Homemade Girl Scout Cookies: Samoas
Ingredients:Cookies:
1 cup butter, soft
1/2 cup sugar
2 cups all-purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
2 Tbsp milk
Topping:
4 cups shredded coconut (sweet or unsweet)
16 1/2 oz Werthers chewy caramels (3 bags. Must use a good quality caramel.)
1/4 tsp salt
4 Tbsp milk
Coating:
Wilton light cocoa candy melts
Directions:Preheat oven to 350°. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder, and salt at a low speed, followed by the vanilla and milk. The dough should come together in a soft, not-too-sticky ball. (Add in a bit of extra flour if your dough is very sticky.) Roll the dough (in 2-3 batches) out between pieces of wax paper to about 1/4 inch. Use a 1 1/2 inch cookie cutter to make rounds. Place on a baking sheet and bake for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet, then transfer to a wire rack.
For topping, heat oven to 300°. Spread coconut evenly onto baking sheet. Toast for 20 minutes, stirring every 5 minutes. Cool on baking sheet, stirring occasionally. Set aside. Unwrap the caramels and place in large bowl with milk and salt. Heat for 3-4 minutes, stirring occasionally. When smooth, fold in toasted coconut. Using a spatula, spread topping on cooled cookies, using 2-3 tsp per cookie. While topping sets up, heat chocolate. Dip base of each cookie into chocolate and place on wax paper. Drizzle finished cookies with chocolate and let harden.