Homemade Samoas/Caramel Delights

Today my church had a Christmas potluck. When it comes to potlucks I’m always torn between trying new recipes and sticking to recipes I know are crowd favorites. This time I decided to be bold and daring and tried two new recipes that I’ve never tried before.

The first of the two was this recipe for samoas (or caramel delights depending on where you’re from). Of all the kinds of girl scout cookies out there, samoas are not my favorite (not a huge fan of coconut). Personally I prefer thin mints and peanut butter patties, but a friend mentioned that she liked these ones, so I decided to give it a try.

Recipe adapted from {Sweetly} Serendipity

Ingredients
2 sticks unsalted butter
1/2 cup sugar
2 cups flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
5 tbsp milk
2 2/3 sweetened, shredded coconut
14 oz chewy caramel candies
8 oz semisweet chocolate chips

Preheat the oven to 300 degrees. Spread the shredded coconut evenly in a parchment paper-lined pan. Toast the coconut shreds for 20-25 minutes, stirring every 5 minutes. Be careful not to burn the coconut (should turn a dark orange). Cool and set aside.

Preheat the over to 350 degrees. In a large mixing bowl, cream the butter and sugar until smooth. Add the flour, baking soda and salt, then the vanilla extract and 2 tablespoons of milk. Knead the dough together into a ball. If the dough is too sticky, add a little bit of extra flour.

Roll out the dough (in a few batches) to a thickness of around 1/4″. Using a cookie cutter or another round object (I think I used my 1/4 cup measuring cup), make round, flat discs of dough. Place dough on parchment paper-lined cookie sheets. Bake for 10-12 minutes then cool and set aside.

Unwrap all the caramel candies and place them in a microwave safe bowl. Add remaining 3 tablespoons of milk and microwave on high for 3-4 minutes, stopping every minute or so to stir. When the caramel is melted and smooth, fold in the toasted coconut shreds. Use a spoon and spread over the cookies.

In a microwave safe bowl, pour chocolate chips and microwave for a minute or so, stirring halfway through. Dip the bottom of each cookie into the chocolate and place on parchment paper. Drizzle remaining chocolate on top of the cookies.

Cool completely to let the chocolate to set.

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