Tuesday, February 28, 2012

homemade Samoas

Not even sure where to start with this. 
Here's what they look like.
























You know the Girl Scout cookies with the chocolate and the coconut?
This is my attempt to make those cookies at home. I don't really know why I decided to make my own instead of just buying the little box but I did.
And I don't think they turned out real pretty but they are most definitely real tasty! And I will most likely never make these again.
Why? Because all that toasted coconut and caramel and buttery shortbread goodness is NOT good for my jeans!
And because I have no self control. I'm adult enough to admit that. 
Of course now, I do have an entire plate full here, and I'm not sure what to do with them (besides grab a little hunk every time I walk by the counter)
Looks like I'm bringing treats to Ada's school again.


This recipe is originally from bakingbites.com.




YOU WILL NEED:


for the cookie base:
1/2 cup sugar
12 tablespoons of butter
1 egg
1/2 teaspoon vanilla extract
2 cups flour
dash of salt


TO DO for the cookie base:
oven to 350
line a 9x13 sheet pan with parchment paper.
cream the sugar and butter.
beat in the vanilla and the egg.
scrape down the sides and mix another minute.
turn the mixer to low and gradually beat in the flour and the dash of salt.
mix until crumbly then dump the contents onto the sheet pan with the parchment paper.
using your fingers - press the dough into an even layer.
bake 20 to 25 minutes until the edges are all golden brown.
once done set aside.


this must cool completely before applying the topping.




for the topping:
3 cups of coconut
12 oz of caramels
3 tablespoons of milk
dash of salt


TO DO for the topping:
oven to 300
spread the coconut out onto a large baking sheet.
toast until crispy.
should take about 15 minutes.
give it all a good stir once or twice while it's in the oven.
once it's done set aside to cool a bit.
leave it all spread out and on the sheet.


in a microwave safe bowl melt the caramels, milk and the dash of salt.
about 1 minute intervals.
stir in between each time segment to help melt the caramels.


once the caramel mixture is melted and smooth pour it over the toasted coconut.
then gently mix the whole thing together.


once the coconut, caramel mixture is mixed carefully spread it out onto top of the cookie base.
use all of it.


let come to room temperature.
then place a sheet of parchment paper on top.
wrap with clingwrap.
refrigerate about an hour.
this will make it easier to cut and get the nice little squares.
(as you can probably see I did not wait and therefore have very uneven squares...sigh...)


when ready cut the sheet of coconut, caramel cookie heaven into 2 or 3 inch squares.
set aside.
melt the chocolate in the microwave.
about 30 second intervals - stirring between each time.
be sure to NOT burn the chocolate - you will have to toss the whole thing and start over. (does that sound like the voice of experience?)


get a new tray with a new sheet of parchment on it ready and very nearby.


dip the bottom of a cookie into the melted chocolate.
place onto the parchment paper.
repeat until all the cookie bottoms are covered.
(this part is messy and more than a little frustrating - but I found the best tool to help me with all this dipping and moving over was a chopstick.....I know.....what can I say?....)


pour the rest of the chocolate into a piping bag fitted with a skinny tip.
or a ziploc bag with a corner cut off.
pipe the zig-zag lines across the tops of all the cookies.


refrigerate until the chocolate is set.
should be about a half hour.


try not to eat them all!



























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