Copycat Somoa Girl Scout Cookies. Who doesn't love a Girl Scout Samoa Cookie? These cookies don't use real butter or fancy caramel, it's the cheap stuff just like what I'm quite certain they put in the real thing (it helps to read the ingredients list on the package when you are making up a copycat recipe =). Join In Now Join the conversation! shortbread cookies (I used Lauryn Clark's copycat recipe for the Girl Scout shortbread cookies, just cut them out so tha).
These cookies are also a great Passover-friendly recipe if anyone is planning.
Just like the Girl Scout version, except made from scratch!
Once all your cookies are dipped, drizzle the cookies with the rest of the melted chocolate and let them cool completely in the fridge.
You can cook Copycat Somoa Girl Scout Cookies using 14 ingredients and 14 steps. Here is how you cook it.
Ingredients of Copycat Somoa Girl Scout Cookies
- Prepare of Cookies.
- You need 1 cup of (2 sticks) Unsalted Butter (at room temp).
- It's 1/2 cup of sugar.
- It's 2 cup of all-purpose flour.
- You need 1/4 tsp of baking powder.
- Prepare 1/2 tsp of salt.
- Prepare 2 tbsp of milk.
- It's 1/2 tsp of vanilla extract.
- Prepare of Cococut topping.
- You need 3 cup of shredded sweetened coconut.
- It's 15 oz of caramel.
- You need 3 tbsp of milk.
- You need 1/4 tsp of salt.
- Prepare 8 oz of dark chocolate.
Frugal Coupon Living's Copycat Girl Scouts Samoa Cookie Recipe and Tutorial. Line cookie sheet with parchment paper. These gluten free Samoa cookies are a delicious way to treat yourself to a Girl Scout cookie in a way that is Paleo and Gaps friendly! It's Girl Scout season here right now, so every where I go I'm met with adorable girls selling delicious cookies.
Copycat Somoa Girl Scout Cookies step by step
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy..
- In a separate bowl, whisk together the flour, baking powder, and salt. In 3 increments, add the flour mixture to the creamed butter, mixing between each addition and scraping the sides of the bowl as necessary..
- Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces..
- Use your hands to divide the dough in half and makes disc like shapes with each one. Wrap them each in plastic wrap and refrigerate until firm, about 1 hour..
- Once the dough has chilled, roll each disk out onto a lightly floured surface until it is about 1/8 inch thick..
- Cut out as many cookies as possible with a donut shaped cookie cutter. Place the cut out cookies on a Silpat or parchment paper lined baking sheet. Repeat with remaining dough..
- Bake the cookies for about 10-12 minutes, rotating the baking sheet halfway through, until the cookies are a pale golden brown. Immediately transfer to a wire rack and cool completely..
- Spread coconut flakes on a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350°F oven until toasted, stirring frequently to ensure even browning and so that it does not burn. Remove from oven and set it aside..
- Melt the caramels, milk, and salt on low on the stove. Cook, stirring until the caramels are fully melted..
- Remove from heat and combine 3/4 of the caramel mixture with the toasted caramel in a large bowl..
- Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut/caramel mixture. Repeat for each cookie. If the coconut/caramel mixture becomes too hard to manage, reheat mixture on very low heat until spreadable again..
- Melt the dark chocolate in microwave on on stove on low. Once fully melted, dip the bottoms of the cookies in the chocolate and place them on wax paper. Drizzle some chocolate over the tops of the cookies as well..
- Let the cookies sit until chocolate fully hardens..
- Helpful tips! *No donut shaped cookie cutter? Use a regular cookie cutter and a small dry spice lid for the smaller hole. *If dough is too firm after being in the fridge, let it rest at room temp for 10 min. *The shortbread should be very pale in color. When in doubt, underbake it! *Coconut burns very quickly so keep an eye on it and stir often! *Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a sticky base to adhere to..
The only problem is, I can't enjoy them any more! We all have a favorite Girl Scout cookie, and so we all know that it can be a long and sad wait for cookie season to roll around if you didn't stock up on enough boxes of your beloved while you had the chance. In my mind, it's obvious the best Girl Scout Cookie is the Samoa. I love the crispy, chewy, coconutty, caramelly combination! In trying to re-create this delicious cookie these are the factors I focused on and after some testing and altering my ideas, this is the recipe I have landed on.
