I have a confession. I love to cook all types of food, but I have a special place in my heart for sweets. I would rather make a sweet treat than any other type of food. So when I saw these chocolate, caramel, toasted coconut goodies I knew I could not resist making them. They were awesome! Even my non-coconut loving husband Aaron thought they were pretty good. I have it on more than one opinion that these are even better than the girl scout variety! I guess it's true...homemade is better than store bought. While there are a few steps involved in making these, they really aren't hard at all and for a sweet making lover like me, I found it quite enjoyable :)
Somoa Girl Scout Cookies
*Makes about 40 cookies- If you like a lot of topping like I do, you may want to increase the topping amount by about half.
For the cookie:
1/2 cup sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon vanilla extract
1 tablespoon milk
For the topping:
3 cups shredded coconut
12 oz. caramels
1/4 tsp salt
3 TBSP milk
8 oz. chocolate chips
Preheat your oven to 350 degrees. While the oven is preheating, begin by mixing the butter and sugar together in a large sized bowl. Next, add in the flour, baking powder, and salt. Stir together, then add the vanilla and milk. Mix with a spoon, or your hands, until the dough is uniform and comes together in a ball.
Now the fun begins! Roll out the dough on a piece of parchment paper, to a width of about 1/4 inch. Cut out cookies with a small round cookie cutter or glass. Using an even smaller cutter, make a circle in the center of the cookie. I used the fat end of a piping tip (for frosting) to do this. Make as many cookies as you can, then place them on a large baking sheet. Roll out the remaining dough and continue to cut out as many cookies as you can. Bake for about 10-12 minutes or until lightly browned.
While the cookies are baking, begin preparations for the topping. First, unwrap the caramels and place them in a large, microwaveable safe bowl. Add milk and salt to the bowl. Microwave for about 3 minutes, stirring every 30 seconds until the caramels are all melted. Next, spread the coconut on a baking sheet and bake for 20 minutes, stirring every 3 or 4 minutes, until it is light brown in color. Mix the coconut into the caramel and stir until combined. Spoon on top of the cooled cookies, about 2 TBSP.
Finally, melt the chocolate in a small bowl in the microwave. Heat for about 30 seconds then stir, and repeat until melted completely. Dip the base of the cookies into the chocolate and place onto parchment paper. Once all cookies have been dipped, place the remaining chocolate into a zip block bag and cut a small hole in the corner. Pipe the chocolate onto the cookie in a zig-zag pattern.
Enjoy!
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