Homemade Samoas
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 312.3
- Total Fat: 20.1 g
- Cholesterol: 17.4 mg
- Sodium: 139.7 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 0.8 g
- Protein: 3.0 g
View full nutritional breakdown of Homemade Samoas calories by ingredient
Number of Servings: 30
Ingredients
-
COOKIES
1 cup butter, softened
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
TOPPING
3 cups shredded coconut
12 ounces chewy caramels
1/4 teaspoon salt
3 tablespoons milk
8 ounces dark or semisweet chocolate (chips are OK)
Directions
1. Preheat oven to 350°F.
2. In a large bowl, cream butter and sugar.
3. Stir in flour, baking powder, and salt. Mix well, then add vanilla and mix well again. I found it easiest to ditch the utensils and use my hands — the dough should come together in a soft-but-not-too-sticky ball.
4. Set the dough ball in between two sheets of wax paper. Roll it to a sheet about 1/4″ thick. Make sure not to roll it too thin — a thicker cookie will be easier to handle once baked!
5. With a circular cookie cutter, or a small glass with a diameter of about 1 1/2″, cut your cookie shapes and set them on a parchment-lined baking sheet.
6. Using the opening of a glass or plastic drinking bottle, or the tip of a knife, “cut” center holes out of the cookies. You can either bake these to make donut hole-sized cookies, or recycle them into the next rolling of dough!
7. Bake cookies for 10-12 minutes and let cool.
TOPPING
1. Spread the coconut in a single layer on a parchment-lined baking sheet. Toast in the oven for about 20 minutes or until golden-brown, stirring occasionally.
2. Place caramels in a microwave-safe baking dish with the salt and milk and microwave in 30-second increments, stirring in between, until smooth. If your mix appears to be too stiff, add more milk!
3. Fold the toasted coconut in to the heated caramel. If the mix becomes unmanageably difficult to stir, add more milk, and set in the microwave to soften.
4. Using a butter knife, or offset spatula, spread the coconut caramel mixture onto each cookie. With the right consistency, the mix should be gooey enough to easily drip and spread on the cookies without any pressure. Dripping into the center is fine, and just makes the cookies even more delicious.
5. Set dipped cookies aside in the refrigerator to speed the settling and cooling of the coconut caramel topping.
6. Melt the chocolate in a microwave-safe bowl, stirring in 30-second increments until smooth. Once cooled, dip the bottom of each cookie into the chocolate letting the excess drip off, and set the dipped cookies on parchment paper. (Warning: your hands and fingers will become covered in chocolate!)
7. Put the remainder of the melted chocolate in a sandwich-sized bag, and cut a small hole in the corner. Drizzle the chocolate over the tops of the cookies. Place them in the refrigerator so the chocolate can set before serving.
8. Bring homemade Girl Scout cookie joy to all whom you serve!
Serving Size: 30
Number of Servings: 30
Recipe submitted by SparkPeople user SARADORGAN.
2. In a large bowl, cream butter and sugar.
3. Stir in flour, baking powder, and salt. Mix well, then add vanilla and mix well again. I found it easiest to ditch the utensils and use my hands — the dough should come together in a soft-but-not-too-sticky ball.
4. Set the dough ball in between two sheets of wax paper. Roll it to a sheet about 1/4″ thick. Make sure not to roll it too thin — a thicker cookie will be easier to handle once baked!
5. With a circular cookie cutter, or a small glass with a diameter of about 1 1/2″, cut your cookie shapes and set them on a parchment-lined baking sheet.
6. Using the opening of a glass or plastic drinking bottle, or the tip of a knife, “cut” center holes out of the cookies. You can either bake these to make donut hole-sized cookies, or recycle them into the next rolling of dough!
7. Bake cookies for 10-12 minutes and let cool.
TOPPING
1. Spread the coconut in a single layer on a parchment-lined baking sheet. Toast in the oven for about 20 minutes or until golden-brown, stirring occasionally.
2. Place caramels in a microwave-safe baking dish with the salt and milk and microwave in 30-second increments, stirring in between, until smooth. If your mix appears to be too stiff, add more milk!
3. Fold the toasted coconut in to the heated caramel. If the mix becomes unmanageably difficult to stir, add more milk, and set in the microwave to soften.
4. Using a butter knife, or offset spatula, spread the coconut caramel mixture onto each cookie. With the right consistency, the mix should be gooey enough to easily drip and spread on the cookies without any pressure. Dripping into the center is fine, and just makes the cookies even more delicious.
5. Set dipped cookies aside in the refrigerator to speed the settling and cooling of the coconut caramel topping.
6. Melt the chocolate in a microwave-safe bowl, stirring in 30-second increments until smooth. Once cooled, dip the bottom of each cookie into the chocolate letting the excess drip off, and set the dipped cookies on parchment paper. (Warning: your hands and fingers will become covered in chocolate!)
7. Put the remainder of the melted chocolate in a sandwich-sized bag, and cut a small hole in the corner. Drizzle the chocolate over the tops of the cookies. Place them in the refrigerator so the chocolate can set before serving.
8. Bring homemade Girl Scout cookie joy to all whom you serve!
Serving Size: 30
Number of Servings: 30
Recipe submitted by SparkPeople user SARADORGAN.