Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Girl Scout cookies year round

Posted Jan 27 2009 7:08pm

IMG_3294 by you.

Even before my daughter became a Brownie, I would stalk local grocery stores and malls for girls sporting bemedaled green sashes sitting behind a table piled high with those familiar colorful boxes.  I loved them all - Shortbread, Thin Mints, Tagalongs and of course, my particular favorite, Samoas (which is also known as Caramel De-lites).  Alas, these cookies are only available during late winter and early spring in my area, so by November,  my stockpile of frozen cookies has long been depleted. 

Samoas consist of a cookie base, caramel, toasted coconut and chocolate stripes on top.  I had some extra homemade caramel and decided to make my own stash of Samoas.  I bought sugar free shortbread cookies, mainly because I liked the shape and size, not because it was sugar free.  The caramel is very sweet, so I thought all the better.  You might want to avoid any cookies with a hole since the caramel will drip through, unless you coat the bottom of the cookie in chocolate (like the original).

IMG_3257 by you.

Samoas

one container round shortbread or butter cookies (or make your own if you feel ambitious)
one recipe of homemade caramel
8 oz. sweetened coconut
8 oz. semisweet chocolate

Set oven on low broil.  Toast coconut on a baking sheet on the lowest rack for 3 minutes or so.  Mix coconut to toast evenly and broil for 3 minutes more, being careful to not burn.

IMG_3260 by you.

Cut out 1/2″ tall nickle-size circles of caramel and flatten on top of the cookie.  Top with toasted cococut.

IMG_3261 by you.

Melt chocolate in a metal bowl over a saucepan of simmering water, stirring occassionally until smooth.  (or use a super fancy chocolate tempering machine like me).  Holding the coconut-topped cookie carefully, drizzle chocolate on top of the coconut.   Place cookies on wax or parchment paper to set.

IMG_3273 by you.

IMG_3294 by you.

Even before my daughter became a Brownie, I would stalk local grocery stores and malls for girls sporting bemedaled green sashes sitting behind a table piled high with those familiar colorful boxes.  I loved them all - Shortbread, Thin Mints, Tagalongs and of course, my particular favorite, Samoas (which is also known as Caramel De-lites).  Alas, these cookies are only available during late winter and early spring in my area, so by November,  my stockpile of frozen cookies has long been depleted. 

Samoas consist of a cookie base, caramel, toasted coconut and chocolate stripes on top.  I had some extra homemade caramel and decided to make my own stash of Samoas.  I bought sugar free shortbread cookies, mainly because I liked the shape and size, not because it was sugar free.  The caramel is very sweet, so I thought all the better.  You might want to avoid any cookies with a hole since the caramel will drip through, unless you coat the bottom of the cookie in chocolate (like the original).

IMG_3257 by you.

Samoas

one container round shortbread or butter cookies (or make your own if you feel ambitious)
one recipe of homemade caramel
8 oz. sweetened coconut
8 oz. semisweet chocolate

Set oven on low broil.  Toast coconut on a baking sheet on the lowest rack for 3 minutes or so.  Mix coconut to toast evenly and broil for 3 minutes more, being careful to not burn.

IMG_3260 by you.

Cut out 1/2″ tall nickle-size circles of caramel and flatten on top of the cookie.  Top with toasted cococut.

IMG_3261 by you.

Melt chocolate in a metal bowl over a saucepan of simmering water, stirring occassionally until smooth.  (or use a super fancy chocolate tempering machine like me).  Holding the coconut-topped cookie carefully, drizzle chocolate on top of the coconut.   Place cookies on wax or parchment paper to set.

IMG_3273 by you.

Posted by onespicymama
Filed in cookies, dessert, food, life, recipes
Tags: food, life, recipes, cookies, Girl Scouts
5 Comments »
Post a comment
Write a comment:

Related Searches