Which came first:The Samoa or the Samoan?

Do you want to know what I've always wondered.  Are Samoas named after Samoans?

I mean.  It's one letter difference.  That's gotta count for something.  If there was an America cookie, don't you think it would be named after Americans?

They are islanders right, and there's coconut in them.  Am I stretching for the commonality here?  My follow up to this is how did they become so popular with the girl scouts if they are Samoan cookies?  Did girls scouts start in Samoa?

There is some shit in elementary school that they left out.  I still have things to learn.  I think there should be a cultural culinary background in common foods, MORE SPECIFICALLY girl scouts.  You should get a damn badge if you can name where all the cookies you sell came from.

I think I missed my calling.  

Not that any of you should or would trust me to fill your children will knowledge.  I think that would be a mistake for all involved. 

But hell, in the meantime, make yourself some Samoas.

Samoas

Cookie                                        

 1 cup butter, soft                                                         
1/2 cup sugar                                                              

2 cups all purpose flour                                              
1/4 tsp baking powder                                                
1/2 tsp salt                                                                  
1/2 tsp vanilla extract
up to 2 tbsp milk

  

Topping

3 cups shredded coconut

12 ounces of caramels

¼ teaspoon salt

3 tablespoon milk

8 ounces dark chocolate

Preheat oven to 350F.  In a large mixing bowl, cream together butter and sugar. 

Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky.   Roll the dough out between pieces of wax paper to about 1/4-inch thickness 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 completely. 

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. 

Cool on baking sheet, stirring occasionally. Set aside.  Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. 

When smooth, fold in toasted coconut with a spatula.

Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. 

Reheat caramel for a few seconds in the microwave if it gets too firm to work with.While topping sets up, melt chocolate in a small bowl. 

Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. 

 You. Are. Welcome.

Love,

Whit