Copycat Somoa Girl Scout Cookies
Copycat Somoa Girl Scout Cookies

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, copycat somoa girl scout cookies. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

In a mixing bowl, whisk together flour, cornstarch, salt and baking soda, set aside. Place each shortbread cookie in cup of a greased muffin tin. Heat to a full boil, stirring constantly with a wooden spoon. But unless you're an excellent planner, you might have a craving for these cookies when it's not Girl Scout cookie season.

Copycat Somoa Girl Scout Cookies is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Copycat Somoa Girl Scout Cookies is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have copycat somoa girl scout cookies using 14 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Copycat Somoa Girl Scout Cookies:
  1. Take Cookies
  2. Get 1 cup (2 sticks) Unsalted Butter (at room temp)
  3. Get 1/2 cup sugar
  4. Prepare 2 cup all-purpose flour
  5. Take 1/4 tsp baking powder
  6. Make ready 1/2 tsp salt
  7. Take 2 tbsp milk
  8. Get 1/2 tsp vanilla extract
  9. Get Cococut topping
  10. Make ready 3 cup shredded sweetened coconut
  11. Get 15 oz caramel
  12. Take 3 tbsp milk
  13. Take 1/4 tsp salt
  14. Prepare 8 oz dark chocolate

We all have a favorite Girl Scout cookie, and so we all know that it can be a long and sad wait for cookie season to roll around if you didn't stock up on enough boxes of your beloved while you had the chance. It's happened to the best of us, but never fear!. Copycat Somoa Girl Scout Cookies Mareesa Overland Park, Kansas. This is a very tedious and time consuming recipe.

Steps to make Copycat Somoa Girl Scout Cookies:
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. In 3 increments, add the flour mixture to the creamed butter, mixing between each addition and scraping the sides of the bowl as necessary.
  3. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.
  4. Use your hands to divide the dough in half and makes disc like shapes with each one. Wrap them each in plastic wrap and refrigerate until firm, about 1 hour.
  5. Once the dough has chilled, roll each disk out onto a lightly floured surface until it is about 1/8 inch thick.
  6. Cut out as many cookies as possible with a donut shaped cookie cutter. Place the cut out cookies on a Silpat or parchment paper lined baking sheet. Repeat with remaining dough.
  7. Bake the cookies for about 10-12 minutes, rotating the baking sheet halfway through, until the cookies are a pale golden brown. Immediately transfer to a wire rack and cool completely.
  8. Spread coconut flakes on a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350°F oven until toasted, stirring frequently to ensure even browning and so that it does not burn. Remove from oven and set it aside.
  9. Melt the caramels, milk, and salt on low on the stove. Cook, stirring until the caramels are fully melted.
  10. Remove from heat and combine 3/4 of the caramel mixture with the toasted caramel in a large bowl.
  11. Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut/caramel mixture. Repeat for each cookie. If the coconut/caramel mixture becomes too hard to manage, reheat mixture on very low heat until spreadable again.
  12. Melt the dark chocolate in microwave on on stove on low. Once fully melted, dip the bottoms of the cookies in the chocolate and place them on wax paper. Drizzle some chocolate over the tops of the cookies as well.
  13. Let the cookies sit until chocolate fully hardens.
  14. Helpful tips! *No donut shaped cookie cutter? Use a regular cookie cutter and a small dry spice lid for the smaller hole. *If dough is too firm after being in the fridge, let it rest at room temp for 10 min. *The shortbread should be very pale in color. When in doubt, underbake it! *Coconut burns very quickly so keep an eye on it and stir often! *Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a sticky base to adhere to.

Copycat Somoa Girl Scout Cookies Mareesa Overland Park, Kansas. This is a very tedious and time consuming recipe. In a mixing bowl, whisk together flour, cornstarch, salt and baking soda, set aside. This CopyCat Girl Scout Samoa Cookies is going to satisfy your cravings all year long. These cookies are a yummy shortbread cookie topped with sweet caramel, toasted coconut and a chocolate coating.

So that’s going to wrap this up for this special food copycat somoa girl scout cookies recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!