Samoas / Caramel DeLites



Recipe Adapted from Home Cooking in Montana

Makes about 3 – 4 dozen cookies, depending on the size of them obviously 

Cookies

1 cup butter, soft

1/2 cup sugar

2 cup all-purpose flour

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla extract

up to 2 tbsp milk (I only had to add 1 tbsp)

In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky. Place dough unto a plastic wrap and from into a log (about 2 inch in diameter). Refrigerate overnight or for a few hours until hard.

Preheat oven to 350F.  

Unwrap cookie dough and cut into 1/4 inch or slightly thicker slices. Place on a parchment lined baking sheet.  

I know these don’t have the holes in the center. We tried to do that, but it just wasn’t working. Not 1 person made a comment about holes not being there. The comments that were made involved words like, “yum, insane, delicious, wonderful, unbelievable.” You get the point. So don’t sweat it if you don’t put holes in the middle of your cookie. 

Bake for only about 10 minutes, until edges are lightly golden.

*You may need to cook them slightly longer or shorter depending on your oven temperature, so pay close attention so you don’t burn them.

Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping

3 cups shredded coconut (sweetened or unsweetened)

12-oz good-quality chewy caramels (I made homemade caramel and used about 2 cups worth)

1/4 tsp salt

3 tbsp milk

12 oz. dark or semisweet chocolate (you might need more chocolate)

vegetable oil (for thinning the chocolate)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. You don’t want burned coconut! Cool on baking sheet, stirring occasionally. Set aside. 

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.

Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

*If you are using homemade caramel, melt it in the microwave with the 3 tbsp milk for less than a minute and then stir in the toasted coconut. 

Using the small spatula, spoon or fork, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with. 

While topping sets up, melt chocolate and vegetable oil in a double boiler.

*You will probably need a couple tablespoons of vegetable oil. 

Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper (place the parchment paper on a cookie sheet). Using a spoon, drizzle finished cookies with chocolate. Let chocolate set completely before storing in an airtight container.

*You can put the cookie sheet with the cookies on it in the freezer for them to harden quickly (less than 10 minutes), or in the refrigerator (about an hour).

http://www.fatgirltrappedinaskinnybody.com/2010/03/samoascaramel-delites-pho-free/