1. Make the Shortbread Dough
I start by creaming the butter and sugar in a large bowl until it’s fluffy and pale yellow. This usually takes about 2–3 minutes with a hand mixer. Then, I mix in the vanilla. In a separate bowl, I whisk the flour and salt, then gradually add it to the butter mixture. The dough will be crumbly at first, but if I keep mixing, it’ll come together into a soft ball.

2. Shape and Bake the Cookies
I roll the dough into 1-inch balls and flatten them into disks about ¼-inch thick. Using my thumb, I press a hole in the center of each to create that classic Samoas “ring” shape. I bake them on a parchment-lined sheet at 350°F (175°C) for 12–14 minutes, until the edges are golden. Let them cool completely they’ll crisp up as they sit.

3. Toast the Coconut
While the cookies cool, I spread the shredded coconut on a baking sheet and toast it at 325°F (160°C) for 5–8 minutes, stirring halfway. It should turn a light golden brown. Watch it closely coconut burns fast!

4. Make the Caramel Sauce
In a microwave-safe bowl, I combine the caramels, cream, and salt. I microwave them in 30-second bursts, stirring each time, until smooth. Then, I stir in the toasted coconut.

5. Assemble the Cookies
Here’s the fun part! I spoon a generous amount of the caramel-coconut mixture onto each cookie, spreading it evenly. Some folks pipe it for neatness, but I like the rustic look of using a spoon.

6. Drizzle with Chocolate
Finally, I melt the chocolate and coconut oil together (using a double boiler or microwave), then drizzle it over the cookies with a fork or piping bag. Let the chocolate set before serving if you can wait!