Tuesday, February 23, 2010

Homemade Samoas


  • For Cookies
    1 c. butter, softened
    1/2 c. granulated sugar
    2 c. all-purpose flour
    1/4 tsp. baking powder
    1/2 tsp. salt
    1/2 tsp. vanilla extract
    2 tbs. milk
  • For Topping:
    3 c. shredded coconut (sweetened)
    12 oz. chewy caramels (Werther’s Original Chewy)
    1/4 tsp. salt
    3 tbs. milk
    8 oz. dark chocolate (Ghirardelli 60% Cacao chips)

  1. Preheat oven to 350F. In a large mixing bowl, cream together butter and sugar. Mix in the remaining dry ingredients at a low speed until combined, and then add the wet ingredients. Use up to 2 tbs. of milk until the dough comes together without being sticky. If the dough gets sticky, add a little bit of extra flour.
  2. Taking a small batch, roll the dough out to about 1/4-inch thick and cut out 1-1/2 inch rounds with a cookie cutter or knife (a small can with both ends opened works very well too). Cut a smaller hole out of the center of each round. Repeat with remaining dough, reusing all of the excess dough as a result of cutting.
  3. Bake cookies on a parchment lined baking sheet for 10-15 minutes until lightly browned on the bottom and completely set. Remove from baking sheet and cool completely before adding the toppings.

Caramel/Coconut Topping and Chocolate Swirls:

  1. Preheat oven to 300F. Spread coconut evenly across parchment lined baking sheet and toast for about 20 minutes until golden and fragrant. Stir every 5 minutes or so to toast evenly and keep the coconut from burning. Remove from oven and set aside to cool.
  2. Remove caramels from wrappers (find some helpers) and place in microwave safe bowl with milk and salt. Cook on high for 3 to 4 minutes, stopping a few times to stir and help the caramel melt. When caramel mixture is smooth, fold in toasted coconut.
  3. Spread the caramel topping on the cooled cookies. If caramel begins to solidify, microwave for a few seconds to make it easier to work with. Each cookie will need about 2 to 3 tablespoons of caramel. Use as much as you want, but try to maintain the hole in the center of the cookie for aesthetics.
  4. Melt the dark chocolate while the caramel is setting up. Dip the base of each cookie into the chocolate and set each piece on a clean sheet of parchment paper. Aluminum foil or any other smooth surface will work too, but the cookies will need to cool completely to remove. Pipe the remaining chocolate in a zig-zag pattern over the top of the cookies. Let the chocolate set completely before storing.

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