Homemade Samoa Cookies
Samoas or Caramel Delites, whatever you want to call them, are my favorite Girl Scout cookies, ever! When I stumbled across the recipe a couple of years ago, I knew I’d found a winner–and I have to admit, I love these even more than the “real deal”! There are quite a few steps in this recipe, but don’t let that scare you off–they’re actually quite fun to make, and believe me, well worth the effort! Now if only I could figure out how to make my own peanut butter patties!
**Also note that we are starting our Chillin’ for the Holidays series which includes holiday cookies all week long this week, a Show Us Your Cookies Photo Contest and RSVP for the Once A Month Mom “Show Us Your Cookies” Virtual Christmas Party!
Homemade Samoa Cookies
Jimmie @ onceamonthmeals.com, Adapted from www.bakingbites.com
- 1 cup butter, softened
- 1/2 cup sugar
- 2 cups flour
- 1/4 tsp baking powder
- 3/4 tsp salt, divided
- 1/2 tsp vanilla
- Up to 5 tbsp milk
- 3 cups sweetened shredded coconut
- 12 oz chewy caramels (unwrapped)
- 8 oz semi-sweet chocolate chips
Preheat oven to 350°F. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and 1/2 tsp salt at a low speed, followed by the vanilla up to 2 tbsp milk, adding in the milk as needed to make the dough hold together without being sticky. Roll the dough to about 1/4-inch thickness and use a cookie cutter to make rounds. Place on a parchment lined baking sheet and use the end of a wide straw to cut a small center hole. Repeat with remaining dough. (You can skip this step if you don’t mind your cookies not having a hole in the center.) Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Decrease oven heat to 300°F. Spread coconut evenly on a baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside. Place the caramels in a large microwave-safe bowl with 3 tbsp milk and 1/4 tsp salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, stir in toasted coconut. Spread topping on cooled cookies, using about 2-3 tsp per cookie.
While topping sets and cools, 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 into a piping bag or a quart-size freezer bag with the corner snipped off and drizzle finished cookies with chocolate.
Cool completely, then transfer into freezer bags. Label and freeze. To serve, thaw at room temperature.
Servings: Makes approximately 3 dozen cookies
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