Ingredients
Crust
12/3 cups (81/3 ounces/236 grams)all-purpose flour
1/3 cup (21/3 ounces/66 grams)granulated sugar
1 teaspoon table salt
10 tablespoons unsalted butter,melted
1 tablespoon vanilla extract
Filling
½ cup packed (3½ ounces/
99 grams) brown sugar
½ cup (7 ounces) sweetened
condensed milk
¼ cup heavy cream
1/4 cup corn syrup
4 tablespoons unsalted butter 3/4 teaspoon table salt
1 tablespoon vanilla extract
1½ cups toasted unsweetened
shredded coconut, divided
Chocolate
10 ounces/227 grams bittersweet chocolate (8 ounces/170 grams
chopped fine, 2 ounces
Instructions
Adjust oven rack to upper middle posit.ion and heat oven to 350 degrees. Spray
9-inch springform pan and ovensafe 2-inch round cutter with vegetable oil spray.
FOR THE CRUST;
Combine flour, sugar, and salt in bowl. Add melted butter and vanilla; stir with silicone spatula
until evenly moistened. Crumble dough over bottom of prepared pan. Using bottom of dry measuring cup, press dough into even layer. Using fork, poke dough all over,
Press 2-inch round cutterinto center of dough. Keeping cutter in place and using small spoon or offset spatula,
gently remove center round of "dough; discard or bake separately. . Bake crust until edges art' iight golden brown, about 20 mmutes. Using bottom of d1y measuring cup, gently press on entire surface of warm crust to compress. Let crust cool for at least 20 minutes,
FOR THE FILLING:
.Meanwhile, combine sugar, condensed milk, cream, corn syrup, butter, and salt in small heavy-bottomed saucepan, Cook over medium-low heat, stirring frequently with silicone spatula, until mixture registers
between 236 and 239 degrees. (temperature will fluctuate), 16 to 20 minutes. Off heat, stir in vanilla and 1 cup coconut.
Pour caramel mixture over crust and, using silicone spatula, spread to even thickness (mixture
will be very hot), Sprinkle evenly with remaining 1/2 cup coconut.
Let cool completely, at least 1 ½ hours. (Cookie can be loosely wrapped in plastic wrap and stored at room temperature for
up to 24 hours.)
FOR THE CHOCOLATE:
Microwave chopped chocolate in liquid measuring cup at 50 percent power. stirring every 15 seconds, until melted but not much warmer than body temperature, Check byd holding in the palm of your hand, 1 to 2 minutes. Add grated chocolate and stir until smooth, returning to the microwave for no more than 5 seconds at a time to finish melting if necessary.d
Remove side of pan and cutter in center of dough. Invert cookie onto inverted rimmed cookie sheet. Pour 1/4 cup of the melted chocolate onto cookie in even band around hole in center, about 1/2 inch from hole. Using small offset spatula, gently spreadd chocolate to completely cover the cookie. Repeat with addtional 1/4 cup chocolate.
Refrigerate until chocolate is set, 20 to 25 minutes. If remaining chocolate has hardened, microwave until just melted, stirring every 10 seconds. Transfer chocolate to pastry bag or small zipper lock bag and snip off corner.
Place rack in cookie sheet. Pipe the remaining chocolate in zig zags over caramel layer. Refrigerate until set, about 10 minutes. Transfer to cutting board and cut into wedges.
Can be stored in airtight container at room temperature for 4 days.
Description
This cookie is a take off the Girl Scouts' samoa cookie. The different layers are just so good.
Servings
8-10 pieces
Notes
Cook's Country magazine makes their recipes look very involved. This is really not that involved but would be worth it if it was. This is just delicious and so much fun to serve.
Source
Cook's Country, December/January 2025
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