Dessertscookingclassy5.0
Copycat Samoa Girl Scout Cookies
Delicious buttery shortbread-like cookie topped with caramel, coconut and chocolate.
👥 24 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 40 min🔥 Cook: 40 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- knife
- oven
- saucepan
- microwave
📝 Preparation Steps
1
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, salt and baking soda, set aside. In the bowl of an electric stand mixer, fitted with paddle attachment, blend together shortening, sugar and vanilla until combine (only about ⏱️ 30 seconds). Stir in dry ingredients. Add milk 1/2 Tbsp at a time as needed, until dough comes together. Roll dough out between two large sheets of parchment paper, to about 1/6" thickness. Using a 2" cookie cutter, cut dough into circles then using the end of a small pastry tip cut a hole in the center of each circle. Using a large sharp knife or pastry scraper (floured as needed), slide knife under entire cookie and lift the cookie off of the parchment paper and transfer to a Silpat lined cookie sheet. Re-roll dough as needed until you've used it all. Bake cookies in preheated oven for about ⏱️ 10 minutes until lightly golden. Allow to cool ⏱️ 5 minutes on cookie sheet before transferring to a wire rack to cool.
cornstarch1 tsptsp salt1/4salt1 pinchcup all vegetable shortening1/2shortening5 Tbsp
2
Pour 1/2 cup desiccated coconut into a shallow bowl and set aside. Heat caramels, 2 1/2 Tbsp milk and a pinch of salt in a medium saucepan over medium heat, stirring constantly until melted and smooth. Reduce temperature to warm, add remaining 1/4 cup desiccated coconut to melted caramel and mix to combine. Leave caramel mixture over warm heat (as you coat cookies), stirring caramel occasionally. Working one cookie at a time, spread about 1 tsp caramel mixture around the top of cookie, then immediately dip caramel coated side of cookie into the bowl of desiccated coconut then set on parchment paper (or cooled cookie sheets) and allow caramel to set.
caramels (, unwrapped (such as Kraft))22Tbsp milk (, as needed)1 1/2Tbsp milk2 1/2tsp salt1/4salt1 pinch
3
Prepare chocolate coating according to directions listed then dip bottoms of cookies (none caramel coated side) in coating and run the bottom of the cookie along the inside edge of the bowl scrapping excess coating off (you just need a thin coating). Place dipped cookie upside down (so the chocolate coating should be facing upward). Repeat process with remaining cookies. Once coating on cookies has set, flip cookies to opposite side. Pour remaining chocolate coating (rewarm as needed first) into a Ziploc bag, seal bag and cut a very small tip off one edge of the bag then drizzle chocolate coating over cookies. Allow drizzled coating to set then store cookies in an airtight container.
4
Chocolate Coating
5
In a microwave safe bowl, using a fork, blend together shortening and cocoa powder. Microwave mixture in ⏱️ 15 second intervals on HIGH power, stirring after each interval until completely melted. Add powdered sugar and mix until well combine and smooth. Reheat as needed on 50% power for about ⏱️ 15 seconds, then stir.
cup all vegetable shortening1/2shortening5 Tbsp
6
Recipe Source: Cooking Classy
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