Easy Girl Scout Samoas Copycat Recipes

COPYCAT SAMOA GIRL SCOUT COOKIES

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.

COPYCAT GIRL SCOUT™ SAMOAS®

Steps:

• Preheat oven to 350°F. In a medium bowl, whisk together all-purpose flour, baking powder and salt.
• In a stand mixer with a paddle attachment or with a hand mixer, cream together the butter and sugar until light and fluffy, about 5-6 minutes. Stir in dry ingredient mixture in three batches.
• Once combined, add cream and vanilla extract and mix until the dough is just combined. Try not to over mix.
• At this point you can chill the dough until needed or immediately roll it out on a lightly floured surface (the dough will be easier to work with if it's chilled). Roll out the dough until it's 1/8 inch thick and cut 3 inch rounds out of the dough. Use a donut hole puncher to punch out the center of each cookie.
• Transfer cookies to a baking sheet lined with parchment paper. You should get about three dozen cookies. Bake cookies at 350°F for 10-12 minutes until they are just starting to crack and lightly browned around the edges. Remove and let cool.
• Scoop coconut into a baking dish and bake at 350°F until it's lightly browned, about 12-15 minutes, stirring every five minutes. Watch it closely, as it can quickly burn.
• Add caramels to a metal bowl and place the bowl over a small pot of boiling water. Add the milk and a pinch of salt to the bowl and let the caramels melt, stirring occasionally.
• Once the caramel mixture is completely smooth and melted, brush each cookie with the caramel. This will help the topping stick.
• Once cookies are brushed, mix toasted coconut into the rest of the caramel mixture and pack the mixture onto the top of each cookie in a small mound.
• Melt chocolate over the same boiling water bath. Once melted, dip each cookie into the chocolate so it coats the bottom of the cookie. Then drizzle the tops of the cookies with the remaining chocolate.
• Chill cookies for an hour or more to harden caramel and chocolate, and serve!

THESE HEALTHY COPYCAT GIRL SCOUT SAMOAS ARE INSANELY DELICIOUS!

Steps:

• Preheat your oven to 375 degrees f.
• Add shredded coconut to a parchment paper lined, rimmed baking sheet in a single layer and toast in your preheated oven for about 5-7 minutes.
• Check coconut every 2 minutes and give it a good stir, as coconut can burn quite easily.
• Place the toasted coconut and dates into your food processor and pulse until it forms a ball.
• Take about a spoonful of dough and shape into cookies, then using your finger, or a tiny round cookie cutter, make a hole in the middle.
• Place cookies on parchment paper lined cookie sheet and freeze for about 20-30 minutes.
• Melt the chocolate and coconut oil together in shallow microwave safe bowl, stirring well to combine at 30 second intervals until fully melted.
• Alternately, you can use a double broiler method to melt your chocolate.
• Dip the bottom of your samoas into the melted chocolate, then place them back onto your cookie sheet.
• Drizzle the tops with leftover chocolate. I sprinkled a tiny dusting of a bit more coconut over the top... just for looks!
• Refrigerate for up to 2 weeks or freeze for up to 2 months.

NO BAKE SAMOA COOKIES (GIRL SCOUT COPYCAT)

Steps:

• Line a baking sheet with foil and place the fudge stripe shortbread cookies stripe-up onto the baking sheet, spaced out about 1-2" apart from one another. Set aside briefly.
• In a medium microwaveable bowl, combine the caramel bits and the heavy cream. Microwave on HIGH for about 30 seconds. Stir, then microwave again for about 15-20 seconds. Stir until smooth & melted. Fold in the toasted coconut to combine.
• Working quickly, drop Tablespoonfuls of the coconut caramel mixture onto each cookie, spreading it out to cover the surface of the cookie. Repeat with remaining cookies until all the cookies are covered.
• In a small bowl, microwave the chocolate CandiQuik on HIGH power for about 30 seconds, stirring until melted & smooth. Drizzle the chocolate over the cookies (I like spooning the chocolate into a sandwich baggy, seal out the air, and snip off a corner for a makeshift piping bag). Let the chocolate and cookies set, about 15-20 minutes, before serving. Store airtight at room temperature.
• *TO TOAST COCONUT: Spread the coconut in a foil-lined baking pan in an even layer. Preheat oven to 300 degrees F. Place coconut in the preheated oven and bake for 5 minutes. Stir, then bake for another 5-7 minutes. Stir once more and bake for an additional 3-5 minutes or until toasted, keeping a watchful eye on the coconut the whole time.

EASY GIRL SCOUT SAMOAS (COPYCAT)

Steps:

• Toast coconut flakes in 350 oven for 6-10 minutes until golden brown.
• Place in a bowl when toasted.
• Unwrap caramels, add milk and salt. Microwave for 1-2 minutes in 30 second intervals in a shallow bowl. The mixture should be creamy and easy to spread.
• Line a cookie sheet with waxed or parchment paper.
• Using a knife, spread each cookie with the caramel mixture, be generous.
• Dip the cookie into the toasted coconut, pressed cookie down to get as much coconut on it as possible.
• Let cookie cool on the cookie sheet until caramel hardens.
• Melt the chocolate chips in a plastic sandwich bag.
• Snip end and drizzle cookies with chocolate.
• Note: I usually only use about half of the coconut per box of cookies. I keep it in my fridge in a plastic container. That way one less step for the next time.

SAMOAS BARS - JUST LIKE THE GIRL SCOUT COOKIES!

Steps:

• Preheat oven to 350°F
• For the cookie base: Line a 9×13-inch baking pan with aluminum foil, and spray it lightly with cooking spray.
• In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
• Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.
• Pour crumbly dough into prepared pan and press into an even layer.
• Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack.
• For the topping: Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
• Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
• Put dollops of the topping all over the shortbread base. Using the spatula, spread the topping in an even layer. Let topping set until cooled.
• When cooled, cut into 30 bars with a large knife or a pizza cutter.
• Once bars are cut, melt chocolate in a small bowl. Heat it on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
• Dip the base of each bar into the chocolate and place on a clean piece of wax paper.
• Use remaining chocolate (or melt a bit of additional chocolate, if necessary) to drizzle bars with chocolate to finish.
• Let chocolate set completely before storing in an airtight container.

HOMEMADE SAMOAS RECIPE BY TASTY

Steps:

• Cream butter and sugar in a mixing bowl.
• In a separate bowl, sift together flour, baking powder and salt.
• Add the dry ingredients to the creamed butter and sugar. Make sure it's well incorporate, it will have a crumbly texture.
• Add the milk and vanilla. Bring together and refrigerate for 30 min.
• Melt the caramel with salt, heavy cream and vanilla in the microwave (2 min).
• Add the melted caramel to the the toasted coconut. Make sure to save about ¼ cup of the melted caramel. The reserved caramel will be used to 'glue' the caramel coconut mix to the cookie.
• Roll out cookie dough and cut out your cookies. Place on a parchment paper and bake for 10-13 minutes at 350°F (175°C). Set aside to cool down.
• Once the cookie is cool enough to touch, add some of the reserved caramel to the top, then add a layer of caramel coconut.
• Dip in melted chocolate and drizzle chocolate over the top. Let chocolate set.
• Enjoy!