Mexican Samoas Cookies Recipe

Here’s the deal. After preparing over forty recipes this week, I feel exhausted but not too much. Despite this, I'm still thrilled and want to cook and photograph. After a terrible Wednesday, I walked into Thursday with a new perspective that I hope to keep throughout the day. 

Ingredient

– 2 sticks sticks unsalted butter, softened – 1/3 cup granulated sugar – 2 tablespoons milk – 1 teaspoon vanilla – 2 cups all-purpose flour – 1/4 teaspoon baking powder – 1/4 cup granulated sugar – 1 teaspoon cinnamon CARAMEL AND CHOCOLATE TOPPING – 3 cups shredded sweetened coconut – 1 (14 ounce) can dulce de leche – 3 tablespoons milk – 1 teaspoon vanilla – 8-12 ounces dark chocolate, melted

Burst

1

Start with a 350-degree oven. Prepare two baking sheets with parchment. In a medium bowl, beat butter, 1/3 cup sugar, milk, and vanilla with an electric mixer until light and fluffy. 

Wavy Line

Instruction

Burst

2

Beat in flour and baking powder. Flour a clean work surface and plop dough. Roll 1/8-inch dough into a round. Cut as many cookies as possible with a 2-inch circle cutter.  

Wavy Line
Burst

3

Cut the centres of each biscuit using a 1/2-inch to 1 inch circle cookie cutter to make doughnuts. Re-roll the remaining dough to make as many cookies as possible and place them on the baking sheet. Freeze cookie trays for 10 minutes. 

Wavy Line
Burst

4

Bake the cookies for 8-10 minutes till lightly golden. Blend the remaining 1/4 cup sugar and cinnamon in a small bowl. Dip each heated biscuit in cinnamon sugar to coat one side after baking.  

Wavy Line
Burst

5

Cool completely on a rack before topping. Spread the coconut on a parchment-lined baking sheet and bake for 10 minutes, tossing halfway through. 

Wavy Line
Burst

6

Watch the coconut since it burns quickly after toasting. Cool the coconut and mix in a bowl. Melt 1/2 cup dulce de leche and milk in a small saucepan over low heat until smooth. 

Wavy Line
Burst

7

Stir in 1 teaspoon vanilla after removing from heat. Stir the dulce de leche into the toasted coconut. Spread some of the can's dulce de leche on each cookie. Gently press the coconut mixture onto the cookie. 

Wavy Line
Burst

8

Place back on the cookie sheet and repeat with remaining cookies. Freeze cookies for 10 minutes. Melt chocolate. Retrieve the cookies from the freezer and immerse the bottom half of each into the melted chocolate, letting excess fall off. 

Wavy Line
Burst

9

Finish with the cookies on a parchment or wax-lined baking sheet. Drizzle chocolate on top of each biscuit with a spoon or fork. 

Wavy Line
Burst

10

Put the cookies in the fridge for 10–20 minutes to set the chocolate, then eat! Cookies can be refrigerated or stored at room temperature in a cool, dry place. 

Wavy Line

also see

also see

Salted Pretzel Nutella Cookie Ice Cream Sandwiches Recipe