Directions: |
Directions:Make the cookies: Preheat oven to 350 F
In a standing mixer with paddle attachment, cream together butter and sugar until light and fluffy .
In a separate bowl whisk together dry ingredients. In three increments add flour mixture to the cream butter, mixing between each addition and scraping down the sides as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces. Use your hands to divide the dough in half, pressing it together to compact it into two discs. Wrap the discs securely in plastic wrap and refrigerate them until firm about 1 hour.
Once the dough has chilled, roll each disc out onto a lightly floured surface until it is 1/8 inch thick. Cut out as many cookies as possible with a doughnut shaped cookie cutter. Place the cut-out cookies on a slipat or parchment paper lined baking sheet and repeat with the remaining dough.
Bake the cookies for 10 to 12 min, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer cookies to a wire rack to cool completely.
Make the coconut topping:
Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about ten minutes in a 350 degree oven and set it aside.
Melt the caramels, with milk and salt in a double boiler by placing the caramels in a medium sauce pot of simmering water. Cook, stirring until the caramels are fully melted. Remove the sauce pot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.
Assemble:
Dip the bottom of the cookie in the melted chocolate. Place on wax paper to cool. Then place cookies on a cooling rack to assemble cookies. Add coconut caramel mixture on top of cookies then drizzle with melted chocolate over the top. Let cool in cooler until set up firm. |
This recipe for Homemade Samoas Girl Scout Cookies is from