Samoa Girl Scout Cookies

A couple weeks ago, I shared a recipe for Samoa Bundt Cake, and I was inspired to continue with the theme and make Samoa cookies! I have never tried one of the boxed girl scout Samoa cookies, so I don't know if these compare but they were pretty delicious! I got this recipe from Just a Taste, and you can find the original recipe HERE. I halved the original recipe because I did not want 4 dozen Samoa cookies, so here is my halved version of the recipe:

In a medium bowl, cream together 1/2 cup of butter and 1/4 cup of granulated sugar until fluffy.

In a separate, small bowl, whisk together 1 cup of all-purpose flour, 1/8 teaspoon of baking powder and 1/4 teaspoon of salt.

Add a little of the flour mixture at a time to the creamed butter and sugar (I did this by adding the flour in 3 increments). Be sure to scrape down the sides of the bowl and mix until all of the flour mixture is well incorporated. Mix in 1 tablespoon of milk and 1/4 teaspoon of vanilla extract.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

While the dough is in the fridge, toast 1 cup of shredded coconut. I did this by spreading the coconut flakes out onto a baking sheet and baking them for 10 minutes at 350 degrees Fahrenheit. I recommend taking the coconut out of the oven every 2 minutes to stir it around.

Once your coconut is toasted, transfer it into a small bowl and stir in 1/2 cup of soft caramel (I used caramel sauce). Set this mixture aside until you are ready to use it.

After the dough has been in the refrigerator for 1 hour, roll it out to be about an 1/8 of an inch thick and cut out the cookies using a doughnut cookie cutter. If you don't have a doughnut cutter, you could use 2 different sized circular cookie cutter. Once your cookies are cut, place them on a baking sheet and bake them for 10-12 minutes at 350 degrees Fahrenheit, rotating them halfway through. When the cookies are out of the oven, allow them to cool completely before garnishing them.

Once the cookies are cool spread some soft caramel over the top of each cookie.

Then top the cookies with a little bit of the toasted coconut and caramel mixture. Allow the cookies to set for a minute of two as you are melting 1/2 cup of semi-sweet chocolate chips. Melt the chocolate by microwaving it for 25 second increments and stirring it in between, do this just until the chocolate is melted.

Dip the bottom of the cookies in the melted chocolate and use a butter knife to scrape off any additional chocolate - the cookies should be just coated. Let the cookies sit on waxed paper as the chocolate is hardening.

Once all of the cookies are coated, use a spoon to drizzle the remaining chocolate over the tops of the cookies. Then, leave the cookies out to set until the chocolate is hardened.

Once the chocolate hardens, put the cookies in a Tupperware and store them in the fridge. These are especially delicious when they are cold!

SAMOA GIRL SCOUT COOKIES
ingredients
1/2 cup butter
1/4 cup granulated sugar
1 cup flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1 tablespoon milk
1/4 teaspoon vanilla extract

1 cup of shredded coconut, toasted
1/2 cup semi-sweet chocolate chips
1/2 cup soft caramel (I use caramel sauce) + additional for the tops of the cookies.

directions
1. Cream the butter and sugar together in a medium mixing bowl.
2. Mix the flour, salt and baking powder together in a separate, small mixing bowl.
3. Add the dry ingredients to the creamed butter and sugar in 3 increments - mixing well between each addition.
4. Mix in the milk and vanilla. Remove the ball of dough from the bowl, wrap it in plastic wrap and refrigerate it for 1 hour.
5. Toast the shredded coconut by spreading it out on a baking sheet and baking it for 10 minutes at 350 degrees Fahrenheit, remove the baking sheet from the oven every 2 minutes to stir the coconut around.
6. Transfer the coconut form the baking sheet to a small mixing bowl. Mix 1/2 cup of soft caramel into the coconut. Set aside for later use.
7. Once the dough has been refrigerated for 1 hour - Roll it out until it is about an 1/8 of an inch thick then use a doughnut cookie cutter, or 2 different sized circular cookie cutters to cut out the cookies.
8. Place the cookies on a baking sheet and bake for 10-12 minutes at 350 degrees Fahrenheit. Rotating them half way through their bake time.
9. Once the cookies are completely cooled, spread a little bit of caramel sauce on the top of each cookie. Then, spread some of the coconut and caramel mixture on the top of each cookie. Allow the cookies to set for a minute or two.
10. Melt the semi-sweet chocolate chips, by microwaving them for 25 second increments and stirring between each time in the microwave. It usually takes 3 increments in 25 seconds for the chocolate to be completely smooth.
11. Dip the bottom of cookies in the melted chocolate and use a butter knife to scrape off the additional chocolate - the bottom of the cookies should be just coated. After the cookies have been dipped in chocolate, let them sit on waxed paper to harden.
12. Drizzle the remaining chocolate over the tops of the cookies.

Phew! That was complicated to write out! Let me know you have any questions or need clarification!
See you tomorrow!