Samoa Cookie Sandwiches

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 tsp Cream of tarter
  • 3 cups Flour
  • 4 cups Powdered sugar
  • 1 pinch Salt
  • 2 cups Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/2 cup Coconut, toasted

• Dairy

  • 1 3/4 cup Butter, unsalted
  • 1 tbsp Milk

• Other

  • 3 tablespoons caramel sauce (such as Hershey’s or Smuckers
  • ½ cup hot fudge jar (such as Hershey’s or Smuckers

Found on chocolatechocolateandmore.com

Description

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 cups sugar
• 2 Large eggs
• 1 teaspoon vanilla extract
• 3 cups flour
• ½ teaspoon baking soda
• ½ teaspoon cream of tarter
• 1 ½ cup coconut, toasted
• For the filling:
• ¾ cup unsalted butter
• 4 cups powdered sugar
• 3 tablespoons caramel sauce (such as Hershey’s or Smuckers)
• 1 tablespoon milk
• pinch of salt
• ½ cup hot fudge jar (such as Hershey’s or Smuckers)

Directions

• Combine butter with sugar and beat on medium speed until well creamed together.
• Add egg and vanilla extract. Mix into butter and sugar until egg is well beaten.
• In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms.
• Refrigerate dough for a minimum of 30 minutes and up to 1 hour. Do NOT skip this step or you will have cookies thinner than pancakes!
• Preheat oven to 350° F. Use a medium cookie scoop (1-2 tbsp) and scoop cookie dough onto a parchment paper lined baking sheet. Place about 2 inches apart.
• Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
• While cookies are baking, toast coconut on a second baking sheet lined with parchment paper. Keep an eye on the coconut while baking. It need less than 10 minutes. Put on a paper plate to cool.
• For the frosting:
• Allow butter to come to room temperature. Using a stand mixer, beat the butter for several minutes until light and fluffy.
• Add powdered sugar one cup at a time and slowly increase speed from low to medium. As the frosting becomes thicker, slowly add caramel sauce and milk, one tablespoon at a time. Gradually increase speed to medium high; beat for several minutes until light and fluffy adding a pinch of salt to cut the sweetness.
• Fill a large piping bag that is fitted with a 1M tip. Set aside.
• To assemble the cookies, first heat a jar of hot fudge for 30 seconds so that it is spreadable but not hot to the touch. Spread a thin layer of hot fudge sauce on the backside of the cookies.
• On the backside of one cookie, pipe a layer of caramel frosting using a 1M tip, starting from the outside edge and working you way in.
• Add a second, hot fudge frosted cookie on top. Gently roll the cookie in the toasted coconut. You can use your hands to press the coconut into the frosting as well.
• Store in an air-tight container.