Think the Girl Scouts have the monopoly on awesome cookies? Think again!
This homemade version of the popular Samoas made with Becky's Blissful Bakery Salted Gingerbread Caramels will have you reeling with deLite.
Homemade Salted Gingerbread Samoas (AKA Caramel deLites)
2 sticks unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 T whole milk
1/2 teaspoon vanilla
For the coconut topping:
3 cups shredded sweetened coconut
15 ounces Becky’s Blissful Bakery Salted Gingerbread Caramels
3 Tablespoons milk
1/4 teaspoon kosher salt
8 ounces Indulgence Chocolatiers Dark Chocolate
Preheat the oven to 350ºF. In a large bowl or stand mixer, cream the butter and sugar until light and fluffy.
In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture in three additions, incorporating thoroughly and scraping down the sides of the bowl as needed. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.
Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour.
Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many doughnut shaped cookies as you can from the dough. (Use a biscuit cutter, a doughnut shaped cookie cutter, two differently-size round cutters, or a small round cutter and a straw). Place the cut-out cookies on a parchment paper-lined baking sheet. Repeat with remaining dough.
Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until they just turn golden brown. Do not over bake. Transfer the cookies to a wire rack to cool completely.
Make the coconut topping: Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning. Watch carefully so that the coconut does not burn.
Melt the caramels, milk and salt in a double-boiler (or in a medium bowl set over a large saucepan of simmering water). Cook, stirring, until the caramels are melted and the mixture is smooth. Remove saucepan from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.
Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies (this acts as a sort of "glue"); then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and heat it gently until it's spreadable again.
Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate.
Let the cookies sit until the chocolate hardens fully.
Try not to eat them all at once!