Samoas Cookies
Serves 1
Directions
- 1Add all purpose flour to the medium sized bowl.
- 2Whisk in salt.
- 3Add salted butter to the separate medium sized bowl.
- 4Start mixing with handheld electric mixer.
- 5Add white granulated sugar while beating on medium speed.
- 6Add egg white and mix.
- 7Add vanilla extract and almond extract.
- 8Add the flour mix in three to four parts and beat until incorporated.
- 9Divide the dough into two even pieces.
- 10Place the doughs between two sheets of parchment paper and roll them out to a quarter inch thick.
- 11Place the dough sheets into the fridge overnight to firm and age the flavor.
- 12Preheat the oven to 350 Fahrenheit.
- 13Using a 2.5 donut cutter, punch out as many donut-shaped rings as you can.
- 14Place those on parchment lined baking sheets, spacing about three-quarters of an inch apart.
- 15Pop it into a preheated 350 oven for 15 to 18 minutes or until you get a golden brown cookie.
- 16Let it cool slightly and then transfer it to a wire rack to cool completely.
- 17Get 2 and a half cups of unsweetened shredded coconut on sheet.
- 18Place into preheated 350 Fahrenheit oven for about three to six minutes, stirring often, until golden brown.
- 19Place it on another sheet tray to cool completely.
- 20Add sugar, water and light corn syrup in the medium sauce pot.
- 21Mix that together and set over medium high, let that dissolve and come to a boil and once boiling, let it cook till sugar begins to turn to an amber color.
- 22Whisk butter after sugar turns amber and wait until is melted and emulsified .
- 23Whisk heavy whipping cream until getting a combined mass.
- 24Cut off the heat, then add fine sea salt and vanilla bean paste and put into a separate container and cool to room temp
- 25Add coconut in a large bowl.
- 26Add caramel.
- 27Toss together until getting a big sticky mess.
- 28Spread the remaining caramel evenly onto the tops of all cookies.
- 29Mount caramel-coconut on top of the rings, covering entirely.
- 30Chop Dark chocolate and vacuum seal it in a nice quality vac bag.
- 31Drop into 115 souvide bath and sit for seven minutes.
- 32Drop souvide temperature to 81 fahrenheit adding cold water.
- 33Let sit for seven more minutes .
- 34Tip the edge and pour out chocolate in a medium sized bowl
- 35Dunk just bottom half of cookies into the chocolate, leaving coconut exposed.
- 36Fish it out, letting to drain and placing on a silpat.
- 37Drizzle a thin zigzag layer of the remaining chocolate on top.
- 38Let that solidify at room temp.
Ingredients
- 300 grams all purpose flour
- 2 cups all purpose flour
- 5 grams fine sea salt
- 0.5 teaspoon fine sea salt
- 225 grams softened salted butter
- 1 cup softened salted butter
- 167 grams white granulated sugar
- 0.75 cup white granulated sugar
- 1 egg white
- 4 grams vanilla extract
- 0.75 teaspoon vanilla extract
- 2 grams almond extract
- 0.5 teaspoon almond extract
- 175 grams unsweetened shredded coconut
- 2.5 cups unsweetened shredded coconut
- 208 grams white granulated sugar
- 1 cup white granulated sugar
- 60 milliliters water
- 0.25 cup water
- 54 grams light corn syrup
- 2.5 tablespoons light corn syrup
- 64 grams cold unsalted butter, cut into pieces
- 4.5 tablespoons cold unsalted butter, cut into pieces
- 120 milliliters heavy whipping cream
- 0.5 cup heavy whipping cream
- 4 grams fine sea salt
- 0.5 teaspoon fine sea salt
- 13 grams vanilla bean paste
- 2 teaspoons vanilla bean paste
- 340 grams dark chocolate 60% cacao
- 12 ounces dark chocolate 60% cacao
Equipment
medium sized bowlswhiskhandheld electric mixerparchment paperrolling pinsheet traydonut cutter 2.5 incheswire rackmedium sauce potspoonscalesvac bag
Tips
- Make sure to age the dough overnight to firm and age the flavor.
- The sugar needs to turn amber color.
- Cold water needs to be added to souvide bath.
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