Homemade Samoa Cookies
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
58
Spice
52
Sweetness
43
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Butter (softened)1 cup
White Sugar1 tsp
Salt4 cups
All-Purpose Flour (divided)1 large
Egg (lightly beaten)2 tbsps
Vanilla Extract1 tsp
Milk4 cups
Sweetened Flaked Coconut620 g
CaramelDirections:
1
Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir
2
Beat 1 cup flour into butter mixture; mix until a sticky dough forms
3
Whisk egg, vanilla extract, and milk together in a bowl
4
Beat remaining flour and egg mixture into dough
5
Cover the bowl with plastic wrap and refrigerate for 30 minutes
6
Preheat oven to 350 degrees F (175 degrees C)
7
Line a baking sheet with parchment paper
8
Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round
9
Place round on prepared baking sheet
10
Repeat with remaining dough
11
Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes
12
Transfer cookies to a wire rack to cool completely
13
Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes
14
Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes
15
Stir coconut into caramel
16
Press a spoonful of caramel-coconut mixture into the top of each cookie
17
Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds
18
Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets
19
Drizzle chocolate over the top of each cookie