Girl Scout Style Samoas (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 cup unsalted butter, at room temperature
02 -
1/2 cup sugar
03 -
2 cups all-purpose flour
04 -
1/4 teaspoon baking powder
05 -
1/2 teaspoon salt
06 -
2 Tablespoons milk
07 -
1/2 teaspoon vanilla extract
→ Coconut Topping
08 -
3 cups shredded sweetened coconut
09 -
15 ounces store-bought or homemade soft caramels
10 -
3 Tablespoons whole milk
11 -
1/4 teaspoon salt
12 -
8 ounces dark chocolate
# Instructions:
01 -
Cream butter and sugar until fluffy. Mix in combined dry ingredients in three parts. Add milk and vanilla. Divide dough, wrap in plastic, and chill 1 hour.
02 -
Roll dough 1/8-inch thick, cut with donut-shaped cutter. Bake at 350ºF for 10-12 minutes until pale golden. Cool completely.
03 -
Spread coconut on lined baking sheet. Bake at 350ºF about 10 minutes, stirring frequently, until toasted.
04 -
Melt caramels with milk and salt in double-boiler. Mix 3/4 of caramel with toasted coconut.
05 -
Spread remaining caramel on cookies, press coconut mixture on top. Cool 30 minutes.
06 -
Dip cookie bottoms in melted dark chocolate. Drizzle tops with chocolate. Let set until hardened.
# Notes:
01 -
Can use regular cookie cutters to make rings
02 -
Watch coconut closely while toasting as it burns quickly
03 -
8 ounces chocolate equals about 1 1/3 cups chips