In Samoa, these are usually sold in neatly piled-up stacks which are wrapped in unmarked plastic bags. They look very plain, and on looks alone, you wouldn’t expect much flavour from the masi samoa. But don't let their bland golden surfaces deceive you.
Just one bite of this buttery, flaky, not-too-sweet, shortbreadish cookie will have you going back for more.
Which is probably why they're sold in stacks and not one by one.
And a word of warning. When masi samoa are baking, the whole house will smell like Willy Wonka's cookie factory (if Willy Wonka had a cookie factory). You cannot hide these from those you live with.
Masi Samoa (makes 24)
Preheat oven to 350°F (180°C). Grease a cookie sheet or, for easy clean-up, line a cookie sheet with baking paper.
Beat together the butter and sugar. Add the eggs and beat well. Add the coconut milk and vanilla and beat some more. Add the flour and baking powder and mix until it forms a dough.
Knead lightly then roll the dough out thinly (less than ¼ inch; 6mm thick) on a lightly floured surface. Cut into 3 x 3” (7.5 x 7.5 cm) squares. Transfer to the cookie sheet and bake for 20 to 25 minutes until golden brown.
Remove from oven and cool completely.
These are rich enough that they don’t need any spread, but I know people who like masi samoa with a thin pat of butter and strawberry jam.
Enjoy masi samoa with a piping hot cup of – you guessed it! – kokosamoa (Samoan cocoa).
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