Girl Scout Samoa Cookies Recipe

Ingredients

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• Cookies: shopping list
• (Adapted from Baking Bites with a few alterations) shopping list
• Makes about 3 1/2-4 dozen cookies(original recipe)....I made mine a bit bigger and thus you get a few less. shopping list
• 1 cup butter, soft shopping list
• 1/2 cup sugar shopping list
• 2 cups all purpose flour shopping list
• 1/4 tsp baking powder shopping list
• 1/2 tsp salt shopping list
• 1/2 tsp vanilla extract shopping list
• up to 2 tbsp milk shopping list
• 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. Place dough unto a plastic wrap and from into a log (about 2 inch in diameter). Refrigerate overnight or for a few hours until hard. shopping list
• Preheat oven to 350F. shopping list
• Unwrap cookie dough and cut into 1/4 inch or slightly thicker slices. shopping list
• Using a 1/2 inch round cutter or the end of a piping tip, form holes. shopping list
• roll the extra tidbits(cookie holes and ends) of dough out to form remaining cookies using a 1 1/2 to 2 inch cookie cutter to make them round. Place on a parchment lined baking sheet. Bake for only about 10 minutes, until edges are lightly golden. Watch it though, mine took about 9 minutes. It all depends on your oven. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely. shopping list
• Topping: shopping list
• 3 cups shredded coconut (sweetened or unsweetened) shopping list
• 12-oz good-quality chewy caramels I used the whole Kraft bag (14 oz) shopping list
• 1/4 tsp salt shopping list
• 3 tbsp milk shopping list
• 8 oz. dark or semisweet chocolate (chocolate chips are ok)...you will probably need more/less shopping list
• Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. I noticed mine started to brown rather quickly after only 10 minutes, so I never kept them for the full 20 minutes. You don't want burned coconut! Cool on baking sheet, stirring occasionally. Set aside. shopping list
• Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. shopping list
• 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. shopping list
• Using the spatula or a small offset spatula, 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. shopping list
• 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 ziploc bag with the corner snipped off and drizzle finished cookies with chocolate. Let chocolate set completely before storing in an airtight container. shopping list