|Homemade girl scout samoas|
Who needs to wait for girl scout cookies when you can make these at home. Homemade samoas, also called caramel de-lites. Shortbread cookies, dipped in chocolate, covered in a caramel coconut topping, and drizzled with even more chocolate. These were incredible. So much better than a scout-bought Samoa. Not that we shouldn’t support the girl scouts, so if you love samoas, you can make these for the other 9 months of the year!
Adapted from In Katrina’s Kitchen
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
1 tbsp milk
3 cups shredded coconut (I used sweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok) OR 2 containers of Dolci dipping chocolate (I used Dolci)
Preheat oven to 350F.In a large mixing bowl, cream together butter and sugar. 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). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a baking sheet and cut a smaller center hole (I used a pastry tip). Repeat with remaining dough.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Toast coconut over medium heat on your stove top until golden. Cool, stirring occasionally. Be careful, coconut burns easily! Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using a small offset spatula or spoon, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with. This was the hardest part, because the mixture is so sticky. I sort of set each teaspoon on the cookie and then used a small spoon which I kept swiping on soft butter to press it down.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.