My friend Pheobe put this recipe on her website. I thought they looked great, and had almost everything to make them at my home, so I made them last night. I put the recipe below, but wanted to give you a few tips before-hand so if you make them you won't make the same mistakes I made.
First, I toasted the coconut as suggested. I think to get the real girl-scout taste you'll have to toast the coconut.
Second, the recipe called for dark chocolate, but I used milk cocolate because it's my husband's favorite.
Third, (a mistake I'm embarrassed to admit) I only had whole wheat flour in the house and didn't know it until it was too late. So I had to make them with whole wheat flour. I'm sure it made a difference. So make sure you have regular flour!
Fourth - This recipe is not kidding when it says that it's time consuming! It took me hours to make these cookies!
Fifth - I also forgot to buy parchment paper so I sprayed some plastic wrap with cooking spray. Next time I would definately make sure I had parchment paper.
Sixth - I had a terrible time getting the caramel/coconut mixture stick to the cookies. I think I put in a little too much coconut. I think it would be better if if there was a little more caramel to work with. I also sprayed my fingers with cooking spray because the coconut was sticking to my fingers. I didn't put the hole in the middle (as suggested) and I'm glad I didn't because I think it would've been even more difficult to put the topping on.
Seventh - The original recipe says it makes 3 1/2 to 4 dozen. No. I got 2 dozen to 2 1/2 dozen, and then threw out four cookies (the slightly burned ones anyways) because I ran out of the caramel topping. I think it's better to get 2 dozen 1/4 inch cookies out of the batter instead of trying to stretch it to 3 1/2 to 4 dozen cookies! I'm going for quality, not quantity.
Eighth and last - If I add up the cost of the ingredients to make these cookies, and factor in the time it took to make them. . . It took 1 1/2 bags of coconut ($3.00), 1 1/2 bags of cocolate chips ($2.50), a package of caramels ($2.50), 2 sticks butter ($1.00), other things ingredients you'll have at home, but you get the idea. For the quantity made, it would actually be cheaper to purchase the girl scout version. But the pay-off came from learning I could actually make the famous Samoa cookie myself. That made it worth it.
So. . . here is the recipe found here but I also posted it below:
"There are two ways to get the shape for these cookies. The first is to roll the dough out between pieces of wax paper and use a cookie cutter to make rounds, cutting the smaller center hole later (*note: I didn't make the hole and I'm glad I didn't!). This technique works great and doesn’t take too long, especially as the dough can be rerolled a couple of times. The second technique calls for a special pan: a mini donut pan. If you have a pan like this, simply press some cookie dough into the tube and bake. The dough doesn’t rise much, giving you a nice flat side and a perfectly rounded one. Take your pick and go with what is convenient for you.
"And since you’re all probably wondering, these cookies were absolutely fabulous. The cookies were tender and buttery, the topping was sweet with a delicious coconut flavor, and the dip of chocolate on the bottom of each cookie balanced all the flavors perfectly. Better than I even remember the Girl Scout cookies being. I could - but I won’t - probably eat an entire batch of these on my own."
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
1/2 tsp vanilla extract
up to 2 tbsp milk
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 (it’s 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. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
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) no more than 3 cups
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
12 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 ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.Let chocolate set completely before
storing in an airtight container.
Makes about 2 dozen cookies.
Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it. That said, if you want something a little bit quicker, try baking a batch of Samoas Bars instead, which require no rolling and cutting of the dough!
I admit, I broke my "no sugar for a year" rule to eat one, (in the interest of letting everyone know if they taste like the real deal of course!) and they do. Exactly like the real thing.
I also noticed this same website had a recipe for home-made thin mints. I think I'll try to make those next!
First, I toasted the coconut as suggested. I think to get the real girl-scout taste you'll have to toast the coconut.
Second, the recipe called for dark chocolate, but I used milk cocolate because it's my husband's favorite.
Third, (a mistake I'm embarrassed to admit) I only had whole wheat flour in the house and didn't know it until it was too late. So I had to make them with whole wheat flour. I'm sure it made a difference. So make sure you have regular flour!
Fourth - This recipe is not kidding when it says that it's time consuming! It took me hours to make these cookies!
Fifth - I also forgot to buy parchment paper so I sprayed some plastic wrap with cooking spray. Next time I would definately make sure I had parchment paper.
Sixth - I had a terrible time getting the caramel/coconut mixture stick to the cookies. I think I put in a little too much coconut. I think it would be better if if there was a little more caramel to work with. I also sprayed my fingers with cooking spray because the coconut was sticking to my fingers. I didn't put the hole in the middle (as suggested) and I'm glad I didn't because I think it would've been even more difficult to put the topping on.
Seventh - The original recipe says it makes 3 1/2 to 4 dozen. No. I got 2 dozen to 2 1/2 dozen, and then threw out four cookies (the slightly burned ones anyways) because I ran out of the caramel topping. I think it's better to get 2 dozen 1/4 inch cookies out of the batter instead of trying to stretch it to 3 1/2 to 4 dozen cookies! I'm going for quality, not quantity.
Eighth and last - If I add up the cost of the ingredients to make these cookies, and factor in the time it took to make them. . . It took 1 1/2 bags of coconut ($3.00), 1 1/2 bags of cocolate chips ($2.50), a package of caramels ($2.50), 2 sticks butter ($1.00), other things ingredients you'll have at home, but you get the idea. For the quantity made, it would actually be cheaper to purchase the girl scout version. But the pay-off came from learning I could actually make the famous Samoa cookie myself. That made it worth it.
So. . . here is the recipe found here but I also posted it below:
"There are two ways to get the shape for these cookies. The first is to roll the dough out between pieces of wax paper and use a cookie cutter to make rounds, cutting the smaller center hole later (*note: I didn't make the hole and I'm glad I didn't!). This technique works great and doesn’t take too long, especially as the dough can be rerolled a couple of times. The second technique calls for a special pan: a mini donut pan. If you have a pan like this, simply press some cookie dough into the tube and bake. The dough doesn’t rise much, giving you a nice flat side and a perfectly rounded one. Take your pick and go with what is convenient for you.
"And since you’re all probably wondering, these cookies were absolutely fabulous. The cookies were tender and buttery, the topping was sweet with a delicious coconut flavor, and the dip of chocolate on the bottom of each cookie balanced all the flavors perfectly. Better than I even remember the Girl Scout cookies being. I could - but I won’t - probably eat an entire batch of these on my own."
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
1/2 tsp vanilla extract
up to 2 tbsp milk
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 (it’s 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. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
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) no more than 3 cups
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
12 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 ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.Let chocolate set completely before
storing in an airtight container.
Makes about 2 dozen cookies.
Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it. That said, if you want something a little bit quicker, try baking a batch of Samoas Bars instead, which require no rolling and cutting of the dough!
I admit, I broke my "no sugar for a year" rule to eat one, (in the interest of letting everyone know if they taste like the real deal of course!) and they do. Exactly like the real thing.
I also noticed this same website had a recipe for home-made thin mints. I think I'll try to make those next!
4 comments:
oooh i want to try these we love these! Thanks
Mmmmm. I love Samoas, but I don't love paying $4.00 for 18. I can't wait to try them!!!
delicious! Wish I had more points!
Oh wow! Samoas are the best and I think those look delicious, but I am just too lazy to go through that trouble when I could go buy them. Maybe in 6 months.
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