Like the popular Girl Scout Samoas, these irresistible coconut and caramel cookies are topped with chocolate.
Ingredients: 1 cup butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/4 tsp baking powder. 1/2 tsp salt. 2 tbsp milk. 1 tsp vanilla extract. 2 cups shredded coconut. 12 oz chewy caramels. 3 tbsp milk. 1 cup chocolate chips. 1 tbsp vegetable shortening.
Instructions: Mix the butter and sugar in a big bowl until the mixture is light and fluffy. Mix in the salt, baking powder, and flour until the mixture looks like crumbles. Run your hands through the dough and add the vanilla extract. Work it into a ball. Place the dough in the fridge for 30 minutes while it's wrapped in plastic. Warm the oven up to 175F 350C. Cut the dough into circles after rolling it out while it's still cold. Spread the circles out on a baking sheet. Bake for 10 to 12 minutes, or until they turn golden brown. Over low heat, mix the caramels, shredded coconut, and milk in a saucepan. Mix it in until it melts and is smooth. Put some of the coconut-caramel mix on top of every cookie. To make the chocolate ganache smooth, melt the vegetable shortening and chocolate chips in the microwave for 30 seconds at a time. Put a little chocolate on the bottom of each cookie and dip it in it. Add the rest of the chocolate drizzle on top of the caramel and coconut layer. After you serve the cookies, let the chocolate set. Enjoy the delicious homemade Samoas!
Prep Time: 30 minutes
Cook Time: 12 minutes
country house quilting
