As revealed in my previous post, packaged cookies do not particularly titillate the taste buds for me. However, there is one exception to this generalization-a cookie that comes around once a year begging to be stockpiled as to not be expended before the the next year's adolescent marketing sprees commence. This is none other than the Girl Scout Samoa. Unfortunately, as a college student and athlete, it is rarity to come across one of the green-clad vendors while at the same time possessing enough cash to amass a fair amount of the cookies. So the other day, I constructed a substitute that not just satisfied my craving but surpassed my expectations for the self-devised caramel-coconut, chocolate-dipped cookie.... AMAZING.
SAMOAS:
INGREDIENTS:
Ring-shaped Butter Cookies
3 c. Sweetened coconut flakes
1 (14oz) pkg. caramels (unwrapped)
3 T. milk
1 c. Semi-sweet chocolate chips
INSTRUCTIONS:
1. Preheat oven to 300 degrees
2. Spread coconut flakes on lined baking sheet and toast for 20 minutes, stirring every five minutes. You want the flakes a mix of golden brown and white- stirring will prevent pieces from burning.
3. While the coconut flakes are in the oven, melt caramels with milk in a microwave-safe bowl. Microwave until a smooth consistency can be reached when stirred.
4. Add toasted coconut flakes and mix thoroughly.
5. Place about a tablespoon of the caramel-coconut mixture (or more or less if desired) on a butter cookie. This is when it will get messy- this is just a warning that the hot, gooey caramel does not go quietly and will make attempts at resistance.
6. Once the caramel mixture has been depleted, melt the chocolate chips in a microwave-safe bowl. Stir until smooth.
7. Dip the bottoms of each cookie into the chocolate and place on wax paper or aluminum. Use remaining chocolate to drizzle over the tops of each cookie*. Place in the fridge to set (because for a reason still unbeknownst to me, chocolate chips never regain the density they possessed before being melted).
* As a devout chocoholic, I was completely set on drowning my first batch of samoas in chocolate. However, I found that they really tasted the best if I wasn't too liberal with the cocoa confection. Nevertheless, everyone's tastes are different so try out different amounts and find out which works the best for you.
Wow! Those look delicious!
ReplyDeletemmmm...deliziosi!!!complimenti!
ReplyDeleteI agree on the amount of chocolate you use. It is best to just dip and drizzle. I make a cookie bar version of these where you make the shortbread cookie first in a jelly roll pan, then put the coconut/caramel layer on top (you just spread it around to cover the cookie in the pan - much easier then putting it on each individual cookie) and then cut the bars to dip & drizzle w/ chocolate. It might not look exactly like the girl scout version, but it tastes just as good and it's faster to make!
ReplyDeleteGood idea! I have an awesome shortbread recipe that would go great with it too- I'm doing that for sure next time.
ReplyDeleteI am going to try these this afternoon! Looks amazing!
ReplyDeleteIngenious!! I LOVE samoas but like you never have enough cash on hand and they only come around once a year! Now I can enjoy them year round. THanks!!
ReplyDelete