Girl Scout Cookies

In America, this is the time of year where girl scouts go out and try to learn how to be good salespeople. And we all know what they are selling: GIRL SCOUT COOKIES.

For those who had eaten them before, you know how addicting they can be. For me, I’m totally addicted to their Samoas cookies. Samoas cookies are simply shortbread cookies with caramel, coconut and chocolate. Is it possible to make it homemade? Well, let’s just see about that.

Let’s start off with the shortbread. We need:

1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt


Next, we will cream together the sugar and butter. It’s really important that you have the butter at room temperature. It makes it easier to cream with your beater.

Once the sugar and butter are nice and fluffy, add the egg and the vanilla.

Mix well until all is incorporated and the dough becomes kind of crumbly.

Next, put the dough in a buttered 9×13 baking pan. And bake it in a 350F oven for 25 minutes. I didn’t have a pan that big. It’s important to have your pan buttered so that the dough can be released easier from the pan.

Take out the pan when the dough is set and the edges are browned. Too speed up the cooling process, I set it under my ceiling fan.

Next, we need to work on the topping. We need:

3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate

First step is to toast the coconut. Spread it out on a baking sheet and put it in a 300F oven for 20 minutes while stirring it every 5 minutes to prevent burning.


While the coconut is cooling, we can melt the caramels in the microwave. Put the caramel, milk and salt together and microwave for about 3.5 minutes. I stopped the microwave every 45 seconds to give it a stir.

The caramel should be totally melted, smooth, and warm.

Next, dump all of the coconut into the caramel and mix thoroughly


At this point, the mixture should still be very warm so it can be spreadable on top of the shortbread.

Now, huh? How did I get so much shortbread? What I did was cut my shortbread piece in half so I can get more pieces while having thinner cookies.

I used a pizza cutter cut out small bars.

Next, I melted the chocolate in the microwave and stirred every 45 seconds until totally melted. Then I dipped each of the cookie part of the bar into the chocolate and set it on parchment paper.

Once on the parchment paper, then I drizzled the cookies with more chocolate. My designs suck. Either that, or I’m just too lazy to make it look nice.

All done!

Not exactly looking like the girl scout cookie, but pretty darn close. This method is supposedly less time consuming than if you were to make the cookie shapes. The taste is different too, but still pretty yummy! The shortbread was very crumbly, but not too dry, especially when I drenched it in dark chocolate. The middle was chewy and crispy at the same time. Overall, nice texture 🙂

– Max

Original recipe by Baking Bites.

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