Homemade Samoas Cookies

Cookies

1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
2. In a large bowl, add in the butter and sugar. Beat using a hand mixer on medium speed until light and fluffy, about 4 minutes.
3. Add the flour, milk, baking powder, and salt to the wet ingredients. Mix on medium speed until the dough comes together.
4. Cover the dough and place in the fridge to chill 30 to 45 minutes.
5. While the dough is chilling, place the coconut on a parchment lined baking sheet and toast the coconut for 5 minutes in the preheated oven. Stir on the tray and spread back out. Place it back in the oven and continue toasting for 5 more minutes. If you would like it more golden brown, stir and spread out and bake for an additional 2 to 4 minutes. Allow to cool.
6. Once the dough is chilled, place it between two pieces of parchment paper. Roll the dough out to a 1/4 inch thickness.
7. Using a donut cutter, mine was a 3 inch cutter, cut out as many cookies as possible and place on the prepared cookie sheet. I got 12 cookies in total.
8. Place the cookies in the preheated oven and bake for 10 to 12 minutes or until the edges are golden brown.
9. Allow the cookies to cool for 10 minutes on the cookie sheet before transferring them top side down onto a wire rack or paper towel to cool completely and flatten the tops at the same time.

Topping

1. In a medium bowl, add the caramel sauce and toasted coconut. Stir until the coconut is coated with caramel and set aside.

Assemble

1. Place the chopped almond bark in a microwave-safe bowl.Place in the microwave in 30 second intervals, stirring after each interval. Repeat the 30 second intervals and stirring until the chocolate almond bark is completely smooth.
2. Dip the bottom of the cookies in the almond bark and place on a piece of parchment paper chocolate side down to set. It will take about 15 minutes at room temperature or you can slide a cookie sheet under the parchment paper and transfer them to the fridge for 5 to 10 minutes to speed up the process.
3. Spread about 1/2 teaspoon of caramel on the top of the cookie to serve as the glue for the topping.
4. Add the coconut caramel topping to each cookie. Use a spoon to shape the coconut.
5. Place the cookies in the fridge to chill for 20 minutes.
6. If the almond bark has hardened, place back in the microwave and microwave in 30 second intervals and stirring after each interval until completely melted again.
7. Add the remaining almond bark into a piping bag or storage bag. Cut a small hole in the tip of the bag or corner of the storage bag and drizzle the chocolate on top of the cookies. Let the chocolate set up for 15 minutes at room temperature or 5 to 10 minutes in the fridge.
8. Store in an airtight container in the refrigerator.