Samoas

By Kbird

Ingredients

• Base:
• 1 c. butter, softened
• 1/2 c. sugar
• 2 c. flour
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. vanilla
• Up to 2 Tbs. milk
• Topping:
• 3 c. shredded coconut
• 12-oz. chewy caramels
• 1/4 tsp. salt
• 3 Tbs. milk
• 8 oz. chocolate (chunks or chips)

Preparation

Step 1

Base: Preheat oven to 350. Cream butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed; then the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky. The dough should come together into a soft pliable ball. Add a bit of extra blour if sticky.

Roll out dough in 2-3 batches between waxed or parchment paper to about 1/4-inch thickness (or a little thinner. Use a 1 1/2 inch cookie cutter. Place on parchment lined baking sheet and make a hole in the center. Reroll dough.

Bake 10-12 minutes, until light brown.

Topping: Toast coconut in 300 degree oven. Cool. Microwave caramels with milk and salt. Cook 3-4 minutes, stirring a few times. When smooth add coconut. Spread on cookies, using 2-3 tsp. per cooking.

Melt chocolate and dip bottom of cookies in chocolate. Pipe/drizzle on top.