla Lane

Categories Desserts Cookies

Time 1h

Yield 20

Number Of Ingredients 10

Ingredients

2 cups butter, softened
1 cup white sugar
1 teaspoon salt
4 cups all-purpose flour, divided
1 large egg, lightly beaten
2 tablespoons vanilla extract
1 teaspoon milk
4 cups sweetened flaked coconut
22 ounces caramels (such as Kraft® Caramel Bits)
1 pound chocolate (such as CandiQuick®)

Steps:

Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms.
Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with remaining dough.
Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes.
Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir coconut into caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie.
Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds. Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie.

Nutrition Facts : Calories 593.7 calories, Carbohydrate 75 g, Cholesterol 60.3 mg, Fat 32.4 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 20.5 g, Sodium 371.3 mg, Sugar 48.2 g

SAMOA COOKIES (COPYCAT RECIPE)

Samoa Cookies (Copycat Recipe) image

Provided by insanelygood

Categories Cookies Copycat Recipes Desserts

Time 30m

Number Of Ingredients 10

Ingredients

2 cups butter
1 cup granulated sugar
1 teaspoon salt
4 cups all-purpose flour, divided, plus more for kneading
1 large egg, lightly beaten
2 tablespoons vanilla extract
1 teaspoon milk
4 cups sweetened flaked coconut
22 ounces caramels (such as Kraft® caramel bits)
1 pound chocolate (such as Candiquick®)

Steps:

In a large bowl, beat the butter, sugar, and salt on medium speed until light and fluffy, about 2 minutes. Add 2 cups of flour and beat until combined. Pour 1 more cup of flour and beat until a sticky dough is formed.
In a separate bowl, whisk together the egg, vanilla, and milk. Add the remaining 1 cup of flour and egg mixture into the dough. Beat until combined.
Cover the bowl with plastic wrap and chill for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with a silicone mat or parchment or waxed paper.
Lightly dust a smooth, flat surface with flour. Take a small portion of dough and roll it into a flat, 1/4-inch thick rectangle. Use a cookie cutter to make round cookies and place them on the prepared baking sheet. Repeat the step for the remaining dough.
Bake the cookies for 8 to 10 minutes, or until slightly golden. Transfer onto a wire rack to cool.
While baking, prepare the toppings. Cook the coconut flakes in a large skillet over medium heat. Stir for 2 to 4 minutes or until lightly browned and toasted.
Microwave the caramel squares in a microwave-safe bowl at 30-second intervals for 2 minutes, stirring in between. Once smooth and melted, stir in the coconut flakes.
Firmly press a spoonful of the coconut caramel mixture onto the cooled cookies.
Microwave the chocolate in a deep, microwave-safe bowl for 30 seconds. Stir and microwave for another 30 seconds. Stir until smooth and melted.
Dip the bottom of the cookies into the chocolate and let them set on a piece of parchment paper. Using a fork, drizzle the remaining chocolate over the cookies. Enjoy!