What a Samoa is: A shortbread cookie, covered in toasted coconut and caramel. Then the bottom is dipped in chocolate and more chocolate is drizzled on the top. Yummy!!
For the cookie, I used my William-Sonoma Cookie Press and recipe for Vanilla Cookies found in the box. You could buy some shortbread cookies if you are short on time or patience.
William-Sonoma Vanilla Cookies
· 2 sticks on softened unsalted butter (I used salted. It’s all I had.)
· 1 cup White Sugar
· 1 egg
· 2 ½ tsp. Vanilla extract
· ½ tsp Salt
· 2 ½ cups of Sifted All purpose flour
1) Preheat your oven to 375 degrees.
2) In a bowl, combine butter and sugar. Mix on high speed until light and fluffy.
3) Add the egg, vanilla and salt. Beat until well mixed.
4) Add in Flour, a little at a time and mix until just blended.
5) Bake for 14 minutes or until the edges are slightly golden brown.
I used my Cookie press, but you could use a cookie cutter or make snakes and shape them into a wreath. Make sure it’s about ¼ inch thick when you put them in the oven.
I like the wreaths because they are similar to the original. But, the disks were a lot easier to cover.
Next, the Caramel!! You could use 2 bags of good store bought caramel. I used my caramel recipe found here.
Now, to toast the coconut. I used 2 cups of sweetened coconut. I spread it on a pan and placed it in a 350 degree oven for 10-15 minutes. You will need to stir it every minute or so. Don’t wait until it is brown to remove it from the oven. It will continue to brown a bit while it’s cooling.
Once the caramel is warm and spreadable; stir in your two cups of toasted coconut. Now, you are ready to ‘frost’ your cookies! I placed a bit on the peaks of the cookies and allowed the caramel to ooze down the sides.
Once I melted the chocolate (I needed 8 oz of milk and 8 oz of dark) in the microwave (50% power for 30 second intervals. Stirring in between each interval), I dipped the bottoms in to the chocolate and placed the cookie on a Silpat, chocolate side down. If you are using wax paper, I would place the cookies chocolate side up and allow to dry. After they are all face up, I used a Ziploc bag, with the corner cut off) to drizzle more chocolate on the top.