What do you do when you’re craving Samoas cookies, but you don’t have any? Well if you’re like me, you’ll try eating another kind of cookie. That’s what I did, but it just didn’t hit the spot. So then I tried eating a piece of fruit, and though delicious, I still wanted a Samoas.
So it was time to get creative. I made this recipe as simple as possible, while coming as close to the original as I could. They turned out wonderfully. My craving was finally satiated!
Next time I’ll try making homemade caramel because I think that would make these even better. If I make a post, I’ll call them EVEN BETTER THAN SAMOAS COOKIES. Stay tuned …
- 32 (1.5 x 1.5 inch) shortbread cookies
- 1 cup semi-sweet chocolate chips, melted
- 40 caramels, unwrapped
- 2 tablespoons evaporated milk
- ½ teaspoon vanilla
- 2 cups toasted coconut
- Dip bottoms of cookies in melted chocolate and place on a parchment lined baking sheet. Refrigerate until set.
- Meanwhile, in a heavy saucepan over low heat, melt caramels with evaporated milk and vanilla. Stir frequently until smooth. Stir in toasted coconut
- Place rounded scoops of caramel mixture on top of each cookie, and flatten with a spoon.
- Drizzle remaining chocolate across tops. Refrigerate until set.
You’re going to want to toast 3 cups of coconut, but don’t worry, it’s really easy to do. If you want some quick instructions, click here.