Homemade Girl Scout Cookies: Samoas or Caramel deLitesJaime
The biggest problem with my favorite Girl Scout Cookies, Samoas (or Caramel deLites), is that there simply aren’t enough in the box. You eat them, and when you go and try to buy more, Girl Scout Cookie time is over. Of course, it’s probably an act of kindness, on the part of the Girl Scouts, that there aren’t too many in one box. Surely any cookie dipped in thick caramel and then drizzled in chocolate can’t be great for anyone, especially when eaten by the dozen.
But that doesn’t stop me from loving them — or wanting to eat dozens of them, for that matter.
Here is a recipe for homemade Samoas that are easy to make, maybe a little time consuming, but absolutely worth it! And these will make enough that you won’t run out quickly. You may even want to share some.
Homemade Girl Scout Cookies: Samoas
2 sticks (1 cup) unsalted butter at room temperature
1 cup superfine sugar (or granulated)
1 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups unbleached, all-purpose flour
Dipping Caramel (recipe follows)
1 cup unsweetened shredded coconut (available at health food stores)
12 ounces of chocolate chips
1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until light and fluffy. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes.
2. Pre-heat oven to 350 F. Slice dough into 1/8-inch disks and place on baking sheets, about an inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Use a tiny circle shaped cookie cutter or a large, round cake decorating tip to cut a hole in the center of each disk. Refrigerate for an additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool completely.
3. Add coconut into the caramel. Warm the caramel in the microwave for about 10 seconds if necessary. Take cooled cookies and gently dip them completely in the caramel. Place on a parchment paper-lined baking sheet. Freeze until set, about 5 minutes.
4. Melt chocolate in a microwave safe bowl in 30-second intervals, stirring well after each interval, until fully melted. Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.
1 1/2 cups granulated sugar
4 tablespoons corn syrup
6 tablespoons water
pinch of salt
6 tablespoons butter
6 tablespoons heavy cream (do NOT use whipping cream)
1 1/2 teaspoons pure vanilla extract
1. In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. Whisk until combined, and set over medium-low heat. Swirl the pan every now and then to help distribute the heat. Use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. When the sugar dissolves completely, raise the heat to medium. When it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). As it is bubbling away, you want it to turn a deep amber color. When it does, remove the heat and, working quickly, use the spoon to scoop up a small amount of the candy and drop it into the small glass of water. If the blob turns hard like lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.
2. Whisk in butter, cream, and vanilla. (Careful here, as the mixture should bubble violently for about 10 seconds.) If the caramel isn’t smooth right away, return the pan to low heat and whisk until smooth.