White Chocolate Samoa Cookies Recipe

Name: White Chocolate Samoa Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour, plus more for work surface; ½ teaspoon coarse salt; ¾ cup unsalted butter, softened; ¾ cup sifted confectioners' sugar; 1 large egg; ½ teaspoon vanilla; 3 cups shredded coconut (sweetened or unsweetened); 12 ounces caramels, unwrapped; ¼ teaspoon salt; 3 tablespoons milk; 8 ounces white chocolate baking bar or 8 ounces white chocolate candy melts, plus extra if needed

Servings: persons

1 ½ cups all-purpose flour, plus more for work surface
½ teaspoon coarse salt
¾ cup unsalted butter, softened
¾ cup sifted confectioners' sugar
1 large egg
½ teaspoon vanilla
3 cups shredded coconut (sweetened or unsweetened)
12 ounces caramels, unwrapped
¼ teaspoon salt
3 tablespoons milk
8 ounces white chocolate baking bar or 8 ounces white chocolate candy melts, plus extra if needed

1
In a medium bowl sift flour and salt together; set aside.
2
Mix butter on medium speed in a stand mixer with a paddle attachment or with a hand mixer until fluffy, about 2 minutes.
3
Add sugar; mix until smooth, then add egg and vanilla, mix until smooth.
4
Add flour mixture and on low speed mix until just combined.
5
Add the dough to a large sheet of plastic wrap and form into a cylinder about 2 and a half inches in diameter, packing the dough firmly and evenly together.
6
Wrap well with plastic wrap and freeze 2 hours or overnight.
7
Preheat oven to 350 degrees F. Line baking sheets with parchment.
8
With a sharp knife cut the cookie roll into 1/4 inch slices, place on baking sheets and bake, in batches, about 12 minutes or until edges are lightly golden.
9
Remove to cool on wire racks.
10
In the meantime, to make the coconut caramel layer, preheat oven to 300 degrees F. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 5-10 minutes or until coconut is golden.
11
Remove and allow to cool.
12
Place the unwrapped caramels in a microwave safe bowl with milk and salt.
13
Cook on high for 3-4 minutes, stopping every minute to stir the caramel When completely melted stir in toasted coconut.
14
Immediately spread the coconut over the tops of each cookie from edge to edge using a small spatula, butter knife or spoon.
15
If caramel gets too firm to work with reheat a few seconds in microwave.
16
Melt chocolate in a small bowl in the microwave, stirring every 30 seconds until smooth.
17
Dip bottoms of each cookie into chocolate and place top side down on parchment or wax paper.
18
Add remaining chocolate (or melt more if needed) to a piping bag or plastic bag with the corner cut off.
19
Drizzle the tops of each cookie with chocolate.
20
Allow chocolate to set.
21
Store in an airtight container.

968

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, plus more for work surface, ½ teaspoon coarse salt, ¾ cup unsalted butter, softened, ¾ cup sifted confectioners' sugar, and more.

Yes, White Chocolate Samoa Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Samoa Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions