(This helps the caramel coconut topping adhere well.) With a small spoon, press about 1 tablespoon caramel coconut topping onto the cookie. ASSEMBLE THE SAMOAS COOKIES: Working with one cookie at a time, spread the cookie with a thin layer of reserved caramel.Add toasted coconut to the remaining melted caramel.Remove about 1/4 of the melted caramel to a small bowl.Cook over gently simmering water, stirring frequently, until the caramels are fully melted. Place caramels, milk, and salt in the top of a double boiler. (Coconut can burn quickly so keep a close watch on it, being sure to stir it frequently for even browning.) Remove from the oven and set aside. Bake at 350 degrees for 12 to 18 minutes, stirring frequently, until lightly browned.
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