"How To Make Homemade Samoas" by Daveena S

Girl Scout Cookies are always in high demand but it is a seasonal cookie and it is
sometimes difficult to get your hands on them. Instead of having to wait months to enjoy your
favorite cookie, you can make this delicious dessert on your own. I have personally made this
cookie a few times, though it requires quite a few steps and it takes 2 hours, it is worth it in the
end. Below is a detailed stepbystep
process on how to make homemade Samoas.

Ingredients:

Prep :
The first thing you should do is preheat the oven to 350 °F. Then, mix the butter and sugar
together until it is “fluffy” (see the picture below). Mixing the butter and sugar until it is creamy and
fluffy is crucial because it will help the batter rise in the over and create a light texture. In another
bowl, you will whisk the dry ingredients; 2 cups of allpurpose
flour , 4 teaspoon baking powder,
and 2 teaspoon of salt. Once the dry ingredients are evenly distributed, slowly add it into the
butter/sugar mixture. Add the vanilla extract and milk into the mixture while blending until the dough
comes together (you will be using 2 tablespoons of milk and 2 teaspoon of vanilla extract). Then,
separate the dough into two, wrap each in a plastic wrap and chill the dough in the refrigerator for an
hour.

Cookie Batter:
Once the dough has chilled for an hour, it can be taken out and rolled onto a flat surface. Before
you actually start rolling out the dough, make sure to lightly sprinkle flour onto the surface to
prevent the dough from sticking, this will make it easier and faster to roll out the dough. Then,
cut out as many cookies as you can by using a cookie cutter. You will then use a smaller cookie
cutter to cut another circle to create a donut shape. Place the cookies onto a baking sheet and
bake for about 10 minutes or until it turns golden. Set the cookies aside to chill.
Topping:
While you are waiting for the cookies to chill, evenly distribute the coconut flakes onto a baking
sheet and bake for 10 minutes at 350 °F. Make sure to stir the coconut flakes occasionally to
ensure that they (coconut flakes) will toast evenly and so it won’t burn. Set the coconut flakes
aside when they have been evenly toasted.

Using the doubleboiler method (boil water in a pot and place a bowl over the pot), melt the
caramel with milk and salt. In order to do this, place the caramel into the bowl that is over the
pot, once the caramel starts to melt, slowly add in the milk and salt. The heat should be on
mediumlow,but if the water boils at a fast rate, lower the heat down. Remember to stir until the
caramel until it is completely melted or else the caramel will start to burn and become hard.
Remove the bowl from the heat and mix about of the caramel with the toasted 4 coconut flakes.
Use the remaining melted caramel on the cookie, evenly spread the caramel on each of the
cookie. Then, add the caramel/coconut mixture as an additional topping for the cookies by
patting the caramel/coconut evenly on each cookie. Once this step is done, let the cookies cool
for half an hour.

While the cookies are cooling down, uses the doubleboiler
method (see picture above) once
again, only this time you will melt the dark chocolate instead of the caramel. Again, remember to
keep stirring the chocolate of it’ll burn. Once the cookies have cooled, dip the bottom of the
cookies with the chocolate and set it aside for the next step. Next, you’ll drizzle the top of the
cookies with the dark chocolate. The final step is to let the chocolate chill. Now the homemade
Samoas are complete and you’ll be able to enjoy these tasty treats!