Samoas

🥘 Ingredients

• all-purpose flour
  2 c
• baking powder
  1/4 tsp
• caramels
  20 oz
• coconut
  3 c
• dark chocolate
  12 oz
• granulated sugar
  1/2 c
• milk
  6 Tbsp
• salt
  1/2 tsp
• unsalted butter
  1 c
• vanilla
  1/2 tsp

🍳 Cookware

• stand mixer
• bowl
• plastic wrap
• doughnut cutter
• baking sheet
• parchment paper
• wire rack
• double boiler
• large bowl
• piping bag or fork

1. 1

   Preheat the oven to 350°F.
2. 2

   In the bowl of a stand mixer with a paddle attachment, cream the unsalted butter and granulated sugar until light and fluffy.

   unsalted butter: 1 c, granulated sugar: 1/2 c
3. 3

   In a separate bowl , stir together the all-purpose flour , baking powder , and salt .

   all-purpose flour: 2 c, baking powder: 1/4 tsp, salt: 1/2 tsp
4. 4

   Add the flour mixture to the butter, in a few additions, and beat until combined. Stop to scrape the sides and the bottom of the bowl a few times.
5. 5

   After that, add the milk and vanilla and mix to combine.

   milk: 2 Tbsp, vanilla: 1/2 tsp
6. 6

   Remove the dough from the mixer and separate it into two equal halves. Press each half into a disk and wrap it in plastic wrap . Chill in the fridge for about ⏱️ 1 hour .
7. 7

   Lightly flour a flat surface and once the dough has chilled, roll it out on the floured surface into a 1/8 inch thick circle.
8. 8

   Using a doughnut cutter , cut out as many cookies as possible. Also, you can use a larger and a smaller glass, to cut the cookies and also the hole in the center.
9. 9

   Arrange the cookies on a baking sheet lined with parchment paper 1 inch apart.
10. 10

    Bake for 10 to ⏱️ 15 minutes or until they are pale golden brown.
11. 11

    Transfer the cookies onto a wire rack to cool completely before adding the topping.
12. 12

    In the meantime, spread the coconut onto a baking sheet lined with parchment paper.

    coconut: 3 c
13. 13

    Bake it for 10 to ⏱️ 15 minutes at 350°F until toasted, stirring frequently.
14. 14

    Once done, remove from the oven to cool.
15. 15

    Melt the caramels and milk in a double boiler over medium-low heat and stir until melted.

    caramels: 20 oz, milk: 4 Tbsp
16. 16

    Remove from heat, and in a large bowl combine half of the melted caramel with the toasted coconut. Stir until fully combined.
17. 17

    Spread the remaining caramel into a thin layer onto the cookies.
18. 18

    Next, using your hands, press the coconut mixture onto the caramel. Let the cookie cool.
19. 19

    Melt the dark chocolate in a double boiler and dip the bottom of the cookies into the chocolate and place them on a wax paper-lined baking sheet.

    dark chocolate: 12 oz
20. 20

    Use a piping bag or fork to drizzle the remaining chocolate on top of the cookies.
21. 21

    Let the cookies sit until the chocolate hardens before serving.