HOMEMADE SOURDOUGH SAMOAS

First, we’ll start by making the sourdough shortbread—in a large mixing bowl, mix together 1 & 1/4 sticks of softened butter and 1/2 cup of cane sugar using an electric hand mixer. Then, mix in 1 tsp of vanilla extract and 1/2 cup of sourdough discard. Lastly, mix in 1 tsp of salt and 1 & 3/4 cups of all purpose flour. Wrap the dough in plastic wrap and let chill in the fridge for an hour (or 20 minutes in the freezer). Transfer the chilled dough to a floured surface. Sprinkle the dough with more flour and roll it out until it’s about 1 cm thick. Cut out circles of dough using a cup or cookie cutter that’s about 1&1/2 - 2 inches wide. Cut out a small circle in the center (I used a vanilla extract lid). Transfer to a parchment paper lined baking sheet and pop in the freezer while your oven preheats to 350F. Once it’s preheated, bake the cookies for 10 minutes and then let them cool completely. Then, we’ll make the caramel—over low heat, whisk together 1/2 cup of coconut sugar (or cane sugar), 3 tbsp of butter, 1/4 cup of cream, and 1/4 tsp of salt in a saucepan or pot until melted tougher and smooth. Add this to a mixing bowl and stir in 1 cup of toasted coconut. Once the cookies are cooled, spoon the caramel coconut mixture on top, about 1-2 tbsp per cookie. Then, melt down 1/2 cup of dark chocolate chips. Dip the bottom of the cookies in it and place them on parchment paper. Drizzle more dark chocolate on top. Let the chocolate harden and enjoy!