There are a million Samoa recipes online, but this recipe is the best and the easiest!!!
Why is it so easy you ask!?!? Cause you make them in mini muffin tins! No messing around with having to cut bars or rolling out cookies. They come out the perfect size every time and they look as yummy as they taste!
Since I’m also a fan of making the best of my time I’m going to writeout the instructions in time saving order, but first let’s get the ingredients together.
3/4 cup butter (1 1/2 sticks)
1/2 cup sugar
1 large egg
2 tsp vanilla
Pinch of salt
3 cups of shredded coconut
1 12 oz bag of caramels, plus about 10 more pieces
1/4 cup milk
Pinch of salt
1/2 cup semisweet chocolate chips
2 tsp of shortening or vegetable oil (I use vegetable shortening)
Time saving instructions
•Preheat oven to 300•
•Put coconut on large cookie sheet and spread out. Toast for 20 minutes, stirring every 5. (Just set your timer for every 5 minutes, so you don’t forget!)
•While those yummy flakes are roaring away start you cookie base by creaming softened butter and sugar.
•Add vanilla, pinch of salt, egg and mix well.
•Add flour 1/2 cup at a time, making sure flour is mixed in thoroughly before adding in next scoop. The dough should be slightly crumbly, but should come together to a tacking ball of dough. (If the dough seems to wet add a touch more flour).
•Grease mini muffin tins. You have to! Sometimes I skip this step on some recipes, but don’t for these cookies!
•The coconut should be done and out of the oven, so increase the temp to 350•
•Add about a tablespoon of dough to each muffin tin and press down.
•Bake about 10-15 minutes, or until the edges turn golden brown.
•While those are cooling start the caramel topping, by adding caramel, milk, and pinch of salt to a medium saucepan. Stirring mixture constantly until smooth. Then add in toasted coconut and mix well.
•While cookies are still I’m the mini muffin tins, add about a tablespoon of the caramel coconut yumminess to the top of each cookie. Set these aside to cool and set. (You can put them in the fridge for 5 minutes).
•Prepare dipping chocolate by melting chocolate at 15 second intervals, stirring in between. You haaaaaaaaave to be patient with melting chocolate or it will burn (yes even in the microwave) and it will be ruined. (You can also melt chocolate in a glass bowl over a pot of water if you want I be fancy like that!) I also know its tempting to not add the shortening or oil, but if you don’t your chocolate will be hard and for these cookies you want your chocolate to stay softer and more smooth.
•Once those cookies are cooled pop them out of those tins, dip the bottoms in chocolate and let them set on a piece of tin foil.
• Crazy yummy, perfectly poppable, Samoa cookies! Yum!