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from Sylvia's cookbook

Homemade Girl Scout Samoa Cookies (Caramel and Coconut)

TAGS:
cakes and cookies
american
dessert

     






Links:
instructables.com


Ingredients:
  • Cookie (see Trefoils Shortbread Recipe):
  • 1 cup (2 sticks) butter, room temperature
  • 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
  • 3 cups shredded unsweetened coconut, toasted
  • 15-oz soft caramels (I recommend making your own if you have the time - see recipe)
  • 1/4 tsp salt
  • 3 tbsp milk
  • 8 oz. dark or semisweet chocolate
  • Preparation:
    1. Prepare the dough according to the shortbread recipe below:
    2. Cream together the butter and sugar with a mixer until light and fluffy. In a separate bowl, whisk together the flour, baking powder and salt. Slowly add this to the butter mix. Finally, on slow speed add the milk and vanilla. Separate the dough into halves; wrap in plastic wrap and store in the refrigerator.
    3. While the dough is chilling, preheat your oven to 350 and toast the coconut on a baking sheet for about 10-15 minutes, stirring frequently. Let cook while shaping and baking the cookies.
    4. Once your dough is firm enough to roll out without making a big mess (it won't take you long to figure this out - LOL), roll the dough out to about 1/8" (?) thick. Roll out the dough on a well floured surface. Cut out the shapes with a biscuit cutter or two different round cutters, or a small round cutter and a straw (you get the idea - you want to make a cookie with a hole in the middle).
    5. Line two baking sheets with parchment paper or silicone liners. Remember that you can reuse parchment sheets between batches.
    6. Bake your cookies, one sheet at a time, for about 10-12 minutes, rotating the cookie sheet 180 degrees half way through the baking. This ensures that all the cookies turn the same color (the same doneness). Cool your cookies on the sheet for about 5 minutes, then put them on a cooling rack.
    7. Place your caramels, salt and milk in a microwaveable bowl and microwave, 1 minute at a time, for about 3-4 minutes, stopping to stir until nice and melted and smooth (you can also melt it in a double boiler or put a heat-safe bowl over a saucepan with water in the pan). If you are using home made caramel, you can reduce the milk and the microwave time. If using hard caramels, increase the milk and the microwave time.
    8. Using a knife or off set spatula, spread the caramel mix on top of each cookie. Be generous. Some of your cookies may not structurally sound enough to support the force of having the coconut mixture added to it (probably not cooked long enough).
    9. Lay out a piece of wax paper for your cookies to rest on once they have their bottoms dipped in chocolate. Shop up you chocolate and microwave it in 30 second bursts, stirring between each, until nice and melted. Dip the bottoms of each cookie in the chocolate and place them on the wax paper. Then drizzle lines of chocolate over the top of the cookies.
    10. Now if you have some caramel/coconut and chocolate left. Make some bonbons/truffles. Take a couple of spoons or a dough scoop or a melon baller and make little candies out of the caramel/coconut and then dip them in the chocolate. Yummy!!

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    modified: 2011.07.10 | created: 2011.07.09





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