Homemade Samoa Cookies

I see so many recipes each week that I want to try.  Right now I've got a huge Word document full of recipes that I've found on various blogs and websites. And hopefully I'll get around to trying them all one day! This week I'm sharing a yummy recipe that I found a few months ago over at Santa's Gift Shoppe.  When I saw this recipe, I immediately knew that I had to try it, because my husband just loves Samoas!  And let me tell you, these cookies did not dissapoint.  I'm not even fan of Samoas. (I'm a Thin Mint girl!) But I just loved these!

Reminder: Don't forget the Sweet Thursday Cookie Round-up is this week.  Come by and link up your cookie recipes.  Linky will be posted some time on Wednesday night!

Recipe for Homemade Samoa Cookies
Ingredients:
Shortbread Cookies:
1 cup butter, softened
1/2 cup sugar
2 cups flour
]1/4 tsp baking powder
1/2 tsp vanilla extract
Up to 2 tbsp milk (Only use if too dry!)

Coconut-Caramel Topping
3 cups shredded coconut
12 oz. caramel cubes
1/4 tsp salt
3 tbsp milk

Chocolate Drizzle & Chocolate Bottom

8 oz. semisweet chocolate chips

Cookie Directions:  Cream together butter and sugar.  Mix in flour, baking powder and salt. Then add vanilla.  Only add milk if the dough is too dry and won't stick together. (Add additional flour if dough is too sticky.)  Roll out dough and cut with round cookie cutters or roll dough into balls and flatten between hands.  Bake cookies at 350 degrees for 11-13 minutes.

Topping Directions: After all your cookies are baked, spread coconut evenly onto a parchment-lined baking sheet (preferably one with sides) and toast for 20 minutes, stirring every 5 minutes, until coconut is golden brown.  Set aside and let 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, stopping to stir a few times to help caramel melt.  When smoth and creamy, fold in toasted coconut with spatula.  Use an offset spatula to spread topping onto cookies. (I just used a spoon.)  If the caramel gets too firm, just place it in the microwave for a few seconds to remelt.

Chocolate Directions:  While topping sets up, melt chocolate in a small bowl, for 1-2 minutes stirring every 15 seconds to prevent scorching. To get the chocolate on the bootom of the cookies, you can either dip the cookies in the chocolate, or take each cookie and spoon the chocolate onto the bottom of the cookies.  (I found it easier to spoon the chocolate on.) Place cookies on wax paper and place in the freezer for a few minutes to set.

Use remaining chocolate (or melt more chocolate if neccessary) and place in a piping bag or a Ziploc bag with the corner snipped off and drizzle on cookies in a back and forth motion for desired effect. Allow chocolate to set, and get ready to serve!

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