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.
GIRL SCOUT COOKIES: SAMOAS (BARS)
Make and share this Girl Scout Cookies: Samoas (Bars) recipe from Food.com.
Provided by HocoRuco
Categories Bar Cookie
Time 1h5m
Yield 30 bar cookies, 30 serving(s)
Number Of Ingredients 11
Steps:
- First, make the crust.
- Preheat oven to 350°F Lightly grease a 9×13-inch baking pan, or line with parchment paper.
- 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. The dough does not need to come together. Pour crumbly dough into prepapred 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 before topping.
- Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
- Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook 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 topping into an even layer. Let topping set until cooled.
- When cooled, cut into 30 bars with a large knife or a pizza cutter (it's easy to get it through the topping).
- Once bars are cut, melt chocolate in a small bowl. Heat 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 parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
- Let chocolate set completely before storing in an airtight container.
- Makes 30 bar cookies.
- Note: You can simply drizzle chocolate on top of the bars before slicing them up if you're looking for yet an easier way to finish these off. You won't need quite as much chocolate as noted above, and you won't quite get the Samoas look, but the results will still be tasty.
EASY SAMOAS COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour coconut into a shallow bowl. Press each cookie dough slice into coconut to coat both sides. Arrange coated slices on a baking sheet.
- Bake in the preheated oven until lightly golden, 10 to 12 minutes. Cool completely.
- Drizzle caramel syrup over cooled cookies and top with hot fudge topping. Chill in the refrigerator until set, about 30 minutes.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 60.6 g, Cholesterol 3.8 mg, Fat 18.2 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 10.4 g, Sodium 327.3 mg, Sugar 27.3 g
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.
HOMEMADE SAMOAS COOKIES
Start with a basic shortbread cookie base, add a scrumptious caramel coconut topping, then finish it all off with dark chocolate drizzle, and you've got your very own homemade version of classic Samoas cookies. Just pair them with a big glass of milk for the perfect ooey-gooey cookie treat.
Provided by Kitchen is My Playg
Categories Dessert
Time 3h
Yield 36 cookies
Number Of Ingredients 13
Steps:
- In a mixing bowl, beat butter for about 30 seconds with an electric mixer at medium speed. Add sugar and vanilla extract. Beat on medium speed until fluffy, about 1 minute.
- In a separate bowl, whisk together flour, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined and scraping down the sides of the bowl as needed. Add the milk and blend until just combined.
- Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. It may be tempting to skip the chilling time, but chilling the dough is essential to easy cutting of the cookies and to keeping the cookies from spreading while baking.
- Working with one disc at a time, remove from the refrigerator and roll to just slightly thicker than 1/8-inch thickness. Use a donut cutter or two round cookie cutters, one smaller than the other, to cut the dough into circles. I found a 2 1/4-inch round cookie cutter to be the perfect size for the larger circle, and used the cap from a small spice bottle instead of a cookie cutter to cut out the inside circle.
- Carefully transfer cut circles to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut circles until all the dough is used.
- Bake cookies at 350 degrees for 10 - 12 minutes until just starting to turn pale golden brown on the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Spread 4 cups sweetened flaked coconut onto a parchment-lined baking sheet. Bake at 350 degrees for 12 to 18 minutes, stirring frequently, until lightly browned. Remove from the oven and set aside.
- Unwrap caramels. Place caramels, milk, and salt in the top of a double boiler. Cook over gently simmering water, stirring frequently, until caramels are fully melted.
- Remove about 1/4 of the melted caramel to a small bowl. Set aside. Add toasted coconut to the remaining 3/4 of the melted caramel. Stir gently until well combined. Remove from the heat.
- Working with one cookie at a time, spread each cookie with a thin layer of reserved caramel. This helps the caramel coconut topping better adhere. If caramel becomes too difficult to spread as it cools, warm in the microwave for about 5 to 8 seconds until spreadable.
- With a small spoon, press about 1 tablespoon caramel coconut topping onto each cookie. Set aside on a parchment lined baking sheet. If the caramel coconut topping becomes too difficult to spread as it cools, place it back over simmering water and warm it until it's spreadable again.
- Coarsely chop 8 ounces good-quality dark chocolate. Place in the top of a double boiler over simmering water. Add 1/2 teaspoon vegetable or canola oil. Heat, stirring frequently, until chocolate is completely melted and smooth.
- One at a time, dip the bottom of each cookie in chocolate. Gently shake the cookie a couple of times to allow excess chocolate to drip off. Place dipped cookies on a baking sheet lined with parchment or waxed paper.
- Use a fork or small spoon to drizzle chocolate over the tops of the cookies. Let the cookies stand until the chocolate is fully set.
- Store cookies in a covered airtight container at room temperature.
Nutrition Facts : Calories 226.8, Fat 13.6, SaturatedFat 9, Cholesterol 15, Sodium 120.3, Carbohydrate 27.1, Fiber 1.7, Sugar 17.6, Protein 2.7
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
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