Samoas Cookies

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My Samoas Cookies combine sweet caramel, rich chocolate, and slightly savory toasted coconut to create the perfect balance of flavors.

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They have so much flavor and texture in each bite, and dare I say, they're better than the real deal!

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To make, cream the butter and salt in a stand mixer with the paddle attachment, for 2-4 min.

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Add both sugars, milk, and vanilla extract. Beat again for 1-2 minutes.

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Add the flour and baking soda on low speed just until the dough comes together.

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Bring the dough together into a disk. Place on a sheet of parchment paper, place another sheet of parchment on top and roll out the dough between the parchment.

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Roll it out about ¼ inch thick. Place on a cookie sheet, and chill for at least 1 hour or up to overnight in the fridge.

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Pour the coconut onto a baking sheet. Place it in the oven to toast for ~10-15 minutes, stirring frequently to prevent burning.

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Once the cookie dough has chilled and cut out the cookies using a 2-inch circular cookie cutter.

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Place the cut-out cookies on a parchment-lined baking sheet.

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Bake for ~8-10 minutes or until the edges just start to become golden. Cool on the cookie sheet for a few minutes, then place on a wire cooling rack.

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Unwrap the caramels and place in a microwave-safe bowl. Add the heavy cream.

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Melt in the microwave in increments until melted.

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Pour a majority of the caramel into the toasted coconut. Reserve just about ¼-⅓ cup to the side. Mix the caramel into the toasted coconut. It will be nice and sticky but thoroughly combined.

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Add a thin layer of the reserved caramel to the shortbread cookie then add a mound of the coconut mixture to each cookie ring, pressing it down slightly.

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Melt the chocolate and oil in the microwave then use a fork, dunk the bottom half of each cookie into the melted chocolate.

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Drizzle chocolate on top of cookies then allow to set up, and enjoy!

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For full recipe, instructions, helpful tips, nutrition and more swipe up or visit blog!

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