One of my favorite Girl Scout cookies is the Samoa. When I came across a recipe to try and recreate them I knew I had to give it a try. After reading the recipe though I made some of my own changes to what I thought would better suit the cookie. I think they turned out pretty darn good!
Start out by making the bottom part of the cookie. Preheat the oven to 350 degrees. Add 1 1/2 sticks of unsalted room temperature butter to a mixing bowl...
With 1/3 cup of sugar... Cream together for about 2 minutes...
Crack in 1 egg...
Splash in 1/2 teaspoon vanilla extract... beat together.
In a separate bowl, combine 2 cups flour with 1/4 teaspoon salt...
Slowly combine the dry and wet mixtures together until you have a wet cookie dough consistency...
Using a spatula, spread evenly into the bottom of a greased 9x13 baking pan. Place in the oven for 20-25 minutes or until golden brown on top.
While you wait take a cookie pan and spread out 3 cups of shredded unsweetened dried coconut on top...
Pull out cookie base and place in the pan on top of a wire rack to cool. (If you want you can stick in the freezer until the next step is ready) Place your sheet of coconut in the oven to toast it. Maybe 10 minutes...
Once it has toasted, give it a shake and set aside for later...
Now you can begin the caramel! If you don't want to make it from scratch you could buy a bag of caramels from the store and melt over a double boiler.... If you want to make it, melt 1/2 stick of unsalted butter in a medium heat pot fixed with a candy thermometer...
3/4 cup light brown sugar...
1/4 cup of heavy cream...
And 1/2 tablespoon of warm water... Stir constantly until there are no lumps and then let sit for about 5-7 minutes...
When it has reached about 240 degrees on the candy thermometer the caramel is ready!
With the heat still on add in 1/4 teaspoon salt...
3 tablespoons of milk (I used 1%)...
Finally, all your toasted coconut. Stir it until it is all combined and remove from heat...
Spread it evenly over the top of your cookie base...
Let the temperature of the caramel mixture cool down before placing back in the freezer to harden...
Once the caramel is hard you can cut it all into squares and place on top of a wire rack over an empty cookie sheet...
Over a double boiler, add 10 oz of chocolate chips... I used dark chocolate but you could also use milk or semi sweet...
Mix until nice and creamy...
Place each bar into the chocolate just enough to coat the bottom...
Once all the bottoms are coated and they are back on the wire rack, take the remaining chocolate and put it into a piping bag or zip lock baggy and cut a small tip...
Swirl over the top and either let sit until hardened or place back in the freezer to speed up the process. Store in a seal tight container or freeze to keep longer. ENJOY!
No comments:
Post a Comment