Copycat Girl Scout Samoa Cookies

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I don’t know anyone who doesn’t have their favorite type of Girl Scouts cookies. My favorite are Samoa cookies and I hate that time of year when I can’t get my hands on some. So, I decided to come up with a copycat recipe and this recipe tastes just like the real thing. They are really decadent and delicious. Enjoy!

Copycat Samoa Cookies

INGREDIENTS:

• 1 cup softened Butter
• 1/2 cup Sugar
• 2 cup Flour
• 1/4 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Vanilla
• 1 tbsp Milk
• 3 cup Flaked Coconut
• 11 oz Caramels
• 3 tbsp Milk
• 8 oz Semisweet Chocolate Chips 

DIRECTIONS:

1. Preheat oven to 350.
2. Line cookie sheet with parchment paper.
3. Cream together butter, vanilla and sugar.
4. Slowly add in flour, baking powder and salt.
5. Add just enough milk until the dough comes together into a ball.
6. Add in a bit of extra flour if your dough is very sticky. 
7. Roll out dough to 1/4″ thick.
8. Cut out about 2″ cookies and place on a prepared sheet.
9. Cut out about smaller hole in each cookie and return to dough. 
10. Re-roll dough and continue cutting cookies.
11. Bake cookies for 10 minutes or until bottoms are light brown.
12. Allow to cool on sheet for 5 minutes before transferring to a cooling rack.
13. Preheat oven to 300.
14. Line baking sheet with parchment paper.
15. Spread coconut on prepared baking sheet. 
16. Bake 20 minutes, mixing every 5 minutes, until golden. 
17. Cool on baking sheet.
18. Hold back 8 caramels.
19. Unwrap caramels and place in a large bowl with milk.
20. Microwave 60 seconds then stir, repeating until melted and smooth.
21. Fold in cooled coconut.
22. Spread topping on cooled cookies. 
23. If topping gets to firm in bowl, microwave 30 seconds.
24. If topping is not adhering to cookie, unwrap and melt remaining caramels with 2 teaspoons of milk.
25. Drizzle top of each cookie with plain caramel prior to placing topping.
26. Melt chocolate by microwaving 45 seconds then stirring, and repeating until melted and smooth.
27. Line cookie sheet with parchment paper.
28. Dip the bottom of each cookie into chocolate and place on prepared sheet.
29. Transfer remaining chocolate into the corner of a zippered bag.
30. Clip off corner and drizzle finished cookies with chocolate.
31. Refrigerate 15 minutes to set. 
    

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