Samoa Matzah “Cookies”
Truly love these Samoa matzah “cookies,” and I can’t wait for you to make them. They’re chewy and sweet and finished with that classic Samoa-style chocolate drizzle and guaranteed to make your Seder guests very happy (and very nostalgic). As always, if these make it onto your Seder dessert lineup, tag me on Instagram—I always love seeing these recipes out in the world!
Samoa Matzah “Cookies”
4–5 standard sheets square matzah
6 cups (420g) shredded sweetened coconut, divided
1½ cups (255g) semisweet chocolate chips, divided
22 ounces (624g) store-bought caramels, unwrapped
6 tablespoons (90g) milk
½ teaspoon (3g) fine salt
Flaky sea salt, for garnish (optional)
Line a large baking sheet with parchment paper and arrange the matzah sheets in a single layer. Place 1 cup (170g) of the chocolate chips in a small microwave-safe bowl. Microwave in 20-second intervals, stirring well after each, until melted, about 1 minute total; if needed, continue in 10-second intervals to avoid scorching.
Using an offset spatula, spread a thin, even layer of melted chocolate over each sheet of matzah. Transfer the baking sheet to the refrigerator and chill until the chocolate is fully set.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper and spread the coconut in an even layer. (If using smaller pans, divide the coconut between two sheets to encourage even browning.)
Bake for 5 minutes, then stir thoroughly. Return to the oven for 3 minutes, stir again, then bake for another 2–4 minutes, until evenly golden. Total bake time will be 10–12 minutes; stir frequently, as coconut burns easily. Measure out ½ cup (35g) of the toasted coconut and set aside. Let the remaining coconut cool completely.
Set up a double boiler by bringing 1–2 inches of water to a gentle simmer in a large pot. Place a medium saucepan or heatproof bowl over the pot, ensuring it does not touch the water. Add the caramels, milk, and salt and cook, stirring constantly, until fully melted and smooth, 5–10 minutes.
Remove the caramel from the heat. Place the cooled coconut in a large bowl and add about three-quarters of the caramel. Stir until evenly coated.
Remove the chocolate-coated matzah from the refrigerator and carefully flip each piece over so the chocolate layer is on the bottom. Divide the remaining caramel evenly among the matzah sheets, spreading it into a thin layer with an offset spatula or dinner knife. This layer helps the coconut mixture adhere.
Press the coconut–caramel mixture firmly onto each sheet, breaking the matzah as needed. Where gaps appear, sprinkle with some of the reserved toasted coconut.
Melt the remaining ½ cup (85g) chocolate chips as before. Transfer to a small sandwich bag and snip a tiny corner. Pipe the chocolate diagonally across each sheet in long, parallel lines to mimic the look of a Samoa cookie. Sprinkle lightly with flaky sea salt, if using.
Let the chocolate set at room temperature for about 1 hour. Break into pieces and serve.
Notes: Store at room temperature for 2–3 days, refrigerate for up to 3 additional days, or freeze for up to 3 months in an airtight container. If refrigerated, allow the matzah to return to room temperature before serving to restore some chewiness. Cold storage firms the caramel, resulting in a crisper, more brittle texture.
