Mexican Samoas Cookies
Ingredients
The cookie base
-
2
sticks
unsalted butter, softened
-
⅓
cup
granulated sugar
-
2
tablespoons
milk
-
1
teaspoon
vanilla
-
2
cups
all-purpose flour
-
¼
teaspoon
baking powder
-
¼
cup
granulated sugar
-
1
teaspoon
cinnamon
The caramel and chocolate topping
-
3
cups
shredded sweetened coconut
-
1
can
dulce de leche (14 ounces)
-
3
tablespoons
milk
-
1
teaspoon
vanilla
-
8-12
ounces
dark chocolate, melted
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream together the butter, ⅓ cup sugar, milk, and vanilla until light and fluffy.
- Add flour and baking powder to the mixture and beat until combined.
- Roll the dough out to ⅛ inch thick and cut out cookies with a 2-inch circle cutter, then cut out the centers.
- Place the cookies on the baking sheets and freeze for 10 minutes.
- Bake cookies for 8-10 minutes until lightly golden.
- Mix the remaining ¼ cup sugar with cinnamon, and dip warm cookies in this mixture.
- Toast the coconut for 10 minutes, stirring halfway through, and let cool.
- Combine ½ cup dulce de leche with milk over low heat until smooth, then mix with the toasted coconut.
- Spread a little dulce de leche on each cookie and press the coconut mixture on top.
- Freeze the cookies for 10 minutes.
- Melt the chocolate and dip the bottom half of each cookie, then drizzle chocolate on top.
- Chill the cookies in the fridge for 10-20 minutes to set the chocolate.
Nutrition Facts (estimated)
Servings
48 Cookies
Calories
130
Total fat
7g
Total carbohydrates
17g
Total protein
1g
Sodium
50mg
Cholesterol
20mg
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