COPYCAT GIRL SCOUT™ SAMOAS®
Just like the Girl Scout version, except made from scratch!
Provided by Macheesmo
Categories Dessert
Time 3h
Yield 36
Number Of Ingredients 12
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!
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 18 g, TransFat 0 g
THESE HEALTHY COPYCAT GIRL SCOUT SAMOAS ARE INSANELY DELICIOUS!
These Healthy Copycat Girl Scout Samoas are INSANELY Delicious!
Provided by Rachel Maser - CleanFoodCrush
Categories Dessert
Number Of Ingredients 4
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)
These are my DS and DD's favorite of the girl scout cookies. They asked me to make a few copycat recipes but they weren't quite right. These fit the bill and have lots more coconut and caramel. They take some extra time but I get requests for them constantly. I keep the ingredients on hand so I can always make a batch. Enjoy! NOTE: Using these specific brands makes the best samoa possible. WARNING: Cookie addiction has been noted while under the influence of this recipe.
Provided by TLu1089
Categories Dessert
Time 17m
Yield 40 cookies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 105.7, Fat 5.9, SaturatedFat 3.9, Cholesterol 1.8, Sodium 72.2, Carbohydrate 13, Fiber 0.6, Sugar 8.5, Protein 1
HOMEMADE SAMOA COOKIES
Experimenting with shortbread cookie recipes, I found a way to create a cookie the not only gives you a melt-in-your-mouth texture, but also retains its shape and doesn't crumble when you pick it up. I ended up making these for Easter weekend to give out as gifts. So far the cookies haven't made it past the 2 hour mark after being opened and left up on a table for consumption. Hope you love these as much as my friends and family do! Enjoy!
Provided by Shyla Lane
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms.
- Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with remaining dough.
- Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
- Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes.
- Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir coconut into caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie.
- Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds. Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie.
Nutrition Facts : Calories 593.7 calories, Carbohydrate 75 g, Cholesterol 60.3 mg, Fat 32.4 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 20.5 g, Sodium 371.3 mg, Sugar 48.2 g
GIRL SCOUT SAMOA COOKIES (COPYCAT)
We love this recipe. Great copycat of the original GS cookie.(Prep time allows for time needed to toast coconut in the oven).
Provided by spatchcock
Categories Dessert
Time 35m
Yield 24-30 cookies (depending on size of cookies)
Number Of Ingredients 8
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.
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