HEYYYYY!! I’m baaaack! Back from Punta Canaaaa. I think these homemade Samoa girlscout cookies are one of the best ways to cope with being back to the frigid cold weather. Man, I could get used to that all-inclusive lifestyle. I feel the need to give you a visual representation of the last couple of days:
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Welp, it’s true what they say I guess! All good things must come to an end. This was my first all inclusive vacation an I’m a little hooked 🙂 Now it’s back to cooking for myself. Which is something I’ve actually missed doing. And the blizzard that closed down the office today gave me a full day to do just that! Unfortunately being trapped in a house with a fresh batch of these cookies isn’t the best way to shake off all of those meals I had on vacay. But man are they good. Phew… I have to hide them on myself now or bury them in the snow or something. (Actually if I toss them outside they’ll be buried within minutes!)-But that’s no way to treat these delightful cookies 🙂 I could never do it. They’ve been nothing but sweet to me. (ba-dum ching!) Oh god. Don’t tell me I have cabin fever already… that joke has me a little worried.
I can’t wait to share some Dominican Republic-inspired meals with you! I ate shrimp Provençal twice and must learn how to make it. I also took a cooking class on how to make Paella! Wahoo! Oh, and this doesn’t have anything to do with cooking, but, we swam with dolphins on this vacay too! It was awesome!
Okay Okay…. now on to the Samoa COOKIES!
- Shortbread cookies
- ½ cup butter, softened
- ⅓ cup sugar
- 1 cup + 4 Tablespoons flour
- ⅓ teaspoon baking powder
- ¼ teaspoon salt
- 1 Tablespoon cold milk or water
- ½ teaspoon vanilla
- 1½ cups coconut flakes
- 2 cups soft caramels, unwrapped (a 14 oz.bag will give you enough)
- 3 Tablespoons heavy cream
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1½ cups semi sweet chocolate chips
- 1 teaspoon vegetable oil
- In a large bowl, mix together the flour, baking powder, and salt. Set aside.
- In a separate bowl, mix together the butter and sugar until fluffy. Combine with the flour mixture and mix until the consistency is like fine crumbs. Add the milk and vanilla and mix until a dough is formed. Flatten the dough a little bit and wrap with plastic wrap. Chill in the fridge for one or hour in the freezer for 20 minutes.
- Once the dough is chilled, roll it out onto a lightly floured surface until it’s about ¼ inch thick.
- Use a cookie cutter and cut circles as close together as you can in the dough, using a smaller cookie cutter for the middle. I used the rim of a wine glass and a spice cap for mine : ) Place them on 2 baking sheets as you do this.
- Gather remaining dough into a ball, roll it out again, and cut more circles. Repeat until you have no dough left.
- Bake the cookies at 350 degrees for 10-12 minutes, keeping an eye on them towards the end to ensure they don’t burn. They will obtain a slightly dry look as they finish up. This is expected. Place the cookie sheet in the fridge or freezer once they’re finished baking.
- Place the coconut flakes in a medium pan on medium heat and stir constantly, until they’re browned. This took me about 10 minutes.
- Take a medium microwave-safe bowl and combine the caramels and heavy cream. Microwave for 2 minutes, stir. Then microwave for 20 seconds at a time after that, stirring in between until it’s fully melted. Finally, stir in the salt and vanilla.
- Spread about 2 tablespoons of caramel on top of each cookie. It’s a messy process, I ended up dipping mine right into the caramel. But either way, it’s sloppy.
- Sprinkle the coconut flakes into any remaining caramel and stir. Top each cookie with them and chill to let them set.
- Melt the chocolate chips. If you don’t have a double boiler, take 2 small pots stacked on top of each other. Fill the bottom pot halfway with water and bring it to a boil. Decrease the heat to medium and fill the top pot with the chocolate chips. Stir frequently with a spoon until melted. Add the teaspoon of oil- this will thin the chocolate slightly which makes it much easier for dipping and drizzling.
- Dip the bottom of each cookie into the chocolate and place onto a chilled cookie sheet. Chill the cookies in the fridge as you do this so that the chocolate hardens on the bottom.
- Drizzle the top of the cookies with remaining chocolate. This is especially when the added teaspoon of oil comes in handy as the chocolate needs to be nice and thin for a fine and easy drizzle.
- Store the cookies in a airtight container for up to a week and enjoy! I also froze some of mine, I like eating them frozen 😉