Homemade Samoa Cookies

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a mixing bowl, cream together butter and sugar.
2. Mix in flour, baking powder and salt #1 at a low speed, followed by the vanilla and milk #1, adding in the milk as needed to make the dough hold together without being sticky.
3. Roll the dough to about 1/4-inch thickness and use a cookie cutter to make rounds.
4. Place on a parchment lined baking sheet and use the end of a wide straw to cut a small center hole.
5. Bake cookies at 350 degrees for 10-12 minutes, until bottoms are lightly browned and cookies are set.
6. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
7. Decrease oven heat to 300°F.
8. Spread coconut evenly on a baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
9. Cool on baking sheet, stirring occasionally. Set aside.
10. Place the caramels in a microwave-safe bowl with milk #2 and salt #2.
11. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.
12. When smooth, stir in toasted coconut.
13. Spread topping on cooled cookies, using about 2-3 tsp per cookie.
14. While topping sets and cools, melt chocolate in a bowl. Heat on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
15. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
16. Transfer all remaining chocolate into a piping bag or a quart-size freezer bag with the corner snipped off and drizzle finished cookies with chocolate.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a mixing bowl, cream together butter and sugar.
2. Mix in flour, baking powder and salt #1 at a low speed, followed by the vanilla and milk #1, adding in the milk as needed to make the dough hold together without being sticky.
3. Roll the dough to about 1/4-inch thickness and use a cookie cutter to make rounds.
4. Place on a parchment lined baking sheet and use the end of a wide straw to cut a small center hole.
5. Bake cookies at 350 degrees for 10-12 minutes, until bottoms are lightly browned and cookies are set.
6. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
7. Decrease oven heat to 300°F.
8. Spread coconut evenly on a baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
9. Cool on baking sheet, stirring occasionally. Set aside.
10. Place the caramels in a microwave-safe bowl with milk #2 and salt #2.
11. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.
12. When smooth, stir in toasted coconut.
13. Spread topping on cooled cookies, using about 2-3 tsp per cookie.
14. While topping sets and cools, melt chocolate in a bowl. Heat on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
15. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
16. Transfer all remaining chocolate into a piping bag or a quart-size freezer bag with the corner snipped off and drizzle finished cookies with chocolate.
17. Allow to cool completely.
18. Divide among freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. Enjoy at room temperature!