Samoas Girl Scout Cookies Copycat

My son begged for these during his first tour to Iraq. The cookies do have holes in them but by the time I got done messing with the caramel/coconut stuff I wasn’t in the mood to make another hole in that. So next time I make them, they won’t have any holes in the middle as that was a waste of time.

Samoas Girl Scout Cookies Copycat

20 Servings - Serving Size: 2 Cookies

Samoas Girl Scout Cookies Copycat

My son begged for these during his first tour to Iraq. The cookies do have holes in them but by the time I got done messing with the caramel/coconut stuff I wasn’t in the mood to make another hole in that. So next time I make them, they won’t have any holes in the middle as that was a waste of time.

Ingredients:

    Cookie
  • 1 cup butter, soft
  • 1/2 cup sugar
  • 2 cups all purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk
  • Topping
  • 3 cups shredded coconut
  • 12 ounces chewy caramels
  • 1/4 teaspoon salt
  • 3 tablespoons milk
  • 8 ounces semisweet chocolate chips

Directions:

    Cookie
  1. Preheat oven to 350F.
  2. In a large mixing bowl, cream together butter and sugar.
  3. 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 (it’s possible you might not need to add milk at all).
  4. The dough should come together into a soft, not-too-sticky ball.
  5. Add in a bit of extra flour if your dough is very sticky.
  6. Roll the dough (working in two or three batches) out between pieces of wax paper to about ¼-inch thickness (or slightly less) and use a 1½-inch cookie cutter to make rounds.
  7. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.
  8. Repeat with remaining dough.
  9. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.
  10. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
  11. Topping
  12. Preheat to 300F.
  13. Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
  14. Cool on baking sheet, stirring occasionally, set aside.
  15. Place the caramels in a large microwave-safe bowl with milk and salt.
  16. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.
  17. When smooth, fold in toasted coconut with a spatula.
  18. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie.
  19. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
  20. While topping sets up, melt chocolate in a small bowl.
  21. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
  22. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
  23. Transfer all remaining chocolate into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
  24. Let chocolate set completely before storing in an airtight container.
http://www.thehungryhoarder.com/2012/07/03/samoas-girl-scout-cookies-copycat/

Recipe from Baking Bites

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