HOMEMADE SAMOAS GIRL SCOUT COOKIES yield: ABOUT 4 DOZEN (2-INCH) COOKIES prep time: 2 HOURS (INCLUDES CHILLING) cook time: 15 MINUTES INGREDIENTS: For the cookies: 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup sugar 2 cups all-purpose flour 1/4 teaspoon baking powder 1/2 teaspoon salt 2 Tablespoons milk 1/2 teaspoon vanilla extract For the coconut topping: 3 cups shredded sweetened coconut 15 ounces store-bought or homemade soft caramels 3 Tablespoons milk 1/4 teaspoon salt 8 ounces dark chocolate (See Kellys Notes) DIRECTIONS: Make the cookies: Preheat the oven to 350ºF. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces. Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour. Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter. (See Kellys Notes for cookie cutter alternatives.) Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough. Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire wrack to cool completely. Make the coconut topping: Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. (See Kellys Notes.) Remove the toasted coconut from the oven and set it aside. Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl. Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until its spreadable again. Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully. Kellys Notes: If you dont have a doughnut-shaped cookie cutter, you can use two cookies cutters (such as a circular 2-inch and a circular 1-inch) to form the ring shape. Alternately, you can use the caps to any dry spices to serve as cookie cutters. If the dough is too firm to roll out after being refrigerated, let it rest at room temperature for 10 minutes before rolling and cutting out the cookies. The shortbread should be very pale golden in color. When in doubt, underbake it! If using dark chocolate chips, 8 ounces is equal to about 1 1/3 cups chocolate chips. Coconut burns very quickly, so keep an eye on it and stir often! Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a stickier base to adhere to. Recipe adapted from Instructables. posted in COOKIES, DESSERTS 185 comments » Share on email Share on favorites More Sharing Services 2.2K YOU MIGHT ALSO LIKE... Marshmallow Brownies with Salted Almonds Marshmallow Brownies with Salted Almonds Screen shot 2011-03-17 at 10.55.07 PM Hungarian Pea Soup with Nokedli Easy Homemade Parmesan Hamburger Buns Easy Homemade Parmesan Hamburger Buns Espresso Chocolate Chip Brownie Cookies Espresso Chocolate Chip Brownie Cookies 185 RESPONSES TO “HOMEMADE SAMOAS GIRL SCOUT COOKIES” #1 JEN @ ONE CURLY FRY — FEBRUARY 13, 2013 at 8:34 AM Kelly! These look absolutely amazing. They are so much prettier than the Girl Scout’s Samoas!! #2 RACHEL COOKS — FEBRUARY 13, 2013 at 8:38 AM These are GORGEOUS! They look JUST like the regular ones, except they look like they are even better tasting. #3 STACY | WICKED GOOD KITCHEN — FEBRUARY 13, 2013 at 8:40 AM Kelly, your Homemade Samoas Girl Scout Cookies look FAB! Nom, nom!! Your food photography is stunningly beautiful. :) Pinning! xo #4 SHAINA — FEBRUARY 13, 2013 at 8:46 AM I used to be thin mint person and then I discovered the amazingness that is a Samoa! They are the only way to go when those Girl Scouts come along.. These look just like the real thing, probably taste better though :) I have to try it out! #5 STEPHANIE @ GIRL VERSUS DOUGH — FEBRUARY 13, 2013 at 9:17 AM Totally Team Samoas for life!! Also I want to dunk my face into that caramel. #6 BEV @ BEV COOKS — FEBRUARY 13, 2013 at 9:33 AM Geeeeeeet out! They are seriously gorgeous and I’m basically falling over. #7 KAYLE (THE COOKING ACTRESS) — FEBRUARY 13, 2013 at 9:53 AM I’m a Tagalong lover
Posted on: Sun, 26 Jan 2014 09:21:55 +0000
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