Homemade Samoa Cookies
Author: 
 
Ingredients
  • Cookie Dough:
  • Cream together and beat until fluffy:
  • 2c. butter
  • 1c. sugar
  • Add:
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1teaspoon vanilla
  • 4 cups flour
  • 3 tablespoons milk
  • Chocolate Base:
  • ½ bag of chocolate chips, melted
  • Caramel-Coconut Topping:
  • 2 11-oz bags of unwrapped carmel squares
  • 2 tablespoons of milk
  • 2 cups sweetened shredded coconut
  • ½ bag of milk chocolate chips, melted
Instructions
  1. Mix cookie ingredients together.
  2. Spread wax paper out on the counter top to roll out your dough.
  3. Dump out the entire bowl of your dough on to the wax paper and roll it out about ¼ inch thick. Use a pizza cutter or pasta noodle cutter to quickly cut lines into the entire batch. Each cookie should be about 1½ inches square.
  4. Slide a spatula under each cookie to transfer to a cookie sheet.
  5. Bake at 350 for about 7-8 min or until lightly browned.
  6. Heat the milk and carmels together in a microwave safe bowl until Carmel is soft enough to stir in the milk.
  7. Once your Carmel is smooth add 2 cups sweetened shredded coconut.
  8. Spoon warm carmel/coconut mixture on the top of each chocolate coated cookie. Let cool.
  9. Melt ½ bag of milk chocolate chips in an extra heavy zipper lock bag. Heat your chocolate ONLY until warm enough to smooth out the lumps as over heating can cause it to go white once it cools again. Snip a small corner of the bag off with scissors and drizzle in zigzag motion over the top of the cookies.
Recipe by Table for Fifty at https://tableforfifty.com/homemade-samoa-cookies/