I’ve finally gotten my act together and taken a full day of pictures of my food so I can participate in the weekly Peas & Crayons festivities. No, I’m not asking for a gold star or round of applause, but I now understand how it can be a struggle when you are constantly on the go. However, the real gem comes later on in this post when I re-create one of people’s favorite Girl Scout cookies, the Samoa.
While my daily schedule is pretty routine – wake up around 7, make myself look presentable, head to the subway around 7:30/7:40, enter work between 8:15/8:30, lunch around 12:30, gym at 6:15, etc. – my eats are not at all routine. This comes from last Thursday, yet another day of stormy weather for the east coast.
Subway snack – Coco Cafe – a new favorite that somehow hydrates and dehydrates you at the same time
Breakfast – Banana bread, orange, coffee, and yogurt
Lunch – Since it was a stormy day, our bosses treated us to Lenny’s (apparently a popular sandwich spot out here?) I went for the tuna/lettuce/roasted pepper/grain bread and saved the other half for Friday
Snack #1 – few pieces of chocolate from my boss’s office because I was having what my mom calls a “low” moment and wanted to avoid all the client emails I had just received. Wasn’t the best candy, but live and learn.
Another positive to the afternoon was the fact that we were able to leave the office a bit early so we could navigate our way home before the next wave of snow hit. I debated going to the gym but decided a baking project and dinner/Olympics viewing with my friend, Laura, and was more of the mental-happiness I needed.
Dessert – What I’m sure most people are interested in…GIRL SCOUT COOKIES!
Oh memories of being a Girl Scout. The meetings in our elementary school cafeteria, singing songs, attending summer camps, and competing to sell cookies so we could get worthless prizes. I actually managed to make it all the way from kindergarten through senior year of high school and I even earned my Gold Award. But I’m sure most people associate Girl Scouts with the delectable boxes of sugary goodness that come around each winter.
There are the classics such as Tagalogs, Thin Mints, and Samoas. Growing up I was not a fan of Samoas and it must have been the coconut that threw me off, grainy and foreign looking. Also how can you begin to compete with Tagalongs and the ultimate pairing of peanut butter + chocolate? But, when I finally tested one out, there was no turning back.
Many of you might know this cookie as a “caramel deLites” as Girl Scouts feel the need to re-brand their products based on geography, new marketing strategies, or just because they can. Who knows but they truly are delightful combinations of coconut, caramel, chocolate, and shortbread.
I’m surprised that I haven’t been prey to Girl Scouts selling the goods at the local grocery stores, but indeed they have been missing in action. So, when I found this recipe online one day, I knew I had to make it a reality. Maybe it’s just me, but there are so many recipes I want to try, yet I rarely ever make it happen. All excuses aside, I’m trying to be more experimental in the kitchen this year.
Almost Like Samoas
2 sticks (1 cup) butter, softened
1/2 cup sugar (*I used coconut sugar)
2 cups flour
1/4 tsp baking powder
1/2 tsp salt
3 Tbsp milk
1/2 tsp vanilla extract
Coconut Caramel Topping
3 cups shredded sweetened coconut
18 oz caramels
1/4 cup milk
1/2 tsp salt
2- 2 1/2 cups chocolate chips
1 Tbsp coconut oil
1. Cream together the butter and sugar. In a separate bowl, mix together the dry ingredients; flour, baking powder and salt.
2. Slowly add the flour mixture to the butter mixture. Make sure to mix completely in between each addition.
3. Add the milk and vanilla extra, blending until the dough begins to come together.
4. Separate the dough into 2 parts and press it together to make 2 round disks. Wrap each with plastic wrap and refrigerate for about 1 hour.
5. Preheat oven to 350 degrees.
6. Roll each disk out onto a lightly floured surface until about 1/8 inch thick.
7. Use two sized cookie cutters to cut up the dough. *I used the top of a jar lid and a water bottle cap.
8. Re-roll and repeat process until the dough is finished.
9. Place on a baking sheet with parchment paper and bake ~10 minutes until cookies are lightly browned.
10. Allow cookies to cool completely.
Coconut Caramel Topping
1. COCONUT – Take 2 cups of coconut and spread evenly across a baking sheet with parchment paper.
2. Place in the oven ~10 minutes (shifting after 5 minutes so it doesn’t burn)
3. Remove and place into a bowl with remaining cup of coconut.
4. CARAMEL – Melt the caramels, milk, and salt (*double boiler recommended yet I don’t own one so I just had to make sure it didn’t burn or stick to the pot)
5. Once fully melted, remove from the heat and pour about 2/3 of the caramel into the coconut bowl.
Putting the Cookie Together
1. Take a cooled cookie and spread caramel over the top and sides.
2. Press some of the caramel mixture onto the cookie and return to the parchment paper. Allow to cool completely.
3. Melt the chocolate chips + coconut oil.
4. Dip the bottoms of the cookies in chocolate and place on waxed/parchment paper.
5. Drizzle chocolate in a artful (spastic 😉 ) manner over the tops of the cookies.
6. Allow to cool completely. *Recommend placing in the fridge/freezer for 15 minutes or even over night.
*Adapted from Like Mother Like Daughter
Were you a Girl Scout? Do you have a favorite Girl Scout cookie?