WOW! Your Samoas look awesome. That's my favorite Girl Scout cookie EVER!!! Nicely done!
For the cookie:
- 1 cup softened butter
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- 3 cups shredded coconut
- 12 ounces of caramels
- 1/4 teaspoon salt
- 3 tablespoons milk
- 8 ounces chocolate chips
- Preheat your oven to 350 degrees.
- While the oven is preheating, begin my mixing the butter and sugar together in a large sized bowl.
- Next, add in the flour, salt and baking powder.
- Finally, add the vanilla extract and milk and you should have batter that looks something like this (who needs spoons when you have hands?):
- Now the fun begins! Roll the dough out (on top of parchment paper so it doesn't stick to the table).
- Make sure it is about 1/4 of an inch thick.
- Now the next step is probably easiest with a round cookie cutter, but since we didn't have one we improvised with a small votive candle holder.
- Make as many round cookies as you can. The dough is easy to work with, so re-roll it as many times as you need to.
- After cutting about 1 1/2 inch circles out, make a small hole in the middle of each cookie (you may use a straw, knife, finger, etc.).
- Place on a cookie sheet and bake in the oven for about 10-12 minutes or until browned.
- While these are baking you may want to begin getting your ingredients ready for the topping!
- Unwrap the caramels.
- Place in a bowl with the milk and salt and microwave for about 3 minutes stirring occasionally (if your microwave is more powerful, use less time).
- Next, spread the coconut on a baking sheet and toast in the oven for about 20 minutes.
- Stir it every 3-5 minutes.
- Hang in there with me...I know there are lots of small steps with this recipe but the end result is worth it!
- Once the caramel is melted and coconut is toasted, fold the coconut into the caramel mixture and stir well.
- Using a small spoon, place the mixture on top of the cooled cookies (about 2 tablespoons per cookie).
- Finally, melt the chocolate in a small bowl in the microwave.
- Heat for about 30 seconds then stir, and repeat until melted completely.
- Dip the base of the cookies into the chocolate and place onto parchment paper.
- Once all cookies have been dipped, place the remaining chocolate into a zip block bag and cut a small hole in the corner.
- Pipe the chocolate onto the cookie in a zig-zag pattern.
- Place in the refrigerator for about 5 minutes to allow the chocolate to harden.
- Then you're done! All of your hard work has paid off-because you now have more than a dozen Somoa Girl Scout cookies!
Samoa Girl Scout Cookies
4/ 5Oleh Arbuzs Corps