DIY Samoas

This week, the Girl Scouts turn 100. We were never Girl Scouts so we can’t revel in this milestone, but power to the little ladies for making some seriously addictive cookies. Our favorites are Thin Mints (straight outta the freezer), Samoas (or more recently, Caramel De-lites, refrigerated), and Tagalongs (or Peanutbutter Patties-which just doesn’t have the same ring to it-refrigerated). So, in honor of all the fierce little Girl Scouts out there, we took a whirl at creating Samoas from scratch. Truth be told, the Girl Scouts have perfected the art of making Samoas pretty, but our cookies, albeit less delicate-looking, were pretty freakin tasty. And, true to the originals, hard to stop at just one. So harness your inner child, grab a glass of milk and indulge. Then hide the rest. Till next year.

Ingredients
Cookie:
1 cup butter, softened
1/2 cup sugar
2 cups flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 tablespoons milk

Topping
8 ounces semi-sweet chocolate chips

3 tablespoons milk
1/4 teaspoon salt
3 cups shredded coconut
12 ounces caramel

Steps
Cookie
Preheat oven to 350 degrees
In a large bowl, cream together butter and sugar, add vanilla extract and milk
Gradually add the dry ingredients and mix
Roll out the dough until it’s about 1/4 inch thick
Using a cookie cutter, cut out circles
Bake for ~10 minutes, until the cookies are golden brown


Topping
Turn the oven down to 300 degrees
Spread the coconut on a baking sheet and bake until lightly toasted–keep an eye on it because it burns quickly!
Melt caramels on the stove, stirring regularly
Stir in the toasted coconut and spread the caramel mixture on the cookies

Melt chocolate on the stove, stirring regularly
Carefully dip the bottom of each cookie in to the melted chocolate, place cookies on parchment paper
Drizzle the remainder of the melted chocolate across the top of each cookie (let’s be honest, we poured instead of drizzled–being a Girl Scout is tough!)
Cool (or refrigerate if you like em cold) and enjoy!

Recipe courtesy of @bakingbites

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