Samoas Cookies

Ingredients

• 1 lb toasted sweetened coconut (See below for toasting instructions)

½ cup of confectioner sugar

• 1 cup butter
• 1 tablespoon vanilla
• 2 cups of flour
• 1 11oz. bag of Kraft Caramels
• Chocolate Pouring Sauce (See Below)

Chocolate Pouring Sauce Ingredients

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons warm water

Directions

Pouring sauce preparation

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Cookie preparation

1. Place coconut on baking sheet and bake at 350 degrees until golden brown, about 10-minutes. Make sure to stir the coconut half way through and keep an eye on this (it burns quickly).
2. Place butter and sugar in a bowl and beat until light and creamy.
3. Add vanilla and beat until combined.

Add flour and beat until combined.

1. Place dough in refrigerator and chill for 20 minutes.
2. Turn out dough on a lightly floured (or powdered sugar) surface and roll out the dough to about 1/8 inch thick.
3. Using a two inch round cookie cutter stamp out cookies. For the center hole you can use the wider end of a piping tip if you don’t have a small enough cookie cutter.
4. Place stamped out cookies on parchment lined bakesheet and bake for 10-12 minutes. Cool cookies on a wire rack.
5. Place caramel squares in a medium size sauce pan over medium heat to melt. Once the caramel bits are completely melted reserve ½ a cup of mixture in a shallow bowl; set aside.
6. Add the toasted coconut to the remaining caramel mixture. Fill a shallow pan with hot water and place saucepan filled with the finished caramel coconut in it to keep the mixture at spreading consistency. Reheat mixture as needed to maintain spreading consistency during assembly.

Assembly

1. Dip tops of cookies into the reserved caramel bowl. This will help the sticky caramel coconut mixture to quickly adhere to the cookie. Place cookie on a flat surface and using an icing spatula or butter knife spread caramel coconut mixture on to the cookie. If necessary, use a spoon to guide the caramel coconut spread off the icing spatula and on to the cookies.
2. Note: Keep a small bowl of water handy to dip your fingers into to keep them from getting too sticky.
3. Let cookies rest for 30 minutes before dipping the bottoms in chocolate and drizzling the striping on top.
4. ENJOY!!!

Notes

Everyone knows samoas are my FAVORITE Girl Scout cookie and now I finally have the recipe (but I will still buy them from the Girl Scouts too).