Samoas are by far my favorite Girl Scout cookie so when I found this recipe I was so excited! They are $3.50 a box and I think you only get something like 12 or 16. I had everything to make these besides the caramels and coconut...which I bought on my last grocery shopping trip :)
After the 3 (yes...THREE!) hours it took the make these (only made 20) I would definitely just pay the $3.50 and save the time. Plus, buying caramels and coconut isn't all that cheap, so I didn't even save money! AND I should add that I wasn't all that impressed with the way they turned out. They didn't taste much like the real thing. The chocolate/coconut/caramel part was pretty close, but the cookie itself, not so much! So in the end I was pretty disappointed. They cookies are good...if you don't have the real thing to compare them to.
I debated whether or not to even post this recipe, but they took so much dang time and work so I had to share. And like I said, they're good. Just as long as you're not expecting them to taste just like the "real" Samoas.
1/2 c. white sugar
3/4 c. butter, softened
1/2 tsp. vanilla extract
2 c. flour (plus more for rolling)
1/4 tsp. salt
Combine the flour and salt, set aside. In in large mixing bowl combine the sugar and butter, mix until light and fluffy. Add egg and vanilla until well combined. Gradually add the flour mixture. Preheat oven to 350. Then work some more flour in by hand until dough ball forms. Sprinkle the counter with flour and lay the dough on top. With a floured rolling pin, roll the dough to 1/4 inch thick. Using a biscuit cutter or the top of a glass, cut the dough into circles and place onto cookie sheets. Using something small and circular (I used the tip of a funnel and it worked great) make a small hole in each cookie. Reuse the dough edges to make more circles until all the dough is used up. Bake in preheated oven for 10-12 minutes, or until they begin to get golden brown on the edges. Transfer to wire racks and cool completely.
10 oz. semi sweet chocolate chips
3 cups shredded coconut
12 oz. caramels
1/4 tsp. salt
3 tbsp. milk (I used half and half)
Spread coconut evenly onto an ungreased cookie sheet or a 13x9 cake pan. Toast in the 350 degree oven for 10-15 minutes, stirring often to prevent burning. Once the coconut is fragrant and golden brown, remove from the oven and set aside to cool.
Place chocolate chips in a small saucepan over low heat, stirring constantly until melted and thin. Turn all of the cooled cookies over and spread chocolate (using a pastry brush or knife) in a thin layer on the bottoms. There will be some chocolate leftover to drizzle on top. Allow to dry completely (I had to put mine in the fridge for a while). Once chocolate is set you may begin making the caramel topping.
In a large microwave safe bowl, add the caramels, milk and salt. Microwave for 2-3 minutes, stirring in between each minute. When fully melted and smooth, add the toasted coconut, stir well to combine. Turn cookies back over, with the chocolate layer facing down. With a butter knife, spread and generous amount of the caramel mixture on top of each cookie, being careful not to fill the hole in the center.
Once all the cookies are covered, melt the chocolate back down if it has hardened too much and drizzle over the tops. Allow to set. Store in an airtight container. Makes about 20 cookies.
Recipe found here