Copycat Girl Scout Samoas

YIELDS: 36

CHILL TIME: 25 Min

COOK TIME: 15 Min

These Copycat Girl Scout Samoas may seem a little involved, but what do you expect with flavors this good? You all know and love Girl Scout cookies, and we can't blame you. Now, you can enjoy the sweet taste of these cookies on your own time. With a dash of coconut and a little chocolate drizzle, you'll be eating something that tastes better than what comes out of the box!

What You'll Need

1 cup butter plus 3 tablespoons, divided
1 3/4 cup granulated sugar, divided
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sweetened coconut flakes
1/3 cup heavy cream
1 1/2 cup semisweet chocolate chips
2 teaspoons canola oil

What to Do

Preheat oven to 325 degrees F. In a medium bowl with an electric mixer, cream together 1 cup butter and 1/2 cup granulated sugar. Add vanilla extract; mix well.
In another medium bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture and mix just until combined. (If dough is too soft to roll, wrap in plastic wrap and refrigerate 15 to 20 minutes or until firm enough to roll.) Turn dough out onto a lightly floured surface. Roll dough to 1/4-inch thickness and cut into 2-inch circles. Cut a small circle in the center with a straw to create a “ring” shape. Place on baking sheets. Bake 15 to 18 minutes or until lightly golden. Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
In a large skillet, over medium-low heat, toast coconut, stirring constantly until lightly browned. Remove from heat; set aside.
To make caramel, in a medium saucepan over medium heat, heat remaining 1-1/4 cups sugar stirring often so sugar does not burn. Cook until sugar is completely dissolved and liquid is dark amber in color. Remove from heat and add heavy cream, whisking constantly until mixture stops bubbling and becomes smooth. Whisk in remaining 3 tablespoons butter until melted.
Using a small offset spatula or the back of a spoon, spread a thin layer of warm caramel over each cookie. Pour 1/2 cup of remaining caramel over toasted coconut; stir to coat. Evenly divide coconut mixture over caramel layer on cookies. Use a toothpick or straw to clear coconut away from the center hole. Refrigerate 10 to 15 minutes or until caramel is set.
Meanwhile, in a small microwave-safe bowl, melt chocolate chips and canola oil 30 seconds; stir. Continue to stir and microwave in 10 second intervals, until chocolate is melted and smooth.
Line two baking sheets with wax paper. Carefully dip the bottoms of each cookie in the chocolate mixture and place on baking sheet. Dip a fork in the chocolate and drizzle lines of chocolate over the top of each cookie. Let chocolate set up at room temperature or in the refrigerator before serving.