Samoas Cookies with Coconut Caramel (Print Version)
# Ingredients:
→ Shortbread cookie
01 -
1/2 cup unsalted butter, room temperature
02 -
1/4 tsp salt
03 -
1/3 cup granulated sugar
04 -
2 Tbsp powdered sugar
05 -
1 Tbsp whole milk
06 -
1/2 tsp vanilla extract
07 -
1 cup all-purpose flour, spooned and leveled
08 -
1/4 tsp baking soda
→ Coconut layer
09 -
3 1/2 cups shredded sweetened coconut flakes
10 -
15 oz caramels (preferably soft caramels, such as Werther's)
11 -
2-3 Tbsp heavy cream
→ Chocolate
12 -
10 oz bag Ghirardelli dark chocolate melting wafers
13 -
1 tsp oil (canola or vegetable)
# Instructions:
01 -
Cream the butter and salt in a stand mixer with the paddle attachment for 2-4 minutes. Add both sugars, milk, and vanilla extract. Beat again for 1-2 minutes. Gradually add the flour and baking soda on low speed until the dough comes together.
02 -
Bring the dough into a disk shape. Place between two sheets of parchment paper and roll out to 1/4 inch thickness. Place on a baking sheet and chill for at least 1 hour or overnight.
03 -
Preheat the oven to 350°F (175°C).
04 -
Spread coconut flakes on a baking sheet and toast in the oven for 10-15 minutes, stirring frequently to prevent burning. Remove to a parchment-lined sheet to cool.
05 -
After chilling, peel off the top parchment layer. Cut out cookies using a 2-inch circular or donut-shaped cutter. Place cutouts on a parchment-lined baking sheet.
06 -
Bake the cookies for 8-10 minutes or until edges are golden. Cool on the baking sheet for a few minutes, then transfer to a wire rack.
07 -
Rework dough scraps, roll them out again, and chill until firm enough to make more cutouts. Repeat until you yield 22-25 cookies.
08 -
Unwrap caramels and melt with heavy cream in the microwave in short increments. Stir to achieve a smooth consistency. Reserve about 1/4 cup of the caramel mixture.
09 -
Pour the majority of the caramel into the toasted coconut and thoroughly mix until sticky and well combined.
10 -
Spread a thin layer of reserved caramel onto each cookie to serve as glue. Add a mound of the coconut-caramel mixture on top of each cookie and press firmly.
11 -
Melt the dark chocolate wafers and oil together in the microwave, stirring until smooth.
12 -
Dunk the bottom half of each cookie into the melted chocolate, tapping off excess. Place cookies on a lined baking sheet. Use remaining chocolate to drizzle over the top using a piping bag or ziplock bag with a small cut corner.
13 -
Let the cookies set for 15-30 minutes until the chocolate is firm.
# Notes:
01 -
Store the cookies in an airtight container for up to 1 week or freeze for up to 3 months.