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–+ servings

Apple Samoas

A delightful twist on the classic Samoa cookie, featuring a delicious apple filling and a coconut topping.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
Apple Filling
  • 2 medium apples peeled and diced
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice
Coconut Topping
  • 1 cup sweetened shredded coconut
  • 1/4 cup sweetened condensed milk
  • 1/2 teaspoon vanilla extract

Method
 

Prepare Cookie Base
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until well combined.
  4. Gradually add the flour and salt, mixing until a dough forms.
  5. Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
  6. Flatten each ball slightly with the palm of your hand.
  7. Bake for 10-12 minutes or until lightly golden. Remove from oven and let cool.
Make Apple Filling
  1. In a saucepan, combine the diced apples, brown sugar, cinnamon, and lemon juice.
  2. Cook over medium heat for about 5-7 minutes until the apples are tender.
  3. Remove from heat and let cool slightly.
Prepare Coconut Topping
  1. In a bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract.
  2. Stir until the coconut is well coated.
Assemble and Bake
  1. Spoon a small amount of the apple filling onto each cookie base.
  2. Top with a generous amount of the coconut mixture.
  3. Return to the oven and bake for an additional 10 minutes.
  4. Let cool before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gFiber: 1gSugar: 15g

Notes

These cookies can be stored in an airtight container for up to a week.

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