Samoa girlscout cookies!

These Samoa Girl Scout Cookies are a must-try for any cookie lover. Made with coconut, they have just the right amount of sweetness to hit that perfect spot!

I’m a girlscout cookie!In Samoa, the word “cookies” is used as a general term for any type of biscuit-like sweet. This chocolate chip cookie recipe from Samantha Lee is made with coconut milk and ʻūsāfe berries to spread sweetness throughout these dense little nuggets that are not too heavy on your waistline!

The “samoas girl scout cookies recipe” is a delicious and easy-to-make cookie. They are the perfect snack to share with friends and family or to take to a party.

 

They were done after 2 hours, 10 burned fingers, a furious me, and a dirty kitchen. Apart from the fact that they were a pain in the neck to create, these Samoa cookies are fantastic. They are, however, not for the faint of heart. Or the uninitiated in the field of, erhm, expertise? I’m not sure. Expect to get irritated at least five times during the procedure. Verdict? They are well worth the time and work. Totally.

Makes about 32 cookies

To make the shortbread, use the following ingredients.

1 cup unsalted butter (2 sticks), room temperature confectioner’s sugar (1/2 cup) 2 cups flour (all-purpose) 1 tbsp extract de vanille

For the coconut, follow these steps:

14 oz. shredded sweetened coconut 14 oz. soft chewy caramels (like Kraft Caramels)

For the chocolate, follow these instructions:

3/4 cup chocolate, semi-sweet or bittersweet 2 tblsp. vegetable shortening confectioner’s sugar, 4 tblsp a couple of teaspoons of water

Preheat the oven to 350 degrees Fahrenheit. Preheat oven to 350°F. Line a baking sheet with parchment paper. Place coconut on a baking sheet and bake for 10-15 minutes, or until golden brown. Halfway through the cooking time, mix in the coconut. Keep an eye on the coconut since it just takes seconds for it to go from toasted to burned.

In a mixing dish, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract until everything is well mixed. Mix in the flour until everything is well mixed. Chill the dough for 20 minutes in the refrigerator. Turn out the dough on a lightly floured surface and roll it out to a thickness of 1/8 inch.

 

Stamp out cookies using a two-inch round cookie cutter, and if you don’t have a tiny enough cookie cutter, use the larger end of a piping tip for the center. Bake the stamped cookies for 10-12 minutes on a parchment-lined baking sheet. On a wire rack, cool the cookies.

 

To melt the caramel squares, place them in a medium sauce pan over medium heat. Once the caramel pieces are fully melted, put aside 12 cup of the mixture in a shallow basin. Toss the leftover caramel mixture with the toasted coconut. To maintain the completed caramel coconut mixture at a spreading consistency, pour a small pan with boiling water and set the saucepan filled with it in it. To keep the spread consistency throughout construction, reheat the mixture as required.

Dip the tops of the cookies into the caramel dish that has been set aside. This will make it easier for the sticky caramel coconut mixture to attach to the biscuit. Place the cookie on a level surface and spread the caramel coconut mixture on top using an icing spatula or a butter knife. Use a spoon to help guide the caramel coconut spread off the icing spatula and onto the cookies if required. Allow 30 minutes for the cookies to rest before dipping the bottoms in chocolate and strewing the stripes on top.

In a dish over boiling water, combine the chocolate and shortening. Allow the chocolate and cream to melt together for 2-3 minutes without stirring. After that, carefully swirl the mixture to integrate it. Mix in the powdered sugar until it is evenly distributed. 1 tablespoon water at a time, stirring well after each addition, until a pouring consistency is achieved. Set aside and allow sauce to cool to room temperature.

 

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Oh, my goodness, where did they go?

 

The “samoa cookie recipe” is a dessert that is made from coconut, flour, and sugar. It was originally brought to Samoa by missionaries in the 1800s. The cookies are round with a crust on top and soft inside. They are often eaten as part of celebrations like Christmas or Easter.

Frequently Asked Questions

What happened to Samoa Girl Scout cookies?

A: Samoa Girl Scout cookies are no longer available to buy.

Why did they rename Samoas?

 

Do Samoa cookies still exist?

A: They do not.

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