Friday, March 19, 2010

Caramel Delites,Samoas ( A Famous Knockoff Cookies)


I had to hide a few for our company coming or these would have all been gone in a day. Chocolate, Caramel, Coconut over a crunchy style shortbread buttery cookie, with a chocolate bottom and chocolate drizzle over the top!



The coconut will be crunchy and delicious!


Chocolate and caramel are a perfect match!


Make a great gift!



Don't expect them to wait to eat these, they will vanish quickly~

After spreading the caramel, add the chocolate



There squeeze bottles make it so easy to drizzle the chocolate over the tops!

Add toasted coconut to melted caramel



Adding heavy cream to make it easier to spread on top



Unwrap caramel and get ready to microwave till smooth



After cookies are completely cool dip the bottoms first, they will dry quicker if you put them in the refrigerator till set, oh and guess what? if you don't like caramel, just strip the tops and it's another famous fudge stripe knockoff cookie, so you get two for one in this post!



Prepare the chocolate



Using an apple corer was so easy to get perfect rings for the middles.


Make dough, roll out using a little flour not to stick



Spread out in glass dish for microwave or cookie sheet for oven and toast



Grind coconut fine in food processor




A tender vanilla shortbread cookie, covered with caramel, coconut, chocolate drizzle on top and dipped chocolate on the bottom . Indulge, these do take longer than a normal batch of cookies to make, so set some time aside, you won't be sorry.

1 cup butter softened
1/2 cup sugar
2 cups flour
1 teaspoon of pure vanilla extract
3 tablespoon heavy cream
1/4 teaspoon baking powder


Dipping chocolate for tops and bottoms of cookies approx. 2- 12 oz bags of semi sweet

1 bar paraffin wax


Mix all ingredients to form a ball. Refrigerate overnight. Bring dough to room temperature. On a pastry board, roll out. Cut out with a two inch round cutter ( I used a linzer cutter) Cut out the middles using an apple corer. Place on an ungreased cookie sheet and bake at 350 until edges of Cool on wax paper.


After completely cooled dip bottoms into melted chocolate using 1 - 12 oz bag of semi sweet chocolate melted in microwave refer to directions here . Place cookies on wax paper lined cookie sheet and refrigerate until chocolate is cold.

In a microwave proof bowl melt a 12 oz bag of caramels with 4 tablespoons of heavy cream for three minutes, keep stirring till smooth and totally melted, add three cups of **toasted coconut ( see below for instructions), if while spreading it becomes cold or too hard reheat with more heavy cream a tablespoon at a time until spreading is easy, microwave for one minute at a time . Using a spoon, place caramel in the round part the circle, trying not to file the hole of the cookie. Place back in the refrigerator when you have coated all cookies. Melt more semi sweet chocolate and make thin stripes going in an M direction.
Note: I went to the dollar store and bought mustard and catsup squirt bottles. Worked like a charm. Poured the chocolate in the bottle and drizzled away...so easy~
Toasted Coconut : On a microwave proof pie plate (that has been lightly sprayed with cooking spray) spread 3 cups of coconut that has been finely processed in the food processor. Microwave stirring every minute up to three minutes till lightly browned. Oven method spread on parchment lined cookie sheet bake in 350 oven till brown and crisp also stirring frequently.


Printable Recipe thanks for reading from Claudia at What's Cookin'


Here are the first three in this series of knockoff's if you missed any!






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