Ingredients: |
Ingredients: Cookie:
1 cup (2 sticks) butter, room temp
1/2 cup sugar
2 cups flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
2 tbsp. milk
Topping:
3 cups shredded sweetened coconut
15 oz soft caramels
3 tbsp. milk
1/4 tsp. salt
8 oz. dark chocolate, equal to 1 1/3 cup chocolate chips
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Directions: |
Directions:Cookies:
Preheat oven to 350º
In the bowl of a stand mixer, paddle attachment, cream together the butter and sugar until light and fluffy.
In a separate bowl, whisk together the flour, baking soda and salt.
In three increments add the flour mixture to the creamed butter, mixing between each addition and scraping the bowl down the sides as necessary. Add the milk and vanilla, blending until combined and the dough begins to come together in large pieces.
Use your hands to divide the dough in half, pressing it together to compact it into two discs. Wrap the disks in plastic wrap, put in fridge for 1 hour.
Once the dough has chilled, roll out onto a lightly floured surface until it is 1/8" thick. Cut out as many cookies as possible with a donut shaped cutter. Place the cutout cookies on a parchment paper lined cookie sheet.
Repeat until dough is gone.
Bake the cookies for 10-12 minutes or until golden brown. Transfer to cooling rack.
Topping:
Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake for 10 min at 350º until toasted, stirring frequently so it doesn't burn, set aside.
Melt the caramels, milk and salt in a double boiler, place caramels in a pot over another pot with water. Cook, stirring, until the caramels are fully melted. Remove the pot from the heat and combine 3/4 of the caramel with the coconut in a large bowl.
Carefully spread the remaining 1/2 cup caramel on top the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 min. If the caramel-coconut mixture thickens too much return it to the double boiler and warm until spreadable.
Melt the dark chocolate in a double boiler or microwave. Dip the bottoms of the cookies in the chocolate and place on parchment paper. Use a fork to drizzle the chocolate on the tops of cookies. Let cookies cool until chocolate hardens. |
This recipe for Samoa Cookies is from