Samoasupremebarcookies Recipes

SAMOA COOKIES (COPYCAT RECIPE)

Steps:

• In a large bowl, beat the butter, sugar, and salt on medium speed until light and fluffy, about 2 minutes. Add 2 cups of flour and beat until combined. Pour 1 more cup of flour and beat until a sticky dough is formed.
• In a separate bowl, whisk together the egg, vanilla, and milk. Add the remaining 1 cup of flour and egg mixture into the dough. Beat until combined.
• Cover the bowl with plastic wrap and chill for 30 minutes.
• Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with a silicone mat or parchment or waxed paper.
• Lightly dust a smooth, flat surface with flour. Take a small portion of dough and roll it into a flat, 1/4-inch thick rectangle. Use a cookie cutter to make round cookies and place them on the prepared baking sheet. Repeat the step for the remaining dough.
• Bake the cookies for 8 to 10 minutes, or until slightly golden. Transfer onto a wire rack to cool.
• While baking, prepare the toppings. Cook the coconut flakes in a large skillet over medium heat. Stir for 2 to 4 minutes or until lightly browned and toasted.
• Microwave the caramel squares in a microwave-safe bowl at 30-second intervals for 2 minutes, stirring in between. Once smooth and melted, stir in the coconut flakes.
• Firmly press a spoonful of the coconut caramel mixture onto the cooled cookies.
• Microwave the chocolate in a deep, microwave-safe bowl for 30 seconds. Stir and microwave for another 30 seconds. Stir until smooth and melted.
• Dip the bottom of the cookies into the chocolate and let them set on a piece of parchment paper. Using a fork, drizzle the remaining chocolate over the cookies. Enjoy!

SAMOA SUPREME BAR COOKIES

Steps:

• Melt half the chocolate chips and spread them in a 9x13 lightly greased cake pan.
• Break up shortbread cookies into big pieces and layer on top of the chocolate.
• Toast Coconut (if needed) set aside.
• Prepare topping.
• In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
• Heat to a full boil, stirring constantly with a wooden spoon.
• Boil 3 minutes, stirring constantly.
• Slowly pour in sweetened condensed milk, stirring constantly.
• Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
• Remove from heat.
• Stir in vanilla.
• Beat until creamy.
• Immediately stir in toasted coconut and mix well.
• Spoon mixture over shortbread cookies and spread.
• Cool completely.
• Melt remaining chocolate chips and drizzle thinly over cookies and let chocolate harden at room temperature.
• Cut into squares.
• Store in airtight container.

SAMOA MAGIC BARS

Steps:

• Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang; coat with cooking spray. Mix 2 1/4 cups graham cracker crumbs and 1 1/2 sticks melted butter in a medium bowl; press into the pan. Drizzle evenly with one 14-ounce can sweetened condensed milk. Layer with 1/2 cup chocolate chips, 1/2 cup sweetened shredded coconut, one 7-ounce box roughly chopped Samoas and 1 cup chopped pecans. Gently press into the milk. Bake at 350˚ until golden and bubbling, about 25 minutes. Let cool completely. Cut into pieces.

EASY SAMOAS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour coconut into a shallow bowl. Press each cookie dough slice into coconut to coat both sides. Arrange coated slices on a baking sheet.
• Bake in the preheated oven until lightly golden, 10 to 12 minutes. Cool completely.
• Drizzle caramel syrup over cooled cookies and top with hot fudge topping. Chill in the refrigerator until set, about 30 minutes.

SAMOAS BARS - JUST LIKE THE GIRL SCOUT COOKIES!

Steps:

• Preheat oven to 350°F
• For the cookie base: Line a 9×13-inch baking pan with aluminum foil, and spray it lightly with cooking spray.
• In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
• Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.
• Pour crumbly dough into prepared pan and press into an even layer.
• Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack.
• For the topping: Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
• Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
• Put dollops of the topping all over the shortbread base. Using the spatula, spread the topping in an even layer. Let topping set until cooled.
• When cooled, cut into 30 bars with a large knife or a pizza cutter.
• Once bars are cut, melt chocolate in a small bowl. Heat it on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
• Dip the base of each bar into the chocolate and place on a clean piece of wax paper.
• Use remaining chocolate (or melt a bit of additional chocolate, if necessary) to drizzle bars with chocolate to finish.
• Let chocolate set completely before storing in an airtight container.

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.