Good evening! We're finally settling into our new place and I am happy to say I got the kitchen unpacked and put away just in time to do some baking for you.
Today I made a home-made version of the Girl Scout Samoas, because, well, they are my favorite scout cookie and although I fully support my local girl scout troop, I always seem to run out of cookies too fast. And now I can make my own! (and so can you!)
Behold!
These are a bit on the time consuming side, but they're not hard, plus you get to sample shortbread, caramel and chocolate while baking so no worries :)
I got this recipe from
Instructables but here it is again for you:
Shortbread:
1 cup butter (2 sticks), room temp
1/2 cup sugar
2 cups flour
1/4 teaspoon baking powder
1/2 teaspoon vanilla
2 Tablespoons milk
Topping:
3 cups shredded unsweetened coconut
15 oz. soft caramels
1/4 teaspoon salt
3 Tablespoons milk
8 oz. dark chocolate
Mix together the butter and sugar with a mixer until fluffy.
In another bowl stir together the dry ingredients and then slowly add to the butter mix and blend well.
With the mixer on slow speed, add in the vanilla and milk and mix until combined.
Divide the dough in two, wrap in cling wrap and refrigerate for about 30 mins.
While you're waiting for the dough to cool, heat your oven to 350 degrees and toast the coconut for 10-15 minutes, stirring frequently.
While that cools, roll the dough out to about 1/4 inch thick on a lightly floured surface and cut with a round cutter. You could cut the centers out with another smaller cutter but I found the structural integrity of the cookie was better with a full circle. (plus you get more cookie that way!)
Bake batches of cookies one pan at a time for 10-12 minutes at 350 degrees, then allow the pans to cool in-between batches.
While the cookies are cooling, unwrap the caramels into a microwave safe bowl:
Add the salt and milk and pop it into the microwave for 1 minute intervals, stirring after each, until smooth and creamy:
Stir the toasted coconut into the caramel:
The next step is the only slightly tricky part, spreading the caramel goodness onto the cookies. Use whatever utensil works best for you, I used a plain old butter knife. (The tricky part is not eating all the coconut before you get it on the cookies)
Allow these to set for a bit while you prepare your dipping chocolate. Pour chips or chopped chocolate into a bowl and microwave for 30 second intervals, stirring after each. Dip the bottoms of the cookies into the chocolate and place onto wax paper to set. Then drizzle the remaining chocolate over the cookies with a spoon. (or with a pastry bag if you want to get fancy)
And that's it! Some patience is required for the chocolate to set but who says you can't just eat them while still a little soft :)
Here is my comparison between my cookies and the actual Girl Scout Samoas:
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| Which would you choose? ;) |
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Naturally these are toddler approved:
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| "my cookie" |
Happy Baking!
Also, the little man is turning 3 this weekend! (holy cow) and I have some cakes to live up to...
Here's a shot from his first birthday:
For his second birthday we had a cake shaped like a dragon which was entirely gluten and dairy free, and one of the best chocolate cakes I've ever made, but sadly the pictures could not be located... :(
Anyways, this year's cake will have pictures and I'll be sure to post them!
