Homemade Samoas

Definitely my all time favorite cookie. Caramel and coconut :) 

Enjoy!

Ingredients:

Cookie

1 cup butter
½ cup sugar
2 cups flour
¼ tsp baking powder
½ tsp salt
2 Tbs milk
½ tsp vanilla 

Topping / Garnish

3 cups shredded sweetened coconut
15 oz of caramels 
3 Tbs milk
¼ tsp salt
8 oz dark chocolate

Directions:

Preheat oven to 350˚F. For cookies, cream together butter and sugar until fluffy. In a separate bowl mix together flour, baking powder, and salt. Add dry ingredients to the butter-sugar mixture in 3 increments. Scrape the side of the bowl with a rubber spatula. Add milk and vanilla, dough will begin to come together. Divide dough in half, wrap in plastic and press into disks. Refrigerate for 1 hour. Roll out dough about ⅛ inch think on a lightly floured surface, using a donut shaped cookie cutter, cut out as many cookie as possible. Bake for 10 - 12 minutes. Cool on a wire rack. For coconut topping spread coconut thin on a sheet pan and toast for about 10 minutes in a 350˚F oven, stir and toss coconut frequently. Toast until golden brown. In a double boiler, melt together caramels, milk, and salt. Stir frequently. Once caramels are fully melted remove from heat. In a large bowl mix together ¾ of the caramel mixture with the toasted coconut. With the rest of the caramel add a thin layer to the top of each cookie, quickly top with coconut mixture. Melt chocolate. Dip the bottom of each cookie and melted chocolate, drizzle extra chocolate on each cookie.