Samoa Cookie Cocktail Food

SAMOA COOKIE COCKTAIL RECIPE - (4.1/5)

Steps:

• Pour about 2 tablespoons chocolate syrup on a plate. Twist the edge of the glass into the syrup coating the entire rim. Sprinkle coconut onto the glass into the syrup. In a chilled cocktail shaker, combine all of the drink ingredients. Shake vigorously. Pour into the glass and then drizzle some caramel syrup on top of the cocktail and on the rim. Garnish with the cookie.

HOMEMADE SAMOA COOKIES

Steps:

• Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms.
• Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with remaining dough.
• Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
• Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes.
• Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir coconut into caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie.
• Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds. Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie.

GIRL SCOUT SAMOA COOKIES (COPYCAT)

Steps:

• Place each shortbread cookie in cup of a greased muffin tin.
• In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
• Heat to a full boil, stirring constantly with a wooden spoon.
• Boil 3 minutes, stirring constantly.
• Slowly pour in sweetened condensed milk, stirring constantly.
• Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
• Remove from heat.
• Stir in vanilla.
• Beat until creamy.
• Immediately stir in toasted coconut and mix well.
• Spoon mixture by teaspoonfuls over shortbread cookies.
• Cool completely.
• Remove cooled cookies from muffin tin onto waxed paper.
• Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
• Store in airtight container.

SAMOA COOKIE COCKTAIL

Steps:

• Pour about 2 tablespoons chocolate syrup on a plate.
• Twist the edge of the glass into the syrup coating the entire rim.
• Sprinkle coconut onto the glass into the syrup.
• In a chilled cocktail shaker, combine all of the drink ingredients.
• Shake vigorously.
• Pour into the glass and then drizzle some caramel syrup on top of the cocktail and on the rim.
• Garnish with the cookie.

SAMOA RUMTINI

Steps:

• Finely chop coconut flakes and place on aluminum foil. Toast in a toaster oven or under a broiler until golden brown, tossing if necessary being careful not to burn them.
• Rim a coupe glass with caramel sauce, then roll in toasted coconut flakes.
• Add all remaining ingredients to a shaker filled with ice.
• Shake and strain into the rimmed coupe glass.
• If using, slice a sliver out of a Samoa cookie and garnish on the rim.

EASY SAMOAS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour coconut into a shallow bowl. Press each cookie dough slice into coconut to coat both sides. Arrange coated slices on a baking sheet.
• Bake in the preheated oven until lightly golden, 10 to 12 minutes. Cool completely.
• Drizzle caramel syrup over cooled cookies and top with hot fudge topping. Chill in the refrigerator until set, about 30 minutes.