"Would you like to buy some cookies?"
How many of you have been asked this question by a cute little girl in the past month? I know I have; many times and I really wanted to buy some samoas. Unfortunately, I had no cash with me or should I say fortunately, because 5 dollars for a box of cookies (which will be gone in an hour)?!! That is ridiculous! Now you can enjoy these cookies all year long, and at less than half the price. Plus, if you have an allergy to dairy, you can still enjoy them.
How many of you have been asked this question by a cute little girl in the past month? I know I have; many times and I really wanted to buy some samoas. Unfortunately, I had no cash with me or should I say fortunately, because 5 dollars for a box of cookies (which will be gone in an hour)?!! That is ridiculous! Now you can enjoy these cookies all year long, and at less than half the price. Plus, if you have an allergy to dairy, you can still enjoy them.
Dairy-Free Samoas
Cookies
2 cups flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon water
1 cup margarine
Cookies
2 cups flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon water
1 cup margarine
First mix the flour, sugar, and salt in a medium bowl. Then add the remaining ingredients and mix until it is all incorporated. Wrap tightly in plastic wrap and refrigerate 1-2 hours.
Second, take out a third of the dough, roll it out to 1/4 of an inch and cut out small circles with a cookie cutter. Then cut out the middles of the cookies with a smaller circle. Repeat with the rest of the dough. (I used a fondant cutter)
Place the cookies on a greased cookie sheet and bake at 350 for 8-12 minutes or until golden brown on the edges. Set aside and cool. Meanwhile, cook the caramel.
Caramel
1 cup margarine
2 cups sugar
2 cups almond milk
1 cup light corn syrup
1 teaspoon vanilla
1/2 pound shredded coconut
1 pound semi-sweet chocolate
Note; Make sure the chocolate doesn't have milk in it. Lots of brands do. I ended up using Ghiradelli's.
1 cup margarine
2 cups sugar
2 cups almond milk
1 cup light corn syrup
1 teaspoon vanilla
1/2 pound shredded coconut
1 pound semi-sweet chocolate
Note; Make sure the chocolate doesn't have milk in it. Lots of brands do. I ended up using Ghiradelli's.
Combine margarine, sugar, almond milk, corn syrup, and vanilla in a medium saucepan and heat on high to a rolling boil then reduce heat to medium and let it go for 20-25 minutes or until it is a light golden color. Transfer to a bowl and let cool for 10 minutes.
Lay out some parchment paper and put a cooling rack on top of it. Dip the cookies in the caramel and set them on the cooling rack and immediately sprinkle with coconut.
Let dry 2-3 hours and then dip them in the caramel again and let dry.
Melt the chocolate and dip the bottom half of the cookies then set on a piece of parchment paper to dry. Use the left-over chocolate and fling the chocolate over the cookies to create the stripe pattern. Let dry and then enjoy!