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December 14, 2016

Homemade Giant Samoa

Homemade Giant Samoa recipe

Homemade Giant Samoa

1 cup virgin coconut oil

1/3 cup honey

1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract

2 1/4 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

3/4 teaspoon salt, divided

3 cups sweetened coconut, toasted

2 (11 ounce) bags caramel bits

3 tablespoons coffee creamer (or half & half)

2 (4 ounce) bars dark chocolate

Preheat oven to 325ºF. In large bowl, cream the virgin coconut oil, honey, vanilla extract, and coconut extract. In separate bowl, whisk the flour, baking soda, baking powder and 1/2 teaspoon salt. About a half cup at a time, add the flour mixture to the coconut oil mixture, mixing between each addition.  Mix just until combined and dough forms. Divide dough in half, press each half into a 9-inch springform pan that has a round cookie cutter in the center (so it will resemble a large doughnut). A 9-inch tart pan with a removable bottom works great as well.

Bake 20 minutes or just until edges start to brown. Let cool. Meanwhile, turn the oven heat up to 350ºF. Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake 10 minutes or until lightly toasted, stirring occasionally for even browning.

Melt the caramels, coffee creamer and 1/4 teaspoon salt in a double-boiler (a medium saucepot set over a large saucepot of simmering water). Heat while stirring until caramels fully melt. Spread tops of cookies with a thin caramel layer. Mix coconut into remaining caramel and carefully spread/press  on tops of both cookies.

Melt the chocolate in a double-boiler. Using a spoon, evenly spread chocolate on bottoms of the cookies. Place on a wax paper. Allow the chocolate to cool some, then place in a pastry bag with a small tip (or plastic baggie with corner snipped). Pipe stripes across tops of each cookie.

Makes two 9-inch cookies.