{"id":58,"date":"2022-06-04T19:12:11","date_gmt":"2022-06-04T19:12:11","guid":{"rendered":"http:\/\/egosyntonic.com\/?page_id=58"},"modified":"2022-06-04T19:12:11","modified_gmt":"2022-06-04T19:12:11","slug":"samoa-cookies","status":"publish","type":"page","link":"https:\/\/egosyntonic.com\/?page_id=58","title":{"rendered":"Samoa Cookies"},"content":{"rendered":"\n<p id=\"viewer-1c550\">INGREDIENTS:<\/p>\n\n\n\n<p id=\"viewer-fvmtu\"><strong><u>Cookie Base<\/u>:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 cups (300g) of all-purpose flour<\/li><li>1 cup (225g) salted butter<\/li><li>3\/4 cup (167g) white sugar<\/li><li>1\/2 teaspoon (4g) fine sea salt<\/li><li>1 egg white<\/li><li>3\/4 teaspoon (4g) vanilla extract<\/li><li>1\/2 teaspoon (2g) almond extract<\/li><\/ul>\n\n\n\n<p id=\"viewer-a8io4\"><strong><u>Caramel Coconut Topping &amp; Dipping <\/u>:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2.5 cups (175g) unsweetened shredded coconut<\/li><li>1 cup (208g) white sugar<\/li><li>1\/4 cup (59ml) water<\/li><li>2.5 tablespoons (54g) light corn syrup<\/li><li>4.5 tablespoons (64g) cold unsalted butter<\/li><li>1\/2 cup (118ml) heavy whipping cream<\/li><li>1\/2 teaspoon (4g) fine sea salt<\/li><li>2 teaspoons (13g) vanilla bean paste<\/li><li>12oz (340g) 60 pct dark chocolate, melted<\/li><\/ul>\n\n\n\n<p id=\"viewer-127hc\">INSTRUCTIONS:<\/p>\n\n\n\n<p id=\"viewer-6n42p\"><strong><u>Cookie Base<\/u>:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Preheat the oven to 350F. In a medium-size bowl, add flour and mix in salt; in a separate bowl, add butter and begin beating it with a hand mixer till evenly distributed in the bowl; while beating on medium speed, add in sugar, 1 tablespoon at a time until everything gets added.<\/li><li>Then mix in egg white until thoroughly incorporated, followed by vanilla extract and almond extract; mix until combined. To your mixture, add flour, 2 tablespoons at a time, beating until fully incorporated.<\/li><li>Divide your cookie dough into 2 pieces, place between 2 pieces of parchment paper, roll it out about \u00bc\u201d thick and place onto a sheet tray; repeat with the other piece of dough and place in the fridge overnight to firm.<\/li><li>Using a 2.5\u201d donut cutter, punch out as many donut-shaped rings from your dough; place those rings onto a parchment-lined baking sheet, spaced about \u00be\u201d apart. Place in the oven for 15 &#8211; 18 minutes or until golden brown, let it cool slightly, and place it on a wire rack to cool completely.<\/li><\/ol>\n\n\n\n<p id=\"viewer-1959n\"><strong><u>Caramel Coconut Topping &amp; Dipping<\/u>:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Pre-heat oven to 350F. On a baking sheet, add coconut, and place in the oven, stirring often for 3 &#8211; 6 minutes or until a toasted golden brown. Remove from the oven and place on another baking sheet to cool down completely.<\/li><li>In a medium-size sauce pot, add sugar, water, and light corn syrup; lightly mix that, set up over medium-high, let it dissolve, and come to a boil. Once boiling, let it cook (swirling around if necessary) until your sugar turns into an amber color.<\/li><li>Then whisk in butter; once melted and emulsify, add heavy cream; whisk together until combined. Next, add salt and vanilla paste. Pour that into a separate container and cool to room temperature.<\/li><li>Place your toasted coconut in a medium-sized bowl, then add \u00be of your caramel and toss together until thoroughly combined. For the remaining caramel, spread it evenly on the base of your cookies.<\/li><li>Mount your coconut on top of your ring, nice and evenly, to cover the entire ring. Repeat that with all your cookies.<\/li><li>Pour \u00be of your melted chocolate into a medium-size bowl, then place your cookie in the chocolate, leaving the coconut exposed. Next, drain your cookie with a fork and put it on a baking sheet with a silicone baking mat. Repeat with the rest of your cookies, and finally, do a fine drizzle on top of your cookies. Let it solidify at room temperature and enjoy.<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Making Girl Scout Cookies At Home: Samoas | But Better\" width=\"580\" height=\"326\" src=\"https:\/\/www.youtube.com\/embed\/A3L8mRjeTY4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS: Cookie Base: 2 cups (300g) of all-purpose flour 1 cup (225g) salted butter 3\/4 cup (167g) white sugar 1\/2 teaspoon (4g) fine sea salt 1 egg white 3\/4 teaspoon (4g) vanilla extract 1\/2 teaspoon (2g) almond extract Caramel Coconut Topping &amp; Dipping : 2.5 cups (175g) unsweetened shredded coconut 1 cup (208g) white sugar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-58","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/egosyntonic.com\/index.php?rest_route=\/wp\/v2\/pages\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/egosyntonic.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/egosyntonic.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/egosyntonic.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/egosyntonic.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58"}],"version-history":[{"count":1,"href":"https:\/\/egosyntonic.com\/index.php?rest_route=\/wp\/v2\/pages\/58\/revisions"}],"predecessor-version":[{"id":59,"href":"https:\/\/egosyntonic.com\/index.php?rest_route=\/wp\/v2\/pages\/58\/revisions\/59"}],"wp:attachment":[{"href":"https:\/\/egosyntonic.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}