This post makes me sad for two reasons. One, I ate all these cookies already and two, before I made these homemade Samoas I haven’t had a Girl Scout cookie for about ten years! One of the downsides of living outside the USA for so long.
I used to be a Girl Scout and would go door to door in the early 90′s selling cookies. I also had to give up being a Girl Scout when my family moved abroad in the late 90′s. My memory of the cookies are a bit foggy after all this time but I distinctly remember Thin Mints, Samoas and the chocolate coated peanut butter cookies.
I’m really lucky that my sister brought me a few bags of American style baking coconut while we were in Spain. The kind they sell in the UK won’t cut it for these cookies. It’s far too dry. It won’t be difficult but try and consume the cookie a few days after baking. They’ll go soggy.
adapted from In Katrina’s Kitchen (makes about 18 cookies)
1 cup butter, softened
1/2 cup sugar
2 cups plain flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 tbs milk
3 cups shredded coconut
1 can caramel or dulce de leche (I used 1 can Carnation caramel)
1/4 tsp salt
3 tbs milk
8 oz (225g) dark chocolate
1. Line 2 baking sheets with parchment paper. In a medium bowl mix together the flour, salt and baking powder. Set aside.
2. In a large bowl cream together the butter and sugar until light and fluffy for 3-4 minutes. Add the vanilla.
3. Turn the mixer to low and slowly add the flour. Add in the milk one tablespoon at a time until the dough comes together into a soft ball.
4. Roll the dough out 1/4 inch thick into a rectangle between 2 sheets of parchment paper. Place in the refrigerator for 30-45 minutes until firm.
5. Preheat the oven to 350 F/180C. Remove the top layer of parchment and using a donut cutter cut out as many circles and place on the prepared baking sheets.
6. Bake for 10-12 minutes until the edges start to turn brown. Place on a cooling rack. Re-roll the scraps. Refrigerate again if they become to soft.
7. Lower the oven to 325 F/160 C. Toast the coconut for 5-7 minutes until it turns light brown.
8. Melt the chocolate in a double boiler or in the microwave for 30 second bursts until melted. Dip one side of the cookies in chocolate. Place on a baking sheet lined with parchment paper and refrigerate until set.
8. Pour the caramel into a small microwave safe bowl with the milk and the salt. Microwave for 3 minutes. Remove from the microwave and stir in the coconut.
7. Once the chocolate is set on the cookies spoon the coconut mixture on top of the non chocolate side. Drizzle leftover chocolate on top. Place back in the fridge until set.