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Morir Soñando (Dairy-Free) Recipe

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4 from 14 reviews

This Homemade Samoas Recipe recreates the classic Girl Scout cookie featuring buttery shortbread rounds topped with toasted coconut and chewy caramel, finished with a rich chocolate drizzle. These cookies combine a tender, buttery base with luscious caramel and toasted coconut for a perfect balance of flavors and textures, perfect for holiday baking or any special occasion.

Ingredients

Cookie Dough

  • 1 cup butter, softened at room temperature
  • 4 ounces granulated sugar (1/2 cup)
  • 9.8 ounces all purpose flour (2 cups)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Up to 2 tablespoons milk (as needed)

Toasted Coconut

  • 8.3 ounces shredded coconut (sweetened or unsweetened, about 3 cups)

Caramel Topping

  • 15 ounces good-quality chewy caramels
  • 1/4 teaspoon salt
  • 3 tablespoons milk

Chocolate Coating and Drizzle

  • 8 ounces dark or semisweet chocolate (chips or chopped chocolate)

Instructions

  1. Preheat Oven for Cookies: Set your oven to 350°F (175°C) to prepare for baking the shortbread cookie rounds.
  2. Prepare Dough: Cream together softened butter and sugar in a large bowl until light and fluffy. Gradually mix in flour, baking powder, and salt on low speed. Add vanilla extract and just enough milk to bring the dough together into a soft, pliable ball without stickiness. Add extra flour if dough feels sticky.
  3. Roll Out Dough: Divide dough into 2 or 3 batches for easier handling. Roll each batch between sheets of wax or parchment paper to approximately 1/4-inch thickness or slightly thinner. Optionally chill dough for up to an hour or overnight if needed.
  4. Cut Cookies: Use a 2-inch round cookie cutter to cut out cookies. Use the small end of a large round piping tip (#12) or similar tool to cut out a small hole in the center of each round to create a ring shape. Place on parchment or silicone-lined baking sheets. Re-roll scraps as needed.
  5. Bake Cookies: Bake for 10-12 minutes or until the bottoms are very lightly golden brown around the edges, indicating they are done but still tender and shortbread-like.
  6. Cool Cookies: Let baked cookies cool slightly on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely.
  7. Preheat Oven for Toasting Coconut: Set oven to 300°F (150°C).
  8. Toast Coconut: Spread shredded coconut evenly on a rimmed baking sheet. Toast for about 20 minutes, stirring every 5 minutes to ensure even browning. Watch closely towards the end to prevent burning; toasted coconut should be golden and fragrant.
  9. Cool Coconut: Allow toasted coconut to cool on the baking sheet, stirring occasionally to prevent clumping.
  10. Make Caramel Topping: Unwrap caramels and place in a large microwave-safe bowl with milk and salt. Microwave on high for 3-4 minutes, stirring every minute or so until smooth and melted. Fold in the cooled toasted coconut with a spatula to combine.
  11. Apply Caramel Topping: Using a spatula or offset spatula, spread about 2-3 teaspoons of the caramel-coconut mixture onto each cooled cookie. If topping firms up, microwave briefly to soften again. Optionally smear a thin layer of reserved caramel on the cookie first to help the topping stick; wet fingers can help spread the topping without sticking.
  12. Melt Chocolate: Melt chocolate in a small bowl using 45-second intervals in the microwave, stirring well between each, or melt over a double boiler on the stovetop to avoid scorching.
  13. Dip Cookies in Chocolate: Dip the base of each caramel-topped cookie into the melted chocolate and place on a sheet of parchment paper. Transfer remaining chocolate to a piping bag or ziplock bag with a corner snipped off.
  14. Drizzle Cookies: Drizzle the remaining chocolate over the tops of the cookies to finish. Melt additional chocolate if needed to cover all cookies.
  15. Set Chocolate: Allow chocolate to set completely at room temperature before storing cookies in an airtight container to maintain freshness and texture.

Notes

  • The dough can be chilled for easier handling but is quite forgiving for rolling and cutting even at room temperature.
  • Watch the toasted coconut carefully in the last few minutes as it can burn quickly once it starts to brown.
  • If caramel topping hardens during spreading, reheat gently to soften.
  • Using a piping bag for the chocolate drizzle provides a neater finish but a spoon can be used if needed.
  • Store finished cookies in an airtight container at room temperature; they keep well for up to one week.

Find it online: https://marthatasty.com/morir-sonando-dairy-free-recipe/