Samoas Cookies

Serves 1
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Directions

  1. 1Add all purpose flour to the medium sized bowl.
  2. 2Add all purpose flour to the medium sized bowl.
  3. 3Add all purpose flour to the medium sized bowl.
  4. 4Whisk in salt.
  5. 5Whisk in salt.
  6. 6Whisk in salt.
  7. 7Add salted butter to the separate medium sized bowl.
  8. 8Add salted butter to the separate medium sized bowl.
  9. 9Add salted butter to the separate medium sized bowl.
  10. 10Start mixing with handheld electric mixer.
  11. 11Start mixing with handheld electric mixer.
  12. 12Start mixing with handheld electric mixer.
  13. 13Add white granulated sugar while beating on medium speed.
  14. 14Add white granulated sugar while beating on medium speed.
  15. 15Add white granulated sugar while beating on medium speed.
  16. 16Add egg white and mix.
  17. 17Add egg white and mix.
  18. 18Add egg white and mix.
  19. 19Add vanilla extract and almond extract.
  20. 20Add vanilla extract and almond extract.
  21. 21Add vanilla extract and almond extract.
  22. 22Add the flour mix in three to four parts and beat until incorporated.
  23. 23Add the flour mix in three to four parts and beat until incorporated.
  24. 24Add the flour mix in three to four parts and beat until incorporated.
  25. 25Divide the dough into two even pieces.
  26. 26Divide the dough into two even pieces.
  27. 27Divide the dough into two even pieces.
  28. 28Place the doughs between two sheets of parchment paper and roll them out to a quarter inch thick.
  29. 29Place the doughs between two sheets of parchment paper and roll them out to a quarter inch thick.
  30. 30Place the doughs between two sheets of parchment paper and roll them out to a quarter inch thick.
  31. 31Place the dough sheets into the fridge overnight to firm and age the flavor.
  32. 32Place the dough sheets into the fridge overnight to firm and age the flavor.
  33. 33Place the dough sheets into the fridge overnight to firm and age the flavor.
  34. 34Preheat the oven to 350 Fahrenheit.
  35. 35Preheat the oven to 350 Fahrenheit.
  36. 36Preheat the oven to 350 Fahrenheit.
  37. 37Using a 2.5 donut cutter, punch out as many donut-shaped rings as you can.
  38. 38Using a 2.5 donut cutter, punch out as many donut-shaped rings as you can.
  39. 39Using a 2.5 donut cutter, punch out as many donut-shaped rings as you can.
  40. 40Place those on parchment lined baking sheets, spacing about three-quarters of an inch apart.
  41. 41Place those on parchment lined baking sheets, spacing about three-quarters of an inch apart.
  42. 42Place those on parchment lined baking sheets, spacing about three-quarters of an inch apart.
  43. 43Pop it into a preheated 350 oven for 15 to 18 minutes or until you get a golden brown cookie.
  44. 44Pop it into a preheated 350 oven for 15 to 18 minutes or until you get a golden brown cookie.
  45. 45Pop it into a preheated 350 oven for 15 to 18 minutes or until you get a golden brown cookie.
  46. 46Let it cool slightly and then transfer it to a wire rack to cool completely.
  47. 47Let it cool slightly and then transfer it to a wire rack to cool completely.
  48. 48Let it cool slightly and then transfer it to a wire rack to cool completely.
  49. 49Get 2 and a half cups of unsweetened shredded coconut on sheet.
  50. 50Get 2 and a half cups of unsweetened shredded coconut on sheet.
  51. 51Get 2 and a half cups of unsweetened shredded coconut on sheet.
  52. 52Place into preheated 350 Fahrenheit oven for about three to six minutes, stirring often, until golden brown.
  53. 53Place into preheated 350 Fahrenheit oven for about three to six minutes, stirring often, until golden brown.
  54. 54Place into preheated 350 Fahrenheit oven for about three to six minutes, stirring often, until golden brown.
