Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Whisk flour and salt; gradually add to butter mixture.
- Stir in milk and vanilla extract.
- Roll dough to 1/4 inch thickness. Cut out circles and place on baking sheet.
- Bake for 10-12 minutes, or until golden brown. Cool completely on a wire rack.
- Toast coconut at 350°F for 5 minutes, stirring frequently.
- Melt caramel candies and heavy cream in 30-second intervals in the microwave, stirring until smooth.
- Spread caramel on cooled cookies; sprinkle with toasted coconut.
- Refrigerate for 10 minutes to set.
- Melt dark chocolate. Dip cookie bottoms in chocolate; drizzle remaining chocolate on top.
- Refrigerate for another 10 minutes to set the chocolate.
- Enjoy!
Keto and Low-Carb Variations
For a keto or low-carb version, use almond or coconut flour instead of all-purpose flour. Substitute granulated sugar with a low-carb sweetener like erythritol or stevia. Make a sugar-free caramel with heavy cream, butter, and a low-carb sweetener.
Tips
- Chill dough for 30 minutes before rolling for easier handling.
- Watch toasted coconut carefully – it burns quickly!
- Adjust caramel amount to your preference.
- Use milk or white chocolate if you prefer.
Conclusion
Now you can enjoy homemade Samoas whenever you want! Impress your friends and family with these delicious treats.
FAQs
- Q: Can I use store-bought caramel? A: Yes, warm it slightly before using.
- Q: How long do they stay fresh? A: Up to a week in an airtight container at room temperature.
- Q: Can I freeze them? A: Yes, freeze the baked cookies before adding toppings.
- Q: Can I use sweetened coconut? A: Yes, cookies will be sweeter.
- Q: Can I make them in advance? A: Yes, store in the refrigerator in an airtight container.