While making homemade Samoas can sound daunting, the process is very approachable. You'll begin with the base dough, then prepare the coconut topping, and finalizing with the decadent chocolate coat.

Begin by gathering your ingredients for the base dough. In a large bowl, cream together the softened butter and sugar. The butter should be just soft enough to mix easily. This creates a fluffy mixture that ensures the cookies are soft yet sturdy.

Once your butter and sugar are creamed, add in the vanilla extract, lemon zest, and milk. This is where you really bring out the flavor. Mix until everything is well combined.

Next, whisk together the flour, baking powder, and salt in a separate bowl. Gradually add this mixture into the wet ingredients. The dough will be thick—this is exactly what you want. Once combined, wrap it in plastic wrap and refrigerate for at least an hour. It firms up and makes rolling easier.

Preheat your oven to 350°F (175°C). After chilling, take the dough out. On a floured surface, roll it to about ¼ inch thick. Use a round cookie cutter to cut out circles, then use a smaller cutter to create the signature hole in the center. Not only does this make them iconic, but it also allows for maximum coconut-caramel-chocolate exposure.

Place the cut-out cookies on a parchment-lined baking sheet. Bake them for approximately 10 minutes or until they are lightly golden. Remove from the oven and let them cool completely on a wire rack.

While the cookies cool, it’s time to make the topping. In a saucepan, combine shredded coconut, caramel sauce, and cinnamon. Heat over medium heat until everything is heated through and the coconut is well-coated. When done, let it cool slightly before spreading over the cookies.

Once the cookies have cooled and the coconut topping has set, it’s time to conduct the final assembly. Spread a generous layer of the coconut mixture on each cookie, creating that signature mound.

Melt the bittersweet chocolate in a double boiler (or a microwave in short bursts, stirring to avoid burning). Dip the bottom of each cookie into the chocolate, then return to the parchment-lined sheet. Once all cookies are dipped, drizzle remaining chocolate on top for that beautiful finish.

Let the cookies harden at room temperature. If you're in a hurry, you can pop them into the refrigerator. Once set, they are ready to enjoy!