Samoas - Girl Scout Cookies

I used to be a Girl Scout and sold cookies every year for many years. My goal was always to win the stuffed animal and T-shirt. I have had my fair share of their cookies and my favorites are by far the Samoas. They are really not good for you but they sure do taste good.

Photo from Baking Bites

1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour (may add a little more if dough too sticky)
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (the milk might not be needed at all). The dough should come together into ball that isn't too sticky

Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet use the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.

Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

3 cups shredded coconut
12-oz caramel chews
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast ~10-15minutes until coconut is golden. Cool on baking sheet.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Makes about 3 1/2-4 dozen cookies.

The recipe can be found over here as well. 
They were MUCH better than the boxed version (in my opinion)-more coconutty and fresh tasting obviously, they didn't cost me an arm and a leg and they did not have all of those preservatives in them! The photo above was not what resulted from my baking. I didn't end up taking pictures because they looked like a disaster *but they tasted amazing***

My main problem I had with these cookies was that the caramel/coconut mixture was super sticky and I couldn't get it to stick to the cookie more than my fingers, and the chocolate drizzle fiasco that occurred when my husband decided he wanted to help and put the chocolate drizzle on himself. Being an engineer the stand-by method of a fork dipped in the chocolate or a zippy bag with the end snipped off was not good enough so he decided to put the chocolate into squeeze bottle which worked perfectly for the first 2-3 cookies and then started to harden in the tip and clogged, most people would re-heat the chocolate and continue on but the problem was he didn't realize it was clogged and squeezed so hard he blew the top off and covered me/himself/ the counters/cabinets/and ONE cookie with tons of chocolate.....I finished with my trusty fork after that.

(NOTE: These can be made into samoa bars if you don't want to go through all of the above steps just press the cookie portion of the recipe into an 8x8 pan, bake on 350 for about 10-15minutes (until golden) and spread the coconut mixture onto, top with chocolate).


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