  55. 55Place it on another sheet tray to cool completely.
  56. 56Place it on another sheet tray to cool completely.
  57. 57Place it on another sheet tray to cool completely.
  58. 58Add sugar, water and light corn syrup in the medium sauce pot.
  59. 59Add sugar, water and light corn syrup in the medium sauce pot.
  60. 60Add sugar, water and light corn syrup in the medium sauce pot.
  61. 61Mix 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.
  62. 62Mix 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.
  63. 63Mix 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.
  64. 64Whisk butter after sugar turns amber and wait until is melted and emulsified .
  65. 65Whisk butter after sugar turns amber and wait until is melted and emulsified .
  66. 66Whisk butter after sugar turns amber and wait until is melted and emulsified .
  67. 67Whisk heavy whipping cream until getting a combined mass.
  68. 68Whisk heavy whipping cream until getting a combined mass.
  69. 69Whisk heavy whipping cream until getting a combined mass.
  70. 70Cut off the heat, then add fine sea salt and vanilla bean paste and put into a separate container and cool to room temp
  71. 71Cut off the heat, then add fine sea salt and vanilla bean paste and put into a separate container and cool to room temp
  72. 72Cut off the heat, then add fine sea salt and vanilla bean paste and put into a separate container and cool to room temp
  73. 73Add coconut in a large bowl.
  74. 74Add coconut in a large bowl.
  75. 75Add coconut in a large bowl.
  76. 76Add caramel.
  77. 77Add caramel.
  78. 78Add caramel.
  79. 79Toss together until getting a big sticky mess.
  80. 80Toss together until getting a big sticky mess.
  81. 81Toss together until getting a big sticky mess.
  82. 82Spread the remaining caramel evenly onto the tops of all cookies.
  83. 83Spread the remaining caramel evenly onto the tops of all cookies.
  84. 84Spread the remaining caramel evenly onto the tops of all cookies.
  85. 85Mount caramel-coconut on top of the rings, covering entirely.
  86. 86Mount caramel-coconut on top of the rings, covering entirely.
  87. 87Mount caramel-coconut on top of the rings, covering entirely.
  88. 88Chop Dark chocolate and vacuum seal it in a nice quality vac bag.
  89. 89Chop Dark chocolate and vacuum seal it in a nice quality vac bag.
  90. 90Chop Dark chocolate and vacuum seal it in a nice quality vac bag.
  91. 91Drop into 115 souvide bath and sit for seven minutes.
  92. 92Drop into 115 souvide bath and sit for seven minutes.
  93. 93Drop into 115 souvide bath and sit for seven minutes.
  94. 94Drop souvide temperature to 81 fahrenheit adding cold water.
  95. 95Drop souvide temperature to 81 fahrenheit adding cold water.
  96. 96Drop souvide temperature to 81 fahrenheit adding cold water.
  97. 97Let sit for seven more minutes .
  98. 98Let sit for seven more minutes .
  99. 99Let sit for seven more minutes .
  100. 100Tip the edge and pour out chocolate in a medium sized bowl
  101. 101Tip the edge and pour out chocolate in a medium sized bowl
  102. 102Tip the edge and pour out chocolate in a medium sized bowl
  103. 103Dunk just bottom half of cookies into the chocolate, leaving coconut exposed.
  104. 104Dunk just bottom half of cookies into the chocolate, leaving coconut exposed.
  105. 105Dunk just bottom half of cookies into the chocolate, leaving coconut exposed.
  106. 106Fish it out, letting to drain and placing on a silpat.
  107. 107Fish it out, letting to drain and placing on a silpat.
  108. 108Fish it out, letting to drain and placing on a silpat.
  109. 109Drizzle a thin zigzag layer of the remaining chocolate on top.
  110. 110Drizzle a thin zigzag layer of the remaining chocolate on top.
  111. 111Drizzle a thin zigzag layer of the remaining chocolate on top.
