Copycat Girl Scout Samoas Food

GIRL SCOUT SAMOA COOKIES (COPYCAT)

Steps:

• Place each shortbread cookie in cup of a greased muffin tin.
• In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
• Heat to a full boil, stirring constantly with a wooden spoon.
• Boil 3 minutes, stirring constantly.
• Slowly pour in sweetened condensed milk, stirring constantly.
• Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
• Remove from heat.
• Stir in vanilla.
• Beat until creamy.
• Immediately stir in toasted coconut and mix well.
• Spoon mixture by teaspoonfuls over shortbread cookies.
• Cool completely.
• Remove cooled cookies from muffin tin onto waxed paper.
• Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
• Store in airtight container.

COPYCAT GIRL SCOUT™ SAMOAS®

Steps:

• Preheat oven to 350°F. In a medium bowl, whisk together all-purpose flour, baking powder and salt.
• In a stand mixer with a paddle attachment or with a hand mixer, cream together the butter and sugar until light and fluffy, about 5-6 minutes. Stir in dry ingredient mixture in three batches.
• Once combined, add cream and vanilla extract and mix until the dough is just combined. Try not to over mix.
• At this point you can chill the dough until needed or immediately roll it out on a lightly floured surface (the dough will be easier to work with if it's chilled). Roll out the dough until it's 1/8 inch thick and cut 3 inch rounds out of the dough. Use a donut hole puncher to punch out the center of each cookie.
• Transfer cookies to a baking sheet lined with parchment paper. You should get about three dozen cookies. Bake cookies at 350°F for 10-12 minutes until they are just starting to crack and lightly browned around the edges. Remove and let cool.
• Scoop coconut into a baking dish and bake at 350°F until it's lightly browned, about 12-15 minutes, stirring every five minutes. Watch it closely, as it can quickly burn.
• Add caramels to a metal bowl and place the bowl over a small pot of boiling water. Add the milk and a pinch of salt to the bowl and let the caramels melt, stirring occasionally.
• Once the caramel mixture is completely smooth and melted, brush each cookie with the caramel. This will help the topping stick.
• Once cookies are brushed, mix toasted coconut into the rest of the caramel mixture and pack the mixture onto the top of each cookie in a small mound.
• Melt chocolate over the same boiling water bath. Once melted, dip each cookie into the chocolate so it coats the bottom of the cookie. Then drizzle the tops of the cookies with the remaining chocolate.
• Chill cookies for an hour or more to harden caramel and chocolate, and serve!

THESE HEALTHY COPYCAT GIRL SCOUT SAMOAS ARE INSANELY DELICIOUS!

Steps:

• Preheat your oven to 375 degrees f.
• Add shredded coconut to a parchment paper lined, rimmed baking sheet in a single layer and toast in your preheated oven for about 5-7 minutes.
• Check coconut every 2 minutes and give it a good stir, as coconut can burn quite easily.
• Place the toasted coconut and dates into your food processor and pulse until it forms a ball.
• Take about a spoonful of dough and shape into cookies, then using your finger, or a tiny round cookie cutter, make a hole in the middle.
• Place cookies on parchment paper lined cookie sheet and freeze for about 20-30 minutes.
• Melt the chocolate and coconut oil together in shallow microwave safe bowl, stirring well to combine at 30 second intervals until fully melted.
• Alternately, you can use a double broiler method to melt your chocolate.
• Dip the bottom of your samoas into the melted chocolate, then place them back onto your cookie sheet.
• Drizzle the tops with leftover chocolate. I sprinkled a tiny dusting of a bit more coconut over the top... just for looks!
• Refrigerate for up to 2 weeks or freeze for up to 2 months.

EASY GIRL SCOUT SAMOAS (COPYCAT)

Steps:

• Toast coconut flakes in 350 oven for 6-10 minutes until golden brown.
• Place in a bowl when toasted.
• Unwrap caramels, add milk and salt. Microwave for 1-2 minutes in 30 second intervals in a shallow bowl. The mixture should be creamy and easy to spread.
• Line a cookie sheet with waxed or parchment paper.
• Using a knife, spread each cookie with the caramel mixture, be generous.
• Dip the cookie into the toasted coconut, pressed cookie down to get as much coconut on it as possible.
• Let cookie cool on the cookie sheet until caramel hardens.
• Melt the chocolate chips in a plastic sandwich bag.
• Snip end and drizzle cookies with chocolate.
• Note: I usually only use about half of the coconut per box of cookies. I keep it in my fridge in a plastic container. That way one less step for the next time.

SAMOAS BARS - JUST LIKE THE GIRL SCOUT COOKIES!

Steps:

• Preheat oven to 350°F
• For the cookie base: Line a 9×13-inch baking pan with aluminum foil, and spray it lightly with cooking spray.
• In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
• Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.
• Pour crumbly dough into prepared pan and press into an even layer.
• Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack.
• For the topping: Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
• Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
• Put dollops of the topping all over the shortbread base. Using the spatula, spread the topping in an even layer. Let topping set until cooled.
• When cooled, cut into 30 bars with a large knife or a pizza cutter.
• Once bars are cut, melt chocolate in a small bowl. Heat it on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
• Dip the base of each bar into the chocolate and place on a clean piece of wax paper.
• Use remaining chocolate (or melt a bit of additional chocolate, if necessary) to drizzle bars with chocolate to finish.
• Let chocolate set completely before storing in an airtight container.