The Girl Scout Cookie Obsession continues with my all time favorite cookie: Samoas. There is just something about this cookie that is absolute and utter perfection: shortbread cookie, with chewy caramel, toasted coconut, chocolate. I mean all the delicious things in one sweet bite. I think I have cracked the code. These are a little time intensive and a little messy to make, but man oh man is it 100% worth it. Trust me on this.
Active Prep Time: 60 Minutes
Total Prep Time: 2 Hour
Servings: 2 Dozen Cookies
Ingredients
1 cup of Brown Butter (softened)
1 cup of Brown Butter (softened)
2 cups of flour
½ tsp of salt
½ cup sugar
1 tsp Vanilla
3 Cups Shredded Coconut (sweetened works better here)
1 Pound of Caramels (or homemade Caramel sauce - recipe here)
1/4 Cup Heavy Cream
1 tsp Kosher Salt
2 Cup Dark Chocolate
3 Tbsp Coconut Oil
3 Tbsp Coconut Oil
Directions:
1. Create brown butter by placing the butter in a small saucepan and heat until the butter is melted, starts to froth, turns brown, and smells nutty.
2. Pour the brown butter into a heatproof bowl and place in the refrigerator or freezer to set.
3. In the bowl of a mixer, combine flour, room temp butter, sugar, salt, and mix, with a paddle attachment, until the dough goes from pebble-like to a soft dough.
4. Shape the dough into a disk and cover with plastic wrap and refrigerate for 60 min or freeze for 30 min.
5. Preheat oven to 375 degrees, and line cookie sheets with parchment paper.
6. Take the cookie dough out of the refrigerator and roll out the dough to 1/4 inch thick.
7. Using a round cookie cutter, cut out cookies, use the back of a piping tip to cut out the center circle, and place on a parchment lined cookie sheet.
8. Bake for 10-12 minutes or until the edges turn light brown and let the cookies cool completely.
9. Toast the coconut in a shallow large frying pan and heat until the coconut is smells toasted and a light shade of brown and set aside to cool - you can toast it in the oven too but I do it on the stove top so I keep an eye on it cause it can burn quickly.
10. Pour an inch of water in a small saucepan and place on medium heat.
11. Put the caramels, heavy cream, and salt in a heatsafe metal bowl and place over the simmering water and stir until the caramels are fully melted, and set aside to cool.
12. Dip the cookies in the cooled caramel and place on parchment paper.
13. Pour the toasted coconut into the remaining caramel and stir until it is completely coated with the caramel.
14. Pack the coconut mixture onto the cookies making a gorgeous mound of coconut goodness - the messy part!
15. Put the chocolate and coconut oil in a microwave safe bowl and heat at 30 second increments until melted, glossy, and smooth.
16. Dip the bottoms of all of the cookies with the melted chocolate using a knife to remove the excess and place on a piece of parchment paper.
17. Using the same knife drizzle the melted chocolate over the top of the cookies, and place in them in the refrigerator to set for 30 minutes to an hour.
18. Enjoy!
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