Sivananda Cookies Recipes

HOMEMADE SAMOA COOKIES

Homemade Samoa Cookies image

Experimenting with shortbread cookie recipes, I found a way to create a cookie the not only gives you a melt-in-your-mouth texture, but also retains its shape and doesn't crumble when you pick it up. I ended up making these for Easter weekend to give out as gifts. So far the cookies haven't made it past the 2 hour mark after being opened and left up on a table for consumption. Hope you love these as much as my friends and family do! Enjoy!

Provided by Shyla Lane

Categories Desserts Cookies

Time 1h

Yield 20

Number Of Ingredients 10

Ingredients

2 cups butter, softened
1 cup white sugar
1 teaspoon salt
4 cups all-purpose flour, divided
1 large egg, lightly beaten
2 tablespoons vanilla extract
1 teaspoon milk
4 cups sweetened flaked coconut
22 ounces caramels (such as Kraft® Caramel Bits)
1 pound chocolate (such as CandiQuick®)

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.

Nutrition Facts : Calories 593.7 calories, Carbohydrate 75 g, Cholesterol 60.3 mg, Fat 32.4 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 20.5 g, Sodium 371.3 mg, Sugar 48.2 g

SIVANANDA COOKIES

Sivananda Cookies image

These large, energy-packed cookies are a standard after-class treat at most Sivanada Yoga Centres around the world. They are very nutritious and make a meal in themselves.

Provided by joiekc

Categories Lunch/Snacks

Time 27m

Yield 12 cookies

Number Of Ingredients 10

Ingredients

250 g rolled oats
100 g whole wheat flour
150 g brown sugar
50 g raisins or 50 g sultanas
50 g raw unsalted peanuts
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon baking powder
200 ml oil
200 ml water

Steps:

you can use sunflower seeds, roughly chopped almonds or desiccated coconut instead of, or as well as the unsalted peanuts.
Preheat the oven to 200C,.
Oil two or three naking sheets.
Combine the dry ingredients in a large mixing bowl, add the oil and mix thoroughly. Stir in enough waterto make a firm mixture.
Take a spoonful of mixture, about the size of a ping-pong ball. Roll it into a ball, place on one of the oiled baking sheets and flatten to a round about 10cm diameter.
Bake in the oven for 12-15 mins, until golden at the edges.
Cool on wire rack.

Nutrition Facts : Calories 339.3, Fat 19.3, SaturatedFat 2.6, Sodium 22.9, Carbohydrate 39, Fiber 3.7, Sugar 16.4, Protein 5.4

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