Feb 14, 2013
Homemade Heart-Shaped Samoa Cookies
Happy Valentine's Day!
We have already had some celebrations all up in here.
Brownies. Flowers (Did you get that they are named Hot Princess? I think he did that on purpose!). Care packages from Nana and Grandpa. An early valentine from Oldest to me. Yes, it actually says I like when you say yes. I can see he was trying to butter me up, I wonder what he wants. Hahaha. His birthday is in a couple of days. I am sure I will find out soon.
As long as it is Homemade Heart-shaped Samoa Cookies, I can deliver.
Samoas are by far my very favorite cookie. Yup, not just my favorite Girl Scout cookie flavor, my favorite cookie. Ever. Period. End of Story.
End of really yummy story.
Years ago I came across a recipe for homemade Samoas. What?!?
You mean I can have them whenever I want them? Not just when those adorable little elves are barricaded in front of the grocery store with their card table stacked high with cookies.
Yeah, that sounds delightful.
Weird thing is...
I sort of filed the recipe away and forgot about it. Shocking I know.
I recently pulled it out. I will now never, ever put it away again.
I made them for the teachers at the boys' school. They were quite the hit. A diet was even supposedly put on hold just to have some.
The cookies are a tiny bit of work, but don't let that scare you off. They are totally and completely worth it.
Have a warm and fuzzy Valentine's Day with those who love you the mostest!
Homemade Samoa Cookies
1 cup butter, softened
1/2 cup sugar
2 cups flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2-3 Tablespoons milk
3 cups sweetened coconut
12 oz caramels
1/4 teaspoon salt
3 Tablespoons milk
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a stand mixer, cream together butter and sugar. Mix in flour, baking powder, and salt on low speed. Then mix in the vanilla and milk. Start with 2 Tablespoons milk. The dough should just come together and not be too sticky. You may need to add the other Tablespoon.
Slightly flour a work surface. Roll the dough out to about 1/4" thickness. Use a small circle (or heart) cookie cutter, about 1 1/2" in size. Place on a cookie sheet. Bake for 10-12 minutes until bottoms are slightly golden. Cool slightly on pan and then transfer to a wire rack.
To make the topping, first lay the coconut out on a cooking sheet and toast in a 300 degree oven for about 10 minutes, tossing every 2 minutes. Set aside to col.
Then combine the caramels (unwrapped), milk and salt in a microwave-safe bowl. Cook for 3-4 minutes, stopping every 30-60 seconds to stir. When the caramel is smooth, stir in the toasted coconut.
Using a small butter knife or offset spatula, spread 1-2 teaspoons amount of caramel mixture onto the top of each cooled cookie. Set aside.
Melt the chocolate in a microwave-safe bowl in 30 second intervals, stirring each time, until smooth. Dip the base of each cookie into the chocolate and then set on a piece of parchment paper to cool. Place the leftover chocolate in a small baggie, hold closed and cut off the tip to make a piping bag. Drizzle chocolate over the tops of each cookie.
Let set up. You can speed up this process by putting them in the freezer.
Store in an air-tight container in the fridge or freezer...that is if you have any left!