Samoa cookies, a delightful treat of coconut, caramel, and chocolate, are a favorite among cookie enthusiasts. Originating from the iconic Girl Scout cookie lineup, these cookies have captured the hearts and taste buds of people worldwide. This article aims to guide you in creating the perfect Samoa cookies, providing step-by-step instructions and valuable tips to ensure a delicious and satisfying culinary experience. We will explore the essential ingredients, the art of shaping the cookies, and the techniques for achieving the perfect balance of flavors. Get ready to embark on a sweet journey as we uncover the secrets to crafting irresistible Samoa cookies that will leave you craving more.
Let's cook with our recipes!
HOMEMADE SAMOA COOKIES
Experimenting with shortbread cookie recipes, I found a way to create a cookie the not only gives you a melt-in-your-mouth texture, but also retains its shape and doesn't crumble when you pick it up. I ended up making these for Easter weekend to give out as gifts. So far the cookies haven't made it past the 2 hour mark after being opened and left up on a table for consumption. Hope you love these as much as my friends and family do! Enjoy!
Provided by Shyla Lane
Time 1h
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 593.7 calories, Carbohydrate 75 g, Cholesterol 60.3 mg, Fat 32.4 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 20.5 g, Sodium 371.3 mg, Sugar 48.2 g
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.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 60.6 g, Cholesterol 3.8 mg, Fat 18.2 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 10.4 g, Sodium 327.3 mg, Sugar 27.3 g
HOMEMADE SAMOAS COOKIES
Start with a basic shortbread cookie base, add a scrumptious caramel coconut topping, then finish it all off with dark chocolate drizzle, and you've got your very own homemade version of classic Samoas cookies. Just pair them with a big glass of milk for the perfect ooey-gooey cookie treat.
Provided by Kitchen is My Playg
Categories Dessert
Time 3h
Yield 36 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 226.8, Fat 13.6, SaturatedFat 9, Cholesterol 15, Sodium 120.3, Carbohydrate 27.1, Fiber 1.7, Sugar 17.6, Protein 2.7
HOMEMADE SAMOAS RECIPE BY TASTY
Here's what you need: butter, sugar, flour, baking powder, salt, milk, vanilla extract, soft caramel, salt, heavy cream, vanilla extract, toasted coconut, chocolate
Provided by Tasty
Categories Bakery Goods
Yield 48 cookies
Number Of Ingredients 13
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!
Nutrition Facts : Calories 170 calories, Carbohydrate 20 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, Sugar 14 grams
Tips:
- Use high-quality chocolate chips for the best flavor.
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the cookie dough, or the cookies will be tough.
- Chill the cookie dough for at least 30 minutes before baking, or the cookies will spread too much.
- Bake the cookies until the edges are golden brown and the centers are set.
- Let the cookies cool completely on a wire rack before dipping them in chocolate.
Conclusion:
Samoas are a delicious and easy-to-make cookie that is perfect for any occasion. With a few simple ingredients, you can create these delicious cookies that are sure to be a hit with everyone who tries them. So what are you waiting for? Give this recipe a try today!
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