HOMEMADE GIRL SCOUT COOKIES: SAMOAS
A fun homemade version of those tasty Girl Scout cookies, without the whole evil-Girl-Scout-knocking-on-your-door bit. Adapted from Baking Bites. Thanks to The Little Ones for pointing us in the direction of this recipe!
for the cookies:
- 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
for the topping:
- 3 cups shredded coconut
- 12 ounces chewy caramel candies
- 1/4 teaspoon salt
- 3 tablespoon milk
- 8 ounces dark or semisweet chocolate
- Preheat the oven to 350F.
- In a mixing bowl, cream together butter and sugar. Mix in flour, baking powder, salt, and vanilla.The dough will come together in a soft, but not sticky ball. If the dough is too sticky, add extra flour, and if the dough is too stiff, add a splash of milk.
- Roll out the dough between two sheets of wax paper to 1/4-inch thick. Cut out rounds from the dough using a 1.5-inch cookie cutter. Cut a 1/2-inch hole in the center of the cookie. Place the cookies in the freezer until stiff enough to remove from the wax paper, and transfer them to a parment-lined baking sheet. Repeat using the remaining scraps of dough.
- Bake the cookies for 10-12 minutes, until the bottoms are lightly browned and the cookies are set.
- Cool the cookies for a few minutes on the baking sheet, and then transfer to a wire rack and cool completely.
- Toast the coconut by spreading it evenly on a baking sheet, and bake in the oven at 300F. Stir the coconut every 5 minutes, and bake until the coconut is golden, about 20 minutes. Cool and set aside.
- Microwave the caramels, milk, and salt in a medium-sized bowl on high until completely melted, stirring every minute. When smooth, fold in the toasted coconut with a spatula.
- Using a small offset spatula, spread the topping on the cooled cookies, using about 3 teaspoons of topping per cookie. If the caramel starts to set, reheat caramel for a few seconds in the microwave.
- While the topping sets, melt the chocolate in a small bowl. Dip the base of each cookie into the chocolate and place on a clean piece of wax or parchment paper. Transfer all remaining (or additional) chocolate into piping bag (or a ziplock bag with the corner snipped off) and drizzle the cookies with chocolate.
- Let chocolate set completely in the freezer, and store in an airtight container somewhere cool. Yield 3 1/2 dozen cookies.