Samoas: coconut, caramel and chocolate cookies

Preparation

1. We start by browning the coconut lightly in the preheated oven at about 175 degrees for 10 minutes.

2. We remove halfway through cooking.

3. Separately, we assemble the butter and sugar in a bowl with the rods until forming a smooth and unctuous cream

4. Add the vanilla and flour and beat until fully integrated.

5. Place the dough in the fridge for about 20 minutes.

6. After the time has elapsed, we put the dough on a lightly floured surface and spread it out to leave it the thickness of a Maria biscuit.

7. Cut the dough with a round cutter or with the mouth of a glass

8. With another smaller mold, we make a hole in the center

9. If we want to be thrifty with the dough, we make more cookies with the leftover dough from the cookie centers.

10. We place the cookies separated from each other on a tray lined with non-stick paper and bake them for 10-12 minutes.

11. Let them cool on a rack.

12. Now we melt the caramels in a saucepan or non-stick skillet over medium heat

13. When it is completely melted, we reserve a little of this cream

14. Add the toasted coconut to the melted caramel

15. While we assemble the cookies, we must keep this coconut and caramel cream in a bain-marie so that it does not solidify again.

16. Decorate the cookies by smearing the surface with the coconut caramel

17. We let them rest for about 30 minutes for the caramel to set.

18. Finally, we put them back on non-stick paper and bathe them with threads of melted chocolate

19. Again we let the samoas rest so that the chocolate hardens.