Homemade Samoa Cookies

I dont know about you but I love Girl Scout cookies. Samoas are my favorite and I decided to make them on my own! I hope you try to make them too because they were super easy to make and require minimal effort as well. Who doesn’t like an easy dessert?

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Ingredients

Cookie:

  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 cup flour

Topping:

  • cup sugar
  • 1/4 cup water
  • 1/4 cup unsalted butter, at room temperature
  • 1/2 cup whipping cream
  • teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups unsweetened shredded coconut
  • 1 bar finely chopped dark chocolate

Directions

  1. Preheat the oven to 350° F.
  2. For the cookie: Cream together butter and sugar. Mix in the vanilla, salt and flour to combine. Use your hands to knead the dough into a ball and pour out on a floured surface.
  3. Roll the dough out to 1/4-inch thick. Using a biscuit cutter (I used the top of a mason jar) cut the cookie dough into circles. To cut out the inner circle use a small cookie cutter or the back end of a piping tip.
  4. Place the cookies onto the parchment lined baking sheets and bake for 8 to 10 minutes. Cookies will just be browning slightly around the edges. Cool completely so they set up.
  5. Toast the coconut on a baking sheet in a single layer for around 7 minutes, stirring once or twice, until golden brown. This happens fast! Be careful to watch the coconut as to not let it burn.
  6. For the caramel:  In a large pot, combine the sugar and water. Bring to a boil, stirring to dissolve the sugar. Do not stir once the mixture starts boiling. Let the liquid bubble until the sugar turns amber in color, about 5-8 minutes. Remove from heat and add butter, cream, vanilla, and salt. The caramel will bubble so be careful!
  7. Set aside 1/4 cup of the caramel in a small bowl. Add the toasted coconut to the remaining caramel in the pot. Let cool slightly. Drizzle a spoonful of plain caramel on top of each cookie. Using your hands, dollop the coconut-caramel mixture on top of the plain caramel layer. Place in fridge to set for while you melt the chocolate.
  8. Place the chopped chocolate in a double boiler on the stove. Stir until all chocolate is melted.
  9. Drizzle or pipe the chocolate on top of the cookies. I piped the chocolate using a plastic bag and small circle pastry tip. If you want you can just use a fork to drizzle the chocolate as well.
  10. Place in the fridge to set. Keeps for a week in the refrigerator and freeze well.

Yields: 14 ( with the mason jar top as a cutter. Yields more with smaller cookie cutters)

Recipe inspired from Food52: Here

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Makes a great gift wrapped in a cute package like this!
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