Buttery Samoas Delight (Print Version)

# Ingredients:

→ Base layer

01 - 2.5 millilitres vanilla extract
02 - 30 millilitres milk
03 - 2.5 grams fine salt
04 - 0.6 grams baking powder
05 - 250 grams all-purpose flour
06 - 100 grams granulated sugar
07 - 226 grams unsalted butter, soft

→ Caramel coconut top

08 - 225 grams dark chocolate
09 - 1.5 grams fine salt
10 - 45 millilitres whole milk
11 - 425 grams chewy caramels, homemade or not
12 - 240 grams sweetened, shredded coconut

# Instructions:

01 - Toss soft butter in your mixer bowl and throw in the sugar. Mix with the paddle for a few minutes until it looks pale and fluffy.
02 - In a different bowl, stir together the salt, baking powder, and flour. Add this dry mix to the butter mixture in three rounds, blending well and scraping the sides each time.
03 - Splash in the vanilla extract and milk. Mix it just until a dough forms and everything sticks together.
04 - Split dough into two blobs, flatten both into disks, wrap tightly, and stick in the fridge for about an hour till they firm up.
05 - Get your oven hot at 175 degrees Celsius.
06 - Flour the counter a bit. Roll each dough disk out to about 3 millimetres thick. Use a cutter for doughnuts or anything round to make rings. Put them on baking trays lined with parchment or non-stick mats. Reroll scraps and use them too.
07 - Slide your trays in and bake for 10 to 12 minutes. Give the tray a turn halfway. The cookies should look barely golden. Move them to a wire rack to cool down all the way.
08 - Scatter coconut over a lined baking sheet and pop it in the oven at 175 degrees Celsius. Stir it every few minutes for around 10 minutes. Take it out when it’s nicely golden and smells toasty. Let it cool off.
09 - Dump caramels, salt, and milk into a medium pot sitting over hot water (like a double-boiler). Mix around until the caramels are melted and silky.
10 - Keep about 60 millilitres of that caramel aside for later. Scoop the rest into a bowl with your toasted coconut and stir so it’s all mixed evenly.
11 - Spoon a thin layer of the reserved caramel onto each cooled cookie. Gently press on the coconut-caramel stuff to cover the top. Let them chill for half an hour. If your topping thickens up, just warm it to get it smooth again.
12 - Melt the chocolate using a double-boiler or briefly in the microwave. Dip every cookie bottom into the chocolate and line them up on wax paper. Grab a fork and flick on some chocolate across the top. Let them sit until the chocolate’s set and nice and firm.

# Notes:

01 - If refrigerated dough feels rock solid, give it about 10 minutes at room temp to soften a bit.
02 - For donut shapes, use a 5 cm and a 2.5 cm round cutter, or even lid from spice jars does the trick.
03 - Pull cookies from the oven while still pale golden to keep them tender.
04 - Watch the coconut closely while toasting—burns fast if you walk away.
05 - Layering each cookie with plain caramel first gets the topping to stay put.
06 - About 225 grams of dark chocolate? That’s roughly 1 and 1/3 cups of chocolate chips.

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