I have a confession to make: although I was a Girl Scout, I never cared for the cookies. I would eat one now and then but store bought cookies have never really been my thing. Its been so many years since I have had a Samoa cookie that I can’t honestly say if these are a good comparison or not.
I am going to make a guess that these are way better then the original, since I thought they were delish. I won’t lie to you and say that they are quick or uncomplicated, but they were definitely worth the effort!!
I followed the recipe the first round but only had enough caramel for half of the cookies. I froze half of the baked cookies and saved half of the coconut and completed the second half later. If making the full recipe at once I suggest doubling the caramel.
Homemade Samoas Cookies
Yield: About 4 dozen (2-inch) cookies
Prep Time: 2 hours (includes chilling)
Cook Time: 15 minutes
For the cookies:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract
For the coconut topping:
3 cups shredded sweetened coconut
30 ounces store-bought caramels, unwrapped (I used caramel bits)
6 Tablespoons milk
1/4 teaspoon salt
8 ounces dark chocolate
Make the cookies:
Preheat the oven to 350ºF.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.
Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour.
Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter.*** Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough.
Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire rack to cool completely.
Make the coconut topping:
Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. Remove the toasted coconut from the oven and set it aside.**
Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.
Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. 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.
Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet.****Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.
**I cooked mine in a medium frying pan over medium heat until golden. Make sure your stir every few minutes to ensure even browning.
***I used a drinking glass and the cap to a liquor bottle.
****I found it easiest to spread the caramel with a rubber spatula on the bottoms of the cookies.
Recipe Source: Just A Taste