What is it about these cookies?
The sweet, toasty coconut bathed in caramel.
The soft, buttery cookie.
The smooth dark chocolate.
Whatever it is, they sure are scrumptious.
When I set out to make both this and the Tagalong/Peanut Butter Patties, I chose to use the same cookie base - a thinly rolled shortbread. My original thought was to use a sugar cookie, but that would bring too much sweetness to the party. The topping for both cookies is already sugar-laden, I didn't want the cookie to be overwhelmingly sweet.
For this post, I'll concentrate on how I did the Samoas:
1 cup butter
1/2 cup confectioner's sugar
2 cups flour
1/4 tsp salt
1 tsp vanilla
1 1/2 cups sweetened flake coconut
1-14 oz bag caramels
1 tbsp milk
1 cup semisweet chocolate chips
1 tbsp shortening
Beat butter and sugar together until smooth. Mix in vanilla. Sift together flour and salt. Add slowly to butter mixture until well combined. Flatten dough into a disc, wrap tightly with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350 degrees.
Roll chilled dough out on a well floured surface to about 1/4" thick. Cut out dough with a 2" circle cookie cutter. Transfer circles to parchment lined baking sheets. Bake for 8-10 minutes until edges are just lightly golden. Transfer to a wire rack to cool.
Meanwhile, prepare the topping.
Place coconut in a large frying pan and place over low heat. Keep stirring the coconut - DON'T WALK AWAY!! Don't think: "Hey - lemme pour myself a glass of Pinot while this coconut is toasting." Don't do it! It will burn and then you will have to make your poor husband/wife/significant other, who isn't 2 glasses into a bottle,run to the grocery store to get another bag of coconut because you burned this one. Don't ask me how I know...just don't do it.
So, keep stirring the coconut until it is fragrant and toasted. Immediately remove from the pan to a bowl. Don't leave it in the hot pan or it will burn and burnt coconut is stinky.
Place unwrapped caramels in a microwave safe bowl with the milk. Microwave for 30 seconds at a time, stirring well in between, until caramels are fully melted and smooth. Stir coconut into the caramel until well combined.