I love girl scout cookies, especially Samoas (aka “Caramel de-Lites”)–this unique and tasty conglomeration of butter shortbread cookie, caramel, coconut, and chocolate. Soooo deliciously evil, especially as they come on the heels of the holiday, threatening to sabotage any new year’s diet.
I put in my order for girl scout cookies (samoas and thin mints) with a coworker and friend selling boxes on behalf of his daughter. But damn the wait!
I found a recipe for Samoas at Baking Bites–not only can I indulge my desire for Girl Scout Samoa cookies more immediately, I can avoid trans-fats by baking them at home!
Mine didn’t come out perfect, but I got my craving satisfied (and there are a couple dozen, packaged, to take to work tomorrow).
Some caveats for making them at home:
1) They take some effort (make the cookies, prep and apply the coconut and caramel coating, and prep and apply the chocolate). More than chocolate chip cookies, less than a fancy cake.
2) I’d add waaaay more caramel next time. I added the prescribed amount of coconut and it overwhelmed the caramel, such that the mixture was waaay “tougher” than it should have been (the caramel even when set, should be fairly “squishy”).
3) I’d skip the hole in the cookies. See the picture below:
They’re a waste of time–I went to the trouble of cutting a hole in each, about the size of a straw…but the caramel-coconut topping covered the hole entirely. See the picture below:
If you insist on having a hole, make the hole a lot bigger.
4) The dough can get a bit “sticky”–the recipe said it should be a ball, but I don’t stress out if you don’t have a smooth ball of dough. Add a little extra flour if you think it’ll help…and chill the dough in the fridge before rolling it out. Even so, you’ll find yourself peeling the cookie rounds off of the parchment paper. A delicate operation. Don’t roll it too thin–otherwise, they’ll be too delicate and break when you start applying the gooey caramel topping. See the broken pieces above? You’ve been warned!
Overall: yum yum!