Samoa Cookie Cocktail Recipes

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.

NO BAKE SAMOA COOKIES (GIRL SCOUT COPYCAT)

Steps:

• Line a baking sheet with foil and place the fudge stripe shortbread cookies stripe-up onto the baking sheet, spaced out about 1-2" apart from one another. Set aside briefly.
• In a medium microwaveable bowl, combine the caramel bits and the heavy cream. Microwave on HIGH for about 30 seconds. Stir, then microwave again for about 15-20 seconds. Stir until smooth & melted. Fold in the toasted coconut to combine.
• Working quickly, drop Tablespoonfuls of the coconut caramel mixture onto each cookie, spreading it out to cover the surface of the cookie. Repeat with remaining cookies until all the cookies are covered.
• In a small bowl, microwave the chocolate CandiQuik on HIGH power for about 30 seconds, stirring until melted & smooth. Drizzle the chocolate over the cookies (I like spooning the chocolate into a sandwich baggy, seal out the air, and snip off a corner for a makeshift piping bag). Let the chocolate and cookies set, about 15-20 minutes, before serving. Store airtight at room temperature.
• *TO TOAST COCONUT: Spread the coconut in a foil-lined baking pan in an even layer. Preheat oven to 300 degrees F. Place coconut in the preheated oven and bake for 5 minutes. Stir, then bake for another 5-7 minutes. Stir once more and bake for an additional 3-5 minutes or until toasted, keeping a watchful eye on the coconut the whole time.

SAMOA COOKIE COCKTAIL RECIPE - (4.1/5)

Steps:

• Pour about 2 tablespoons chocolate syrup on a plate. Twist the edge of the glass into the syrup coating the entire rim. Sprinkle coconut onto the glass into the syrup. In a chilled cocktail shaker, combine all of the drink ingredients. Shake vigorously. Pour into the glass and then drizzle some caramel syrup on top of the cocktail and on the rim. Garnish with the cookie.

SAMOA RUMTINI

Steps:

• Finely chop coconut flakes and place on aluminum foil. Toast in a toaster oven or under a broiler until golden brown, tossing if necessary being careful not to burn them.
• Rim a coupe glass with caramel sauce, then roll in toasted coconut flakes.
• Add all remaining ingredients to a shaker filled with ice.
• Shake and strain into the rimmed coupe glass.
• If using, slice a sliver out of a Samoa cookie and garnish on the rim.

SAMOA COOKIE COCKTAIL

Steps:

• Pour about 2 tablespoons chocolate syrup on a plate.
• Twist the edge of the glass into the syrup coating the entire rim.
• Sprinkle coconut onto the glass into the syrup.
• In a chilled cocktail shaker, combine all of the drink ingredients.
• Shake vigorously.
• Pour into the glass and then drizzle some caramel syrup on top of the cocktail and on the rim.
• Garnish with the cookie.

EASY SAMOAS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour coconut into a shallow bowl. Press each cookie dough slice into coconut to coat both sides. Arrange coated slices on a baking sheet.
• Bake in the preheated oven until lightly golden, 10 to 12 minutes. Cool completely.
• Drizzle caramel syrup over cooled cookies and top with hot fudge topping. Chill in the refrigerator until set, about 30 minutes.