Here’s a more organized version of your recipe with some additional details for clarity:
Copycat Samoa Girl Scout Cookies
Cookie Base
Ingredients:
- 2 sticks (1 cup) softened butter (either salted or unsalted)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk (add one tablespoon at a time)
- 1 teaspoon vanilla extract
Instructions:
- Cream Butter and Sugar: Beat together the butter and sugar until light and fluffy.
- Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, and salt.
- Combine: Gradually add the dry flour mixture to the creamed butter and sugar mixture. Scrape down the sides of the bowl as needed.
- Add Liquid Ingredients: Add the vanilla extract, and then slowly add the milk, 1 tablespoon at a time. (You may only need 1 tablespoon, but if the dough is too dry, add more flour in small increments.)
- Chill the Dough: Divide the dough into two discs or form a log. Wrap in plastic wrap and chill for at least 1 hour.
- Tip: For uniform cookie size, you can place the dough log inside a 17 oz. water bottle, adjusting the opening size to your desired cookie size. This will help keep the dough in a circular shape.
- Slice the Dough: After chilling, slice the dough into 1/8 to 1/4-inch slices. Use a 1-inch cookie cutter (or a bottle cap) to cut out the centers of each cookie.
- Bake: Place the cookies on a baking sheet (lined with a Silpat or parchment paper) and bake at 350°F for 10-15 minutes, until light golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Coconut Topping
Ingredients:
- 3 cups sweetened shredded coconut (toasted)
- 20 oz. caramel (Kraft or Brach’s) or homemade caramel
- 4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Toast Coconut: Toast the shredded coconut in a dry skillet over medium heat until golden brown. Stir frequently to avoid burning. Set aside to cool.
- Melt Caramel: In a microwave-safe bowl, melt the caramels with milk and vanilla extract. Heat in 1-minute intervals at 50% power, stirring in between, until smooth and creamy.
- Combine Caramel and Coconut: Mix half of the melted caramel with the toasted coconut, stirring to combine.
Chocolate for Drizzling and Dipping
Ingredients:
- 12 oz. dark or semisweet chocolate (Ghirardelli semi-sweet chocolate chips work well)
- A small amount of coconut oil or shortening (optional, to help smooth the chocolate)
Instructions:
- Melt Chocolate: Melt the chocolate chips with a bit of coconut oil or shortening (if using) in a microwave-safe bowl. Heat in 30-second intervals at 50% power, stirring in between, until smooth and melted.
Assembling the Cookies
- Spread Caramel: Once the cookies have cooled, spread a thin layer of melted caramel on top of each cookie ring. This layer helps the coconut mixture adhere to the cookie.
- Add Coconut Mixture: Press the caramel-coconut mixture onto each cookie, covering the caramel layer.
- Dip and Drizzle: Once the coconut is set, dip the bottoms of each cookie into the melted chocolate. Then, drizzle more melted chocolate on top of each cookie (you can use a ziplock bag with a small cut in the corner for easier drizzling).
- Cool: Let the cookies cool on a parchment-lined baking sheet until the chocolate hardens.
Storage
Store the cookies in an airtight container, layering them with parchment paper between each layer to prevent sticking.
These cookies are definitely worth the time and effort, and breaking the process into two days is a great strategy. The result is a homemade version of the beloved Samoa cookies that tastes just as good, if not better, than the original! Enjoy and happy baking!