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A large platter filled with dozens of homemade Samoa sugar cookies, showcasing the golden toasted coconut topping and zig-zag chocolate drizzle

Samoa Sugar Cookies

These Samoa Sugar Cookies are like a Girl Scout Samoa Cookie meets a bakery-style sugar cookie. They feature a soft, thick cookie base, a chocolate-dipped bottom, and a topping of gooey caramel, toasted coconut, and chocolate drizzle.
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Ingredients
  

  • Sugar Cookie Base:
  • 1 cup unsalted butter softened
  • 3/4 cup shortening
  • 1 1/4 cups granulated sugar
  • 3/4 cup powdered sugar
  • 2 tbsp 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: 1/4 cup granulated sugar
  • Chocolate Bottom:
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tsp coconut oil
  • Topping:
  • 2 cups shredded sweetened coconut
  • 14 oz soft caramels unwrapped
  • 3 tbsp whole milk
  • 1/4 tsp salt
  • Drizzle:
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 tsp coconut oil

Instructions
 

  • Dough: Preheat oven to 350°F. In a mixer, cream butter, shortening, granulated sugar, and powdered sugar until fluffy (2 mins). Add milk, eggs, and vanilla; mix well. Stir in flour, baking soda, cream of tartar, and salt until dough forms.
  • Shape: Scoop dough (1.5 tbsp scoops) onto baking sheet. Spray the bottom of a flat glass with nonstick spray, dip into the extra sugar, and press each cookie flat to 1/2 inch thick.
  • Bake: Bake 6-10 minutes until set on edges but soft in middle. Cool completely on rack.
  • Chocolate Bottom: Melt 1.5 cups chips with 1 tsp coconut oil. Spread a thin layer on the bottom of each cooled cookie. Place chocolate-side down on parchment to set.
  • Toast Coconut: Spread coconut on a tray. Bake at 350°F for 4-5 minutes, stirring once, until golden. Watch closely!.
  • Caramel: Melt caramels, milk, and salt in a saucepan over low heat until smooth. Spread caramel over the top of each cookie. Top immediately with toasted coconut.
  • Drizzle: Melt remaining 1/4 cup chips with oil. Drizzle over the coconut tops. Let set before serving.

Notes

Shortening: Using both butter and shortening ensures the cookie is soft but holds its shape.
Toasting: Do not skip toasting the coconut; it provides the signature Samoa flavor.
Yield: Makes about 4 dozen standard cookies.