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Simple S'amoas

Simple DIY S'amoa cookies
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 34 cookies
Author Chelsea

Ingredients

  • 1 package fudge-striped cookies
  • 1 and 1/2 cups sweetened shredded coconut
  • 2 cups caramels*
  • 3-4 tablespoons milk or heavy cream
  • 3/4 cup milk chocolate chips

Instructions

  • Set the cookies out on a large tray lined with parchment paper.
  • In a large skillet, place the coconut. Put over medium heat and stir the coconut until lightly toasted, about 5-7 minutes. It should be a light golden color. Remove and allow to completely cool.
  • In a large microwave safe bowl, add in the caramels and 3 tablespoons milk or heavy cream. Microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds, until melted and smooth.
  • Combine the coconut and caramel and stir until combined. If needed, add in the extra tablespoon of milk/heavy cream.
  • Spoon some of this mixture and gently press it onto the top oft he shortbread cookie.
  • In another microwave safe bowl, add the chocolate chips. Melt in the microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until melted.
  • Generously drizzle the melted chocolate over all of the cookies.
  • Allow to set up at room temperature.

Notes

*Don't use caramel bits, use the wrapped caramels. Make sure the caramels you have are new and soft. If they are old, they harden way too much after being melted.