When I was a little girl, I think maybe 5 or 6 (or maybe even 7 or 8) I was in Girl Scouts. I was in the program with one of my best friends, and I don’t remember who the other girls were. We were first “daisies” and then “brownies” and I’m not sure why we quit after that.
It’s funny because I don’t remember a lot about being in Girl Scouts, but I do remember we were going to have one activity, I have no clue what it was, and I got chicken pox and I couldn’t go! My best friend’s younger brother also got the chicken pox them, so I got stuck at home with him because they didn’t want it to spread. I just remember being so bummed, I missed out on the activity AND I had to stay home with the younger brother.
I also remember there was a song that we would sing, but now that I’m looking through a list of girl scout songs I can’t figure out which one it was. I don’t even remember selling girl scout cookies, at least not like they do now, sitting outside the grocery store making you break your Grocery/Food Budget because you can’t help but be tempted to buy some. (I think we went door to door in our neighborhood, but that’s all)
Anyway, my favorite and by far the best girl scout cookie ever are the Samoas (or sometimes referred to as Caramel deLites).
I’ve never had a huge problem with how expensive the boxes are, I mean 3.50 for 14 cookies is a little steep, but I just limit myself to 1 box of Samoas and 1 box of thin mints. But what if I want Girl Scout Cookies all year long and not just in the spring season?
Now we have a solution. Homemade Samoas (soon I’m going to try thin mints too). The short bread cookie is seriously spot on, although my cookies turned out much bigger than normal samoas. I used a Pam lid and a vanilla lid as my two sized for the cookie cutters. But, I think I put a little too much coconut and not quite enough caramel. Still delicious, but a little off on the texture. So I’m going to post the recipe that I will make next time with the caramel/coconut changes added. And I used semi sweet and milk chocolate for the dip instead of dark chocolate (because I think they’re better and if I know its dark dark I won’t like it as much)
Copy Cat Samoas – Girl Scout Cookies
Makes about 46 cookies
- 2 sticks (1 cup) butter, softened
- ½ cup sugar
- 2 cups flour
- ¼ tsp baking powder
- ½ tsp salt
- 3 TBS milk
- ½ tsp vanilla extract
- In a stand mixer with paddle attachment, cream together the butter and sugar until fluffy.
- In a separate bowl, mix together the dry ingredients; flour, baking powder and salt.
- In three increments add the flour mixture to the butter mixture. Completely mixing in between each addition.
- Add the milk and vanilla extra, blending until the dough begins to come together (its still pretty flaky dough).
- Separate the dough into 2 and press it together to make 2 compact disks. Wrap each with plastic wrap and refrigerate for about 1 hour.
- Preheat oven to 350 degrees.
- Roll each disk out onto a lightly floured surface. Flour your rolling pin, and roll dough to ⅛ inch thick.
- Cut out as many cookies as you can using two round cookie cutters, 1 about 2 inches and the smaller about ¾-1 inch. Re roll dough and cut out more cookies until all dough is used.
- Place cookies on a baking pan lined with parchemnt paper.
- Bake cookies for about 10 minutes, rotating the baking after 5 minutes until the cookies are a very light golden brown color.
- Transfer the cookies to a wire wrack immediately and allow to completely cool.
- 3 cups shredded sweetened coconut, divided
- 18 oz storebought or homemade soft caramels
- ¼ cup milk
- ½ tsp salt
- Spread 2 cups of the coconut flakes onto a baking sheet lined with parchment paper. Bake at 350 degrees for about 12 minutes until coconut is golden brown. Stir often to keep flakes from burning. Combine in a medium sized bowl with the other 1 cup of the coconut flakes.
- Melt your caramels, milk and salt in a double boiler, or a medium sauce pan over a large sauce pan of simmering water.
- Cook until the caramels are fully melted, stirring continually.
- Remove the caramel from the heat. Pour about ⅔ of the caramel into the bowl of coconut flakes, stir well to combine.
- Take a cooled cookie and spread caramel on top and the sides of the cookie.
- Press coconut caramel mixture on top of the caramel.
- Repeat for all cookies. Reheat caramel or coconut caramel over double boiler if it becomes too thick.
- Allow coconut caramel topping to harden and cool completely.
- 2- 2½ cups chocolate chips
- 1 TBS coconut oil
- Melt the chocolate chips with the coconut oil in a double boiler. Or in your microwave for 2 minutes on low heat and then additional 30 second increments until fully melted.
- Dip the bottoms of the cookies in the chocolate and place them on waxed or parchment paper.
- Use a spoon to drizzle the tops with chocolate.
- Allow the cookies to sit until the chocolate fully hardens (or put in them in the freezer for about 15 minutes to harden).
Enjoy these delicious girl scout cookies all year long!!!