Directions

Cookies:

1. Start by combining the butter and sugar together. 

2. Then, add in your vanilla extract and salt.

3. Next add in the flour. It may be somewhat crumbly, but starting to come together.*

4. Cover your bowl and let it chill in the refrigerator for 30 minutes. When you pull your dough out of the refrigerator, pre-heat your oven to 350 degrees Fahrenheit.

5. Then roll your dough out on a floured surface.

6. Using a donut cookie cutter, cut out rings and place them on a cookie sheet lined with parchment paper.

7. Bake for 8 minutes, rotating halfway through.

8. Let the cookies cool on a cooling rack while you start making the topping.

Caramel Coconut Topping:

1. Spread your shredded coconut evenly over a cookie sheet lined with parchment paper.

2. Then, bake at 350 degrees Fahrenheit for 10 minutes to lightly toast the coconut.

3. Place all the toasted coconut into a medium mixing bowl, and then combine your caramel. Mix with a rubber spatula until evenly distributed.

Assembling the Samoas Cookies

1. Take one of your cookie rings and spread some caramel coconut onto the top. Then, place them on a plate or cookie sheet lined with wax paper and place them in the freezer. Repeat with all the cookies.

2. Then, melt the chocolate chips in a microwave or double-boiler, and then spread the chocolate onto your frozen cookie with the caramel coconut. Place these back on the wax paper and into the freezer.

3. With the remaining melted chocolate, drizzle onto the top of the cookies with a fork or piping bag.