Directions: |
Directions:Cookie Base:
Preheat oven to 350º. Line baking sheet with parchment paper.
Cream together butter and sugar until smooth; blend in flour, baking powder and salt; blend in vanilla and milk, adding milk slowly to make a smooth dough. May add more flour if dough is sticky ... the dough must be smooth.
Divide dough into 3 pieces and roll out each piece onto wax paper to about 1/4" thick. Cut with a small biscuit cutter (1 1/2") to make round. Use a wide straw to cut a hole in the center of each cookie. Mix holes into the next batch of cookie dough to roll out. Repeat with each batch.
Bake 10-12 minutes, until bottoms are light brown and cookies are set. Cool on sheet a few minutes then transfer to a wire rack to cool completely.
Topping:
Preheat oven to 300º. Line baking sheet with parchment paper. Spread coconut evenly on prepared baking sheet and toast 20 minutes, stirring every 5 minutes, until golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap caramels, melt with milk over medium low heat, stirring frequently, until smooth. Stir in coconut. Top each cookie with 2 teaspoons caramel mixture.
While topping sets up, melt chocolate over medium low heat, stirring constantly, until almost melted. Remove from heat, stirring constantly until fully melted. Dip the bottom of each cookie into melted chocolate and set on parchment paper. Transfer remaining chocolate into a piping bag or zip-lock bag with corner snipped off and drizzle finished cookie. When chocolate is set completely, transfer to a serving tray. |
This recipe for Girl Scout Samoas is from