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
GIRL SCOUT COOKIES
To commemorate the 60th anniversary of the first nationwide sale, the Girl Scouts shared the original sugar cookie recipe used when the troops made their own cookies.-Girl Scout Council
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen (2-1/2-inch cookies).
Number Of Ingredients 8
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Whisk together flour and baking powder; gradually add to creamed mixture and mix well. Chill at least 2 hours or overnight. , Preheat oven to 350°. On a lightly floured surface, roll the dough to 1/4-in. thickness. Cut with trefoil cookie cutter or cutter of your choice. Place cookies on ungreased baking sheets. Sprinkle with decorator's sugar if desired. , Bake until lightly browned, 8-10 minutes. Cool on wire racks.
Nutrition Facts :
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
SAMOAS BARS - JUST LIKE THE GIRL SCOUT COOKIES!
These bars are an easy-to-make copycat version of the coconut/caramel/chocolate/shortbread Girl Scout cookie that seem to come less and less to a box every year... maybe it's just me... I LOVE these cookies - I have been an addict since I was in the Girl Scouts at age 5, and upon first bite I knew these bars and I would have a long, loving relationship (when I'm not at the gym frantically trying to elliptical away the evidence of my coconut-caramel love affair). :) NOTE: Prep time includes cooling time.
Provided by Greeny4444
Categories Bar Cookie
Time 2h25m
Yield 1 9x13 pan, 30 serving(s)
Number Of Ingredients 11
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.
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