Homemade Samoas Recipe

Ingredients

Cookies:

Topping:

	PREP TIME 1h30m	COOK TIME 30m	TOTAL TIME 2h
YIELD about 40 samoas

Cream butter and sugar until light and fluffy.
In a separate bowl, whisk together the flour, baking powder and salt. Slowly add to butter mixture. At low speed, add in the milk and vanilla.
Separate dough into halves, wrap in plastic, and refrigerate until firm.
Preheat oven to 350°F and line baking sheets with parchment. Roll out dough on a lightly floured surface, 1/8-1/4" thick.
Use a cookie cutter to cut out cookies with a hole in the middle.
Bake cookies for 10-12 minutes, rotating the pans halfway through. Cool for 5 minutes, then transfer to a wire rack to cool completely.
While dough is refrigerating, preheat oven to 350°F. Toast shredded coconut on baking sheet for 15 minutes, stirring frequently. Let cool while baking the cookies.
Melt caramels, milk and salt in a double boiler. Cook, stirring, until caramels are fully melted. Remove from heat and combine caramel with the toasted coconut.
Spread caramel-coconut mixture on top of cookies and let set for about 30 minutes.
Melt chocolate in a double boiler or in the microwave. Drip bottoms of cookies in the chocolate, the place on wax paper. Drizzle the tops with chocolate and let set.