Samoas

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Better than the real thing, this recipe for Girl Scout Samoas (-style cookie) will win the hearts of all who partake. These cookies take a little time, but if you have it, you'll find the process blissful and rewarding. The best part is that this recipe is a riff on the traditional Trefoils recipe - so make up a double batch of shortbread and you're good to go!

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Ingredients

  • BASE:
  • 1 c. butter, softened
  • 1/2 c. sugar
  • 2 c. flour
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • Up to 2 Tbs. milk
  • .....................................
  • TOPPING:
  • 3 c. shredded coconut
  • 1 12-oz pkg chewy caramels
  • 1/4 tsp. salt
  • 3 Tbs. milk
  • 8 oz. chocolate (chunks or chips)

Preparation

Step 1

BASE:
Preheat oven to 350. Cream butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed; then the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky. The dough should come together into a soft pliable ball. Add a bit of extra blour if sticky.

Roll out dough in 2-3 batches between waxed or parchment paper to about 1/4-inch thickness (or a little thinner. Use a 1 1/2 inch cookie cutter. Place on parchment lined baking sheet and make a hole in the center. Reroll dough. Bake 10-12 minutes, until light brown.

TOPPING:
Toast coconut in 300 degree oven. Cool. Microwave caramels with milk and salt. Cook 3-4 minutes, stirring a few times. When smooth add coconut. Spread on cookies, using 2-3 tsp. per cooking. Melt chocolate and dip bottom of cookies in chocolate. Pipe/drizzle on top.

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