In the bowl of a stand mixer with paddle attachment, cream butter and sugar. Beat until light and fluffy. Add in egg and beat until well incorporated, scraping down the bowl. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper adn freeze for at least 25 minutes. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets about 1 inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze and save for another time. Refrigerate dough for at least 10 minutes. Bake for 8 minutes or until crisp. Let cool completely.
DIPPING CARAMEL- In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water and salt. Whisk until combined; and set over medium-low heat. Swirl the pan every now and then to distribute the heat. Use a pastry brush dipped in water to brush the sugar crystals down the sides of the pan. When sugar dissolves completely, raise the heat to medium. When it comes to a boil, the water has evaporated and it is ready to go through the candy stages. When mixture turns deep amber color, remove from heat and scoop a small amount of candy and drop it into a small glass of water. If the blob turns hard like a lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.
Whisk in butter, cream and vanilla. Be careful as the mixture should bubble violently for about 10 seconds. If the caramel isn't smooth right away, return the pan to low heat and whisk until smooth. Add coconut into the caramel. Warm the caramel in microwave for 10 secconds if necessary. Take cooled cookies and gently dip them completely in the caramel. Place on a parchment paper lined baking sheet. Freeze until set, about 5 minutes.
Melt chocolate in a microwaveable bowl in 30 second intervals until fully melted. Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment paper lined cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.
Originally Submitted
1/28/2012
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