  112. 112Let that solidify at room temp.
  113. 113Let that solidify at room temp.
  114. 114Let that solidify at room temp.

Ingredients

  • 300 grams all purpose flour
  • 300 grams all purpose flour
  • 300 grams all purpose flour
  • 2 cups all purpose flour
  • 2 cups all purpose flour
  • 2 cups all purpose flour
  • 5 grams fine sea salt
  • 5 grams fine sea salt
  • 5 grams fine sea salt
  • 0.5 teaspoon fine sea salt
  • 0.5 teaspoon fine sea salt
  • 0.5 teaspoon fine sea salt
  • 225 grams softened salted butter
  • 225 grams softened salted butter
  • 225 grams softened salted butter
  • 1 cup softened salted butter
  • 1 cup softened salted butter
  • 1 cup softened salted butter
  • 167 grams white granulated sugar
  • 167 grams white granulated sugar
  • 167 grams white granulated sugar
  • 0.75 cup white granulated sugar
  • 0.75 cup white granulated sugar
  • 0.75 cup white granulated sugar
  • 1 egg white
  • 1 egg white
  • 1 egg white
  • 4 grams vanilla extract
  • 4 grams vanilla extract
  • 4 grams vanilla extract
  • 0.75 teaspoon vanilla extract
  • 0.75 teaspoon vanilla extract
  • 0.75 teaspoon vanilla extract
  • 2 grams almond extract
  • 2 grams almond extract
  • 2 grams almond extract
  • 0.5 teaspoon almond extract
  • 0.5 teaspoon almond extract
  • 0.5 teaspoon almond extract
  • 175 grams unsweetened shredded coconut
  • 175 grams unsweetened shredded coconut
  • 175 grams unsweetened shredded coconut
  • 2.5 cups unsweetened shredded coconut
  • 2.5 cups unsweetened shredded coconut
  • 2.5 cups unsweetened shredded coconut
  • 208 grams white granulated sugar
  • 208 grams white granulated sugar
  • 208 grams white granulated sugar
  • 1 cup white granulated sugar
  • 1 cup white granulated sugar
  • 1 cup white granulated sugar
  • 60 milliliters water
  • 60 milliliters water
  • 60 milliliters water
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 54 grams light corn syrup
  • 54 grams light corn syrup
  • 54 grams light corn syrup
  • 2.5 tablespoons light corn syrup
  • 2.5 tablespoons light corn syrup
  • 2.5 tablespoons light corn syrup
  • 64 grams cold unsalted butter, cut into pieces
  • 64 grams cold unsalted butter, cut into pieces
  • 64 grams cold unsalted butter, cut into pieces
  • 4.5 tablespoons cold unsalted butter, cut into pieces
  • 4.5 tablespoons cold unsalted butter, cut into pieces
  • 4.5 tablespoons cold unsalted butter, cut into pieces
  • 120 milliliters heavy whipping cream
  • 120 milliliters heavy whipping cream
  • 120 milliliters heavy whipping cream
  • 0.5 cup heavy whipping cream
  • 0.5 cup heavy whipping cream
  • 0.5 cup heavy whipping cream
  • 4 grams fine sea salt
  • 4 grams fine sea salt
  • 4 grams fine sea salt
  • 0.5 teaspoon fine sea salt
  • 0.5 teaspoon fine sea salt
  • 0.5 teaspoon fine sea salt
  • 13 grams vanilla bean paste
  • 13 grams vanilla bean paste
  • 13 grams vanilla bean paste
  • 2 teaspoons vanilla bean paste
  • 2 teaspoons vanilla bean paste
  • 2 teaspoons vanilla bean paste
  • 340 grams dark chocolate 60% cacao
  • 340 grams dark chocolate 60% cacao
  • 340 grams dark chocolate 60% cacao
  • 12 ounces dark chocolate 60% cacao
  • 12 ounces 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.