I recently joined FoodBuzz.com and the first recipe that jumped at me was this Girl Scouts cookie recipe for Samoas by Batter Licker.
Girl Scout Cookies- Samoas
(Adapted from Batter Licker via Food Buzz.com)
Makes about 3 dozen
- 3 cups grated coconut
- 2 cups (16 oz.) soft, chewy caramel
- 3/4 cups unsalted butter, melted
- 1/2 cup brown sugar
- 1 tsp. vanilla extract
- 1/2 tsp. Kosher salt
- 1 1/2 cup flour
- 2 cups (16 oz) bittersweet chocolate, chopped or chips
- Parchment paper
Preheat oven to 300F.
In a large bowl, mix melted butter, brown sugar (or white sugar and molasses), vanilla and salt until combined. Add flour, and mix until combined.
Lay one piece of parchment paper on kitchen counter. Transfer dough onto parchment paper. Place second piece of parchment paper over dough, and roll out dough with a rolling pin until it is 1/4-inch thick. Let stand while you toast the coconut flakes.
Spread coconut flakes evenly across a baking pan. Toast in oven for 10 to 15 minutes until golden brown, stirring every 5 minutes. Once coconut flakes are lightly browned, remove from oven, transfer to a large bowl, and allow to cool, stirring periodically (coconut will continue to toast slightly). Set aside, but keep oven heated at 300F.
Using a 1 1/2-inch round cookie cutter, stamp the dough. Using a 1/2 or 1/4-inch cookie cutter (or the wider end of a pastry tip, in my case), cut center holes out of each cookie. Transfer cut mini doughnut-shaped cookies to parchment or silicon-lined baking sheet. Roll out any remaining dough, and cut additional cookies, transfer to baking sheet, and repeat until all dough is used.
Bake on center rack in oven for 14 to 16 minutes until cookie edges turn lightly golden. Remove from oven, cool on pan for 5 minutes, then transfer to rack to continue cooling.
If using homemade caramel, make according to the instructions here, removing caramel from heat once it reaches 246F and immediately pouring it into a cool bowl (ignore all the subsequent cooling and rolling/cutting instructions). If using store-bought soft caramel chews, heat in microwave in 30 second increments, stirring between zapping sessions, until caramel becomes soft and melty.
Pour toasted coconut flakes into a bowl with the caramel and mix until evenly combined.
Using a spatula or your fingers, cover each cookie with the coconut caramel topping, pressing it onto the cookie to adhere. Allow topping to set.
Heat chopped chocolate in the microwave, stirring in 30 second increments, just until barely melted. Dip the bottom of each cookie into the melted chocolate, and set on wax paper to cool. Drizzle the top with chocolate with a piping bag or spoon if desired. Store on wax paper in an airtight, refrigerated container for 3 to 5 days, if you can manage that sort of self-control. Allow to come to room temperature (unless room temp is 75F or warmer because chocolate will get too soft) before serving so the caramel softens up a bit.