KNOCK OFF SAMOAS

Ingredients

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COOKIES

• 1/2 Cup Butter
  • Room Temperature
• 1/4 Cup Sugar
• 1 Cup Flour
• 1/8 Teaspoon Baking Powder
• 1/4 Teaspoon Salt
• 1 Tablespoon Milk
• 1 Teaspoon Vanilla Extract

TOPPING

• 1 1/2 Cup Coconut
• 1/2 (14 oz.) Can Dulce de Leche
• 1 1/2 Tablespoons Milk
• 1/8 Teaspoon Salt
• 4 oz. Dark Chocolate Chips

Directions

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COOKIE DOUGH

1. Using a mixer, cream together the butter and sugar until airy and fluffy.
2. In a separate bowl, mix together flour, baking powder and salt.
3. In a small bowl, mix the milk and vanilla extract.
4. Alternating between the flour mixture and milk, beginning and ending with the flour mixture, add to the butter/sugar and mix.
5. Dough should come together without being too sticky.
6. Divide the dough in half, flatten into two discs and wrap in plastic wrap.
7. Refrigerate until firm (at least an hour, or over night)

BAKE

1. Preheat oven to 350 degrees.
2. On a lightly floured surface, roll out each chilled disc until 1/8 inch thick.
3. Using cookie cutter, cut out cookies and place on a parchment-lined baking sheet. **If the dough starts to get warm, put it in the freezer for 10 minutes**
4. Bake for 10-12 minutes or until bottoms are slightly browned. Cool completely.

TOPPING

1. Heat oven to 350 degrees.
2. Evenly spread coconut flakes on baking sheet and bake for 10 minutes. Stir often so they don’t burn! Let cool completely.
3. In a saucepan, warm dulce de leche, milk and salt, stirring to combine.
4. Transfer 3/4 of the mixture to a glass bowl and add toasted coconut. Mix.
5. Top the cooled cookies with remaining 1/4 mixture of dulce de leche.
6. Place coconut/caramel mixture on top and put into the fridge to set.

CHOCOLATE FINISH

1. Melt the dark chocolate, then dip the bottoms of the cookies.
2. Cool in the fridge for 10-15 minutes.
3. Flip cookies over and drizzle melted chocolate on top.

Notes:
The coco/caramel mixture will be sticky and a little tricky to work with.