Homemade Samoas Cookies Batch (Print Version)

# Ingredients:

→ Shortbread base

01 - 226 grams unsalted butter, at room temperature
02 - 100 grams granulated sugar
03 - 250 grams all-purpose flour
04 - 0.6 grams baking powder
05 - 2.5 grams fine salt
06 - 30 millilitres milk
07 - 2.5 millilitres vanilla extract

→ Coconut caramel topping

08 - 240 grams sweetened shredded coconut
09 - 425 grams soft caramels, homemade or store-bought
10 - 45 millilitres whole milk
11 - 1.5 grams fine salt
12 - 225 grams dark chocolate

# Instructions:

01 - In the bowl of a stand mixer fitted with a paddle attachment, beat together unsalted butter and granulated sugar until light and fluffy.
02 - In a separate bowl, whisk together flour, baking powder, and salt. Add the flour mixture to the creamed butter in three increments, mixing well and scraping the bowl after each addition.
03 - Pour in the milk and vanilla extract, mixing until the dough just comes together.
04 - Divide the dough in half and press into two disks. Wrap tightly in plastic wrap and refrigerate until firm, about 1 hour.
05 - Preheat oven to 175°C.
06 - On a lightly floured surface, roll each disk to 3 mm thickness. Use a doughnut-shaped cutter to cut out rings. Place cookies onto a baking sheet lined with parchment or a non-stick liner. Gather and reroll scraps as needed.
07 - Bake cookies for 10-12 minutes, rotating the tray halfway through, until pale golden. Transfer cookies to a wire rack and allow to cool completely.
08 - Spread shredded coconut evenly on a parchment-lined baking sheet. Toast in the oven at 175°C for about 10 minutes, stirring every few minutes to prevent burning, until golden and fragrant. Remove from oven and set aside.
09 - Combine caramels, milk, and salt in a medium saucepan set over a simmering water bath (double-boiler). Heat, stirring, until the caramels are completely melted and smooth.
10 - Set aside 60 millilitres of the melted caramel. Mix the remaining caramel with the toasted coconut in a large bowl until evenly combined.
11 - Spread a thin layer of reserved caramel on the surface of each cooled cookie. Press a portion of the caramel-coconut mixture onto each cookie, covering the top evenly. Allow to set for 30 minutes. Rewarm the mixture if it thickens and becomes difficult to spread.
12 - Melt the dark chocolate over a double-boiler or in short microwave bursts. Dip the bottoms of each cookie into melted chocolate and place on a wax paper–lined tray. Using a fork, drizzle additional chocolate over the tops. Let cookies rest until chocolate hardens completely.

# Notes:

01 - If dough is too firm after refrigeration, let it sit at room temperature for approximately 10 minutes before rolling.
02 - For ring shapes, use a 5 cm and a 2.5 cm round cutter, or improvise with spice jar lids.
03 - Do not overbake; the shortbread should remain pale golden.
04 - Keep a close watch on the coconut during toasting as it can burn quickly.
05 - Spreading each cookie with plain caramel before the coconut mixture helps the topping adhere.
06 - 225 grams of dark chocolate is roughly equal to 1 1/3 cups dark chocolate chips.

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