It’s almost that time of year again! You know what I’m talking about…Girl Scout cookie season!
Before we moved all the way out here in the suburbs, it was pretty difficult to find those coveted cookies in Atlanta. But now that we’re out here in the land of soccer moms and babies, it’s near impossible to not have a stocked pantry full of Girl Scout cookies.
However. Those cookies haven’t quite arrived yet, and I’m starting to get antsy. So, I decided to make some Samoas on my own. It’s a lot more work than just buying a box from your local Girl Scout troop, but where’s the fun in that?
(for the cookie)
1 cup softened butter
1/2 cup granulated sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
(for the topping)
3 cups shredded coconut
12 oz. bag chewy caramels – individual pieces unwrapped
3 tbsp milk
1/4 tsp salt
8 oz. semisweet chocolate morsels
Let’s Bake! (makes about 24 cookies)
1. Combine the softened butter and sugar in a medium mixing bowl and stir together until the mixture is creamy in texture.
2. Add the flour, baking powder, salt, and vanilla extract to the butter and sugar mixture. Stir together to make a dough.
3. Preheat oven to 350 degrees.
4. Roll the cookie dough out to about 1/4 of an inch thick. Use a round cookie-cutter to cut out the cookie shapes
(Note: I didn’t have a round cookie-cutter so I used a wine glass. Yup, that’s right. And it worked just as well.)
5. If you wish, take a knife and cut small circles in each of the cookie shapes.
(Note: I opted not to – more work and less cookie to eat in each bite.)
6. Place the cookie shapes on a greased baking sheet and bake them in the preheated oven for 11-12 minutes until the cookies start turning golden brown on the edges.
7. While the cookies bake in the oven, start prepping the topping.
8. In a saucepan, add the 3 tbsp milk, caramels and 1/4 tsp salt and slowly heat over medium low heat. Make sure to stir frequently so that the mixture doesn’t burn on the bottom.
9. While the caramel mixture melts, either melt the semi chocolate morsels in another saucepan. Or in my case, I used a tiny crockpot/fondue pot.
10. When the cookies are done baking in the oven, place them on a wire rack to cool. Then turn the oven temp down to 300 degrees.
11. Place the coconut flakes onto a baking sheet and place in the oven for about 18 – 20 minutes until most of the flakes turn golden brown. Stir the coconut flakes every five minutes so that they bake evenly.
(Note: Be sure to check the coconut frequently towards the end of the 18-20 minutes, because once they turn golden brown, they can quickly burn).
12. When the caramels are melted and the coconut flakes are done, fold the coconut into the caramel mixture.
13. Spoon about 2 tablespoons of the coconut mixture on top of each cookie, adjust amount of the mixture according to the size of the cookie.
14. Dip the bottom of the each cookie into the melted chocolate, and then place the cookies on wax paper to dry.
(Note: I used chopsticks – ha! – and a spoon to dip the cookies, because the caramel mixture stays pretty hot for a while)
15. Drizzle the remaining chocolate over the top of the caramel on each cookie.
(Note: To make it easier to drizzle the chocolate, I spooned the melted chocolate into a ziplock bag, cut off a corner with some scissors and ‘iced’ the cookies that way)
16. Let the cookies cool (and chocolate to dry) for about 3-4 hours.
17. Serve with some milk or hot tea and enjoy!