Mark’s favourite cake is German Chocolate, while his favourite cookies are Samoas. I think it’s safe to say he likes chocolate and coconut. So when I found a recipe for homemade samoas, I just had to try it out. Of course, I tweaked it a bit, and it didn’t necessarily come out EXACTLY as I’d hoped, but the taste is there, if not necessarily the presentation.
So I thought I’d post it up here for anyone who wanted to try their hand at some easy no-bake cookies!
|Homemade Samoa Cookies||
- 3 bags of chocolate buttons
- 2 bags of toffees
- 1 pack highland shorties
- 1 cup of dessicated coconut
- 1/4 cup of milk
- 1/4 cup of melted butter
- 1/4 cup of sugar
- Take the Highland shorties and throw them in a ziplock bag. Using a rolling pin, crush them all into a fine crumble. Should be with as few large lumps as possible. More like sand, to be honest. If you have a food processor, this would probably work better.
- Once you have a nice bit of crumb, open the bag and add it the sugar and the melted butter. Close it again, and use your hands to combine the ingredients. It should now look kind of like wet sand.
- Now, using whatever method you prefer, melt the chocolate. For some reason, I cannot manage to use the microwave without burning the chocolate, but I DO know it’s possible. If you are adept at this, feel free. If not, just put the chocolate in a measuring cup and set the cup in a pan of recently boiled water. Stir constantly until the chocolate melts and looks shiny and liquified.
- Now, on a parchment paper lined cookie tray, pour the chocolate and spread it out evenly. Make sure you leave a little of the chocolate behind, as you’ll need it later. A couple tablespoons should do.
- Whilst the chocolate is still warm and melty, take the cookie mixture and dump it on top, using your hands to spread it out evenly over top the chocolate layer. This can be tricky, as the cookie is fairly dry and will try and pick up the chocolate and create a mess. I find that if you start in the centre and use gentle pressure, you can spread it quite evenly.
- Next, take those two packs of toffees and put them in a bowl (remove the wrappers first, obviously). Add in the milk and put the whole mess in the microwave for about 2 minutes.
- Remove from the microwave and stir stir stir! The mix wont’ be totally melted OR combined, so you must keep stirring until the milk is totally blended in and the mix resembles very thick soup.
- Then add in your coconut.
- It’ll kind of look like vomit, but don’t let that dissuade you! Again, being careful, pour the mixture over top of the chocolate/cookie mix. You may have to use your hands again to spread it evenly. It is VERY sticky. Also it is molten sugar, so it’s pretty hot. Be careful!
- Now, remember the chocolate from earlier? The little bit you left behind? Put it in a little sandwich bag, snip off a tiny corner, and then use the bag to swirl some sort of chocolate design on top. Whatever you fancy.
- Put the whole pan in the fridge or freezer and allow to cool. This can take a while, as the molten toffees want to stay hot for a while.
- Once it’s all set, take it out of the fridge and use a sharp knife to cut it into small squares. Or, you can use cookie cutters if you want circles. I find that it’s harder to penetrate the whole thing with a cutter, though, so I’m sticking with a knife.
A bit of advice: these little buggers are sticky. So piling them on top of each other isn’t the smartest thing to do. I learned this the hard way. I would suggest putting single layers between sheets of wax paper so that they don’t stick to each other.