I LOVE LOVE LOVE Girl Scout Cookies and Samoas are my favorite! I think they are called caramel delites now though.
Anywho here is a recipe I love and wanted to share with you
Gather the ingredients:
for the cookie base:
1/2 cup sugar, 2 cups plain all purpose flour, 1/4 tsp. baking powder, 1/2 tsp. salt, 1 tsp. vanilla, 1 cup butter, token 1970's Sunbeam mixer, 1 tbsp. milk
preheat oven to 350 degrees F
Cream butter and sugar
spray cookie sheet with Pam
add flour, baking powder and salt to butter sugar mixture. Mix well, then add vanilla and milk
Gather ingredients for topping:
12 ounce caramels, 1/4 tsp. salt, 2 2/3 cup coconut, 1 tbsp. milk
batter will be firm and not sticky. Drop 1-2 tsp. onto greased cookie sheet
take a flat bottomed drinking glass, spray with Pam and press onto the cookies to flatten them. Bake at 350 for 10 minutes
melt 8 ounces chocolate almond bark (chocolate chips will work in a pinch but I like the way almond bark sets firmer)
toast coconut at 300 degrees for 15 minutes stirring every 5 minutes
melt caramels, salt and milk over double boiler til smooth
remove cookies and cool for 10 minutes
pour about 2/3 of the melted almond bark onto aluminum foil and press bottom half only of cookies onto the chocolate then lay on foil to cool
cookies are ready for topping
marry the caramel and coconut
chewy sticky caramelly goodness. Spread 1-2 tbsp of topping over each cookie and spread evenly
pour remaining almond bark into ziploc bag and cut off a tiny corner of the bag for piping. Squeeze in any pattern you like over the cookies.
Let cool completely and ENJOY! Now go make some
