Wednesday, February 12, 2014

Homemade ★ Samoas Girl Scout Cookies ★ VIDEO


Hello friends! We are snowed in again so I thought what better time to share this wonderfully delicious homemade SAMOAS Girl Scout Cookies. For years I have ate box after box of these wonderful cookies and decided try to make them myself. Well....let me tell you, I have ate so many of these cookies.. and they are spot on in taste with the original samoas. I sent some to work with husby and they were a hit there too! I show you everything in the video and there are more pictures and the recipe, broke into 3 different parts below!




Ingredients

For the cookies:

1 cup (2 sticks) butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract

For the coconut topping:
3 cups shredded sweetened coconut
15 ounces store-bought Caramel Sauce

For the Chocolate Coating:
8 ounces dark chocolate

DIRECTIONS:

STEP 1: Make the cookies:

Preheat the oven to 350ºF.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

Then add the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough comes together.

Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap or ziplock bags and refrigerate them until firm, about 1 hour.

Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter.  Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough.

Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to cool... I like putting them on wax paper to cool.

STEP 2: Make the coconut topping:

Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn.  Remove the toasted coconut from the oven and set it aside.

Warm the caramel in a double broiler on the stove. . Remove the sauce pot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.  Mix well to coat all the coconut.

Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again.

STEP 3: Chocolate Coating and Drizzle





Melt the dark chocolate  in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet.






Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully.


Enjoy!




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