Samoa Sugar Cookies

A stack of 5 caramel, coconut sugar cookies drizzled with chocolate over the top. The top cookie has a bite out of it showing the soft cookie, and the cookie has chocolate on the bottom.

5 from 2 votes

These Samoa sugar cookies are like a Girl Scout Samoa Cookie meets a sugar cookie. They've got a soft cookie base, that is topped with gooey caramel, toasted coconut, and a chocolate drizzle.

Prep Time40

Cook Time20

Servings: cookies

Calories: 236kcal

Equipment

Stand Mixer
Large Mixing Bowl

Ingredients

For the Sugar Cookies:

1 cup unsalted butter (softened)
3/4 cup shortening
1 1/4 cups white granulated sugar
3/4 cup powdered sugar
2 TBS milk
2 large eggs
1 tsp vanilla extract
5 cups all purpose flour (spooned and leveled)
1/2 tsp baking soda
1/2 tsp cream of tartar
1 tsp salt

For Pressing the Cookies:

1/4 cup granulated sugar

For the Chocolate Bottom:

1 1/2 cups chocolate chips
1 tsp coconut oil

For the Coconut Topping:

2 cups shredded sweetened coconut

For the Caramel Topping:

14 oz soft caramels (unwrapped)
3 TBS whole milk
1/4 tsp salt

For the Chocolate Drizzle:

1/4 cup chocolate chips
1/4 tsp coconut oil

Instructions

For the Sugar Cookies:

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone liner.
In a stand mixer bowl (or other large bowl), cream together your butter, shortening, granulated sugar, and powdered sugar for about 2 minutes till light and fluffy.
Add in the milk, eggs, and vanilla extract, and stir until combined.
Add in the flour, baking soda, cream of tartar and salt and stir till it all comes together. The dough should come together, but may be a little crumbly.
To make large cookies: Scoop the dough into heaping 3 Tablespoon sized scoops, and roll into balls.
To make small/more normal sized cookies: Scoop the dough into heaping 1.5 Tablespoon sized scoops, and then roll into balls.
Place cookies onto the prepared baking sheet. (Only about 6 cookies for the large cookies, and 12 for the small).
Add the 1/4 cup of granulated sugar for pressing the cookies onto a small flat plate.
Spray the bottom of a flat circular glass with nonstick spray. Press it into the sugar.
Press each cookie down using the glass cup, rocking the cup a bit side to side, until they're about 1/2 inch thick. Dip the cup back into the sugar in between each cookie.
Bake the cookies in the preheated oven until the cookies look set on the sides, and barely done on top. They may not look cooked through the middle, but they will keep cooking on the tray. Cook large cookies for 8-10 minutes. Cook the small cookies for 6-8 minutes.
Allow the cookies to cool for several minutes on the baking pan. Then transfer them to a cooling rack to cool completely.

For the Chocolate Bottom:

Add chocolate chips and coconut oil to a small bowl and microwave for 30 seconds. Microwave in additional 15 second increments, until you can stir the chocolate totally smooth. Stirring chocolate a lot after each time in the microwave so you can keep from overheating it.
Flip each cookie over, and take a small spoonful of chocolate and spread it using the bottom of the spoon to put a small layer of chocolate onto the cookie. Spread to about 1/2 inch from the edge of the cookie.
Place the cookies upside down back onto the cooling rack, or parchment paper until the chocolate is set.

For the Toasted Coconut:

Preheat the oven to 350 degrees Fahrenheit.
Spread 1 cup of coconut in an even layer on a baking sheet.
Bake for 4 to 5 minutes, watching closely, and stirring the coconut as needed until the coconut is lightly golden. (The edges will cook quicker than the middle, so that's why you need to stir it)
Remove from the oven and stir the toasted coconut in a small bowl with the un-toasted coconut. Set aside till needed.

For the Caramel:

Add the soft caramels and milk to a small pot, and heat on the stove top over medium low heat. Stir often, until you can stir the caramel and the milk together completely, to make a thick caramel sauce.
Take a spoonful and spread caramel over the top of each cookie, spreading it evenly, and to about 1/2 inch from the edges of the cookie.
Sprinkle a small bit of coconut over the top of the caramel. Some of it may not stick, so you can shake it off back into the bowl.

For Chocolate Drizzle:

Add chocolate chips and coconut oil to a small bowl and microwave for 30 seconds. Microwave in additional 15 second increments, until you can stir the chocolate totally smooth. Stirring chocolate a lot after each time in the microwave so you can keep from overheating it.
Spoon the chocolate into a small ziptop bag and snip the corner slightly with scissors. Drizzle the chocolate as desired over the top of each of the cookies. Let the cookies sit until the chocolate is hardened. Then enjoy.

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