Best 4 Samoa Cookie Cocktail Recipes

SAMOA COOKIE COCKTAIL RECIPE - (4.1/5)

Steps:

• Pour about 2 tablespoons chocolate syrup on a plate. Twist the edge of the glass into the syrup coating the entire rim. Sprinkle coconut onto the glass into the syrup. In a chilled cocktail shaker, combine all of the drink ingredients. Shake vigorously. Pour into the glass and then drizzle some caramel syrup on top of the cocktail and on the rim. Garnish with the cookie.

SAMOA RUMTINI

Steps:

• Finely chop coconut flakes and place on aluminum foil. Toast in a toaster oven or under a broiler until golden brown, tossing if necessary being careful not to burn them.
• Rim a coupe glass with caramel sauce, then roll in toasted coconut flakes.
• Add all remaining ingredients to a shaker filled with ice.
• Shake and strain into the rimmed coupe glass.
• If using, slice a sliver out of a Samoa cookie and garnish on the rim.

SAMOA COOKIE COCKTAIL

Steps:

• Pour about 2 tablespoons chocolate syrup on a plate.
• Twist the edge of the glass into the syrup coating the entire rim.
• Sprinkle coconut onto the glass into the syrup.
• In a chilled cocktail shaker, combine all of the drink ingredients.
• Shake vigorously.
• Pour into the glass and then drizzle some caramel syrup on top of the cocktail and on the rim.
• Garnish with the cookie.

HOMEMADE SAMOA COOKIES

Steps:

• Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms.
• Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with remaining dough.
• Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
• Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes.
• Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir coconut into caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie.
• Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds. Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie.