Several months ago, I was at a meeting where we were discussing fundraising options and decided to do a bake sale during finals week at the local college. Our vice-chair, having been hit up by Girl Scouts earlier in the week, suggested that I try and come up with a homemade version of the famous Samoa cookies that the Girl Scouts are known for.
Confession: I had never had one of these Samoa cookies before. Thin mint? Heck yes! But not the Samoa. So I went home and researched it, came up with a plan and made them for the bake sale.
And I've been waiting for an excuse to make them again so I could share the goodness with y'all. Keeping these a secret would just be wrong.
First up, combine a can of dulce de leche with flaked coconut.
Cut out round cookies from sugar cookie dough and place a teaspoonful of the caramel-coconut mixture on top.
FYI: Use whatever sugar cookie recipe you have and love. The first time I made these I kept it simple and used a package of Betty Crocker's finest sugar cookie mix. This time I made the dough myself using this recipe. I'm not going to lie, the second time around was good but Betty's sugar cookies were yummier.
With damp fingers, gently press the caramel-coconut mixture over the top of the cookie.
Bake in the oven according to the sugar cookie's specified bake time.
When they come out, drizzle the cookies with melted chocolate.
These are yummy. Just a fact.
And while I've never had a "real" samoa, my friend who inspired these assures me that they're good and close to the original (but more chewy).
Faux Samoa Girl Scout Cookies (printable recipe)
Yields about 3 dozen
1 pkg. Betty Crocker Sugar Cookie Mix (plus ingredients needed on the package directions)
1 can dulce de leche
10 oz. sweetened flaked coconut
1/2 c. chocolate chips
In a large bowl, mix up the sugar cookie mix according to package directions (for rolled cookies). Roll out cookie dough to 1/4" thickness. Cut into circles. Place cookies on an ungreased baking sheet.
In a separate bowl, combine dulce de leche and coconut. If it is hard to stir, pop it into the microwave for 30 seconds to loosen the dulce de leche up.
Place a teaspoonful of the caramel-coconut mixture on top of each cookie. Wet your fingers and gently press the caramel-coconut mixture around the top of the cookie.
Bake cookies at the temperature and time indicated on the back of the cookie mix package.
When the cookies have finished baking, remove from pan. Melt chocolate chips in the microwave, stirring every 10 seconds. Drizzle the melted chocolate over each cookie.
Serve and enjoy!