Samoa cookie crack#

While the caramel is still wet on the tops of the cookies, press the coconut caramel mixture onto each cookie. This should be a thin, even layer- just enough to help the coconut mixture stick to the tops of the cookies. Once the chocolate has set up slightly, spread 1 tsp of cooled caramel on top of each cookie. If you’d like the chocolate to set up faster, you can pop the cookies in the freezer for 5 minutes before moving onto the next step. Then, set the cookies bottom side down onto a parchment-lined tray. The last step in making these cookies is assembling them! Dip the bottoms of each cookie into the melted chocolate. I recommend starting with about 1/2 of a cup of caramel sauce and incrementally add more until all of the coconut is coated in caramel. In a medium-sized bowl, mix ¾ of caramel sauce with coconut.

Make sure to watch the coconut carefully- it can go from golden brown to burned very quickly! After you’ve toasted it, let the coconut cool slightly on the baking sheet for about 5 minutes. It should be just barely golden brown when done. To toast the coconut, spread it in a single layer on a baking sheet. Toasting the coconut gives the cookies much more flavor. I’m using toasted coconut in this cookie recipe. They will appear slightly soft when coming straight out of the oven, but they will firm up once cool. Next, place the cookies on a parchment-lined baking sheet and bake them for 10 minutes. I ended up using the top of a tiny vase to cut out the centers since I didn’t have a small enough cookie cutter. Then cut out the centers with a smaller cookie cutter. Using a 1-2” circular cookie cutter cut out the cookies. To shape the cookies, roll out the dough into a thin sheet, about ⅛” to ¼” thick.

I’ve found that rolling out the dough when it’s very cold can make it crack easily. If you choose to refrigerate the dough longer than 30 minutes, when you remove it from the fridge, make sure to let the dough sit on the counter for about 15 minutes prior to rolling it out. If you’re finding that your dough is very soft & difficult to work with, refrigerate it for about 10 minutes. To make the dough into a smooth ball, you may need to use your hands at this point to gently knead the dough. The warmth from your hands will melt the vegan butter slightly, helping the dough come together better. To make the dough, stir the vegan butter mixture and the dry ingredients together until they form a coarse crumble (see the picture above). And then add the dry ingredients to the butter mixture. Next whisk the flour, baking powder, and salt together in a small bowl. Once the vegan butter and sugar are combined, you can add the vanilla to the mixture. The second step in making these homemade Girl Scout cookies is to cream the vegan butter and sugar together to make the shortbread base. Once you make this recipe, be sure to let the caramel come to room temperature before applying it to the cookies. Caramel sauce was always one of those recipes that used to intimidate me, but this recipe is quite easy. This homemade salted caramel sauce is made with coconut cream, granulated sugar, and a bit of vegan butter. The first step in making these cookies is to prep the caramel sauce according to this recipe’s instructions. To make these homemade Samoas, you only need a few ingredients.

Samoa cookie crack#