Copy Cat Samoas – Girl Scout Cookies
My favorite Girl Scout Cookie - copy cat samoas - the shortbread cookies with all that caramel, chocolate, and coconut goodness toppings.
Equipment
Ingredients
Copycat Samoas
- 2 sticks butter (1 cup butter, softened)
- 1/2 cup sugar
- 2 cups flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 3 TBS milk
- 1/2 tsp vanilla extract
Coconut Caramel Topping
- 3 cups shredded sweeten coconut flakes (divided)
- 18 oz caramels (storebought or homemade)
- 1/4 cup milk
- 1/2 tsp salt
Chocolate Dip Topping
- 2 - 2 1/2 cups chocolate chips (milk, semi, or dark)
- 1 TBS coconut oil
Instructions
Copycat Samoas
- 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 1/8 inch thick.
- Cut out as many cookies as you can using two round cookie cutters, 1 about 2 inches and the smaller about 3/4-1 inch. Re roll dough and cut out more cookies until all dough is used.
- Place cookies on a baking pan lined with parchment 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.
Caramel Coconut Topping
- 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 2/3 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.
Chocolate Dip Topping
- 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).