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)
Details
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.
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