Samoas
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- Up to 2 tablespoons milk
- 3 cups shredded coconut (sweetened or unsweetened)
- 12 ounces good-quality chewy caramels, unwrapped
- 3 tablespoons milk
- 1/4 teaspoon salt
- 8 to 12 ounces dark or semisweet chocolate (chocolate chips are fine)
- Samoa Blondies from Honey and Jam
- Coconut Caramel Candy Bars from Culinary in the Desert
- Toffee Cookies with Dark Chocolate Glaze from Leite’s Culinaria
- Sally’s Coconut Macaroons from Leite’s Culinaria
- This recipe is vegetarian
- Produce
- Coconut, sweetened or unsweetened (3 cups)
- Condiments
- Samoa blondies from honey and jam (1)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (1/4 teaspoon)
- Caramels, good-quality chewy (12 ounces)
- Chocolate, dark or semisweet (8 ounces)
- Salt (3/4 teaspoon)
- Sugar (1/2 cup)
- Toffee cookies with dark chocolate glaze from leite’s culinaria (1)
- Vanilla extract (1/2 teaspoon)
- Snacks
- Sally’s coconut macaroons from leite’s culinaria (1)
- Dairy
- Butter (1 cup)
- Milk (5 tablespoons)
- Desserts
- Coconut caramel candy bars from culinary (1)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published April 22, 2010 (2 years ago).
65 people saved this recipe.
