It’s that time of year again – Girl Scout Cookie time! I find it ironic that these cookies become available for ordering (at least where I live) in January. Isn’t that when most people start to make diet changes? No wonder folks fall off the weight loss wagon… the Girl Scouts tempt you with these delicious cookies when you’re vulnerable!
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
Preheat oven to 350F.
Make the crust first by lightly greasing a 9×13-inch baking pan, or line with parchment paper.
In a large bowl of your stand mixer with the paddle attachment, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together.
Pour crumbly dough into prepapred pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
In a dry non stick skillet over medium heat, add the coconut and toast on the stovetop. Be careful as they can toast up pretty quickly! Once toasted, set aside and allow to cool.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the coconut and caramel topping all over the cooled shortbread base. Using a small spatula, spread the topping into an even layer. Let topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper.
Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
OMG yum, these are my favorite cookies EVER!
I'm always so bummed at Girl Scout Cookie time because I don't know any girl scouts and they never come to my apartment building – I always forget that these homemade versions are out there! Samoas are my favorite (well tied with thin mints) – I'll definitely have to try out this recipe!
Oh my goodness!! I wish I could make these right now!! They look outstanding!!
Oh yum! Have to try these!
mmmmm, i was JUST telling my husband that i wanted to find a mock samoa recipe and look what popped up in my bloglines!!! yay!! thanks for sharing, i cannot wait to try this recipe out!!
Samoas are my favorite cookies ever! I can't wait to make these!
Mmm, these look delicious! I actually just found a couple boxes of GS cookies left over from last year so I'll have to see if they're still good.
I have to try these soon…I have everything on hand except for the caramels…they look so good 🙂
samoas are my absolute favorite and i will definitely be trying these soon!
I just tried making these and my cookie base fell apart as I was cutting it!! 🙁 All I have left are crumbs…. Also, I used vanilla caramel chews and my cocoanut caramel layer is HARD. What kind of caramel should I have used?