Copycat Somoa Girl Scout Cookies. Find Deals on Samoa Girl Scout Cookies in Bread & Pastries on Amazon. In a mixing bowl, whisk together flour, cornstarch, salt and baking soda, set aside. Samoas are one of the most popular Girl Scout Cookies (second in sales only to Thin Mints).
We all have a favorite Girl Scout cookie, and so we all know that it can be a long and sad wait for cookie season to roll around if you didn't stock up on enough boxes of your beloved while you had the chance. For ease of dipping, dip only half of the cracker, shaking off excess chocolate, then put on waxed paper. My favorite Girl Scout Cookie – copy cat samoas – the shortbread cookies with all that caramel, chocolate, and coconut goodness toppings. You can cook Copycat Somoa Girl Scout Cookies using 14 ingredients and 14 steps. Here is how you cook it.
Ingredients of Copycat Somoa Girl Scout Cookies
- You need of Cookies.
- You need 1 cup of (2 sticks) Unsalted Butter (at room temp).
- It’s 1/2 cup of sugar.
- You need 2 cup of all-purpose flour.
- It’s 1/4 tsp of baking powder.
- It’s 1/2 tsp of salt.
- It’s 2 tbsp of milk.
- Prepare 1/2 tsp of vanilla extract.
- Prepare of Cococut topping.
- You need 3 cup of shredded sweetened coconut.
- Prepare 15 oz of caramel.
- It’s 3 tbsp of milk.
- You need 1/4 tsp of salt.
- Prepare 8 oz of dark chocolate.
I was in the program with one of my best friends, and I don't remember who the other girls were. No word yet on whether Aldi plans to copycat the newest Girl Scout cookie flavor, though. In the meantime, we'll happily support Girl Scout troops and buy the real deal once the next Girl Scout cookie season begins. But unless you're an excellent planner, you might have a craving for these cookies when it's not Girl Scout cookie season.
Copycat Somoa Girl Scout Cookies instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy..
- In a separate bowl, whisk together the flour, baking powder, and salt. In 3 increments, add the flour mixture to the creamed butter, mixing between each addition and scraping the sides of the bowl as necessary..
- Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces..
- Use your hands to divide the dough in half and makes disc like shapes with each one. Wrap them each in plastic wrap and refrigerate until firm, about 1 hour..
- Once the dough has chilled, roll each disk out onto a lightly floured surface until it is about 1/8 inch thick..
- Cut out as many cookies as possible with a donut shaped cookie cutter. Place the cut out cookies on a Silpat or parchment paper lined baking sheet. Repeat with remaining dough..
- Bake the cookies for about 10-12 minutes, rotating the baking sheet halfway through, until the cookies are a pale golden brown. Immediately transfer to a wire rack and cool completely..
- Spread coconut flakes on a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350°F oven until toasted, stirring frequently to ensure even browning and so that it does not burn. Remove from oven and set it aside..
- Melt the caramels, milk, and salt on low on the stove. Cook, stirring until the caramels are fully melted..
- Remove from heat and combine 3/4 of the caramel mixture with the toasted caramel in a large bowl..
- Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut/caramel mixture. Repeat for each cookie. If the coconut/caramel mixture becomes too hard to manage, reheat mixture on very low heat until spreadable again..
- Melt the dark chocolate in microwave on on stove on low. Once fully melted, dip the bottoms of the cookies in the chocolate and place them on wax paper. Drizzle some chocolate over the tops of the cookies as well..
- Let the cookies sit until chocolate fully hardens..
- Helpful tips! *No donut shaped cookie cutter? Use a regular cookie cutter and a small dry spice lid for the smaller hole. *If dough is too firm after being in the fridge, let it rest at room temp for 10 min. *The shortbread should be very pale in color. When in doubt, underbake it! *Coconut burns very quickly so keep an eye on it and stir often! *Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a sticky base to adhere to..
So, here's how you can make homemade Samoas in your own kitchen. Samoas have a very thin cookie in the middle. It helps support the caramel and coconut and chocolate. I don't think I've ever typed sweeter words in my life. Move over Pepperoni Pizza Pull-Apart Bread because mama's got a new favorite recipe, and it involves the perfect ratio of cookie and coconut to caramel and chocolate.