Samoa Cookie Pie Caramel Delites Recipe 435 Recipes

SAMOA COOKIES (COPYCAT RECIPE)

Steps:

• In a large bowl, beat the butter, sugar, and salt on medium speed until light and fluffy, about 2 minutes. Add 2 cups of flour and beat until combined. Pour 1 more cup of flour and beat until a sticky dough is formed.
• In a separate bowl, whisk together the egg, vanilla, and milk. Add the remaining 1 cup of flour and egg mixture into the dough. Beat until combined.
• Cover the bowl with plastic wrap and chill for 30 minutes.
• Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with a silicone mat or parchment or waxed paper.
• Lightly dust a smooth, flat surface with flour. Take a small portion of dough and roll it into a flat, 1/4-inch thick rectangle. Use a cookie cutter to make round cookies and place them on the prepared baking sheet. Repeat the step for the remaining dough.
• Bake the cookies for 8 to 10 minutes, or until slightly golden. Transfer onto a wire rack to cool.
• While baking, prepare the toppings. Cook the coconut flakes in a large skillet over medium heat. Stir for 2 to 4 minutes or until lightly browned and toasted.
• Microwave the caramel squares in a microwave-safe bowl at 30-second intervals for 2 minutes, stirring in between. Once smooth and melted, stir in the coconut flakes.
• Firmly press a spoonful of the coconut caramel mixture onto the cooled cookies.
• Microwave the chocolate in a deep, microwave-safe bowl for 30 seconds. Stir and microwave for another 30 seconds. Stir until smooth and melted.
• Dip the bottom of the cookies into the chocolate and let them set on a piece of parchment paper. Using a fork, drizzle the remaining chocolate over the cookies. Enjoy!

HOMEMADE SAMOAS (AKA CARAMEL DELIGHTS)

Steps:

• 1. Preheat Oven to 350 degrees
• 2. In a large mixing bowl, cream together butter and sugar.
• 3. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it's possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
• 4. Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough.
• 5. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
• 6. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
• 7. DIRECTIONS FOR TOPPING
• 8. Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
• 9. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
• 10. While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. Let chocolate set completely before storing in an airtight container.

SAMOA COOKIE PIE (CARAMEL DELITES) RECIPE - (4.3/5)

Steps:

• Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside. In a large, microwave-safe bowl melt the butter, about 1 minute on high power. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth. Add the flour, salt, and stir until just combined; don't overmix. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and center will have begun to set up a bit. It's by no means done, but pie will be returned to oven to bake another 25 minutes or so. Remove pie dish from oven, and evenly sprinkle 3/4 cup chocolate chips over the crust. Evenly sprinkle the coconut. Evenly drizzle the sweetened condensed milk (just eyeball it). Evenly drizzle the caramel sauce (just eyeball it). Return pan to oven and bake for about 25 minutes, or until there's slightly bubbling near the edge of dish and the center has dried out some and looks more set. Cookie pie will firm up more as it cools. In the last 10 minutes of baking, watch it like a hawk because the coconut, caramel, and sweetened condensed milk will all be prone to burning; better to underbake than overbake if you're unsure. Allow pie to cool in dish on a wire rack while you melt the chocolate for drizzling by adding 3/4 cup chocolate chips to a small microwave-safe bowl and heat to melt, about 1 minute on high power. Stop to check and stir and heat in 10-second increments until chocolate can be stirred smooth. Using a spoon (or pastry bag or ziptop bag with corner cut off if you want to be fancier but I didn't bother), evenly drizzle the chocolate in long vertical lines, parallel to each other, spaced about 1/2-inch apart. Pie doesn't have to be cooled to add the chocolate drizzle. Allow pie to continue to cool on wire rack for at least 4 hours (or overnight) before slicing and serving. Don't slice too early because chocolate drizzle needs to set and interior of pie needs to firm up or you'll have a literal hot mess. Pie is best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I store it by slicing into small wedges, wrapping each wedge individually in plasticwrap, and putting those in a large ziptop bag.

SAMOAS (CARAMEL DELITES) (GLUTEN-FREE)

Steps:

• Cream together butter and sugar.
• Mix in flour, baking powder, salt and xanthan gum at low speed.
• Stir in vanilla. If dough is too dry, add milk 1 tbsp at a time. If dough is too sticky, add flour 1 tbsp at a time. I ended up adding about 3 tbsp extra flour.
• Roll dough to slightly less than 1/4" thick between two pieces of well floured parchment paper (I used sweet-rice-flour).
• Using a circle cookie cutter about 1.5-2" in diameter, make rounds out of the flattened dough. Use a knife to cut out the center of each round. The end result should look kind of like a flat doughnut.
• Reroll left over dough and continue making rounds until no dough remains. Keep rolling surfaces well floured.
• On a parchment lined baking sheet, bake cookies in preheated oven at 350F for 10-12 minutes or until the edges start to brown.
• When removing them from the oven, it is very important that you do not break them. They will be very fragile until they cool. Allow to cool completely before topping with caramel coconut mixture.
• Lower oven temperature to 300°F Spread coconut evenly on parchment lined baking sheet and toast for 20 minutes. Stir every 5 minutes until coconut is evenly browned. Cool on baking sheet.
• Unwrap caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stirring every 45 seconds or so until well combined.
• Fold in shredded coconut.
• Using a high quality silicone spatula, spread caramel mixture even onto cooled cookies. You may break the cookies doing this, but do not worry, the caramel will hold it all together when cooled. Reheat caramel mixture as necessary while spreading.
• Allow caramel mixture to set.
• Melt chocolate in microwave, stirring every 40 seconds or so to prevent scorching.
• Turn cookies upside down on parchment paper and spread a thin layer of chocolate on bottom of cookies. Transfer cookies top-down to fridge to harden chocolate before proceeding to next step.
• Using the remaining melted chocolate (or melt more), pipe topping onto cookies. I used a plastic bag with a small hole cut in the corner.
• Allow chocolate topping to harden before storing in airtight container.

HOMEMADE SAMOAS RECIPE BY TASTY

Steps:

• Cream butter and sugar in a mixing bowl.
• In a separate bowl, sift together flour, baking powder and salt.
• Add the dry ingredients to the creamed butter and sugar. Make sure it's well incorporate, it will have a crumbly texture.
• Add the milk and vanilla. Bring together and refrigerate for 30 min.
• Melt the caramel with salt, heavy cream and vanilla in the microwave (2 min).
• Add the melted caramel to the the toasted coconut. Make sure to save about ¼ cup of the melted caramel. The reserved caramel will be used to 'glue' the caramel coconut mix to the cookie.
• Roll out cookie dough and cut out your cookies. Place on a parchment paper and bake for 10-13 minutes at 350°F (175°C). Set aside to cool down.
• Once the cookie is cool enough to touch, add some of the reserved caramel to the top, then add a layer of caramel coconut.
• Dip in melted chocolate and drizzle chocolate over the top. Let chocolate set.
• Enjoy!

SAMOA PIE BY DELISH

Steps:

• In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese, sugar, powdered sugar, and 1/2 cup caramel until fluffy and combined. Add heavy cream and beat until medium peaks form.
• Add mixture to pie crust and smooth top. Refrigerate pie until firm, 6 hours.
• Before serving, make topping: In a small bowl, mix together coconut and 1 cup caramel until combined.
• Spread remaining 1/2 cup caramel on top of chilled pie, then top with coconut mixture, pressing down to make an even layer.
• Lightly drizzle with more caramel and melted chocolate and serve.