Homemade Samoa Cookies

• 1 cup Plus 4 Tablespoons Flour
• 13 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Butter, Softened
• 13 cups Sugar
• 1 Tablespoon Cold Milk Or Water
• 1/2 teaspoons Vanilla
• 1- 1/2 cup Coconut Flakes
• 2 cups Soft Caramels, Unwrapped
• 3 Tablespoons Heavy Cream
• 1/2 teaspoons Salt
• 1 teaspoon Vanilla
• 1- 1/2 cup Semi-Sweet Chocolate Chips
• 1 teaspoon Vegetable Oil

1. For the cookies: In a large bowl, mix together the flour, baking powder and salt.
2. Set aside.
3. In a separate bowl, mix together the butter and sugar until fluffy.
4. Combine with the flour mixture and mix until the consistency is like fine crumbs.
5. Add the milk and vanilla and mix until a dough is formed.
6. Flatten the dough a little bit and wrap with plastic wrap.
7. Chill in the fridge for one hour or in the freezer for 20 minutes.
8. Once the dough is chilled, unwrap it and roll it out onto a lightly floured surface until its about 1/4 inch thick.
9. Preheat oven to 350 F.
10. Use a cookie cutter and cut circles as close together as you can in the dough, using a smaller cookie cutter for the middle.
11. I used the rim of a wine glass and a spice cap for my two circles.
12. Place the cookies onto 2 baking sheets as you do so.
13. Gather remaining dough into a ball, roll it out again, and cut more circles.
14. Repeat until you have no dough left.
15. Bake the cookies at 350 F for 10-12 minutes, keeping an eye on them towards the end to ensure they dont burn.
16. They will obtain a slightly dry look as they finish up.
17. This is expected.
18. Place the cookie sheet in the fridge or freezer once theyre finished baking.
19. For the topping: Place the coconut flakes in a medium pan on medium heat and stir constantly, until theyre browned.
20. This took me about 10 minutes.
21. Take a medium microwave-safe bowl and combine the caramels and heavy cream.
22. Microwave for 2 minutes then stir.
23. Then microwave for 20 seconds at a time after that, stirring in between until its fully melted.
24. Finally, stir in the salt and vanilla.
25. Spread about 2 tablespoons of caramel on top of each cookie.
26. Its a messy process.
27. I ended up dipping mine right into the caramel.
28. But either way, its sloppy.
29. Set them back onto a parchment lined tray.
30. Sprinkle the coconut flakes into any remaining caramel and stir.
31. Top each cookie with this mixture and chill to let them set.
32. Melt the chocolate chips.
33. If you dont have a double boiler, take 2 small pots stacked on top of each other (just make sure the bottom of the top pot doesnt touch the water).
34. Fill the bottom pot halfway with water and bring it to a boil.
35. Decrease the heat to medium and fill the top pot with the chocolate chips.
36. Stir frequently with a spoon until melted.
37. Add the oil.
38. This will thin the chocolate slightly which makes it much easier for dipping and drizzling.
39. Dip the bottom of each cookie into the chocolate and place onto a chilled cookie sheet.
40. Chill the cookies in the fridge as you do this so that the chocolate hardens on the bottom.
41. Drizzle the top of the cookies with remaining chocolate.
42. This is especially when the added teaspoon of oil comes in handy as the chocolate needs to be nice and thin for a fine and easy drizzle.
43. Store the cookies in a airtight container for up to a week and enjoy!
44. I also froze some of mine because I like eating them frozen.
45. Recipe from lecremedelacrumb.com.

flour, baking powder, salt, butter, sugar, milk, vanilla, coconut flakes, caramels, heavy cream, salt, vanilla, semisweet chocolate chips, vegetable oil

Taken from tastykitchen.com/recipes/desserts/homemade-samoa-cookies/ (may not work)