I have a problem.
As I mentioned at the beginning of this series, I have a habit of buying one-off items for a recipe – often in duplicate – and then storing them away forever.
But I ALSO am in the habit – when making a new recipe – of making way too much of a filling/topping/what-have-you, “just in case”:
- The pictures suck.
- I needed more than I thought.
- Whatever the filling/topping/what-have-you was going in/on/under sucked. And now I need to make it again, so I’d better have extra.
And I ALWAYS have extra.
As was the case with these insane Samoa doughnuts.
I not only had easily DOUBLE the amount of caramel/coconut topping needed, I made an ENTIRE bag of toasted coconut – way, way more than was necessary.
So there was a “Samoa situation” that needed addressing – stat.
I decided that instead of my usual go-to move – that is, to put that leftover filling/topping/what-have-you on some ice cream/pound cake/a spoon – I would make a legit new recipe. Something that would be worth sharing with you all, should you find yourselves in a “Samoa situation” too.
Are you really surprised? You know how much I love my Ritz crackers. And they were PERFECT. The salty crunch was divine paired with the coconut-caramel filling. A dip in some chocolate and a shower of toasted coconut? Done and DONE.
1 cup shredded coconut
11 ounces caramels
3 tablespoons milk
1/2 teaspoon kosher salt
1 cup chocolate chips
36 Ritz crackers
Pre-heat oven to 350. Line a baking sheet with parchment paper. Spread the coconut evenly on the prepared sheet and bake till deep golden brown, 10–20 minutes. Stir frequently so that the coconut colors evenly. Remove from oven and cool.
In a medium bowl set over a pan of barely simmering water, melt the caramels, milk and salt, stirring frequently. Stir in half the toasted coconut.
Melt the chocolate in a small bowl set over a pan of barely simmering water.
Spread a bit of the coconut-caramel mixture on half the crackers. Top with the remaining crackers, pressing down lightly to make sandwiches. Dip the top half of each sandwich into the melted chocolate. Tap lightly on the edge of the bowl to level the chocolate, and place on a parchment- lined baking sheet. Top with a bit of the remaining toasted coconut. Repeat with remaining sandwiches. Store in an airtight container.
This delicious recipe brought to you by Sheri Silver