Homemade Samoas

Ingredients:

STEP ONE: THE COOKIES

 

1     cup butter, softened

1/2  cup sugar

2     cups flour

1/4  tsp. baking powder

1/2  tsp. salt

1/2  tsp. vanilla extract

       up to 2 tablespoons milk

 

 

Directions: 

Preheat oven to 350F.

 

 

Line a cookie sheet with parchment or nonstick foil. 

 

Cream butter and sugar. Add flour, baking powder and salt.

 

Add vanilla and milk.

Only add a little milk at a time just to help dough come together.

 

You don't want to add too much and make it sticky. 

 

Roll dough 1/4" thick and cut out circles. 

 

(NO cookie cutter? just use a glass upside down) 

 

Then you will want a smaller cutter for the center. 

 

If you don't have one, try using a straw or skip this part because the filling cover save a lot of the center anyway! 

 

Bake 12-14 minutes or until lightly golden brown. 

 

Cool completely.

 

STEP 2: DIP THE COOLED COOKIES

 

MELT 1 BAG CHOCOLATE CHIPS (DARK, SEMI OR MILK) AND DIP EACH COOKIE INTO THE CHOCOLATE. SET ON WAX PAPER. YOU CAN DIP JUST BOTTOMS IF U PREFER BUT I DIPPED ENTIRE COOKIE.

STEP 3: MAKE THE TOPPING AND PLACE ON COOKIES WHILE CHOCOLATE IS STILL WET.

 

3 cups shredded sweetened coconut 

 

12 oz. caramels

 

1/4 teaspoon salt

 

3 tablespoons cream

 

 

Directions:

 

 

Preheat oven to 300

degrees

and spread coconut on a baking sheet. 

 

Bake it and toss often until lightly toasted and golden -about 15-20 minutes. 

 

Cool on baking sheet, stirring occasionally. Set aside.

Place caramels, salt and cream in microwave safe cup and nuke until melted and smooth about 3mins.

 

When smooth, stir in the toasted coconut.

 

Using a small spoon or spatula, spread the topping on cookies. 

 

Use any extra chocolate to drizzle across the top! 

 

Then you can set in fridge to speed the process of everything firming up. 

 

 

Source: hugsandcookiesxoxo