Makes about 2 dozen
For the first cookie of 2021, I went back to the one that started this project a few years ago. A sister had just moved out of state and demanded baked goods from home. I looked to the Girl Scouts' Samoa, queen of all cookies (shut up, Thin Mints), for inspiration. She obviously like them and, however many years later, I am still sending baked goods to quiet her insatiable cookie appetite.
I have no patience for the time-consuming layering process required to replicate an actual Samoa cookie at home. I simplified (I hope) the process by using a chocolate thumbprint cookie instead, filling the wells with a generous helping of caramel and coconut mixture, and topping with a messy drizzle of melted chocolate. They may not be actual Samoas, but they are MY Samoas, and I say they are pretty darned tasty.
Enjoy!
INGREDIENTS
1 c all-purpose flour
1/3 c cocoa powder
1/4 tsp salt
8 Tbsp (1 stick) unsalted butter, softened
2/3 c granulated sugar
1 large egg, separated, plus 1 egg white
2 Tbsp milk
1 tsp vanilla extract
1 1/2 c shredded coconut, lightly toasted
16 chewy caramel candies (I use Werther's brand)
3 Tbsp heavy cream
Semi-sweet chocolate chips
DIRECTIONS
Use a whisk or fork to stir together the flour, cocoa powder, and salt in a bowl. Set aside.
Combine the butter and sugar in the bowl of an electric mixer and beat at medium-high speed until light and fluffy (about 2 minutes).
Add the egg yolk, milk, and vanilla. Continue beating until incorporated.
Reduce the mixer speed to low and gradually add the flour mixture until just combined.
Remove the mixer bowl from the stand and cover the top with plastic wrap. Refrigerate the dough in the bowl until firm, at least 1 hour.
Preheat the oven to 350 F and line cookie sheets with parchment paper.
In a small bowl, beat the 2 egg whites until frothy. Set aside.
Place about half of the toasted coconut in another bowl for rolling, reserving the rest for later.
Scoop 2 tsp of the chilled dough and roll into a ball. Use a fork to dip it into the egg whites, then roll in the toasted coconut to coat.
Place the coated balls of dough on the prepared cookie sheets about 1 inch apart. Slightly flatten each using the bottom of a glass.
Bake the cookies until set, about 10-12 minutes. Remove from the oven and immediately press an indentation into the center of each. I like to use a wine cork for this.
Cool on the cookie sheets for at least 5 minutes before transferring to a wire rack to cool completely.
While the cookies cool, add the caramels and heavy cream to a small sauce pan and warm over low heat until completely melted, stirring frequently to prevent burning. Alternately, you can microwave in a bowl for about 1-2 minutes, stopping to stir every 30 seconds or so.
Add the reserved toasted coconut to the caramel mixture to taste. I usually end up adding about 1/2 to 3/4 c.
Scoop about a 1/2 tsp (or more if you like) of the caramel mixture into the wells you pressed into the cookies. Sprinkle with more toasted coconut if you desire.
In another bowl or saucepan, melt about 1/2 c of semi-sweet chocolate chips. Use a fork or knife to drizzle/splatter/whatever the melted chocolate over the tops of the cookies.
Allow the chocolate to set before serving. These are OK to store at room temperature, but will live their best lives in the fridge.
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