Homemade Samoas 

Hello lovelies!!! SUCH a long time has passed without me posting. Okay, I’ll give you a quick rundown of what has happened to me during the almost year; I lost my internet (YES the whole entirety of internet was not in my house for a good couple of months), when I gained it back (about 2 1/2 months ago), I could not reach my blog. I did not know how to get the blog back to me and after a million times of trying, I finally got in reach of it, only to be given more problems. Which is why I decided to move into a new website host to continue my journey of baking! So now amandaslittlebakery.blogspot.com will be amandaslittlebakery.com.

I also decided to join my schools colorguard and had a bit of a blogging/baking break, as I would practice 3 days a week, work 2 days (yes, Amanda’s Little Bakery is employed!), and go to a competition or football game for the remaining 2 days. After the marching season ended, I also began to join competitions based around food management and culinary arts. I ended upp winning second place at ProStart with my group, as well as $33,000 worth of scholarships to various Culinary colleges! I am so happy that my dream is becoming reality, and I only have one more year until I hit the crazy world of college.

I made these cuties back in December when a co-worker of mine asked, since we would be working on Christmas Eve and we wanted to have something special to eat. These cuties are perfect for the holidays and delicious as well! While you may up a caramelized sticky mess, these cookies are fun to make with friends or family, and are much bigger than the originals! I may even have to say I like them better than the originals we all know and love 🙂

Yield: 12-14 delicious cookies (recipe adapted from lacremedelacrumb.com)

  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1 1/4 cups of all-purpose flour
  • 1/3 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tbsp. milk (I used 1% milk)
  • 1 tsp. vanilla extract

for the coconut topping:

  • 1 1/2 c. shredded sweet coconut
  • 2 cups  storebought soft caramels
  • 3 tbsp. heavy cream(I used 1% milk)
  • 1/4 tsp. salt
  • 1 3/4 cups of milk chocolate chips img_4456-1 (1)

1. Pre-heat the oven to 350 degrees

2. Using a stand or hand mixer, cream together the butter and granulated sugar until it is at a  fluffy  consistency

3. In a separate bowl, whisk together the dry ingredients (flour, baking powder, salt)

4. Slowly add in the dry ingredient mixture into the bowl of the creamed butter and sugar

5. Add in the milk and vanilla extract

6. Continue to mix until the cookie dough is sticky and begins to form into a large ball

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7.Form the dough into a disk

8.Wrap the disk in plastic wrap and let them set in the refrigerator for 1 hour

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9. Once the hour has passed, roll the disk onto a lightly floured surface

10. On a lightly floured surface, roll each disk out to about 1/4 in. thick

11. Using a cookie cutter(s) cut out a large disk and then using a smaller cookie cutter, cut out a small hole in the middle of each cookie

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12. Place the cookies on a baking sheet lined with parchment paper and let the cookies bake for about 9-12 minutes (Until they have reached a light golden brown color)

13. Once the cookies have finished baking, let then cool and then place the cookies (on the baking sheet) into the refrigerator

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14. In a medium pan over low-medium heat, toast the coconut flakes until they reach a golden brown color and then set aside

15. Using a microwave safe bowl, incorporate the caramels, heavy cream, salt, and vanilla and place in the microwave in 20-30 second intervals, mixing each time until the caramel is thoroughly melted

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16. Carefully spread the caramel over the cookies (about 2 tsp. of caramel for each cookie) and place them in the refrigerator once again

17. Place the coconut flakes into the remaining caramel and mix well

18. Take the cookies out again and spread the caramel-coconut mixture on top of each cookie

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19. Melt the chocolate in the microwave in 20 second intervals (like how you melted the caramel) and dip each cookie bottom into the chocolate

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20. Drizzle the chocolate onto the cookies, chill them for 10-15 minutes and ENJOY!! 🙂

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