Samoa Smores Recipes

SAMOSAS

Steps:

• In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
• Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
• Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
• Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

HOMEMADE SAMOA COOKIES

Steps:

• Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms.
• Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with remaining dough.
• Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
• Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes.
• Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir coconut into caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie.
• Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds. Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie.

HOMEMADE SAMOAS RECIPE BY TASTY

Steps:

• Cream butter and sugar in a mixing bowl.
• In a separate bowl, sift together flour, baking powder and salt.
• Add the dry ingredients to the creamed butter and sugar. Make sure it's well incorporate, it will have a crumbly texture.
• Add the milk and vanilla. Bring together and refrigerate for 30 min.
• Melt the caramel with salt, heavy cream and vanilla in the microwave (2 min).
• Add the melted caramel to the the toasted coconut. Make sure to save about ¼ cup of the melted caramel. The reserved caramel will be used to 'glue' the caramel coconut mix to the cookie.
• Roll out cookie dough and cut out your cookies. Place on a parchment paper and bake for 10-13 minutes at 350°F (175°C). Set aside to cool down.
• Once the cookie is cool enough to touch, add some of the reserved caramel to the top, then add a layer of caramel coconut.
• Dip in melted chocolate and drizzle chocolate over the top. Let chocolate set.
• Enjoy!