Recipe by invictus
This is a rather time intesive cookie and I think that the caramel/coconut step is rather difficult but if you really love samoas and you love to bake then this may be the cookie for you.
Top Review by dawn2701
These cookies are just too time intensive and the shortbread part of the cookie crumbled all over, it would need adjusting for high altitude cooking. If I were to make these again, I would use a store bought sugar cookie dough and disperse mini chocolate chips on top instead because melted chocolate globbed up. Be careful toasting the coconut, it burns easily and I had to do this step twice but didn't mind because it smells delicious toasted. I wonder if it could be toasted stove top while stirring constantly to keep a closer eye on it. Also, Recipe #362667 is a duplicate... you posted your recipe first :)
- 1 cup butter, soft
- 1⁄2 cup sugar
- 2 cups all-purpose flour
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- 2 tablespoons milk
- 3 cups shredded coconut (sweetened or unsweetened)
- 12 ounces good-quality chewy caramels
- 1⁄4 teaspoon salt
- 3 tablespoons milk
- 8 ounces dark chocolate (chocolate chips are ok)
Directions See How It's Made
- Preheat oven to 350°F.
- In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
- Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
- Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
- Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
- Take oven temperature down to 300.
- Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
- Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
- Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
- While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
- Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
- Let chocolate set completely before storing in an airtight container.