Homemade Samoa Cookies

Recipe View In a large mixing bowl, cream together the softened butter, granulated sugar, and salt until light and fluffy. (3 minutes)

Recipe View Gradually add 2 cups of flour and mix until just combined. Then, add 1 cup of flour and mix until a soft, sticky dough begins to form. (2 minutes)

Recipe View In a separate small bowl, whisk together the egg, vanilla extract, and milk. Add the remaining flour and egg mixture to the dough, mixing until well combined. (2 minutes)

Recipe View Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to allow it to firm up. (30 minutes)

Recipe View Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Recipe View On a lightly floured surface, roll out a small portion of the dough to about 1/4-inch thickness. Use a cookie cutter or a small glass to cut out round cookies. Place the cookies on the prepared baking sheet. Repeat with the remaining dough. (20 minutes)

Recipe View Bake the cookies in the preheated oven for 8 to 10 minutes, or until they are slightly golden around the edges and still soft to the touch. Transfer the cookies to a wire rack to cool completely. (10 minutes)

Recipe View While the cookies are baking, toast the shredded coconut in a large skillet over medium heat, stirring constantly, until golden brown and fragrant. Watch carefully to prevent burning. (4 minutes)

Recipe View In a microwave-safe bowl, melt the caramel bits in 30-second intervals, stirring in between, until smooth and creamy. Be careful not to overheat. (2 minutes)

Recipe View Stir the toasted coconut into the melted caramel until evenly coated. Spoon the caramel-coconut mixture generously onto the top of each cooled cookie, pressing gently to adhere. (15 minutes)

Recipe View In a separate microwave-safe bowl, melt the semi-sweet chocolate in 30-second intervals, stirring in between, until smooth and glossy. (1 minute)

Recipe View Dip the base of each cookie into the melted chocolate, allowing the excess to drip off. Place the dipped cookies on parchment paper until the chocolate sets. Then, drizzle the remaining chocolate over the top of each cookie for an elegant finish. (20 minutes)