Ingredients
1cupunsalted butter
½cupbrown sugar
½cupgranulated sugar
2cupall-purpose flour
pinchsalt
¾cupgranulated sugar
3cupmilk
4egg yolks
¼cupcornstarch
1cupsweetened flaked coconut
1tspvanilla extract
1tbspbutter
12Samoas
½cupheavy cream
½tbspunsalted butter
¼lbbittersweet chocolate
1cupsugar
¼cupwater
¼cupheavy cream
1tbspunsalted butter
Preparation
Preheat oven to 325 degrees F. Lightly grease cookie sheet with butter or nonstick spray and set aside.
With an electric mixer, cream the butter together with sugars until light. Add flour and salt, mix until all ingredients are incorporated. Roll out dough to ¼-inch thickness and cut out cookies using a large round cookie cutter.
Then use a small round cookie cutter to cut out a hole in the center of each cookie.
Bake for 30 to 40 minutes or until pale golden brown. Set aside and allow to cool.
Combine sugar and 2½ cups milk together in a saucepan; bring to a boil. In a mixing bowl, whisk together the remaining milk, egg yolks, and cornstarch. Slowly incorporate the hot liquid with the eggs, then place back in the pan over medium heat.
Bring mixture to a boil and cook for about 3 minutes or until thick. Stir constantly. Remove from heat and stir in vanilla, butter, coconut, and Samoas. Set aside to cool.
Melt chocolate. Add heavy cream and butter, stir until melted smooth.
In a saucepan, combine sugar and water, mix well then don’t mix again until sugar caramelizes. Cook until a golden dark brown, remove from heat, whisk in heavy cream. Return to heat and stir until smooth, fold in butter, then cool.
Dip the bottom of the cookie in melted chocolate, then cool. Place cookie on the plate.
Place coconut cream on top of the cookie, drizzle with caramel, coat with toasted coconut. Top with chocolate sauce and powdered sugar.
Serve and enjoy.
