Phenomenal Homemade Samoa Cookie

The Foundation – Buttery Shortbread

A great cookie starts with a sturdy, flaky base. This shortbread is designed to hold up under the weight of the caramel without becoming soggy.

Ingredients

• 1 cup (2 sticks) Unsalted Butter, softened to room temperature.

• ½ cup Granulated Sugar.

• 2 cups All-Purpose Flour.

• ¼ tsp Baking Powder.

• ½ tsp Salt.

• 1-2 tbsp Milk (only if the dough is too crumbly).

Instructions

1. Cream the Butter: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes).

2. Combine Dry Ingredients: In a separate bowl, whisk the flour, baking powder, and salt.

3. Form the Dough: Gradually add the flour mixture to the butter. Mix on low speed until a dough forms. If it looks like sand, add a splash of milk until it clings together.

4. Chill: Wrap the dough in plastic and chill for at least 30 minutes.

5. Cut and Bake: Preheat your oven to 350°F (175°C). Roll the dough to ¼-inch thickness. Use a circular cookie cutter to cut rounds. To get the authentic look, use a smaller cutter (or a piping tip) to remove the center, creating a donut shape.

6. Cool: Bake for 10–12 minutes or until the edges are just barely golden. Let them cool completely on a wire rack.

The Topping – Toasted Coconut & Caramel

The “magic” of this cookie is the chewy, golden layer. Toasting the coconut is a non-negotiable step—it adds a nutty depth that raw coconut lacks.

Ingredients

• 3 cups Shredded Sweetened Coconut.

• 12 oz Soft Caramels (store-bought squares or homemade).

• ¼ tsp Salt.

• 3 tbsp Heavy Cream.