Homemade Girl Scout Cookies: Samoas

Processed with VSCOcam with f2 preset

Hi.  I know, I’ve been away for two weeks now.  That is truly awful, but I promise I have a good excuse.  My life has erupted into complete and utter chaos.  There’s been some issues with my housing situation and because of that… Honey can’t live here anymore.  I want to cry just typing it out.  I took her to stay with Chad for a little bit until we figure it out.  It’s been 1 week without her and I’ve cried every single day.  Honey keeps me sane.  Needless to say, right now I’m going totally bonkers without her.  Basically, if she can’t live here, I can’t either.  So, it’s been a big fiasco.  Right now I’m sorta in limbo, but major plans have already changed and it’s going to take a while to figure it all out.  But in the meantime, let’s bake cookies.

Processed with VSCOcam with f2 preset

If you’re looking for a quick and easy sweet tooth fix, these are not the cookies you want to make right now.  They are very time consuming and labor intensive, but totally worth it.  Even so, they were not as hard as I expected.  I mean, sometimes you just need a girl scout cookie (or five) and they’re not always around.  So, here you go!  Just what you need.  Don’t be afraid to make a mess.  My chocolate is more like splatter paint than smooth drizzles, but I don’t mind.  I like a mess.  Maybe not a mess where my precious Honey bee is separated from me, but a chocolate mess, I can handle.

Processed with VSCOcam

I hope things are going a little smoother for everyone else.  And most importantly, let us all remember that there are people out there who love you and they deserve cookies.  Here’s a little something I learned from my days as a girl scout, “A circle is round, it has no end, that’s how long I want to be your friend.”  It’s less cheesy and more cute coming from a seven year old I think.  But you get the point.  And I’ll be back with another recipe soon.  Promise ❤

Processed with VSCOcam with f2 preset

RECIPE (adapted from Just A Taste):

Cookie:

– 1 cup butter, room temperature

– 1/2 cup granulated sugar

– 2 cups all-purpose flour

– 1/4 tsp baking powder

– 1/2 teaspoon salt

– 2 T milk

– 1/2 tsp vanilla extract

Topping:

– 3 cups shredded sweetened coconut

– 15 ounces store-bought soft caramels

– 3 T milk

– 1/4 tsp salt

– 8 ounces dark chocolate (milk chocolate if you prefer)

Preheat oven to 350 degrees F.  To make cookies, cream butter and sugar with stand mixer or hand held mixer.  In a separate bowl, combine flour, baking soda, and salt.  Add dry ingredients into creamed butter and sugar in three increments as you mix.  Add milk and vanilla extract mixing until combined.  Separate dough and form into two separate disks.  Cover disks with plastic wrap.  Refrigerate for one hour.

Take the slightly hard dough out of the refrigerator.  Roll out flat to a 1/8 inch thickness.  Cut out circles.  I used a cup for the larger circle and the lid of the vanilla extract to make the hole in the middle.  You can also use regular cookie cutters or a donut cutter.  Place cut out cookies onto parchment paper lined baking sheet.  Bake 10-15 minutes.  The cookies will stay fairly pale colored.  Just slightly golden around the edges.  Once you’ve cut out, baked, and cooled all cookies, you can start working on the topping.

Spread coconut out on a baking sheet.  Bake until golden.  Stirring every couple minutes.  Once coconut is toasted, pour into a bowl to cool.  Place caramels, milk, and salt into a large glass bowl resting over a saucepan full of simmering water.  Make sure the water is not actually touching the bottom of the bowl.  You just want the steam to heat up the caramel.  Melt the caramel until it is smooth and spreadable.

Using a knife, spread a thin layer of caramel over all of the cookies.  This will work as a sort of glue.  Next, combine the rest of the caramel with the toasted coconut.  Let cool just enough that it won’t burn your fingers.  Use your fingers to press the coconut caramel mixture all around the surface of the cookies so that there is an even layer of the mixture on each cookie.

Next, melt the chocolate using a double boiler method (same way you melted the caramel).  Dip each cookie in the chocolate and place on waxed paper to dry.  Once you’ve dipped all of the cookies, drizzle chocolate over the tops of the cookies with a fork.  Allow chocolate to completely harden.  If you wan’t to speed up the process, stick them in the refrigerator.  Yay! You’re all done.  Enjoy with a glass of milk. 🙂

4 thoughts on “Homemade Girl Scout Cookies: Samoas

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s