Caramel Delights (Samoa Cookies or Caramel Delites)


Cookie Dough:

Caramel and Coconut Topping:

Dark Chocolate:


  1. Cream butter in a work bowl.
  2. Add sugar and mix in until light and fluffy.
  3. Add flour, baking powder, and optional salt to the work bowl.
  4. Mix the dry ingredients into the butter mixture on low speed until incorporated.
  5. In a small bowl, mix together the milk and the vanilla.
  6. Add the milk and vanilla to the flour mixture.
  7. Mix until the dough comes together.
  8. Refrigerate the cookie dough for 1 hour.
  9. While the cookie dough is chilling, prepare the toasted coconut.
  10. Preheat oven to 350°.
  11. Cover the bottom of a cookie sheet with parchment paper.
  12. Spread the unsweetened coconut evenly over the parchment paper.
  13. Bake for approximately 10 minutes, tossing frequently, until evenly browned. Keep an eye on the coconut, as it can burn quickly.
  14. Remove toasted coconut from oven and set aside.
  15. Preheat the oven to regular bake 350° or pure convection 325°.
  16. Lightly grease 2 cookie sheets and set aside.
  17. Roll the chilled dough out on a lightly flour surface. Dough should be about ¼-inch thick.
  18. Cut out cookies using a doughnut cutter. If you do not have a doughnut cutter use a large and small circular cutter.
  19. Bake the cookies for 10 to 12 minutes or until golden brown.
  20. Cool the cookies completely on racks.
  21. Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepan or heatproof bowl that is set over a large saucepan of simmering water.
  22. Cook, stirring, until the caramels are fully melted.
  23. Remove the double boiler from the heat.
  24. Carefully press a portion of the coconut caramel mixture onto each cookie.
  25. This is best done with the cookie placed on the palm of your hand. Use a very thin and pliable frosting knife to press the coconut caramel onto each cookie. If you don't have a frosting knife use a regular table knife.
  26. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the stovetop and warm it until it's spreadable again.
  27. Let the cookies cool for 30 minutes.
  28. Melt the dark chocolate in a double-boiler or in the microwave.
  29. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet.
  30. Dip a fork in the melted chocolate and drizzle chocolate over the top of each cookie.
  31. Let the cookies sit until the chocolate hardens fully, 30 minutes to 1 hour.
  32. Serve.


Makes approximately 3½ dozen cookies.

This is a time-consuming recipe so plan ahead for needing at least 2 hours to complete the cookies.

Dough can be made and refrigerated 24 to 48 hours before making the cookies.

In a hurry for the chocolate to set? Try sliding the cookie sheet into the refrigerator for 10 to 15 minutes.

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