{"id":220,"date":"2026-09-24T19:10:10","date_gmt":"2026-09-24T19:10:10","guid":{"rendered":"https:\/\/cookbook.el-maarifa.com\/?p=220"},"modified":"2026-09-24T19:10:11","modified_gmt":"2026-09-24T19:10:11","slug":"homemade-chocolate-samoa-cookies-samoas-caramel-delites","status":"publish","type":"post","link":"https:\/\/cookbook.el-maarifa.com\/?p=220","title":{"rendered":"Homemade Chocolate Samoa Cookies (Samoas \/ Caramel deLites)"},"content":{"rendered":"\n

 Prep Time:<\/strong> 30 mins<\/p>\n\n\n\n

 Cook Time:<\/strong> 12 mins<\/p>\n\n\n\n

 Chill Time:<\/strong> 30 mins<\/p>\n\n\n\n

 Total Time:<\/strong> 1 hr 12 mins<\/p>\n\n\n\n

 Servings:<\/strong> 24 cookies<\/p>\n\n\n\n

Ingredients<\/p>\n\n\n\n

For the Shortbread Crust:<\/strong><\/p>\n\n\n\n

 1 cup (225g) unsalted butter, softened<\/p>\n\n\n\n

 1\/2 cup granulated sugar<\/p>\n\n\n\n

 2 cups all-purpose flour<\/p>\n\n\n\n

 1\/4 tsp baking powder<\/p>\n\n\n\n

 1\/2 tsp salt<\/p>\n\n\n\n

 2 tbsp milk<\/p>\n\n\n\n

For the Topping & Coating:<\/strong><\/p>\n\n\n\n

 3 cups toasted shredded coconut (sweetened or unsweetened)<\/p>\n\n\n\n

 11 oz (310g) soft caramel candies (unwrapped)<\/p>\n\n\n\n

 3 tbsp heavy cream (or milk)<\/p>\n\n\n\n

 1\/4 tsp salt<\/p>\n\n\n\n

 10 oz (280g) dark or semi-sweet chocolate chips (melted)<\/p>\n\n\n\n

Instructions<\/p>\n\n\n\n

1. Bake Shortbread Base:<\/strong> Preheat oven to 350\u00b0F (175\u00b0C). Cream together softened butter and sugar until smooth. Add flour, baking powder, and salt; mix until crumbly, then add milk to bring the dough together. Roll dough to 1\/4-inch thickness, cut into rounds (or doughnut-ring shapes), and bake on parchment paper for 10\u201312 minutes until light golden. Let cool completely.<\/p>\n\n\n\n

2. Toast Coconut:<\/strong> Spread shredded coconut on a baking sheet and bake at 350\u00b0F (175\u00b0C) for 8\u201310 minutes, stirring every 2 minutes, until golden brown and aromatic.<\/p>\n\n\n\n

3. Melt Caramel:<\/strong> In a microwave-safe bowl (or double boiler), combine unwrapped caramels, heavy cream, and salt. Heat in 30-second intervals, stirring in between, until completely smooth and melted.<\/p>\n\n\n\n

4. Mix Topping:<\/strong> Reserve about 1\/4 cup of melted caramel for drizzling. Fold the toasted coconut into the remaining caramel sauce until thoroughly combined.<\/p>\n\n\n\n

5. Dip Bottoms in Chocolate:<\/strong> Melt dark chocolate chips in the microwave in 30-second bursts. Dip the bottom of each cooled shortbread cookie into melted chocolate, scrape off the excess, and place on wax or parchment paper to set.<\/p>\n\n\n\n

6. Top & Drizzle:<\/strong> Mound the caramel-coconut mixture evenly onto the top of each cookie. Drizzle the reserved caramel and remaining melted chocolate in thin stripes over the top.  <\/p>\n\n\n\n

7. Set & Serve:<\/strong> Chill in the refrigerator for 20 minutes until the chocolate firm up completely.<\/p>\n\n\n\n

Chef’s Pro Tips<\/p>\n\n\n\n

 Keep Coconut Watching:<\/strong> Shredded coconut burns very fast once it starts browning, so stir it frequently while toasting to achieve an even golden crunch.<\/p>\n\n\n\n

 Easy Handling:<\/strong> If the caramel-coconut mixture becomes too sticky or stiff while assembling, pop it in the microwave for 10\u201315 seconds to soften back up.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

 Prep Time: 30 mins  Cook Time: 12 mins  Chill Time: 30 mins  Total Time: 1 hr 12 mins  Servings: 24 cookies Ingredients For the Shortbread Crust:  1 cup (225g) unsalted butter, softened  1\/2 cup granulated sugar  2 cups all-purpose flour  1\/4 tsp baking powder  1\/2 tsp salt  2 tbsp milk For the Topping & Coating: … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":221,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-220","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=220"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/220\/revisions"}],"predecessor-version":[{"id":222,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/220\/revisions\/222"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/media\/221"}],"wp:attachment":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}