Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, Copycat Somoa Girl Scout Cookies. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Copycat Somoa Girl Scout Cookies Recipe. Who doesn't love a Girl Scout Samoa Cookie? These cookies don't use real butter or fancy caramel, it's the cheap stuff just like what I'm quite certain they put in the real thing (it helps to read the ingredients list on the package when you are making up a copycat recipe =).
You can cook Copycat Somoa Girl Scout Cookies using 14 ingredients and 14 steps. Here is how you cook that.
Ingredients of Copycat Somoa Girl Scout Cookies
Make ready of Cookies.
You need 1 cup of (2 sticks) Unsalted Butter (at room temp).
It’s 1/2 cup of sugar.
Make ready 2 cup of all-purpose flour.
Prepare 1/4 tsp of baking powder.
You need 1/2 tsp of salt.
You need 2 tbsp of milk.
Make ready 1/2 tsp of vanilla extract.
Prepare of Cococut topping.
It’s 3 cup of shredded sweetened coconut.
Prepare 15 oz of caramel.
Prepare 3 tbsp of milk.
You need 1/4 tsp of salt.
Take 8 oz of dark chocolate.
It's Girl Scout season here right now, so every where I go I'm met with adorable girls selling delicious cookies.The only problem is, I can't enjoy them any more!Samoa Girl Scout Cookies - Image.We all have a favorite Girl Scout cookie, and so we all know that it can be a long and sad wait for cookie season to roll around if you didn't stock up on enough boxes of your beloved while you had the chance.
Copycat Somoa Girl Scout Cookies instructions
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy..
In a separate bowl, whisk together the flour, baking powder, and salt. In 3 increments, add the flour mixture to the creamed butter, mixing between each addition and scraping the sides of the bowl as necessary..
Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces..
Use your hands to divide the dough in half and makes disc like shapes with each one. Wrap them each in plastic wrap and refrigerate until firm, about 1 hour..
Once the dough has chilled, roll each disk out onto a lightly floured surface until it is about 1/8 inch thick..
Cut out as many cookies as possible with a donut shaped cookie cutter. Place the cut out cookies on a Silpat or parchment paper lined baking sheet. Repeat with remaining dough..
Bake the cookies for about 10-12 minutes, rotating the baking sheet halfway through, until the cookies are a pale golden brown. Immediately transfer to a wire rack and cool completely..
Spread coconut flakes on a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350°F oven until toasted, stirring frequently to ensure even browning and so that it does not burn. Remove from oven and set it aside..
Melt the caramels, milk, and salt on low on the stove. Cook, stirring until the caramels are fully melted..
Remove from heat and combine 3/4 of the caramel mixture with the toasted caramel in a large bowl..
Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut/caramel mixture. Repeat for each cookie. If the coconut/caramel mixture becomes too hard to manage, reheat mixture on very low heat until spreadable again..
Melt the dark chocolate in microwave on on stove on low. Once fully melted, dip the bottoms of the cookies in the chocolate and place them on wax paper. Drizzle some chocolate over the tops of the cookies as well..
Let the cookies sit until chocolate fully hardens..
Helpful tips! *No donut shaped cookie cutter? Use a regular cookie cutter and a small dry spice lid for the smaller hole. *If dough is too firm after being in the fridge, let it rest at room temp for 10 min. *The shortbread should be very pale in color. When in doubt, underbake it! *Coconut burns very quickly so keep an eye on it and stir often! *Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a sticky base to adhere to..
Remove cooled cookies from muffin tin onto waxed paper.Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room.These gluten free Samoa cookies are a delicious way to treat yourself to a Girl Scout cookie in a way that is Paleo and Gaps friendly!
Plus a new crop to grow at home, a clever old-fashioned gadget, and one more set of crazy cupcakes.Just like the Girl Scout version, except made from scratch!Once all your cookies are dipped, drizzle the cookies with the rest of the melted chocolate and let them cool completely in the fridge.Frugal Coupon Living's Copycat Girl Scouts Samoa Cookie Recipe and Tutorial.Line cookie sheet with parchment paper.
