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Homemade Samoa Cookies

YIELDS 2 dozen

TIME: 3 hours

TAGS:

  • Dairy Free
  • Soy Free

Ingredients

Cookie Ingredients

Topping Ingredients

  • 2 1/2 cups toasted coconut
  • 6 Tablespoons butter (Earth Balance for dairy free)
  • 1/2 cup sugar
  • 1/2 cup corn syrup
  • 1/2 cup condensed milk (1/4 cup almond milk for dairy free)
  • 1/2 teaspoon vanilla
  • 1 cup GF Semi-Sweet Chocolate chips (use Enjoy Life Semi-Sweet Chocolate Chips for dairy free.)

Preparation

To make the Cookies

Preheat the oven to 325 degrees F and line cookie sheets with parchment paper.

 1.  Beat the butter and sugar on medium speed for 5 minutes.  The mixture will become light in color and very soft and fluffy.  Fold in the flour by hand.  

 2.  Roll the dough into tablespoon-sized balls and flatten with the bottom of a glass that has been dipped in sugar to prevent the dough from sticking.  Cut out the middle of the cookies with an apple corer. (To make this recipe less time consuming, do not cut out the center and make round cookies).

 3.  Bake for 18 minutes until they are a very pale golden color.  Let cool.

 4.  Melt 1 cup GF semi-sweet chocolate chips in the microwave on 50% stopping to stir every 30 seconds.  These do not take long to melt.

 5.  Flip the cookies over and coat the bottom with a layer of chocolate.  We found it easiest to do this with a spatula.  Put in the refrigerator or the freezer to set the chocolate.  

 

For the Topping

 Preheat the oven to 300 degrees F.  

 1.  Spread coconut evenly on a cookie sheet and toast for 12 minutes or until it is golden brown.  Check to make sure it does not burn.

 2.  In a 2-quart saucepan over medium low heat, combine the butter, sugar and corn syrup.  Stirring constantly, heat to a full boil.  Boil 3 minutes.

 3.  Continuing to constantly stir, add the condensed milk. Cook over low heat until candy thermometer reaches 220 degrees. Remove from heat and stir in the vanilla.

 4.  Beat with an electric mixer for 4 minutes, then stir in the toasted coconut and mix well.

 5.  Use a butter knife to frost the cookies with the coconut mixture.  The mixture sets quickly.  Microwave to rewarm if needed.  

 6.  Melt 1 cup semi-sweet GF chocolate chips in the microwave on 50% stopping to stir every 30 seconds.   Use a pastry bag or a Ziploc bag with a small hole cut in the corner and add the signature chocolate swirl across the top of the cookies.  Store in the refrigerator.

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