While my husband and son were munching on some Girl Scout cookies the other day, Daddy Dearest told him, “You know partner, Mommy has a recipe for these, but she just doesn’t make them for us.”
REALLY?! Really? Really… Are you challenging me?
I already had my Valentine’s themed cookie planned for this month’s Fill the Cookie Jar post, but I scrapped the whole thing when Mr. Valentine’s Day Birthday threw down the gauntlet. He’s lucky I love him. 😉
Now you have to make me a promise: if you make these, you will make a donation to your local Girl Scout Troop. Once upon a time, I was a Girl in Green trying to hawk calendars and cookies to support the troop. Luckily they have dumped the calendar sales, but now everything is dependent on the cookies which are $5 a box this year. Eek! Tough sell. So, make your own cookies any time of the year, and donate a little to support an organization dedicated to “the mission of building girls of courage, confidence, and character who make the world a better place.”
The original cookies are actually a vanilla cookie, but I was going for simple and easy and what I had in the house. So I went with a simple shortbread (my favorite).
I use the microwave for melting the caramel and chocolate, but you are welcome to do it in a double boiler on the stove if you so desire.
Be sure to scroll past the recipe to see what the other Fill the Cookie Jar makers made for our Valentine’s Day/ February theme this month. I am sure they are all delicious!
Homemade Caramel DeLites (Samoas) are a copycat of my favorite Girl Scout Cookie recipe, chocolate coated, shortbread cookies topped with caramel and coconut.
- 1 cup butter cut into approximately 1/2 inch cubes
- 1/2 cup sugar
- 2 cups flour
- 1/2 cup unsweetened coconut
- 12 oz package chocolate chips milk chocolate or semi-sweet
- 15 oz package caramel candy
- 1 tablespoon half and half
- 1 teaspoon coconut oil (optional)
- In a food processor pulse together the flour, butter and sugar to form a dough. Roll into a two inch cylinder. Wrap with waxed paper or plastic and chill for at least one hour.
- Preheat oven to 325 degrees. Slice the cylinder into 1/4 inch slices and place on baking sheet an inch apart.
- Reduce oven to 275 degrees and bake cookies until they turn a light rosy color (just as they begin to brown) about 20 minutes. Remove cookies from oven, gently move to cooling rack and allow to cool completely.
- As cookies are baking, put coconut in a skillet over medium heat. Lightly toast coconut for a few minutes.
- Put about 1/2 of chocolate chips in a microwave safe bowl with a little coconut oil if desired to keep it smooth. Microwave for 30 seconds and stir. Microwave in 15 seconds increments, stirring after each session until completely melted. (It usually takes 45 minutes to 1 minute in my microwave).
- Spread the melted chocolate on one side of the cookies. Place in fridge to firm.
- Put caramel and half and half in a microwave safe bowl. Microwave for 30 seconds and stir. Microwave in 15 seconds increments, stirring after each session until completely melted. (It usually takes 45 minutes to 1 minute in my microwave). When melted add coconut.
- Flip cookies over and add caramel/coconut mixture to the other sides.
- Melt about 1/2 of the remaining chocolate as above and drizzle over the cookies.
Until next time, happy eating.