Homemade Samoas Cookies

Homemade Samoas Cookies takes around 45 minutes from beginning to end. One serving contains 144 calories, 1g of protein, and 8g of fat. For 29 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 24. 116 people were impressed by this recipe. It is brought to you by Erica Sweet Tooth. It works well as a hor d'oeuvre. If you have milk, vanillan extract, caramels, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is improvable. Try Homemade Samoas Cookies, Semi Homemade Samoas Cookies, and Homemade Girl Scout Cookies: Samoas for similar recipes.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

for the cookies:In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes.In a medium bowl, whisk together the flour, baking powder, and salt. With the mixer on low, add the flour mixture to the creamed butter in 3 increments and scraping down the sides of the bowl as necessary. Add the milk and vanilla, and continue blending until mixture is just combined. Use your hands to form the dough into a disk, then wrap it with plastic wrap and place it in the fridge for about an hour.After the dough is chilled, preheat the oven to 350 degrees and prepare a baking sheet with a Silpat mat or parchment paper. Roll out the disk onto a lightly floured surface so it's about 1/8" thick. Use a donut-shaped cookie cutter (or 2 circle cutters - one larger and one smaller to make donut shapes) to cut out the cookies and transfer them to the prepared baking sheet. Bake the cookies for 10-12 minutes, rotating the baking sheet halfway through, until the cookies just start to turn golden brown (err on the side of underbaking here). Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling to cool completely. for the coconut topping:In a dry medium saucepan, toast the shredded coconut over medium-low heat for 5-10 minutes. Stir frequently and be careful not to let it burn (make sure to keep your eye on it!). Remove from the saucepan and set aside.In a double boiling, melt the caramels, milk, and salt until the caramels are fully melted. Remove from the heat and in a large bowl combine 3/4 of the caramel mixture with the toasted coconut. Spread the rest of the caramel on top of the cookies to act as a "glue", then press a bit of coconut mixture atop each cookie. (If the mixture gets too hard to work with, microwave it for 10 seconds or until it's spreadable again) Let the cookies/mixture cool and set for at least 30 minutes.Melt the chocolate in the microwave in 30 second intervals until smooth, stirring vigorously after each interval. Dip the bottoms of each cookie into the melted chocolate and place them on a wax-paper lined baking sheet. Drizzle the cookies with chocolate and place the cookies in the fridge for 10-20 minutes until the chocolate is fully hardened.

 

Step by step:

1. for the cookies:In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes.In a medium bowl, whisk together the flour, baking powder, and salt. With the mixer on low, add the flour mixture to the creamed butter in 3 increments and scraping down the sides of the bowl as necessary.

2. Add the milk and vanilla, and continue blending until mixture is just combined. Use your hands to form the dough into a disk, then wrap it with plastic wrap and place it in the fridge for about an hour.After the dough is chilled, preheat the oven to 350 degrees and prepare a baking sheet with a Silpat mat or parchment paper.

3. Roll out the disk onto a lightly floured surface so it's about 1/8" thick. Use a donut-shaped cookie cutter (or 2 circle cutters - one larger and one smaller to make donut shapes) to cut out the cookies and transfer them to the prepared baking sheet.

4. Bake the cookies for 10-12 minutes, rotating the baking sheet halfway through, until the cookies just start to turn golden brown (err on the side of underbaking here). Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling to cool completely. for the coconut topping:In a dry medium saucepan, toast the shredded coconut over medium-low heat for 5-10 minutes. Stir frequently and be careful not to let it burn (make sure to keep your eye on it!).

5. Remove from the saucepan and set aside.In a double boiling, melt the caramels, milk, and salt until the caramels are fully melted.

6. Remove from the heat and in a large bowl combine 3/4 of the caramel mixture with the toasted coconut.

7. Spread the rest of the caramel on top of the cookies to act as a "glue", then press a bit of coconut mixture atop each cookie. (If the mixture gets too hard to work with, microwave it for 10 seconds or until it's spreadable again)

8. Let the cookies/mixture cool and set for at least 30 minutes.Melt the chocolate in the microwave in 30 second intervals until smooth, stirring vigorously after each interval. Dip the bottoms of each cookie into the melted chocolate and place them on a wax-paper lined baking sheet.

9. Drizzle the cookies with chocolate and place the cookies in the fridge for 10-20 minutes until the chocolate is fully hardened.

Nutrition Information:

covered percent of daily need