Tuesday, November 8, 2011

Home-made Samoas


These cookies are not for the feint of heart, nor for those wanting a break N bake cookie. These cookies are easy, but have many steps. However, if you have a good hour or so to devote to fun dough punching, do it! They are so worth it!

There are four different steps involved in this recipe, luckily none of the steps overlap intensely.

Cookie Base: 3-4 dozen at 350F
1 Cup of butter softened (2 sticks)
1/2 Cup Sugar
2 Cups all purpose flour
1/4 Teaspoon baking powder
1/4 Teaspoon salt
1/2 Teaspoon vanilla extract
1 to 2 Tablespoons milk

Melt butter in microwave and mix in sugar in a large bowl. Add flour, baking powder, and salt. Next add the vanilla. Add milk based on how sticky the dough is ( you want the dough to stick together without being slimy/sticky). Add extra flour if your dough is too sticky.

Throw some flour on your rolling pin and parchment paper, grab a blob of dough, and roll it out.
Cut out circles in the dough with either a cookie cutter or a knife.  I just used a knife to cut out the circles as well as cutting the donut hole in the middle. Re-roll the dough as many times as you need and keep making more dough circles.

Bake cookies for 10 minutes or until golden brown at edges. Set cookies aside to cool.
Eating a few caramels along
 the way is permitted

Caramel Topping: 
3 Cups of shredded coconut
1 Bag of chewy caramels (12-14 oz)
1/4 Teaspoon of salt
3 Tablespoons Milk
8 oz dark or semisweet chocolate chips

Turn down the temperature on the oven to 300F. Spread the coconut on a cookie sheet and toast in the oven. The coconut will get crispy quickly so make sure you stir and pay attention. When the coconut starts to turn golden brown, remove from oven to cool.

Crispy coconut
While your coconut is cooling, unwrap and melt the caramel in the microwave in a large bowl while stirring occasionally. Pour the toasted coconut into the caramel, mix together and spread on top of the cookies.

Let your caramel covered cookies set for a few minutes while you melt your chocolate in the microwave. To keep from scorching the chocolate, melt in 30 second intervals while stirring throughout.
Dip the bottoms of each cookie in the chocolate and place on clean parchment paper to set.

Using the remaining chocolate, drizzle (or fling like i did) over top of the cookies.

Cookies dipped and drying!

No longer do those adorable little girls with vests and badges have a monopoly over samoas. Knowledge is power and now you have it, my friends! 

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