Best 2 Girl Scout Samoa Cookies Copycat Recipes
Indulge in the delightful Samoa cookies, a classic Girl Scout cookie that has captured hearts for decades. These delectable treats feature a crispy, buttery cookie base topped with a layer of rich caramel, a generous sprinkle of toasted coconut, and a drizzle of chocolate. The combination of flavors and textures creates a symphony of taste that is simply irresistible.
This article presents three irresistible Samoa cookie recipes that cater to a range of dietary preferences and skill levels. The classic Samoa cookie recipe stays true to the original, offering a nostalgic taste of childhood memories. For those with a gluten-free lifestyle, a dedicated gluten-free Samoa cookie recipe ensures that everyone can enjoy these delicious treats. And for those who prefer a vegan diet, a delectable vegan Samoa cookie recipe provides a delightful plant-based alternative without compromising on taste.
Each recipe includes clear instructions, precise measurements, and helpful tips to guide you through the baking process, ensuring success every time. Whether you're a seasoned baker or just starting your culinary journey, these recipes are designed to make the process enjoyable and rewarding. So gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will leave you with a batch of heavenly Samoa cookies that will satisfy your cravings and bring joy to your taste buds.
COPYCAT SAMOA GIRL SCOUT COOKIES
Delicious buttery shortbread-like cookie topped with caramel, coconut and chocolate.
Provided by Jaclyn
Categories Dessert
Time 1h20m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, salt and baking soda, set aside. In the bowl of an electric stand mixer, fitted with paddle attachment, blend together shortening, sugar and vanilla until combine (only about 30 seconds). Stir in dry ingredients. Add milk 1/2 Tbsp at a time as needed, until dough comes together. Roll dough out between two large sheets of parchment paper, to about 1/6" thickness. Using a 2" cookie cutter, cut dough into circles then using the end of a small pastry tip cut a hole in the center of each circle. Using a large sharp knife or pastry scraper (floured as needed), slide knife under entire cookie and lift the cookie off of the parchment paper and transfer to a Silpat lined cookie sheet. Re-roll dough as needed until you've used it all. Bake cookies in preheated oven for about 10 minutes until lightly golden. Allow to cool 5 minutes on cookie sheet before transferring to a wire rack to cool.
- Pour 1/2 cup desiccated coconut into a shallow bowl and set aside. Heat caramels, 2 1/2 Tbsp milk and a pinch of salt in a medium saucepan over medium heat, stirring constantly until melted and smooth. Reduce temperature to warm, add remaining 1/4 cup desiccated coconut to melted caramel and mix to combine. Leave caramel mixture over warm heat (as you coat cookies), stirring caramel occasionally. Working one cookie at a time, spread about 1 tsp caramel mixture around the top of cookie, then immediately dip caramel coated side of cookie into the bowl of desiccated coconut then set on parchment paper (or cooled cookie sheets) and allow caramel to set.
- Prepare chocolate coating according to directions listed then dip bottoms of cookies (none caramel coated side) in coating and run the bottom of the cookie along the inside edge of the bowl scrapping excess coating off (you just need a thin coating). Place dipped cookie upside down (so the chocolate coating should be facing upward). Repeat process with remaining cookies. Once coating on cookies has set, flip cookies to opposite side. Pour remaining chocolate coating (rewarm as needed first) into a Ziploc bag, seal bag and cut a very small tip off one edge of the bag then drizzle chocolate coating over cookies. Allow drizzled coating to set then store cookies in an airtight container.
GIRL SCOUT SAMOA COOKIES (COPYCAT)
We love this recipe. Great copycat of the original GS cookie.(Prep time allows for time needed to toast coconut in the oven).
Provided by spatchcock
Categories Dessert
Time 35m
Yield 24-30 cookies (depending on size of cookies)
Number Of Ingredients 8
Steps:
- Place each shortbread cookie in cup of a greased muffin tin.
- In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
- Heat to a full boil, stirring constantly with a wooden spoon.
- Boil 3 minutes, stirring constantly.
- Slowly pour in sweetened condensed milk, stirring constantly.
- Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
- Remove from heat.
- Stir in vanilla.
- Beat until creamy.
- Immediately stir in toasted coconut and mix well.
- Spoon mixture by teaspoonfuls over shortbread cookies.
- Cool completely.
- Remove cooled cookies from muffin tin onto waxed paper.
- Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
- Store in airtight container.
Tips:
- If you want chewy cookies, rest the dough for at least 30 minutes before baking.
- To make the cookies crispy, bake them for a few minutes longer.
- For a richer flavor, use brown sugar instead of granulated sugar.
- Feel free to add other ingredients to your cookies, such as chocolate chips, nuts, or dried fruit.
- If you don't have a stand mixer, you can make the dough by hand. Just be sure to mix the ingredients thoroughly.
- Be careful not to overmix the dough, as this will make the cookies tough.
- If you're using a cookie scoop, be sure to release the dough onto the baking sheet with a gentle motion. This will help prevent the cookies from spreading too much.
- Bake the cookies in a preheated oven to ensure they cook evenly.
- Let the cookies cool completely before storing them in an airtight container.
Conclusion:
These copycat Girl Scout Samoa cookies are a delicious and easy-to-make treat that everyone will love. With a few simple ingredients and a little time, you can enjoy these classic cookies in the comfort of your own home.
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