Giant Samoa cookie

Preheat oven to 180°C. Line a large baking tray with baking paper. Spread coconut flakes on paper in a thin layer. Place the baking sheet on the middle rack of the oven and let the chips brown, 5 to 6 minutes. Remove the baking sheet and pour the chips into a bowl.

Prepare the dough. Grate or finely chop the butter with a knife. Combine with powdered sugar, add a pinch of salt and mix. You can mix the butter and powdered sugar using an electric mixer.

Pour milk into the butter mixture, add sifted flour and quickly knead the dough. The shortbread dough does not need to be kneaded for a long time, just enough for all the ingredients to come together. Gather the dough into a ball, wrap in cling film and refrigerate for 30 minutes.

Remove the dough from the refrigerator and remove the film. Place the dough on a sheet of baking paper, you can use the paper on which the coconut was baked. Cover with a second sheet of baking paper and roll out the dough to 1cm thickness.

Place a large plate on top of the dough and carefully cut out a circle. Using a small gouge or glass, cut a hole in the center. Transfer the dough along with a sheet of paper to a baking sheet.

Roll out the remaining dough again and cut out different figures, they can be baked separately, or wrap the remaining dough in film and put it in the freezer - the shortbread dough can be stored there for 1 month.

Place the cookie sheet in the oven and bake until light golden brown, about 20-25 minutes. Remove the baking sheet from the oven and cool the cookies completely without removing them from the paper.

Prepare caramel. Pour the sugar into a saucepan or thick-bottomed pan and place over low heat. Heat the sugar, stirring with a spatula, until it is completely dissolved. Continue heating the syrup until it turns golden, 3 to 4 minutes.

Remove the bowl with the syrup from the heat and pour in the cream in a thin stream. Be careful - the mixture will foam a lot. Continue stirring the caramel vigorously for 30 seconds. Return the bowl with the caramel to the stove and keep it on low heat for another 30 seconds. Add butter and mix thoroughly. Remove from heat and cool. You should get a thick and viscous mass of delicate caramel color.

Prepare chocolate ganache. Break the chocolate into random shaped pieces. In a small saucepan, heat the cream until almost boiling and remove from heat. Place the chocolate pieces into the hot cream and stir with a silicone spatula until the chocolate is completely melted. Add butter and mix again.

Collect the cookies. Brush the underside with half the chocolate ganache and place on a sheet of baking paper, chocolate side down. Cover the top of the cookies with half of the caramel. Combine the coconut flakes with the remaining caramel and stir. Spread the coconut mixture on the caramel side of the cookies and pour over the melted chocolate ganache. If it has frozen, slightly heat the mixture in a water bath. Keep cookies in the refrigerator until serving.