Friday, December 13, 2013

Day 7 Of The Rosiethon. Rosie Makes Samoas.

 Today, I'm making Samoas.
Samoas start out with a shortbread cookie base,
then a topping of caramel and toasted coconut,
with chocolate drizzled over top.


2 sticks unsalted butter, room temp
1/2 cup sugar
2 cups flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
2 TB cream

Cream butter and sugar with a mixer until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt.
Slowly add this to the butter mixture.
At low speed, add in the cream and vanilla.
Separate the dough into halves and wrap in plastic.
Refrigerate for an hour.

Roll dough out 1/8-1/4 inch thick
and cut out with two different-sized round cutters.
Bake at 350° for about 12 minutes,
rotating the cookie sheet halfway through baking.

I forgot to set the timer on that last batch.
Guess I'll have to eat them.

For the topping: 
3 cups coconut
15 ounces soft caramels
1/4 tsp Kosher salt
3 TB cream
8 ounces dark or semiweet chocolate.

 Toast 3 cups coconut.

 Rosie is lazy.
She didn't make her own caramels.
She's using store-bought.

 I mixed the caramels, salt, and cream
and nuked it.
Stir until smooth.

Now, what you SHOULD do
is dip each shortbread cookie into the melted caramel
and then sprinkle the toasted coconut over top.

Sadly, I followed the directions
which said to mix in the coconut with the caramel.
Do NOT do this.
The mixture is way too heavy to spread on the delicate shortbreads.

 I used dark chocolate,
nuked it,
then zig-zagged over the Samoas.


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