As promised, here is round two of Girl Scout Week — Building off of our basic recipe for Homemade Trefoils, we can put together some really, seriously delicious Homemade Samoas!
I will warn you that this process takes a little long, and I wont lie– getting the coconut caramel mixture on top was no fun! But if you have the time, they are really, really worth the effort 🙂
You will need:
The ingredients to make Trefoils, instructions found here, but here are the ingredients to have handy:
1 cup butter, room temperature
1/2 cup sugar
2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons milk
For the topping, you’ll need:
3 cups shredded unsweetened coconut, toasted
15-oz soft caramels (I used these)
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate
If desired (I always desire), some shortening to add to your chocolate, which will help keep the melted chocolate smooth and workable longer.
Start off by preparing the dough according to the Trefoils shortbread recipe.
Pre-heat your oven to 350 while the dough is chilling. Toast the shredded coconut on a baking sheet for about 10-15 minutes, stirring frequently. Let cool while shaping and baking cookies.
Once prepared and chilled, roll your dough out onto a lightly floured surface. Cut out the shapes with a biscuit cutter, two differently-size round cutters, the letter O in a set of alphabet cookie cutters (that’s what I used!), or whatever you have. You know the shape you’re looking for! Bake for about 10-12 minutes, until the edges of your cookies become golden brown.
Place your caramels, milk and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until smooth and melty (took me about 2 minutes). Stir in your toasted coconut. Using a knife, your fingers, or whatever you’re into, smooth the caramel mixture generously over your cookies.
Alright, all that’s left is the chocolate! Lay out a sheet of wax paper for your cookies to dry on once dipped. Chop up your chocolate if you’re using a bar, or throw your chocolate chips in a bowl (with shortening, if you choose!) and microwave it in 30 second intervals, stirring between each, until smooth and melted. Dip the bottoms of your cookies into the chocolate and place on waxed paper. Use the remaining melted chocolate to drizzle over top of the cookies once they’re all dipped (use a spoon, a knife, a piping back– whatever works for you.)
Phew! They’re done! I personally like my Girl Scout Cookies cold, so I threw mine into the freezer (this also helped the chocolate to get hard quicker, which in turn helped me devour them quicker!) These Homemade Samoas got a m a z i n g reviews, and some of the lovely people I shared them with dared to say they loved them more than the original 🙂