Masi Samoa Delight

Ingredients

• 2 cups (200g) shredded coconut 2 cups (200g) shredded coconut
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (60g) butter 1/4 cup (60g) butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 9g (Saturated Fat: 7g)
• Carbohydrates: 24g (Sugar: 16g)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the shredded coconut, brown sugar, flour, and salt.
3. 3.
   In a small saucepan, melt the butter over low heat. Add the coconut milk, water, and vanilla extract, stirring until well combined.
4. 4.
   Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
5. 5.
   Take small portions of the dough and shape them into round balls. Place them on the prepared baking sheet, leaving some space between each cookie.
6. 6.
   Flatten each ball slightly with the back of a spoon or your palm.
7. 7.
   Bake in the preheated oven for 15-18 minutes, or until the cookies turn golden brown.
8. 8.
   While the cookies are baking, prepare the caramel sauce. In a saucepan, melt the remaining butter over medium heat. Add the remaining brown sugar and stir until it dissolves and the mixture thickens.
9. 9.
   Remove the cookies from the oven and let them cool for a few minutes. Drizzle the caramel sauce over the cookies.
10. 10.
    Allow the cookies to cool completely before serving.

Treat your ingredients with care...

• Shredded coconut — Make sure to use unsweetened shredded coconut for an authentic taste. If you prefer a stronger coconut flavor, lightly toast the coconut before adding it to the dough.
• Coconut milk — Use full-fat coconut milk for a creamier texture and richer taste.
• Brown sugar — Dark brown sugar works best for a deeper caramel flavor, but light brown sugar can be used as well.
• Butter — If you prefer a dairy-free version, substitute the butter with coconut oil or a plant-based butter alternative.
• Vanilla extract — For an extra layer of flavor, use pure vanilla extract instead of artificial vanilla flavoring.

Tips & Tricks

• To achieve a chewier texture, slightly underbake the cookies by reducing the baking time by 1-2 minutes.
• For an extra touch of indulgence, dip the cooled cookies in melted dark chocolate before drizzling them with caramel sauce.
• Add a pinch of cinnamon or nutmeg to the dough for a warm and aromatic flavor.
• Store the Masi Samoa cookies in an airtight container to maintain their freshness and chewiness.
• Serve the cookies with a cup of hot tea or coffee to complement their sweetness.

Serving advice

Serve the Masi Samoa cookies as a delightful dessert or snack. They pair perfectly with a scoop of coconut or vanilla ice cream for an extra treat. Arrange them on a platter and garnish with toasted coconut flakes for an appealing presentation.

Presentation advice

Arrange the Masi Samoa cookies on a decorative plate or a wooden serving board. Drizzle the caramel sauce generously over the cookies, allowing it to cascade down the sides. Sprinkle some additional shredded coconut on top for an enticing visual appeal.