Toasty Samoas Treats (Printable Version)
Crisp cookie rings dressed with caramel-coconut topping, then dipped into chocolate. Inspired by your all-time favorite treat.
# Ingredients:
→ Base for Cookies
01 -
1/4 teaspoon baking powder
02 -
1/2 teaspoon salt
03 -
1 cup butter, softened
04 -
2 cups plain flour
05 -
1/2 teaspoon vanilla
06 -
2 Tablespoons milk
07 -
1/2 cup granulated sugar
→ Coconut Layer
08 -
8 ounces dark chocolate pieces
09 -
3 Tablespoons whole milk
10 -
1/4 teaspoon salt
11 -
15 ounces soft caramel candies, store-bought or homemade
12 -
3 cups sweetened shredded coconut
# Steps:
01 -
Mix the butter and sugar until creamy. Add the dry ingredients gradually in three stages. Pour in the milk and vanilla, then mix. Split dough into pieces, wrap in cling wrap, and cool for an hour in the fridge.
02 -
Flatten dough to about 1/8 inch thick and cut out shapes like donuts. Place on trays and bake at 350ºF for 10 to 12 minutes until just golden. Let them cool off before moving on.
03 -
Scatter the coconut over a pan lined with parchment. Bake it at 350ºF, stirring often, for roughly 10 minutes till it’s golden brown.
04 -
In a double-boiler, melt the caramels with milk and salt. Take 3/4 of this mix and combine it with the toasted coconut.
05 -
Smear the leftover caramel over baked cookies. Place the coconut mix on top and let everything set for 30 minutes.
06 -
Dip the bottom side of cookies into chocolate that’s been melted. Drizzle more chocolate over the tops. Leave them to firm up completely.
# Notes:
01 -
Standard cookie cutters can work to make ring shapes
02 -
Keep an eye on coconut—it toasts fast and can burn
03 -
For chocolate, 8 ounces equals around 1 and 1/3 cups of chips