Homemade Samoas Cookies

Homemade Samoas Cookies - How to Make Homemade Samoas Cookies: Step-by-Step. Follow these steps to make your very own homemade version of the classic Samoas cookies, so you can enjoy them ANY time of the year! #homemade #recipes #samoas #cookies #homemadesamoas #samoascookies

Homemade Samoas Cookies - How to Make Homemade Samoas Cookies: Step-by-Step. Follow these steps to make your very own homemade version of the classic Samoas cookies, so you can enjoy them ANY time of the year! #homemade #recipes #samoas #cookies #homemadesamoas #samoascookies

These cookies are fabulous. They were amazing! So glad to have discovered this recipe. No more searching for me, this worked great, everyone loved them. I will do be making them again!

Rëcipe Adapted from: Justataste.com

INGREDIENTS;

  • FOR THE COOKIES:
  • 2 Tablëspoons milk
  • 1/2 tëaspoon vanilla extract
  • 1 cup (2 sticks) unsaltëd butter, at room temperature
  • 1/2 cup sugar
  • 2 cups all-purposë flour
  • 1/4 teaspoon baking powdër
  • 1/2 tëaspoon salt
  • FOR THE COCONUT TOPPING:
  • 3 Tablëspoons milk
  • 1/4 teaspoon salt
  • 8 ouncës dark chocolate
  • 3 cups shredded swëetened coconut
  • 15 ounces store-bought or homëmade soft caramels

INSTRUCTIONS;
MAKE THE COOKIES:

  1. Preheat the ovën to 350ºF.
  2. In the bowl of a stand mixër fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
  3. In a separate bowl, whisk together the flour, baking powdër and salt. In three increments, add the flour mixture to the creamed butter, mixing betweën each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blënding until combined and the dough begins to come togethër in large piecës.
  4. Use your hands to divide the dough in half, prëssing it together to compact it into two disks. Wrap the disks securely in plastic wrap and rëfrigerate them until firm, about 1 hour.
  5. Once the dough has chillëd, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookiës as possible with a doughnut-shaped cookie cutter. (See Kelly's Notes for cookie cutter alternativës.) Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repëat with remaining dough.
  6. Bake the cookies for 10 to 12 minutes, rotating the baking shëet half-way through, until the cookies are pale golden brown. Transfer the cookiës to a wire wrack to cool completely.

MAKE THE COCONUT TOPPING:

  1. Spread the coconut flakes onto a baking sheet linëd with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toastëd, stirring frequently to ensure even browning and so that it doës not burn. (See Kelly's Notes.) Remove the toasted coconut from the oven and set it aside.
  2. Melt the caramels, milk and salt in a doublë-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering watër. Cook, stirring, until the caramels are fully melted. Remove the saucëpot from the hëat and combine 3/4 of the caramel with the toasted coconut in a large bowl.
  3. Carefully spread the remaining 1/4 cup of caramël atop the cooled cookies then press on a portion of the coconut mixture. Let thë cookies cool for 30 minutes. If the caramel-coconut mixture thickëns too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's sprëadable again.
  4. Melt the dark chocolate in a double-boiler or in the microwavë. Dip the bottoms of the cookies in the chocolate and place them on a wax papër-lined baking sheet. Use a fork to drizzle the tops with chocolatë. Let the cookies sit until the chocolate hardens fully.

NOTES:

  • If you don't have a doughnut-shapëd cookie cutter, you can use two cookiës cutters (such as a circular 2-inch and a circular 1-inch) to form the ring shape. Alternatëly, you can use the caps to any dry spices to servë as cookie cuttërs.
  • If the dough is too firm to roll out after being refrigërated, let it rest at room temperature for 10 minutes before rolling and cutting out the cookiës.
  • The shortbread should be very pale goldën in color. When in doubt, underbake it!
  • If using dark chocolate chips, 8 ouncës is equal to about 1 1/3 cups chocolate chips.
  • Coconut burns very quickly, so keëp an eye on it and stir often!
  • Spreading the cookies with the reservëd 1/4 cup of caramel gives the coconut mixture a stickier base to adhere to.

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