There is a bakery near me called “The Sweet Tooth Fairy” and they make their version of the Girl Scout Samoa cookie that is to die for! However, they only have it occasionally, not all the time. I dream about that cookie so imagine how excited I was to find this knockoff recipe for the cookie of my dreams (literally!)! Last night was Book Group at my house so I decided it was the perfect time to try this recipe and it did not disappoint!
1 1/2 cups sugar
1 cup (2 sticks) softened butter
2 teaspoons vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 cup milk
3 cups flour
2 cups melted chocolate candy melts
Caramel Drizzle/Frosting Flavor
1 bottle or jar of your favorite caramel sauce
2 sticks softened butter
3 – 4 cups powdered sugar
1/4 cup milk
1/2 cup caramel sauce (from your jar or bottle)
2 cups toasted coconut (to toast coconut, simply put coconut in saucepan over medium – medium high heat and cook, stirring occasionally, until coconut starts to brown, about 5 – 10 minutes)
To Make Cookies:
1 Preheat oven to 350.
2 Cream butter and sugar. Add egg and vanilla and mix well. Add remaining ingredients and mix until combined.
3 Using a large muffin/cupcake scoop or 1/4 cup measuring cup, form dough into large balls and place on lightly greased or silpat lined cookie sheets, 6 to a sheet. Press down lightly on balls to flatten them.
4 Bake about 10 – 12 or until cookies are just starting to brown at edges. Remove from oven and let cool completely.
5 Dip or brush bottoms of cooled cookies with the melted chocolate. Place cookies with chocolate side up on racks to allow chocolate to set.
To Make Caramel Frosting:
6 Mix all frosting ingredients together in mixing bowl. Frosting should be thick.
To Assemble Cookies:
7 After chocolate is set on bottoms of cookies, flip cookies over and frost with a generous amount of frosting, drizzle with caramel sauce, sprinkle with toasted coconut and then drizzle with melted chocolate.
recipe from Crazy Little Projects