Girl Scout Cookies: Samoas or Caramel De-Lites Recipe

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Girl Scout Cookies: Samoas or Caramel De-Lites
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Ingredients
12
Count
Nutrition
1371
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
  3. Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
  4. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
  5. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
  6. Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
  7. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
  8. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
  9. While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
  10. Let chocolate set completely before storing in an airtight container.
  11. Makes about 3 1/2-4 dozen cookies.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1371.33 Kcal (5741 kJ)
Calories from fat 489.16 Kcal
% Daily Value*
Total Fat 54.35g 84%
Cholesterol 11.22mg 4%
Sodium 637.87mg 27%
Potassium 489.3mg 10%
Total Carbs 209.91g 70%
Sugars 128.84g 515%
Dietary Fiber 6.39g 26%
Protein 11.59g 23%
Iron 3.9mg 21%
Calcium 154.8mg 15%
Amount Per 100 g
Calories 394.42 Kcal (1651 kJ)
Calories from fat 140.69 Kcal
% Daily Value*
Total Fat 15.63g 84%
Cholesterol 3.23mg 4%
Sodium 183.46mg 27%
Potassium 140.73mg 10%
Total Carbs 60.37g 70%
Sugars 37.06g 515%
Dietary Fiber 1.84g 26%
Protein 3.33g 23%
Iron 1.1mg 21%
Calcium 44.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.2
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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