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SINGLE SERVE SAMOA COOKIES 🥥

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SINGLE SERVE SAMOA COOKIES 🥥 Follow @KathleensCravings for more single serve recipes and grab the recipe below! ⬇️
Dough
* 2 tbs unsalted butter, softened
* Pinch kosher salt
* 4 tsp white sugar (or 1 tbs + 1 tsp)
* 1 tsp whole milk
* 1/8 tsp vanilla extract
* 1/4 cup flour
* 1/16 tsp baking soda
Coconut
* 1/2 cup shredded coconut
* 2oz baking caramels, or 7 squares. Unwrapped
* 1/2 tbs heavy cream, + more as needed
Chocolate
* 1.5-2oz dark chocolate melting wafers (about 1/4 cup) OR chocolate chips + about 1/4 tsp veg. or coconut oil to achieve smooth consistency.
* Flaky sea salt, optional
1. In a medium bowl, stir together the butter, sugar, & salt until combined (I use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl). Mix in the milk and vanilla then mix in the flour and baking soda until a soft dough forms.
2. Roll out the dough to ~1/4 inch thick (either between two sheets of parchment paper or on a lightly floured surface). Cut out two large circles (I used a 3-inch biscuit cutter, but a coffee mug could work or even use a knife) and cut out small circles from the center. Re roll the scraps, as needed.
3. Place circles onto a parchment lined baking sheet & chill in the fridge for ~1 hour.
4. Preheat oven to 350 degrees F. Add coconut to a baking sheet and toast for ~10 minutes. Stir every couple minutes and keep a close eye as it will burn fast! Once toasted, remove from hot baking sheet so the cooking stops.
5. Once the cookies are chilled, bake in the 350 F oven for 8-10 min. until edges are golden. Allow to cool.
6. Melt the chocolate in the microwave in 15-30 second intervals. Stir often. Be careful not to overheat the chocolate and burn it. Spread a layer of melted chocolate on each cookie.
7. Add the unwrapped caramels to another microwave safe bowl with the 1/2 tbs cream. Micro. for 30 seconds (keep an eye on them - they melt fast) to melt. Stir until smooth - you can add a tiny more cream if you need to thin out. Mix in the toasted coconut.
8. Once cool to handle, press the caramel coconut on top of the choc. topped cookies. Drizzle with extra chocolate, top with flaky salt, if using.
9. Cool & set then enjoy!
#easyrecipes #simpleingredients #easydesserts #singleservedessert #singleservecookie #smallbatchbaking #singleservebaking #girlscouts #cookierecipes
Dough
* 2 tbs unsalted butter, softened
* Pinch kosher salt
* 4 tsp white sugar (or 1 tbs + 1 tsp)
* 1 tsp whole milk
* 1/8 tsp vanilla extract
* 1/4 cup flour
* 1/16 tsp baking soda
Coconut
* 1/2 cup shredded coconut
* 2oz baking caramels, or 7 squares. Unwrapped
* 1/2 tbs heavy cream, + more as needed
Chocolate
* 1.5-2oz dark chocolate melting wafers (about 1/4 cup) OR chocolate chips + about 1/4 tsp veg. or coconut oil to achieve smooth consistency.
* Flaky sea salt, optional
1. In a medium bowl, stir together the butter, sugar, & salt until combined (I use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl). Mix in the milk and vanilla then mix in the flour and baking soda until a soft dough forms.
2. Roll out the dough to ~1/4 inch thick (either between two sheets of parchment paper or on a lightly floured surface). Cut out two large circles (I used a 3-inch biscuit cutter, but a coffee mug could work or even use a knife) and cut out small circles from the center. Re roll the scraps, as needed.
3. Place circles onto a parchment lined baking sheet & chill in the fridge for ~1 hour.
4. Preheat oven to 350 degrees F. Add coconut to a baking sheet and toast for ~10 minutes. Stir every couple minutes and keep a close eye as it will burn fast! Once toasted, remove from hot baking sheet so the cooking stops.
5. Once the cookies are chilled, bake in the 350 F oven for 8-10 min. until edges are golden. Allow to cool.
6. Melt the chocolate in the microwave in 15-30 second intervals. Stir often. Be careful not to overheat the chocolate and burn it. Spread a layer of melted chocolate on each cookie.
7. Add the unwrapped caramels to another microwave safe bowl with the 1/2 tbs cream. Micro. for 30 seconds (keep an eye on them - they melt fast) to melt. Stir until smooth - you can add a tiny more cream if you need to thin out. Mix in the toasted coconut.
8. Once cool to handle, press the caramel coconut on top of the choc. topped cookies. Drizzle with extra chocolate, top with flaky salt, if using.
9. Cool & set then enjoy!
#easyrecipes #simpleingredients #easydesserts #singleservedessert #singleservecookie #smallbatchbaking #singleservebaking #girlscouts #cookierecipes
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