Recipe

This past Saturday, I was in my hometown.  My friend found out that I was home and invited me to her church's youth group scavenger hunt.  Now, my friend, Sarah, is a very creative baker.  She is famous in the group for always baking sweet goodies for the youth.  She has even master something we call the "hamburger" cupcake.  This weekend she shoved a Tupperware box in my arms as we piled into the car.  Low and behold, the child has made a Girl Scout cookie!  She made her own version of Samoas.  My favorite!  I asked her for the recipe and she happily shared.  Oh, and by the way, they were delicious!

Homemade Samoas

1 cup of softened butter

1/2 cup of sugar

2 cups of all purpose flour

1/4 teaspoon of baking powder

1/2 teaspoon of salt

1/2 teaspoon of vanilla

2 tablespoons of milk

Preheat oven to 350 degrees.  Cream butter and sugar.  Mix in flour, baking powder, and salt on low speed.  Next, add in the vanilla and milk.  Add in the milk only as needed.  If it gets too sticky, add flour.  The dough should be a soft ball.  Roll dough out in 1/4 inch thickness and then cut into circles using a cookie cutter.  You will probably have to re-roll the dough for the next batches.  Bake for 10-12 minutes or until edges are golden brown.  Cool. 

3 cups of shredded coconut

12 oz. of caramels

1/4 teaspoon of salt

3 tablespoons of milk

8 oz. chocolate chips

Preheat oven to 300 degrees.  Place coconut on a baking sheet and toast for about 20 minutes or until golden.  Cool on baking sheet.  Place caramels, milk, and salt in the microwave.  Cook on high for 3-4 minutes.  Stir to speed melting.  Once smooth, fold in coconut.  Spoon caramel mixture on cooled cookies.  Once topping sets, melt chocolate in small bowl and stir every so often.  Dip each cookie in the chocolate and then place on parchment paper.  Drizzle remaining chocolate on top.

Note:  You can add a small chocolate bar on top as my friend did or when cutting cookies create a small hole like the original Girl Scout cookies.