Samoas are the most popular kind of Girl Scout Cookies. Although I believe they renamed them Caramel de Lites? I have no idea why because everyone still calls them Samoas. Anyway, I’m not a fan of coconut. In fact I hate it. I’ll only eat it if it’s in a samoa, a pina colada, or coconut jello. By itself it taste funny. I love samoas. They’re one of my favorite cookies, the other being chocolate chip cookies. I save up yearly so when Girl Scout cookie season comes along I buy 5-10 boxes and leave them in my freezer. I can finish one box in the span of 2 hours. These little suckers are so delish! 🙂 I have always wanted to make my own but never had a recipe. I found one on Baking Bites. She’s like the goddess of homemade Girl Scout cookies 🙂 I want to eat at her house! haha
Here’s the recipe..
Samoa Bars (adapted from Baking Bites)
2 cups all purpose flour
2 sticks butter
1/2 granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
7oz bag of coconut flakes
16 oz jar of caramel sauce (You can use actual caramels. Just melt them and add a bit of milk and salt)
12oz bag of semi-sweet chocolate chips to dip in
1. Preheat oven to 350 degrees
2. In a large bowl, mix sugar and butter together.
3. Crack a large egg in and mix again. Please use a mixer. Doing this by hand is no bueno people.
4. Add vanilla extract and salt and mix.
5. Slowly mix in the 2 cups of flour.
6. Grease a 9×13 pan and pour batter in. Use a spoon or spatula to spread it evenly.
7. Pour coconut onto a cookie sheet in a single layer.
8. Bake shortbread at 350 degrees for 20-25 minutes. Bake coconut flakes at 350 degrees for 20 minutes (stir every 5 minutes! not optional! no stirring = burnt coconut)
9. While the shortbread is cooling, pour caramel sauce into a separate bowl.
10. Mix in the toasted coconut flakes and stir until combined.
11. Once the shortbread and coconut are cooled, pour coconut mixture onto shortbread.
12. With a spatula or spoon, spread coconut mixture evenly. Put in fridge for about 15 minutes for caramel to set.
13. When the caramel is set, cut into squares.
14. In a microwavable bowl, microwave chocolate chips at 30 second intervals until melted. Be sure to stir after ever 30 seconds.
15. Dip the bottom of the shortbread bars into the chocolate chip and let rest on wax paper or foil. Wax paper is recommended but I didn’t have any on hand so I used foil.
16. After all the bars are dipped, pour remaining chocolate into a plastic ziploc bag.
17. Cut a small hole in the corner of the bag and make drizzles on the shortbread bars.
18. Refridgerate before eating! This is the hardest step but the chocolate/caramel must be set for the flavor to blend. It’s a bit messy without being in the fridge.
ENJOY! 🙂 These are delicious. Very very satisfying. I’m quite happy with these little suckers. I’ll be making samoa cookies next! Wish me luck!
CALLING ALL BLOGGERS IN SOUTHERN CALIFORNIA!! THERE WILL BE A FOOD TRUCK FEST FOR BUENA PARK HIGH SCHOOL (NEAR FULLERTON) ON JULY 30TH WHICH IS NEXT SATURDAY. IT’S FROM 5-10PM. PLEASE COME AND SUPPORT THEM! THE FOOD FEST IS HELD IN THEIR FOOTBALL STADIUM. THEY’RE ONE OF THE POORER HIGH SCHOOLS IN SOUTHERN CALIFORNIA. IF YOU CAN’T MAKE IT BUT STILL WANT TO HELP THEN PLEASE LET ME KNOW. I’M COLLECTING TOOTHPASTE, TOOTHBRUSHES, BODY SPRAY, AND DEODORANT FOR THE MEMBERS OF THEIR FOOTBALL TEAM. OUT OF ALL THE PLAYERS, ONLY 2 LIVE WITH BOTH PARENTS. 6 OF THEM LIVE WITH THEIR FOSTER PARENTS AND 12 LIVE FROM ONE PLACE TO ANOTHER. THESE KIDS DESERVE THE HIGH SCHOOL EXPERIENCE JUST LIKE ANYONE ELSE.
HERE’S AN ARTICLE IN THE OC REGISTER ABOUT THEIR TEAM. http://www.ocvarsity.com/articles/-22003–.html
PLEASE, PLEASE, PLEASE SUPPORT THEM. THIS ARTICLE REALLY HITS CLOSE TO HOME. IF YOU CAN MAKE IT TO THE FOOD FEST, I’LL SEE YOU THERE! 🙂 THANK YOU FOR STOPPING BY!