Samoas Cookies

These homemade samoas cookies are so incredibly yummy and easier to make than you would think. They have been my favourite cookie for as long as I can remember. I often made them with my mom and now make them regularly on my own. These samoas cookies are quite rich and sweet, so one will often suffice.  Also, they are great for birthday and Christmas giving! Give them a try and let me know what you think.

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Samoas Cookies
For the cookies
  1. 1 cup unsalted butter, room temperature
  2. 1/2 cup sugar
  3. 2 cups all-purpose flour
  4. 1/4 tsp baking powder
  5. 2 Tbsp milk
  6. 1/2 tsp vanilla
For the coconut topping
  1. 3 cups shredded sweetened coconut
  2. 15 ounces soft caramels
  3. 3 Tbsp milk
  4. 8 ounces dark or milk chocolate
  1. Preheat the oven to 350ºF.
  2. In a mixer bowl fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
  3. In another bowl, mix the flour, and baking powder.
  4. Add the flour mixture to the creamed butter in three steps, mixing between each addition.
  5. Add the milk and vanilla, blending until combined.
  6. Divide the dough in half, pressing it together to compact it into two disks. Wrap the disks in plastic wrap and refrigerate them until firm.
  7. Once firm, roll each disk out onto a lightly floured surface until it is 1/8 inch thick.
  8. Cut out cookies with a doughnut-shaped or circle cookie cutter.  Place the cookies on a parchment paper lined baking sheet.
  9. Bake the cookies for 10 to 12 minutes. Transfer the cookies to a wire wrack to cool completely.
For the coconut topping
  1. Spread the coconut flakes on a baking sheet lined with parchment paper and bake for about 10 minutes in a 350ºF oven until toasted. Set aside
  2. Melt the caramels, and milk in a double-boiler. Cook, stirring, until the caramels are fully melted.
  3. Remove from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.
  4. Spread the remaining 1/4 cup of caramel on top of the cooled cookies then press on a portion of the coconut mixture.
  5. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again.
  6. Melt the dark chocolate in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a parchment paper baking sheet. Drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.
Adapted from Just a Taste
Adapted from Just a Taste

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