Copycat Girl Scout™ Samoas® Recipe

Name: Copycat Girl Scout™ Samoas®
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 36 servings
Ingredients: 2 cups all-purpose flour; 1/4 teaspoon baking powder; 1 teaspoon kosher salt; 1 cup unsalted butter, soft; 1/2 cup sugar; 2 tablespoons heavy cream; 1/2 teaspoon vanilla extract; 3 cups shredded coconut, toasted; 1 pound caramels; 1/4 cup milk; 1 pinch salt; 12 ounces dark chocolate, melted

Ingredients

2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, soft
1/2 cup sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
3 cups shredded coconut, toasted
1 pound caramels
1/4 cup milk
1 pinch salt
12 ounces dark chocolate, melted

PREP TIME 1h	COOK TIME 2h	TOTAL TIME 3h
YIELD 36 servings

Instructions

Preheat oven to 350°F.
In a medium bowl, whisk together all-purpose flour, baking powder and salt.
In a stand mixer with a paddle attachment or with a hand mixer, cream together the butter and sugar until light and fluffy, about 5-6 minutes.
Stir in dry ingredient mixture in three batches.
Once combined, add cream and vanilla extract and mix until the dough is just combined.
Try not to over mix.
At this point you can chill the dough until needed or immediately roll it out on a lightly floured surface (the dough will be easier to work with if it's chilled).
Roll out the dough until it's 1/8 inch thick and cut 3 inch rounds out of the dough.
Use a donut hole puncher to punch out the center of each cookie.
Transfer cookies to a baking sheet lined with parchment paper. You should get about three dozen cookies.
Bake cookies at 350°F for 10-12 minutes until they are just starting to crack and lightly browned around the edges.
Remove and let cool.
Scoop coconut into a baking dish and bake at 350°F until it's lightly browned, about 12-15 minutes, stirring every five minutes.
Watch it closely, as it can quickly burn.
Add caramels to a metal bowl and place the bowl over a small pot of boiling water.
Add the milk and a pinch of salt to the bowl and let the caramels melt, stirring occasionally.
Once the caramel mixture is completely smooth and melted, brush each cookie with the caramel.
This will help the topping stick.
Once cookies are brushed, mix toasted coconut into the rest of the caramel mixture and pack the mixture onto the top of each cookie in a small mound.
Melt chocolate over the same boiling water bath.
Once melted, dip each cookie into the chocolate so it coats the bottom of the cookie.
Then drizzle the tops of the cookies with the remaining chocolate.
Chill cookies for an hour or more to harden caramel and chocolate, and serve!