Semi Homemade Somoas Cookies


I love how easy it is to make the yummy coconut caramel topping and your family and friends will love it too! Make your own Samoas Cookies any time of year! These semi homemade Samoas Cookies are easy to make with store bought Keebler Fudge Stripes Cookies but still have that great caramel coconut topping you’ve come to love from the traditional Samoas Cookie.

1 package of Keebler Fudge Stripes Cookies (about 24)
For the Topping:
3 cups shredded coconut (about 1-14-ounce bag)
12-ounces chewy caramels
3 tablespoons milk
1/2 cup dark chocolate chips
For the Topping: Preheat oven to 300 degrees. Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet. Unwrap the caramels and place in a large microwave safe bowl with milk. Cook on high 2 1/2 to 3 minutes, stopping to stir a few times. When smooth, fold in toasted coconut. Lay cookies out, strip side up. Place 1 to 1 1/2 tablespoons of coconut mixture onto cookie base. TIP: Dip your finger tips in warm water to stop the coconut mixture from sticking. Reheat coconut mixture a few second in the microwave if it begins to firm up. While topping sets up, melt 1/2 cup dark chocolate chips in microwave. Put melted chocolate in a zip top bag, snip the corner and drizzle over cookies. TIP: Place a zip top bag into a cup and wrap the top of the zip top bag over the top of the cup. This will help make the pouring process easier. Let cookies set completely before storing in an airtight container. TIP: You can help this process by placing the cookies in the refrigerator.


7% DV

90% DV

23% DV

36% DV

53% DV