Saturday, November 3, 2012

Samoa Cookie Recipe & Tips

Made these for our Primary class. One of our boys got baptized recently so I wanted to make an extra-special treat to celebrate~
I used the recipe HERE.
BUT I used Ina's recipe for the shortbread cookies HERE and made my own caramel.

For ease of reading here is the recipe with all of my alterations: (might wanna check the bottom for my list of tips first)

Samoa Cookies
Makes about 18 cookies

Shortbread Cookies:
  • 1-1/2 sticks butter (12T), room temperature
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 1-3/4 cup flour
  • 1/8 tsp salt
Caramel: (got recipe here)
  • 1 cup sugar
  • 6T butter
  • 1/2 cup heavy cream
  • 3 cups coconut
  • 8 oz. melting chocolate

Preheat oven to 350F.
Beat together the butter and sugar. Add the vanilla. In a separate bowl, mix together the flour and salt, then beat it into the butter mixture until combined.
Dust a clean surface with flour and mold the dough into a disk shape, then cover in saran wrap and chill in the fridge for 30 minutes.
While that's chilling, toast the coconut. Spread it onto a small pan and place in the oven for about 10 minutes (keep an eye on it so the edge pieces don't get too dark).
On the flour-dusted surface, roll out the dough to about 1/2-cm thick. I used a medium biscuit cutter and a large frosting tip to cut my cookie holes. Cook for 15-20 minutes.
Let cool.

In a 2-3 quart pot, melt the sugar over med-high heat, whisking constantly (recommend wearing a oven mitts because this gets HOT). Once the sugar is melted and is a dark amber color, immediately add the butter. Once that is melted, remove the pot from heat and slowly whisk in the heavy cream.

Pour the toasted coconut into a medium bowl and then pour in caramel until it is your desired consistency. Spread the mixture onto the cooled cookies.

Place the chocolate into the microwave for 30 seconds then stir vigorously. If still not completely melted, nuke longer in 10-second intervals.

Prepare a pan with wax paper. Dip the bottom of each cookie into the chocolate and place on the wax paper. With the leftover chocolate, spoon it into a sandwich bag and cut a small hole in the corner. Drizzle over the cookies. Refrigerate until chocolate is set.
Whew! Done!

That is exactly what I did to make my cookies, but here are some tips that I will be following next time I make them:
  • I made my own caramel to pinch a few pennies, but next time I'm just going to buy them
  • Use milk chocolate (or even dark) instead of semi-sweet
Lots of work, and 80% worth it! Lol.

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