Does anyone have a recipe for making Girl Scout Samoa Cookies for when they are not for sale? They are the best! I would love to try making them.
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Girl Scout's Samoa Cookies Recipe -
1 box shortbread cookies
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
4 cups toasted coconut
1 cup chocolate chips
Directions:
Place each shortbread cookie in cup of a greased muffin tin. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly.
Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220-228 degrees. Remove from heat.
Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well.
Spoon mixture by teaspoonfuls over shortbread cookies. Cool completely. Remove cooled cookies from muffin tin onto waxed paper.
Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
Store in airtight container.
Makes 20
These are my favorite girl scout cookies. Thanks, Marnita! I'm going to try this recipe, so we can have them during off-sale times, too.
I have found that the Keebler Fudge Shoppe Caramel Filled cookies are a pretty good substitution. But I must say there is nothing quite like the original Samoa.
just Google 'Samoa Cookie Recipe' and you'll get several sites (one is from the Girl Scouts and another is the ever-useful 'CopyCat')
good luck!
try www.recipezaar.com type in the number 37459 in the search bar and click "go"
I found some M & M Almond Joy cookies in the 99 cent store that were even better than the girl scout ones. Give them a try and you will see.
They freeze nicely. Been doing that for years.
Homemade Samoas (a.k.a. Caramel de-Lites)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
Preheat oven to 350F. 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, adding in the milk as needed to make the dough come together without being sticky (its possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a zip lock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.
Makes about 3 1/2-4 dozen cookies.
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