Samoa Girl Scout Cookies

About a dozen
Samoa Girl Scout Cookies
Samoa Girl Scout Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    C unsalted butter (softened)

  • 1/2

    C sugar

  • 1

    egg

  • 2

    C flour

  • 1/2

    t salt

  • 1/4

    t baking powder

  • 1

    t vanilla

  • 2

    T milk

  • 3

    C shredded coconut

  • 1

    (14 oz) can Dulce de Leche

  • 3

    T milk

  • 1/4

    t salt

  • 8

    oz. dark chocolate

Directions

Preheat oven to 350. Cream butter and sugar in an electric stand mixer with the paddle attachment at medium speed until light and fluffy, about 4 minutes. Add egg and continue to mix. In another bowl, combine flour, salt and baking powder. Add vanilla to the creamed mixture and reduce speed to low and add the flour mixture. Add the milk very slowly, adding just enough to make the dough come together into a ball. It should not be sticky. On a very lightly floured counter, turn out the dough. Split in half and wrap in parchment paper, then freeze for an hour. Remove dough from freezer and set aside until you can roll it. Roll out dough onto a piece of lightly flour parchment into a 1/4 inch thickness. Using a cookie cutter, cut into 1 1/2 inch rounds. Using the bottom of a piping tip, punch out a center hold. Gather scraps and repeat process to make more cookies. If dough is too sticky, return to freezer. Arrange cookies on a cookie sheet covered with a sheet of parchment. Bake the cookies for about 10 minutes or until the bottoms are lightly browned. Remove from oven and let cool. Reduce heat to 325. While cookies cool, toast the coconut on another cookie sheet for about 10 minutes. In a microwave safe bowl, combine the Dulce de Leche, milk and salt. Microwave on high for 3 minutes, stirring to combine every minute. Cook an additional minute if necessary to create a smooth consistency. Add the coconut and mix until thoroughly incorporated. Microwave for 30 seconds if necessary to keep a spreadable consistency. Spreaad a scant 3 teaspoons of the coconut mixture on each of the cookies. You may need to microwave the mixture again during the process to keep it soft. In a double boiler or microwave, melt the chocolate. Dip the bottom of each of the cookies in the chocolate. Drizzle additional chocolate over each of the cookies. Transfer to refrigerator until set--about 45 minutes.

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