Cookie + caramel + coconut +chocolate = pure deliciocity

So I finally got around to trying out that samoa recipe. I figured I'd wait until the weekend so I'd know I'd have enough time, which turns out to have been wise. The caramel-coconut-chocolate process is pretty time-consuming, especially when you're just figuring out what you're doing. I'm still waiting for the chocolate to harden, so I can't tell you yet how close the final result is to a samoa. I know they don't LOOK exactly like samoas, due to impatience, carelessness and lack of skill on my part. Nevertheless, I can at least assure you with complete certainty that this recipe tastes good at every step of formation from cookie dough onward.

Cookies ~ Homemade Samoas
(also known as Caramel de-Lites)
From Baking Bites via Once Upon a Plate
Makes about 3 1/2 to 4 dozen

I used the whole recipe, but the number of cookies produced (about 4 dozen) is a little overwhelming unless you have some specific event in mind that will require that many (and in that case, I would recommend that anyone not willing to put several hours into this project make something else). In the future, I'm going to stick to half batches.

1 cup butter, softened
1/2 cup sugar
2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
up to 2 tablespoons milk (I used vanilla soymilk)

Preheat oven to 350F.
Cream together butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed, next, the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky (you may not need any at all). The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky.

It's easiest to roll the dough out in 2 or 3 batches (between pieces of wax (or parchment) paper to about 1/4-inch thickness (or a little thinner) using a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet (my baking sheet is nonstick and seemed fine without parchment or oil or any of that) and make a hole in the center. I used a knife; recommendations from previous bakers include the end of a wide straw or the small end of a large round piping tip. Repeat until the dough is used up (it's okay to re-roll, this dough is shortbread-like and very forgiving.)

Bake cookies for 10-12 minutes, until bottoms are very lightly golden brown around the edges.

Cool for a few minutes on the baking sheet, to allow them to firm up slightly, then transfer to a wire rack to cool completely.

Topping:
3 cups shredded coconut
12-ounces good-quality chewy caramels
1/4 teaspoon salt
3 tablespoons milk
8 ounces dark or semisweet chocolate (chocolate chips will do)

If you prefer milk chocolate, by all means use that. However, the caramel-coconut mixture is quite sweet, so bittersweet can help balance the sweetness bit.

Preheat oven to 300 degrees (F)

Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Watch carefully, especially near the end of toasting time; the coconut toasts very quickly once it begins to become golden.

Cool on baking sheet, stirring occasionally. Set aside.

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 teaspoons per cookie. Reheat caramel for a few seconds in the microwave if it begins to firm up, to make it soft and spreadable once again. (Any spare caramel-coconut mix can be spread on a baking sheet or other flat surface to make yummy coconut brittle candy.)

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. (Or you can use a double boiler on the stovetop.) Dip the base of each cookie into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. Melt a bit of additional chocolate, if there is not quite enough for each cookie.

Let chocolate set completely before storing in an airtight container.

Lest it be thought that I reserve all my chef-ly strength for the occasional grandiose project like these cookies, I would like to mention that I did some other cooking this weekend as well, an apple pie and the Maque Choux from my random recipe challenge. The humidity is pretty low for Oregon this weekend, which made the pie dough a little less cooperative than usual, but it all turned out well in the end.

As for the Maque Choux, it also was quite successful. I used a half cup of chili beans instead of the tasso, canned corn instead of fresh (as with any canned food, try to buy the 'No Salt Added' version, and save a little of the water from the can to replace the corn milk with), dried thyme instead of fresh, and less tomato than was called for (I never seem to have as much tomato on hand as I think I do, probably because I will eat it on/with almost anything). My roommate and I ate it on whole wheat tortillas, not the most "authentic Cajun" option, but delicious regardless, and I tossed the extra in my scrambled eggs this morning. It's easy, healthy, and versatile. I will definitely be having this again.

As for this week:

My assignment (Spaghettis Bolo et/ou Lasagne - part way down the page) is particularly appealing this week because 1) the recipe is in French and 2) I was intending to try to make vegetarian tomato sauce this week anyway (the recipe isn't veg, but I'm not intending to use meat).