I somehow missed Girl Scout Cookie season this year.
So Im dedicating some time to Girl Scout Cookies, and how to impersonate them, until next year.
You might know them as Samoas.
(Theyre the same pop in of cookie, just produced by different bakeries.)
I decided to impersonate Caramel deLites with a modified shortbread dough.
These cookies are fantastic, but understand that they wont give you the same straight-from-the-package flavor.
How to make knock-off Caramel deLites (or Samoas)
1.
The dough should ball up together and be stiff but pliable.
Press it into a disc and leave it in the bowl.
Let it rest in the fridge for about 10 minutes.
Make the topping
While the dough rests, make the topping.
I usedLets Do Organicbrand because the pieces are smaller than something like Bakers.
Mix the sweetened condensed milk with the coconut shreds to make a thick goo.
Shape the cookies
Roll out the cookie dough on a lightly floured surface until its about a quarter-inch thick.
Scoop the coconut goo onto the cookie dough and spread it out across the surface.
Now you have a two layer cookie sheet.
Using a cookie cutter (I used a fluted two-inch cutter), cut through both layers.
Place the cookies on a parchment-lined cookie sheet.
Put the cookies in the freezer for about 15 minutes while you preheat the oven.
Bake em
Bake the cookies straight out of the freezer for eight to 10 minutes.
Cool them on a wire cooling rack while you make the chocolate glaze.
Just do the stripes for the classic Samoa cookie look.
I used thischocolate glazefromfood.comand it worked well.
Mix the oil, cocoa powder, powdered sugar, and hot water together with a whisk.
Keep the layer thin to prevent puddling.
Put them chocolate-side down on the parchment.
Cool the cookies at room temperature for 20 minutes, or in the fridge for five.
Its up to you.
If you have the patience, give them plenty of time to cool.
If not, youll still be a winner in the end.
Press it into a disc and pop it in the fridge for 10 minutes.
Roll out the cookie dough on a lightly floured surface to a quarter-inch thickness.
Spread the coconut goo onto the cookie dough to make a double layer.
Using a round cookie cutter, cut through both layers.
Place the cookies on a parchment-lined cookie sheet.
Use a smaller circular cookie cutter, cut out the center hole.
Put the cookies in the freezer for about 15 minutes.
Cool them on a wire cooling rack while you make the chocolate glaze.
Mix the oil, cocoa powder, powdered sugar, and hot water together with a whisk.
Working quickly, swipe chocolate onto the bottoms of all of the cookies.
Put them chocolate-side down on a piece of parchment.
Cool the cookies completely.
Peel them off the parchment and enjoy.
