Tuesday, February 21, 2012

Somoas!

Girl Scout cookies are, pardon my french, the bomb!!!
I'm sure I'm not alone in thinking this way. I could sit down and eat a whole box or 5 myself. Hey, just stating the obvious here.

Now these cookies were quite the process to make. Don't get me wrong though, I loved these so much that I would make them again in a heart beat!

There are a few more steps in making these cookies, but all steps are very easy. Lets get to it!

What you will need for the cookies:
1 cup butter, softened
1/2 cup sugar
2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons milk

And this is what you will need for the topping:
3 cups shredded coconut (I used sweetened)
12 ounce bag of caramels
1/4 teaspoon salt
3 tablespoons milk
8 ounces semisweet chocolate

Ready for the directions?
1. Preheat oven to 350 degrees F.
2. Spread coconut evenly on a parchment lined baking sheet and toast for 20 minutes, stirring every 5 minutes until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
3. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by milk and vanilla, adding in the milk as needed to make the dough come together without being sticky.
It will all come together!
Told ya! :)
4. Roll the dough (working in 2-3 batches) out between pieces of wax paper to about 1/4 inch thickness. Use cookies cutters to cut out cookies. I wanted some fun shapes as well as the circles so I used some flower cutters!
5. Place cutouts on a parchment lined baking sheet and bake for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
6. Unwrap the caramels and place in a large microwavable safe bowl with the milk and salt. Microwave on high for 3-4 minutes, stirring a few times to help melt. When smooth, fold in toasted coconut.
7. Spread coconut topping on cooled cookies. Reheat caramel if it starts to get too firm. This was probably the hardest part as you had to be a bit rough to get that caramel to stick on the cookie, but gentle enough not to break the cookie. Stick with it, the end result is awesome!

8. While topping sets up, melt chocolate in a small bowl. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
9. With leftover chocolate, drizzle over tops of cookies. (I skipped this step as it was getting late and I needed to get some beauty rest..ok, I just needed to go to bed as I kept snacking on broken cookies and leftover caramel!)

I almost feel bad saying these taste better than the real girl scout cookies. I'm sure I still won't be able to say no when one of those cute little girlies walks up and asks me if I want to buy a box...I am such a sucker for sweets!

(Is that raspberry muffins I see on the plate with those girl scout cookies? Ok, maybe I made them on the same day, can't help it when I am on a roll!)
Go ahead, wow everyone with these cookies! I got great reviews on them, next time maybe I will try the peanut butter ones..

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6 comments:

  1. I could go for one of your cookies right now. They look so yummy, I bet they do taste better than the girl scout cookies.

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  2. I'll take a dozen cookies :) Thanks so much for sharing at Mix it up Monday :)

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    Replies
    1. I think I probably ate about a dozen! Thanks for having me!

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  3. Thanks for sharing on Serenity Saturday

    Natasha xxx

    www.serenityyou.blogspot.com

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