Cakespy: Homemade Samoas Girl Scout Cookies

Cakespy: Homemade Samoas Girl Scout Cookies is a dessert that serves 36. For 53 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 235 calories, 2g of protein, and 14g of fat. 602 people were impressed by this recipe. From preparation to the plate, this recipe takes about 2 hours. It is brought to you by Serious Eats. A mixture of vanilla, semisweet chocolate, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is not so tremendous. Similar recipes include Homemade Samoas Girl Scout Cookies, Homemade Girl Scout Cookies: Samoas, and Homemade Girl Scout Cookies - Samoas Bars.

Servings: 36

 

Ingredients:

2 cups all purpose flour

1/4 teaspoon baking powder

1 cup (2 sticks) butter, softened

14 ounces caramel candies, unwrapped (I used one bag of Kraft Caramels)

1/4 cup granulated sugar

1/4 cup light brown sugar, packed

2 tablespoons milk or cream

1/2 teaspoon salt

16 ounces semisweet or dark chocolate (I used semisweet chocolate chips)

3 cups shredded, sweetened coconut, toasted

1/2 teaspoon vanilla

Equipment:

baking paper

baking sheet

oven

stand mixer

bowl

cookie cutter

knife

wire rack

wooden spoon

sauce pan

frying pan

offset spatula

stove

Cooking instruction summary:

Procedures 1 Preheat the oven to 350°F. Line two baking sheets with parchment paper. 2 Prepare the cookie base. Using the paddle attachment in a stand mixer, cream the butter and sugars until light and fluffy. 3 In a separate bowl, sift together the flour, salt, and baking powder. In 2-3 increments, stir into the butter mixture, scraping down the sides of the bowl occasionally. Stir in the vanilla and mix again until incorporated; stir in one tablespoon of milk or cream, adding the rest if the dough seems too stiff to be easily handled. 4 Working in 2-3 batches, roll out the dough between two sheets of parchment or waxed paper until it is about 1/4 inches thick. 5 If you have one, use a small doughnut cutter to cut out approximately 1 1/2 inch circles (the doughnut cutter will take the middle out for you!). If you don't have a doughnut cutter, cut out circles of approximately 1 1/2 inches using a cookie cutter and cut out holes in the center using a knife. 6 Gently transfer the cutouts to the prepared baking sheets, leaving about an inch of room between rounds (they will spread, but not too much). Bake for 10-12 minutes, or until lightly golden on the sides and bottom with a dull finish on top. Remove from the oven and let them cool for about 5 minutes on the sheet before transferring to a wire rack to cool completely. 7 Prepare the caramel-coconut topping. In a medium saucepan over low heat, melt the (unwrapped!) caramels, stirring frequently to prevent scorching the pan. When it is smooth and no caramel lumps remain, add the salt and toasted coconut and stir with a wooden spoon (it will be a bit of a workout) until the coconut is fully coated. Remove from heat. 8 Using a small offset spatula or even a spoon, gently spread 2-3 teaspoons of the caramel-coconut mixture on top of each cookie. If you've covered the holes in the cookies, you can press a small indent in the center to get the classic look of the traditional cookies, or you can rejoice in more topping and just chill out about it. 9 While the topping is setting on the cookies, prepare your chocolate for coating the bottom of the cookies and finishing the tops. In a large microwave-safe bowl, heat the chocolate in 30-second intervals, stirring after each interval, until smooth and melted (you can also do this over the stovetop, if you feel like washing out that coconut-coated medium saucepan you used for the topping). 10 Dip the bottom of each cookie in the melted chocolate and then place on a piece of waxed paper or parchment paper. Once all of the cookie-bottoms have been dunked, transfer the remaining chocolate to a small piping bag, and pipe stripes across the top of the cookies. Or if that seems too hard, simply spoon a dollop of chocolate on top of each cookie. (Tip: a dollop of peanut butter on top, while not traditional, tastes great too!) 11 Let the cookies set for at least an hour before serving.

