homemade samoa cookies

 Happy Monday Friends! I hope everyone had a lovely weekend. 

Mine was quite nice. Our Friday night dinner plans were cancelled due to a bit of a snow storm here in Chicago. So instead, yt and I ventured to a new restaurant down the block that we had been wanting to try. We got drinks and burgers - the perfect comfort food on a snowy night. Saturday night I worked as an assistant wedding coordinator at a gorgeous wedding. Both the bride and the groom were bakers, which I thought was adorable. Sunday I went to a barre class nice and early (I'm hooked) and met some friends for a late lunch at Ralph Lauren. 

Then I finished up these bad boys...

HOMEMADE SAMOA COOKIES (AKA CARAMEL DELIGHTS).

these were the obvious favorite

So, before I get to the recipe a few things to note:

If you're just looking for a cookie to eat, I would track down a Girl Scout and order some cookies. BUT, if you're looking for a challenge in the kitchen and you also want a really delicious cookie, then continue on...

This isn't a hard cookie to make, but it does require some time and a bunch of steps. Patience is definitely needed. Also, the original recipe had a recipe for homemade caramel candies. If I was making homemade Samoas there's no way I was also going to cook caramel candies from scratch - c'mon now... let's not get crazy. But, if you're up for the challenge, I say go for it! 

adapted from: the little epicurian

15 cookies

Here's what you'll need...

1/2 cup unsalted butter, room temperature

1/4 cup granulated sugar

1 tsp vanilla

1 cup flour

1/8 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

1 tablespoon whole milk

10 oz caramel candies 

2 tablespoons whole milk

3 cups sweetened shredded coconut

4oz dark/bittersweet chocolate 

Here's what to do...

one: Cream together butter, sugar and vanilla in the bowl of a stand mixer. In another bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture. Add milk and mix until dough has formed. Wrap in plastic wrap and chill in the fridge for 30 minutes. 

two: Preheat oven to 325 degrees (300 for dark pan or nonstick pan). Spread coconut onto a baking sheet evenly. Bake for about 20 minutes, stirring and rotating pan every 5 minutes. When coconut is golden in color, remove from oven and set aside. 

three: Roll out chilled dough to 1/4 inch thick. Cut out circles using 2 1/2 inch round cutter. Punch out an inner circle with a smaller cutter. Lay the cookies on a parchment lined baking sheet and bake for 12-15 minutes until firm and have a slight color to them. Let rest on cooling rack. 

four: Unwrap caramel candies and place in microwave safe bowl with two tablespoons of milk. Microwave in 30 second increments, stirring caramel between each increment, until caramel is completely melted. Set aside about 1/2 cup and mix remaining caramel with coconut. 

five: Once shortbread cookies are cool, dip one side into reserved caramel sauce. Then spread coconut caramel mixture on top of cookies. Let cool on rack until caramel mixture has set. 

six: Melt chocolate in microwave safe bowl. Once caramel is set, dip the bottom of the cookie into the melted chocolate (if this is too messy, use a small spoon to spread chocolate on bottom side). Let cool upside down on rack (caramel side down) until chocolate has hardened completely. 

seven: Once chocolate side is set, turn cookie right side up. Transfer remaining melted chocolate to a pipping bag (or a small baggie). Cut a small tip and drizzle chocolate over the tops of the cookies. Let set and then enjoy!

phew, that was a lot of typing. and a lot of baking. 

totally worth it --- if you don't have another means by which to get Samoas that is!

For some other Girl Scout cookie recipes click below:
Tagalongs: 1, 2
Thin Mints: 1, 2