I’m so excited for today’s post! Not only is it the official kick-off of 12 Days of Christmas Cookie Recipes, but I’m sharing with you one of the most beloved cookies out there. Every Spring I simultaneously look forward to and dread running into little entrepreneurs in green at the grocery store – or their ‘helpful’ parent at the office. I mean, really, it’s so hard to resist. I always have to order a box or two of thin mints, and my absolute favorite – Samoas.
Every Spring I simultaneously look forward to and dread running into little entrepreneurs in green at the grocery store – or their ‘helpful’ parent at the office. I mean, really, it’s so hard to resist. I always have to order a box or two of thin mints, and my absolute favorite – Samoas.
One of my co-workers specifically requested that I try this recipe…and I’m so glad he did! I’ve seen instructions for homemade Samoas for the last couple of years, but never really tried any. Now I can say otherwise. And I also have a newfound appreciation for the machinery and employees that put these treats together.
I’ll warn you right now…this Samoas copycat recipe takes several hours to make. No joke, they are the most time-consuming cookie I’ve ever made. (This is coming from the woman who has made not one, but two cakes that take up to three days to make and assemble) The complexity of these cookies is why they’re first in the series. They are not a last minute treat to make.
A few tips and tricks:
– The weekend after I made these cookies, I found that some stores are selling pre-toasted coconut and caramel nuggets made for melting. If you can find these items, they will be very helpful in speeding up the process just a tiny bit.
– Kelly used a doughnut cookie cutter to get the right outer and inner sizes. My 9×10 kitchen doesn’t have room for such specialty items. It took a little trial and error to find the right sizes, but I found that a 2.5 inch circle cutter and the lid from my vanilla extract were a near perfect combination – though perhaps a bit on the large size.
– Splurge on melting wafers. By the time you get to dipping and drizzling the chocolate, you won’t want to dirty another two dishes. Melt them slowly in a microwave safe dish, and then flick a fork back and forth over the cookies on parchment paper.Samoas all year round? Yes, please! Find out how 👇 #cookies #recipes #yumClick To Tweet
Samoas CopyCat Recipe
adapted from Instructables
Step 1 – Make the cookies:
- 1 cup (2 sticks) butter, softened
- 1/2 cup white sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- Preheat your oven to 350F.
- Cream together butter and sugar in a stand mixer with the paddle attachment. You’ll know it’s done when the butter and sugar are well combined and the mixture is light and fluffy.
- In a large bowl, combine dry ingredients (flour, baking powder, salt). Whisk to combine. Add the flour mixture to the creamed butter in small increments, scraping the sides of the bowl if necessary.
- Add milk and extract. Mix at low to medium speed until the dough is combined.
- Pat the dough into one or two discs (separating the dough into two disks ensures that half of it stays chilled while the other half is being rolled out and cut). Refrigerate for 1-2 hours, until firm.
- Roll the dough out until 1/8 inch thick. (Tip rolling between two sheets of parchment paper, wax paper, or even plastic wrap is a lot less messy than using flour!) Cut out doughnut shaped cookies…use whatever you’ve got on hand. The tops of glasses and small bottle tops are great alternatives to cookie cutters. Aim for 2 inches for the wide cutter and 3/4 to 1-inch for the small cutter. Transfer cut cookies to a parchment lined baking sheet.
- Bake for 10 to 12 minutes until just turning golden brown around the edges. Cool completely before topping.
Step 2 – Make the Topping:
3 cups (1 bag) shredded unsweetened coconut, toasted
15-oz soft caramels (approximately 15 – 20 caramels)
1/4 tsp salt
3 tbsp milk or cream
- If using pre-toasted coconut flakes, skip to step 2. Preheat your oven to 350F. Toast coconut flakes on a parchment lined baking sheet in a thin layer. Stir frequently to avoid burning. Remove when coconut is a golden brown, but not burnt, about 10 minutes. Cool completely.
- Place the caramels in a double boiler (aka, put a medium to large metal pot over top of a medium saucepan that has about an inch of simmering water). As the caramels begin to melt, add the cream and salt, stirring to incorporate until smooth. Separate 3/4 of caramel mixture; combining it with the toasted coconut. Reserve 1/4 of the caramel mixture in the large pot.
- Using the back of a small spoon, spread reserved caramel on the top of the cookies. You may need to reheat the caramel from time to time if it gets too cool to spread.
Press the coconut mixture onto the caramel-coated cookies. This part is messy, but so worth it! Be careful not to press too hard or the cookies may break.
Step 3 – Add the chocolate
8 oz. dark or semisweet chocolate
- Melt chocolate either by using the double boiler method described above or in the microwave. To melt in the microwave: place chips in a microwave safe bowl and microwave on high for 30 seconds. Stir with a fork. Continue microwaving in 15 second intervals, stirring in between until chocolate is smooth.
- Lay out wax paper on a cool surface. Dip bottoms of cookies in melted chocolate and place on wax paper.
- Using a fork, drizzle or flick chocolate over top cookies. Let cool completely
Take a deep breath, grab a glass of milk (or wine…you deserve it!) and enjoy the fruits of your labor. If you’re lucky enough to have any cookies left over they can be stored in an airtight container in the refrigerator. Place wax paper between layers of cookies to prevent sticking.
Like I said, these cookies are a lot of work, but so worth the effort! (Though I may have said once or twice during the process that they are absolutely worth $4 per box!)