Coconut-Caramel Rounds (Samoas)
Coconut-Caramel Rounds (SAMOAs)
gluten-free ≈ dairy-free ≈ egg-free
MAKES 24
Prep Time 15 minutes
Cook Time 10 minutes
INGREDIENTS
½ cup plus 2 tablespoons non-hydrogenated vegetable shortening, at room temperature
½ cup granulated sugar
1 tablespoon pure vanilla extract
2½ cups blanched almond flour
¼ cup cornstarch
1½ teaspoons salt
14 ounces dairy-free caramel candies, such as Cocomels
2 tablespoons dairy-free milk, at room temperature
1 pound sweetened coconut, toasted
2 cups semisweet chocolate chips (my picks)
DIRECTIONS
1. In a large bowl, beat together ½ cup of the shortening and granulated sugar until fluffy, then add in the vanilla. In another large bowl, whisk together the almond flour, cornstarch and 1 teaspoon salt. Add to the shortening mixture; mix to combine. Form the dough into a ball; divide into 2 disks and wrap each in plastic wrap; refrigerate for about 40 minutes.
2. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Roll out the dough until about 1/8-inch thick and cut rounds using a 1½-inch doughnut cookie cutter; place about 1-inch apart on the prepared baking sheet. Bake until golden around the edges, about 10 minutes. Let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely.
3, In a 2-quart saucepan over low heat, melt the caramels with the milk, stirring frequently, until smooth; reserve ¼ cup of the caramel. Add the remaining ½ teaspoon salt and stir in the toasted coconut. Remove from the heat.
4. Line a cooled baking sheet with parchment paper. Using an offset spatula, spread the tops and sides of the cookies with the reserved caramel, then with the coconut-caramel; place on the prepared baking sheet and let set, about 30 minutes.
5. Using a double boiler or a metal bowl set over a pot of simmering water, melt together the chocolate chips and the remaining 2 tablespoons shortening until smooth; remove from the heat.
6. Dip the bottom of each cookie in the chocolate coating and return to the baking sheet. Using a spoon, drizzle the remaining chocolate in stripes on the cookie tops.
QUICK RECIPE SWAPS
cornstarch → potato starch
non-hydrogenated vegetable shortening → unsalted butter
dairy-free caramel candies → caramel candies
dairy-free milk → whole milk
