Introduction
There’s nothing quite like the delightful combination of rich chocolate, coconut, and caramel that defines a Samoa cookie. Making these from scratch means you can enjoy fresh, warm cookies straight from your kitchen. Let’s embark on this delicious journey together!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup caramel sauce
- ½ teaspoon sea salt
- 8 ounces semisweet chocolate, chopped
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Use your fingers to create a small hole in the center of each dough ball, shaping it into a ring.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, toast the shredded coconut in a skillet over medium heat until golden brown, stirring frequently.
- In a small saucepan over low heat, melt the caramel sauce and stir in the sea salt.
- Once the cookies are completely cooled, dip the top of each cookie into the caramel sauce, then press the toasted coconut onto the caramel.
- Melt the semisweet chocolate in a microwave or double boiler until smooth. Drizzle the melted chocolate over the cookies or dip the bottom of each cookie into the chocolate.
- Allow the chocolate to set before serving.
Notes or Tips
- For extra crunch, you can toast the coconut a bit longer.
- Experiment by adding a touch of almond extract for a different flavor profile.
- Store cookies in an airtight container to maintain freshness.
Cooking Techniques
Creating the perfect Samoa cookie involves a bit of technique, especially when it comes to melting chocolate and toasting coconut. Keep an eye on the coconut as it toasts; it can go from perfect to burnt in just a moment. Use a microwave set to 50% power when melting chocolate for better control.
FAQ
- Can I make these cookies gluten-free? Yes, substitute the all-purpose flour with a gluten-free blend.
- How should I store the cookies? Keep them in an airtight container at room temperature for up to a week.
- Can I freeze these cookies? Absolutely! They freeze well. Just make sure they are wrapped tightly.
Conclusion
Making Samoas at home is a fun and rewarding experience that brings the taste of childhood memories right into your kitchen. With every bite, you’ll savor the nostalgia and the delightful blend of flavors. Happy baking!