Homemade Samoa Cookies Recipes

HEALTHY-ISH HOMEMADE SAMOAS COOKIES

Steps:

• 1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. 2. In a large bowl, cream together the butter, 1/4 cup maple syrup, and vanilla until light and fluffy, 3-5 minutes. Add the flour, baking powder, and salt, beat until combined and the dough begins to form a ball. If the dough is crumbly, add 1 tablespoon water until the dough comes together.3. Roll out the dough to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut the cookies using a 3 inch circle cookie cutter. Using a 1 inch circle cookie cutter, cut out the center of each cookie. Transfer the cookies to the prepared baking sheet. Roll out the leftover scraps, and repeat until all the dough has been used. Bake the cookies for 10-12 minutes or until lightly golden. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack.4. In a medium pot, combine 3/4 cup maple syrup and the coconut cream and bring to a boil over high heat. Boil 5-8 minutes or until thickened to a caramel-like sauce. Remove from the heat and stir in the tahini. Let the mix cool slightly, then stir in the toasted coconut. Press 1 tablespoon of the coconut mixture onto each cookie. Place the cookies in the freezer for 15-20 minutes to chill, this will make dipping them in chocolate easier. 5. Melt the chocolate. Dip the bottoms of the cookies in the chocolate and return to the parchment lined baking sheet. Use a fork to drizzle the tops with chocolate, return to the freezer to let the chocolate set up, about 10 minutes. Keep stored in the fridge or at room temperature for up to 1 week.

SAMOA COOKIES (COPYCAT RECIPE)

Steps:

• In a large bowl, beat the butter, sugar, and salt on medium speed until light and fluffy, about 2 minutes. Add 2 cups of flour and beat until combined. Pour 1 more cup of flour and beat until a sticky dough is formed.
• In a separate bowl, whisk together the egg, vanilla, and milk. Add the remaining 1 cup of flour and egg mixture into the dough. Beat until combined.
• Cover the bowl with plastic wrap and chill for 30 minutes.
• Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with a silicone mat or parchment or waxed paper.
• Lightly dust a smooth, flat surface with flour. Take a small portion of dough and roll it into a flat, 1/4-inch thick rectangle. Use a cookie cutter to make round cookies and place them on the prepared baking sheet. Repeat the step for the remaining dough.
• Bake the cookies for 8 to 10 minutes, or until slightly golden. Transfer onto a wire rack to cool.
• While baking, prepare the toppings. Cook the coconut flakes in a large skillet over medium heat. Stir for 2 to 4 minutes or until lightly browned and toasted.
• Microwave the caramel squares in a microwave-safe bowl at 30-second intervals for 2 minutes, stirring in between. Once smooth and melted, stir in the coconut flakes.
• Firmly press a spoonful of the coconut caramel mixture onto the cooled cookies.
• Microwave the chocolate in a deep, microwave-safe bowl for 30 seconds. Stir and microwave for another 30 seconds. Stir until smooth and melted.
• Dip the bottom of the cookies into the chocolate and let them set on a piece of parchment paper. Using a fork, drizzle the remaining chocolate over the cookies. Enjoy!

HOMEMADE SAMOA COOKIES

Steps:

• Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms.
• Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with remaining dough.
• Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
• Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes.
• Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir coconut into caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie.
• Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds. Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie.

HOMEMADE SAMOAS RECIPE BY TASTY

Steps:

• Cream butter and sugar in a mixing bowl.
• In a separate bowl, sift together flour, baking powder and salt.
• Add the dry ingredients to the creamed butter and sugar. Make sure it's well incorporate, it will have a crumbly texture.
• Add the milk and vanilla. Bring together and refrigerate for 30 min.
• Melt the caramel with salt, heavy cream and vanilla in the microwave (2 min).
• Add the melted caramel to the the toasted coconut. Make sure to save about ¼ cup of the melted caramel. The reserved caramel will be used to 'glue' the caramel coconut mix to the cookie.
• Roll out cookie dough and cut out your cookies. Place on a parchment paper and bake for 10-13 minutes at 350°F (175°C). Set aside to cool down.
• Once the cookie is cool enough to touch, add some of the reserved caramel to the top, then add a layer of caramel coconut.
• Dip in melted chocolate and drizzle chocolate over the top. Let chocolate set.
• Enjoy!

HOMEMADE SAMOAS COOKIES

Steps:

• In a mixing bowl, beat butter for about 30 seconds with an electric mixer at medium speed. Add sugar and vanilla extract. Beat on medium speed until fluffy, about 1 minute.
• In a separate bowl, whisk together flour, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined and scraping down the sides of the bowl as needed. Add the milk and blend until just combined.
• Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. It may be tempting to skip the chilling time, but chilling the dough is essential to easy cutting of the cookies and to keeping the cookies from spreading while baking.
• Working with one disc at a time, remove from the refrigerator and roll to just slightly thicker than 1/8-inch thickness. Use a donut cutter or two round cookie cutters, one smaller than the other, to cut the dough into circles. I found a 2 1/4-inch round cookie cutter to be the perfect size for the larger circle, and used the cap from a small spice bottle instead of a cookie cutter to cut out the inside circle.
• Carefully transfer cut circles to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut circles until all the dough is used.
• Bake cookies at 350 degrees for 10 - 12 minutes until just starting to turn pale golden brown on the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Spread 4 cups sweetened flaked coconut onto a parchment-lined baking sheet. Bake at 350 degrees for 12 to 18 minutes, stirring frequently, until lightly browned. Remove from the oven and set aside.
• Unwrap caramels. Place caramels, milk, and salt in the top of a double boiler. Cook over gently simmering water, stirring frequently, until caramels are fully melted.
• Remove about 1/4 of the melted caramel to a small bowl. Set aside. Add toasted coconut to the remaining 3/4 of the melted caramel. Stir gently until well combined. Remove from the heat.
• Working with one cookie at a time, spread each cookie with a thin layer of reserved caramel. This helps the caramel coconut topping better adhere. If caramel becomes too difficult to spread as it cools, warm in the microwave for about 5 to 8 seconds until spreadable.
• With a small spoon, press about 1 tablespoon caramel coconut topping onto each cookie. Set aside on a parchment lined baking sheet. If the caramel coconut topping becomes too difficult to spread as it cools, place it back over simmering water and warm it until it's spreadable again.
• Coarsely chop 8 ounces good-quality dark chocolate. Place in the top of a double boiler over simmering water. Add 1/2 teaspoon vegetable or canola oil. Heat, stirring frequently, until chocolate is completely melted and smooth.
• One at a time, dip the bottom of each cookie in chocolate. Gently shake the cookie a couple of times to allow excess chocolate to drip off. Place dipped cookies on a baking sheet lined with parchment or waxed paper.
• Use a fork or small spoon to drizzle chocolate over the tops of the cookies. Let the cookies stand until the chocolate is fully set.
• Store cookies in a covered airtight container at room temperature.