If there’s one thing I learned from being a Girl Scout for seven years (dirty little secret), it’s to NEVER buy Girl Scout cookies. They’re delicious and expensive, a lethal combination. I stumbled upon Once Upon A Plate, a sweets/baking blog that had a DIY copy cat recipe for Samoas. They’re totes my favorite Girl Scout cookie, so I decided to give it a try.
Here’s the deal: I cook the way my Grandma taught me…no measuring, lots of taste testing, and generally no recipe — just a bunch of ingredients and a bit of culinary cunning. That’s why I like taking other people’s clever recipes, and making my own variation. Mine turned out amazing, but I’ll put all of the “proper” measurements here for you like to cook by the books.
1 cup softened butter
1/2 cup sugar
2 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons milk
***I opted to NOT bake my own cookies for a couple reasons: 1. I’m lazy; and 2. I have a small Brooklyn kitchen with limited baking essentials. Instead, I just bought a package of what I like to call “redneck cookies” — they’re little flower shaped vanilla cookies that are crunchy, cheap, and almost always on the table at a Southern family reunion from the relative who consider buying prepackaged cookies as “contributing” to the smorgasbord. If you’re a real baker and want to make your own cookies, you can see the baking instructions here. Otherwise, let’s skip ahead with my prepackaged cookies and get to the good stuff: Caramel Coconut topping.
3 cups shredded coconut
12 oz chewy caramels (My grocery store didn’t have any plain caramels so I bought a bunch of Rolos and peeled the chocolate off. Whatever. It was snowing outside and I didn’t want to go to another store. Painstakingly de-chocolated Rolos worked just fine.)
1/4 teaspoon salt
3 tablespoons milk
8 oz semisweet chocolate
Preheat oven to 300 degrees F.
Spread your shredded coconut on a baking sheet and toast in oven for 20 – 25 minutes. Stir occasionally to ensure the coconut is evenly browned.
While the coconut is toasting, melt your semisweet chocolate on medium heat in a small saucepan. After the chocolate is melted, dip one side of each cookie in the sweet brown sludge and set on a baking sheet or wax paper.
Set the cookies to the side for the chocolate to firm. You can put them in the fridge if you have space.
When nicely browned, remove the coconut from the oven and set aside to cool.
In another saucepan, combine the caramels, milk and salt. Stir constantly to get dat shit nice and creamy. Mmm…caramel…
Stir in the coconut until it is thoroughly mixed.
Using a spoon (or your fingers ’cause the work pretty well too), scoop the topping onto each cookie. I take a bit of wax paper and pat the top of each glob down a bit to ensure it sticks to the cookie.
After every cookie is caramel coconut goopilicious, put the remaining melted semisweet chocolate into a ziplock baggie (Reheat on low heat if needed). Cut the tip off of the baggie and drizzle the chocolate sauce onto each cookie.
Stick them suckers in the fridge for 10 minutes, and take them to your coworkers. They’ll love you more.