Sunday, December 19, 2010

Homemade Samoas

Who needs girl scouts when you can make your own samoas? The great blend of caramel and coconut is one of the reasons why Samoas are my favorite girl scout cookies.  With Christmas just around the corner, now's a better time than ever to say no to those boxed cookies and to sit down and make your own. 

First preheat your oven to 350 degrees.  Now to make the shortbread dough:

  • 1/2 cup sugar
  • 3/4 cup butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/4 teaspoon salt 
First cream together the sugar and butter until light and fluffy.   This will help to bring air into the butter, when all the sugar granules poke and create air pockets in the butter, resulting in a lighter base. 

Next, and in the egg and vanilla and mix to combine.  In a separate bowl, sift together 2 cups of flower and 1/4 teaspoon of salt.  With mixer running,  slowly add in the flour mixture until dough comes together. 

Lay out a piece of parchment paper on a 9x13" dish.  I highly recommended using parchment paper, it helps from sticking and moving the shortbread out from the dish to cooling rack. Spread out your dough mixture in the dish. You want to spread it out so it is about 1/4" thick.  Bake for 25-30 minutes or until the edges turn golden brown.

While the dough is in the oven, start to make the topping:

  • 3 cups of sweetened shredded coconut
  • 12 ounces of caramels (I used the individually wrapped caramels you find in the candy aisle)
  • 3 tablespoons of milk
  • 1/4 teaspoon of salt
  • 1 bag of semi-sweet chocolate chips
In a medium saucepan, add in the coconut.  Cook just enough to toast, making sure to stir constantly to avoid burning.

In a microwave safe bowl; add caramel, milk, and salt.  Microwave in minute intervals, stirring each time. Once the caramel is smooth, add in the toasted coconut and stir to combine. 

Once the shortbread is done, slide out of the pan and onto a cooling rack.  Spread the caramel and coconut mixture onto the shortbread, trying to get as even as possible.

Let this cool completely.  I put mine in the refrigerator for 20 minutes for extra encouragement.

For the chocolate, add the chips to a microwave save bowl and heat in 45 second intervals stirring each time. 

Once the chocolate is completely smooth and your cookie is cool, cut the cookie into 30 separate squares.  Dip the bottom of the squares into the melted chocolate and put on wax or parchment paper. Take remaining chocolate and drizzle over top of the squares.  Put in refrigerator to let chocolate set before enjoying. 

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