Samoas are one of my favorite girl scout cookies. I have been wanting to try these for a while now. I loved how they turned out! And do you know what I think? I think these are better than the real thing! Now I can get my girl scout samoas fix year round. 🙂
Rating: 4 stars Difficulty of Recipe: 3 stars
Review: To save on some time you can always skip the dipping the bottom of the cookie part in the chocolate, and just drizzle the chocolate on top. Either way these will taste amazing!
I think these are better than the real thing! Now I can get my girl scout samoas fix year round. ?
- 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
- 3 cups shredded coconut
- 12 oz chewy caramels
- 1/4 tsp salt
- 3 Tablespoons milk
- 20 oz chocolate chips
- Preheat oven to 350 degrees. To make the cookie base, cream together the butter and sugar. Next add the eggs and vanilla. Then add the flour and salt until combined. It will be crumbly and that is ok!
- For easier removal, line a 9×13 pan with parchment paper. Press the cookie dough base in the bottom. Bake for 20-25 minutes and allow to cool.
- Toast the coconut by laying on a baking sheet and cooking turning occasionally for 10-15 minutes until the tops are slightly golden. Remove from oven and set aside.
- Unwrap your caramels (or use the baking caramel bits like I did) and put into a microwave safe dish. Add the milk and salt. Microwave until melted stirring every 30 seconds. Once melted, add the toasted coconut and spread over the cookie base. Allow to cool completely.
- Remove the bars from the pan and cut into desired shape. Melt the chocolate in the microwave (stirring every 30 seconds) and dip the bottom of each square in the chocolate. Or you can spread the bottom with a spoon if too crumbly. Lay them on fresh parchment paper.
- Put the remaining chocolate in a zip lock bag and snip the corner. Pipe lines of chocolate on each square. Refrigerate until chocolate hardens and serve!