Homemade Somoas (Caramel De-lites)
Yield: 3 ½ – 4 dozen
Ingredients:
(Cookie)
1 cup butter (softened)
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
up to 2 tablespoons milk
(After making these cookies, you’ll be just as happy as this little girl scout!)
1.) Preheat your oven to 350º F
2.) Cream together the butter and sugar in a large mixing bowl (use an electric mixer if available)
3.) Slowly mix in the flour, baking powder and salt, adding the milk only as needed to keep dough together in a soft ball. (add more flour if dough becomes too liquified)
4.) Roll out the dough in small batches. (try rolling it between two sheets of parchment paper if it becomes sticky)
5.) Use a round cookie cutter to make 1 ½ inch rounds and a large hole straw or a sharp knife to cut a small hole in the middle of the cookie.
6.) Repeat until the dough is completely used up.
7.) Place on a baking sheet and pop into the oven for 10-12 minutes or until bottoms and edges are a light golden brown.
8.) Allow cookies to cool for a few minutes after removing them from the oven. Once the are firm, relocate them to a wire cooling rack and allow to cool completely.
Ingredients:
(Topping)
3 cups shredded coconut (sweetened or unsweetened)
12-ounces good-quality chewy caramels
1/4 teaspoon salt
3 tablespoons milk
8 ounces dark or semisweet chocolate (chocolate chips will do)
1.) Preheat oven to 300º F
2.) Spread coconut on a baking sheet and place into the oven for 20 minutes, stirring every 5 minutes to create an even golden brown color. (Pay very close attention because browning will occur very quickly once coconut begins to cook)
3.) Cool the coconut on a baking sheet, stirring occasionally.
4.) Unwrap packaged caramels and place in a microwave-safe bowl with milk and salt.
5.) Cook on high for 3-4 minutes, stopping every 30 seconds to stir caramel mixture to help it melt evenly.
6.) When caramel reaches a smooth texture, fold in the toasted coconut gently with a spatula.
7.) Using a spoon or other spreading utensil, spread 2-3 tablespoons of topping mixture on cooled cookies. (Reheat caramel in the microwave if it becomes too firm to spread)
8.) While the topping sets, bring a small pot of water to a light rolling boil on the stove.
9.) Place the chocolate chips in a stainless steel bowl and place the bowl over the pot of boiling water stirring constantly until the chocolate is melted. (double boiler method)
10.) Dip the base of each cookie in the melted chocolate and place on a piece of parchment paper. (this step gets a little messy)
11.) Transfer any remaining chocolate into a pipping bag (or Zip-lock bag with a small hole cut in the corner)
12.) Drizzle the cookies with the left over chocolate.
13.) Let all chocolate completely cool before enjoying!
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