my name is page and i'm addicted to samoas.
i cannot live most of the year without these sweet, caramel, coconut, chocolate pieces of heaven. what are the girl scouts trying to do to the rest of the population anyway? they get you hooked on delicious cookies and then only allow you to eat them at certain times. of course i could stock up and freeze them so i have a constant supply. the only problem with that is that i would have a constant supply. it's a catch-22. if i had them available all the time, i would eat them all the time and my behind really can't handle that.
my solution? try and make them at home.
i am here with a successful, delicious homemade recipe. the good news is now i can have samoas anytime i want. the other good news is that these are relatively labor intensive. these are not quick to whip up. why is that good news? let's just say it's good news for my aforementioned derriere.
note: i made them as squares to save a little time and effort. if you are super inclined, you can cut them into circles and then cut out centers out so they look exactly like samoa cookies. if so, good for you:)
Homemade Samoa Cookies
adapted from the little epicurean
Shortbread Cookie Ingredients:
1 cup unsalted butter, room temperature
1/3 cup granulated sugar
1 tsp vanilla paste
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tbs whole milk
preheat oven to 350 degrees F.
in the bowl of an electric mixer, cream together butter and sugar for 2-3 minutes. add vanilla paste and mix to combine. in a separate bowl, whisk together flours, baking powder, baking soda and salt. slowly add flour mixture to butter mixture on low speed. mix until combined. add milk and mix until dough forms. remove and divide into 2 logs. on a lightly floured silpat (or parchment paper), roll out dough into a rectangle about 1/4" thick. repeat with second batch of dough, trimming edges to form a rectangle. place each rectangle on a baking sheet and bake for 12-13 minutes until edges are lightly browned.
remove from oven and let cool completely.
1 cup granulated sugar
5 Tbsp unsalted butter
1/2 cup heavy cream
pinch of salt
3 cups sweetened shredded coconut
lower oven to 325 degrees F.
line baking sheet with parchment paper or silpat and spread coconut out. bake for 5 minutes then stir well and repeat for 5 minute increments, stirring until coconut is evenly lightly browned. remove from oven a let cool.
meanwhile, add sugar to a medium saucepan and let it melt over medium-high heat. once sugar has begun to melt, reduce heat to medium. don't stir the sugar, just let it melt, reduce heat to medium-low if it browns too much. once sugar is completely liquified, whisk in butter. when butter is completely melted, remove pan from heat and whisk in cream (be careful, the mixture will bubble up when the cream is added). continue to whisk until caramel is smooth and thick. fold in toasted coconut and spread mixture evenly onto both shortbread pieces.
after shortbread is covered with coconut and caramel mixture, gently cut into squares using a pizza cutter. let cool completely.
Chocolate Drizzle Ingredients:
10 oz semi-sweet chocolate chips
melt half of chocolate chips in microwave safe bowl for 30 second intervals, stirring well after each interval, until smooth and melted. spread a thin layer of chocolate onto bottom of shortbread cookies and place them caramel side down on cooling racks until chocolate hardens. once set, turn cookies over.
melt remaining half of chocolate and drizzle onto caramel sides of cookies. let chocolate harden, then serve. store in airtight container.