Mexican Samoas Cookies.
Mexican Samoas Cookies are a delightful twist on the classic treat that you know and love. These cookies combine the rich flavors of coconut, dulce de leche, and dark chocolate, creating a harmonious blend that will leave your taste buds dancing. Perfect for any occasion, these cookies are easy to make and even easier to enjoy. Let’s dive into the world of Mexican Samoas Cookies and learn how to create this delectable dessert that will surely impress your family and friends.
Why This Recipe Works
The secret to a successful batch of Mexican Samoas Cookies lies in the quality of the ingredients and the method used to prepare them. The combination of softened butter and sugar creates a tender cookie base, while the addition of shredded coconut gives these cookies a delightful chewiness. The dulce de leche adds a rich, caramel flavor that perfectly complements the chocolate coating. Each layer of flavor builds upon the last, making every bite a delicious experience. Plus, with simple ingredients and straightforward steps, you can whip up these cookies in no time.
Shopping List
- 2 sticks unsalted butter, softened
- 1/3 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 cup granulated sugar (for cinnamon sugar)
- 1 teaspoon ground cinnamon
- 3 cups shredded sweetened coconut
- 1 (14 ounce) can dulce de leche
- 3 tablespoons milk (for the filling)
- 1 teaspoon vanilla extract (for the filling)
- 8-12 ounces dark chocolate, melted
Equipment Breakdown
- Mixing Bowls – For combining ingredients.
- Measuring Cups and Spoons – Accurate measurements are key.
- Baking Sheet – To bake the cookies evenly.
- Parchment Paper – To prevent sticking.
- Double Boiler or Microwave – For melting chocolate.
- Cookie Cutter – To shape the cookies.
The Method for Mexican Samoas Cookies.
Step 1: Prepare the Cookie Dough
In a large mixing bowl, cream together the softened unsalted butter and 1/3 cup of granulated sugar until light and fluffy. This usually takes about 3-4 minutes. Add in the 2 tablespoons of milk and 1 teaspoon of vanilla extract, mixing until well combined.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
Step 3: Shape and Bake the Cookies
Preheat your oven to 350°F (175°C). Roll the dough out on a floured surface to about 1/4 inch thick. Use a cookie cutter to cut out your desired shapes. Make sure to cut a small hole in the center of each cookie to create the iconic Samoas look. Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown.
Step 4: Prepare the Coconut Topping
While the cookies are baking, combine the shredded coconut with 1/4 cup of granulated sugar and 1 teaspoon of cinnamon in a bowl. Once the cookies are out of the oven and cooled, spread a layer of dulce de leche over each cookie. Then, top with a generous amount of the coconut mixture.
Step 5: Drizzle with Chocolate
Melt the dark chocolate using a double boiler or microwave, stirring until smooth. Drizzle the melted chocolate over the coconut-topped cookies, allowing it to set for a few minutes.
Adaptations for Special Diets
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
- Dairy-Free: Use vegan butter and a dairy-free milk alternative.
- Low-Sugar: Replace granulated sugar with a sugar substitute like erythritol.
Watch Outs & How to Fix
When making Mexican Samoas Cookies, there are a few common pitfalls to avoid:
- Overmixing the dough can lead to tough cookies. Mix just until combined.
- If the cookies spread too much, ensure that your butter is not too warm before mixing.
- For a clean chocolate drizzle, make sure the chocolate is not too hot when applying.
Make-Ahead & Storage
These Mexican Samoas Cookies can be made ahead of time and stored for later enjoyment:
- Store baked cookies in an airtight container at room temperature for up to one week.
- The dough can be refrigerated for up to 3 days before baking.
- Cookies can also be frozen for up to three months. Just freeze them before adding the chocolate drizzle.
Reader Q&A
Can I use sweetened coconut instead of unsweetened?
Yes! In fact, this recipe uses shredded sweetened coconut to add that extra sweetness that complements the dulce de leche perfectly.
What can I use instead of dulce de leche?
If you can’t find dulce de leche, you can make your own or use a store-bought caramel sauce as a substitute. For an authentic taste, check out Dulce De Leche En Tabla Dominican Dulce De Leche Candy.
Can I make these cookies vegan?
Yes! Simply use plant-based butter and a non-dairy milk alternative. The rest of the ingredients can be easily substituted to fit a vegan diet.
How do I prevent the chocolate from hardening too quickly?
To keep the chocolate smooth for drizzling, ensure that it is melted on low heat and maintain warmth to prevent it from setting too quickly.
Final Thoughts
Mexican Samoas Cookies are not just a treat; they are an experience filled with flavors that tell a story. Each bite brings a little piece of joy, making them perfect for sharing with loved ones or indulging in a quiet moment to yourself. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress. So, gather your ingredients, roll up your sleeves, and get ready to create a batch of Mexican Samoas Cookies that will leave everyone asking for seconds!
Mexican Samoas Cookies.
Ingredients
Equipment
Method
- Cream together the softened unsalted butter and 1/3 cup of granulated sugar until light and fluffy, about 3-4 minutes. Add the milk and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
- Preheat your oven to 350°F (175°C). Roll the dough out on a floured surface to about 1/4 inch thick. Use a cookie cutter to cut out shapes, ensuring to cut a small hole in the center of each cookie. Place on a parchment-lined baking sheet and bake for 10-12 minutes, or until golden brown.
- Combine the shredded coconut with 1/4 cup of granulated sugar and 1 teaspoon of cinnamon. Once the cookies have cooled, spread a layer of dulce de leche over each cookie and top with the coconut mixture.
- Melt the dark chocolate and drizzle it over the coconut-topped cookies, allowing it to set for a few minutes.
Notes
- Store baked cookies in an airtight container at room temperature for up to one week.
- The dough can be refrigerated for up to 3 days before baking.
- Cookies can also be frozen for up to three months before adding the chocolate drizzle.
