Food recipes
Healthier Samoas
Healthier Samoas Ingredients: margarine, regular, 80% fat, composite, stick, without salt sugars, granulated nuts, almonds leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table vanilla ex...
Healthier Samoas
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, caramels
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350F
In a large mixing bowl, cream together margarine and sugar substitute.
Mix in flour, baking powder and salt at a low speed, followed by the vanilla and water, adding in the water as needed to make the dough come together without being sticky.
The dough should come together into a soft, not-too-sticky ball.
Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds.
Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.
Repeat with remaining dough.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Take oven temperature down to 300.
Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
Cool on baking sheet, stirring occasionally.
Set aside.
Place caramel sauce in a large microwave-safe bowl and fold in toasted coconut with a spatula.
Spread the topping on cooled cookies, using about 2-3 tsp per cookie.
While topping sets up, melt chocolate in a small bowl.
Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, caramels
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350F
In a large mixing bowl, cream together margarine and sugar substitute.
Mix in flour, baking powder and salt at a low speed, followed by the vanilla and water, adding in the water as needed to make the dough come together without being sticky.
The dough should come together into a soft, not-too-sticky ball.
Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds.
Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.
Repeat with remaining dough.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Take oven temperature down to 300.
Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
Cool on baking sheet, stirring occasionally.
Set aside.
Place caramel sauce in a large microwave-safe bowl and fold in toasted coconut with a spatula.
Spread the topping on cooled cookies, using about 2-3 tsp per cookie.
While topping sets up, melt chocolate in a small bowl.
Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.