Experimenting with shortbread cookie recipes, I found a way to create a cookie the not only gives you a melt-in-your-mouth texture, but also retains its shape and doesn't crumble when you pick it up. I ended up making these for Easter weekend to give out as gifts. So far the cookies haven't made it past the 2 hour mark after being opened and left up on a table for consumption. Hope you love these as much as my friends and family do! Enjoy!

Shyla Lane
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms.

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  • Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  • Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with remaining dough.

  • Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.

  • Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes.

  • Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir coconut into caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie.

  • Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds. Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie.

Cook's Note:

Make the cookies a day or two prior to serving them as they do get better once they settle and they will last for a long time. Enjoy!

Nutrition Facts

594 calories; 32.4 g total fat; 60 mg cholesterol; 371 mg sodium. 75 g carbohydrates; 5.9 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/11/2015
These are phenomenal. I made bars instead of cookies and made my own caramel instead of using store bought candies. Instead of dipping the bottom of each bar into chocolate I decided to pour the chocolate chips onto the shortbread crust as soon as it came out of the oven. I covered it with a sheet tray for a minute allowing the chips to melt. Then I spread the melted chocolate chips with an offset spatula and put the pan into the fridge to set the chocolate. When I was ready with the caramel/coconut mixture I spread that on the bottom crust of the shortbread after inverting the pan. The whole process was much easier than making cookies and the yummy outcome was the same. Read More
(35)

Most helpful critical review

Rating: 2 stars
11/21/2017
Caramel hateful to work with. Directions didn't say to make cookies into donut shape. Only after making first batch my son reminded me to make donut shape. (Didn't look at above pic). Will try homemade caramel tomorrow..... Read More
(1)
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/11/2015
These are phenomenal. I made bars instead of cookies and made my own caramel instead of using store bought candies. Instead of dipping the bottom of each bar into chocolate I decided to pour the chocolate chips onto the shortbread crust as soon as it came out of the oven. I covered it with a sheet tray for a minute allowing the chips to melt. Then I spread the melted chocolate chips with an offset spatula and put the pan into the fridge to set the chocolate. When I was ready with the caramel/coconut mixture I spread that on the bottom crust of the shortbread after inverting the pan. The whole process was much easier than making cookies and the yummy outcome was the same. Read More
(35)
Rating: 5 stars
10/11/2015
These are phenomenal. I made bars instead of cookies and made my own caramel instead of using store bought candies. Instead of dipping the bottom of each bar into chocolate I decided to pour the chocolate chips onto the shortbread crust as soon as it came out of the oven. I covered it with a sheet tray for a minute allowing the chips to melt. Then I spread the melted chocolate chips with an offset spatula and put the pan into the fridge to set the chocolate. When I was ready with the caramel/coconut mixture I spread that on the bottom crust of the shortbread after inverting the pan. The whole process was much easier than making cookies and the yummy outcome was the same. Read More
(35)
Rating: 5 stars
12/24/2015
Made homemade caramel unbelievable cookie Read More
(3)
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Rating: 4 stars
12/30/2016
Thankfully I cut the recipe in half and still got 3 dozen cookies. I say thankfully because I was so tired of putting them together I just gave up and left over 1 dozen of them plain. These are a lot of work and have many steps. If I do ever attempt them again I will try store bought dough and at least cut one step out. I do as much as I can from scratch because we have food allergies in my home. I rated them 4 stars because the flavor is very good. The one thing I would definitely suggest is to have extra melted caramel on hand and spread it on the cookie before you attempt to stick the topping. You need it to act as the glue or else the topping will just fall off. Super frustrating after all of that work. They are so filling you can only eat 2 anyway so 24 was plenty for us. Read More
(3)
Rating: 4 stars
02/28/2016
The cookie base was delicious but the caramel and coconut did not stick to the cookies at all. Wasted three hours making these for a work party and ended up going to store again... Read More
(2)
Rating: 4 stars
03/01/2016
Make your own or melt the caramels down with 1/3 c evaporated milk. The shortbread recipe is good. A lot of work. Fun to try though Read More
(2)
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Rating: 5 stars
04/15/2017
I Love SAMOA COOKIES!!! They are my favorite type of girl scout cookies!!! This recipe is well made and is SOOOOO DELICIOUS! I would totally recommend it to anyone looking to make a cookie that is known and loved by everyone. I would not change the recipe It is perfect the way it is. Try this recipe and you will not be disapointed Read More
(1)
Rating: 2 stars
11/21/2017
Caramel hateful to work with. Directions didn't say to make cookies into donut shape. Only after making first batch my son reminded me to make donut shape. (Didn't look at above pic). Will try homemade caramel tomorrow..... Read More
(1)
Rating: 5 stars
12/13/2015
These turned out very well! I made 36 cookies from the recipe. I found that I only needed half the caramel and coconut though. Getting the caramel to stick on top of the cookie (instead of your hands) was the only tricky part. Read More
Rating: 5 stars
02/01/2017
Wow. These are a marvelous cookie perhaps a bit tricky to make mostly dealing with putting the sticky coconut mixture on the circles. But they are an absolute winner everyone loved them and has begged for more. Read More