Of all the indulgent cookies, few can rival the balance of caramel, coconut, and chocolate a Samoa offers. These decadent treats have captured hearts-and taste buds-of dessert lovers everywhere. But any baker will be quick to remind you, though, that this is a tough cookie to get right at home without proper tools and technique.

Enter Sydney Carlson, using the innovative Lynnee Baking Spatula. Sydney has reinvented the art of perfecting Samoas cookies. Whether you're a seasoned baker or just starting out, this tutorial will take you through how to make Samoas like Sydney-with the precision and ease that only Lynnee Baking Spatula can provide.

 

The Flavors and Textures of the Perfect Samoas

These flavors and textures of rich chocolate, nutty coconut, chewy caramel, and buttery shortbread combine to make Samoas so loved. This is dependent on precision in their making and the use of quality ingredients.

 

Baking Innovation with the Lynnee Baking Spatula

Lynnee Baking Spatula is designed not as a regular kitchen utensil but functional and versatile; hence, it ranks among the favorite pieces for such professionals as Sydney Lynn Carlson and for home bakers alike. 

Precision Edge: The precision edge helps in lifting delicately without breakage of baked goods. 

Heat Resistance: Strong enough to handle hot caramel and melted chocolate.

Non-Stick Coating: Allows for smooth application and easy clean-up.  

Whether one is making complex treats, such as Samoas, or just slathering frosting on a cake, the Lynnee Baking Spatula makes every task feel effortless.

 

Bring the Perfect Samoas to Life in Your Kitchen

With Sydney's step-by-step guide and the proper utensils right by your side, it gets even easier to make her legendary Samoas within the comfort of one's own home. Rich flavor mixtures, her tried-and-true ways paired with an ingenious Lynnee Baking Spatula-assure success every single time.

 

Click here for the step by step process:

ingredients: 

cookies

1/2 cup unsalted softened butter

1/3 cup sugar

1 cup flour

1/3 tsp baking soda

1 tsp vanilla

3 tbsp milk

1/4 tsp salt

coconut topping

1 cup coconut flakes

1/2 tsp salt

1 tsp vanilla

2 tbsp heavy cream

1 tbsp milk

1 cup caramels

1 1/2 semi sweet chocolate chips (melted)

How to:

- whisk flour, salt, baking powder together and set aside. mix butter and sugar in seperate bowl until fluffy, add flour mixture and mix until fine crumbs form

- add milk and vanilla and mix until dough forms, wrap dough in plastic wrap and freeze for 20 mins or refrigerate for 1 hours

- after dough has chilled roll out on floured ur face to about 1/4” thick. using round cookie cutter (or cleaned mason jar lid) cut out as many cookies as you can and place on greased baking sheet *press remaining dough together and repeat cookie cutting process until little to no dough left*

- cut centers of cookies out with smaller circle and bake in oven at 350 for 10-13 mins until slight brown, let cool

- in sauce pan over medium toast coconut flakes until golden brown (4-5 mins) set aside

- combine caramels and heavy cream in bowl and microwave at 20 second intervals until melted and smoothed. brush melted caramel over each cookie and let chill. mix toasted coconut with remaining caramel and spread mixture onto each cookie, chill again

- melt chocolate chips in bowl and dip each cookie evenly coating the bottom and drizzle remaining chocolate over top. let cool again!!

- cookies are done when chocolate has set, serve & enjoy ☻