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Caramel de Lites “aka Samoas”

November 19, 2016

Caramel de Lites  “aka Samoas”

Cookie Base
1 cup butter, soft
1/2 cup sugar
2 cups flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1 1/2 to 2 Tbsp milk

Preheat oven to 350° F. Line baking sheet with parchment paper. Cream together butter and sugar until smooth; blend in flour, baking powder and salt; blend in vanilla and milk, adding milk as slowly to make smooth dough. May add more flour is dough is sticky….must be smooth dough. Divide dough into 3 pieces and roll out each pied onto wax paper to about 1/4 inch thick. Cut with small biscuit cutter (1 1/2 inch) to make round. Use a wide straw to cut a hole in the center of each cookie. Mix holes into next batch of dough to roll out, repeat with each batch. Bake 10 to 12 minutes, until bottoms are light brown and cookies are set. Cool on baking sheet a few minutes then transfer to wire rack to cool completely.

3 cups coconut, shredded
12 oz chewy caramels
1/4 tsp salt
3 Tbsp milk
8 oz dark chocolate chips

Preheat oven to 300° F. Line baking sheet with parchment paper. Spread coconut evenly on prepared baking sheet and toast 20 minutes, stirring every 5 minutes, until golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap caramels, melt with milk over medium low heat, stirring frequently, until smooth; stir in coconut. Top each cookie with 2 tsp of caramel mixture.

While topping sets up, melt chocolate over medium low heat, stirring constantly until almost melted. Remove from heat…stirring constantly until fully melted. Dip the bottom of each cookie into melted chocolate and set on parchment paper. Transfer remaining chocolate into piping bag or a zip-lock bag with corner snipped off and drizzle finished cookie. When chocolate is set completely, transfer to serving tray. Makes 40 cookies.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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