 

Step by step:


1. 1

2. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

3. 2

4. Prepare the cookie base. Using the paddle attachment in a stand mixer, cream the butter and sugars until light and fluffy.

5. 3

6. In a separate bowl, sift together the flour, salt, and baking powder. In 2-3 increments, stir into the butter mixture, scraping down the sides of the bowl occasionally. Stir in the vanilla and mix again until incorporated; stir in one tablespoon of milk or cream, adding the rest if the dough seems too stiff to be easily handled.

7. 4

8. Working in 2-3 batches, roll out the dough between two sheets of parchment or waxed paper until it is about 1/4 inches thick.

9. 5

10. If you have one, use a small doughnut cutter to cut out approximately 1 1/2 inch circles (the doughnut cutter will take the middle out for you!). If you don't have a doughnut cutter, cut out circles of approximately 1 1/2 inches using a cookie cutter and cut out holes in the center using a knife.

11. 6

12. Gently transfer the cutouts to the prepared baking sheets, leaving about an inch of room between rounds (they will spread, but not too much).

13. Bake for 10-12 minutes, or until lightly golden on the sides and bottom with a dull finish on top.

14. Remove from the oven and let them cool for about 5 minutes on the sheet before transferring to a wire rack to cool completely.

15. 7

16. Prepare the caramel-coconut topping. In a medium saucepan over low heat, melt the (unwrapped!) caramels, stirring frequently to prevent scorching the pan. When it is smooth and no caramel lumps remain, add the salt and toasted coconut and stir with a wooden spoon (it will be a bit of a workout) until the coconut is fully coated.

17. Remove from heat.

18. 8

19. Using a small offset spatula or even a spoon, gently spread 2-3 teaspoons of the caramel-coconut mixture on top of each cookie. If you've covered the holes in the cookies, you can press a small indent in the center to get the classic look of the traditional cookies, or you can rejoice in more topping and just chill out about it.

20. 9

21. While the topping is setting on the cookies, prepare your chocolate for coating the bottom of the cookies and finishing the tops. In a large microwave-safe bowl, heat the chocolate in 30-second intervals, stirring after each interval, until smooth and melted (you can also do this over the stovetop, if you feel like washing out that coconut-coated medium saucepan you used for the topping).

22. 10

23. Dip the bottom of each cookie in the melted chocolate and then place on a piece of waxed paper or parchment paper. Once all of the cookie-bottoms have been dunked, transfer the remaining chocolate to a small piping bag, and pipe stripes across the top of the cookies. Or if that seems too hard, simply spoon a dollop of chocolate on top of each cookie. (Tip: a dollop of peanut butter on top, while not traditional, tastes great too!)

24. 11

25. Let the cookies set for at least an hour before serving.


Nutrition Information:

Quickview
235k Calories
2g Protein
13g Total Fat
26g Carbs
1% Health Score
Limit These
Calories
235k
12%

Fat
13g
21%

  Saturated Fat
8g
54%

Carbohydrates
26g
9%

  Sugar
18g
20%

Cholesterol
15mg
5%

Sodium
126mg
5%

Caffeine
10mg
4%

Get Enough Of These
Protein
2g
5%

Manganese
0.4mg
20%

Copper
0.19mg
10%

Magnesium
29mg
7%

Iron
1mg
7%

Selenium
4µg
7%

Phosphorus
65mg
7%

Fiber
1g
6%

Vitamin B1
0.07mg
5%

Vitamin B2
0.07mg
4%

Potassium
135mg
4%

Zinc
0.58mg
4%

Folate
14µg
4%

Vitamin A
169IU
3%

Calcium
30mg
3%

Vitamin B3
0.57mg
3%

Vitamin E
0.31mg
2%

Vitamin B5
0.2mg
2%

Vitamin B6
0.04mg
2%

Vitamin K
1µg
2%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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