I can never decide which Girl Scout cookie is my favorite: Thin Mints or Samoas. Fortunately for me, I have recipes to satisfy either craving! These taste exactly like the real deal--the only things missing are the preservatives ;) They have a buttery shortbread cookie, smothered between layers of caramel, toasted coconut and creamy chocolate. Seems like there could be a business in selling these... LOL! ;)
To make these a little simpler, I made them into bars, but you can make them into individual cookies as well.
Here they are, still warm from being frosted with gooey melted chocolate atop a chewy caramel and toasted coconut layer. Mmm!
Shortbread Cookie
1 cup butter (softened is ok but not melted. I use cold butter.)
1/4 cup sugar
2 cups unsifted flour
1 teaspoon vanilla
Combine all the ingredients until crumbly and press into a 9x13" parchment lined baking pan. Bake at 350 F for 16-18 minutes, or until light golden brown around the edges.
Caramel Coconut Layer
2 cups flaked coconut
12 ounces of chewy caramels
2 tablespoons milk
Toast the coconut on a cookie sheet at 300 F for 20 minutes, stirring every 5 minutes, until golden brown. In a double boiler, melt the caramels with the milk until smooth. Stir in the coconut.
Press the caramel coconut mixture onto the shortbread base. I waited until the shortbread was cooled, but I almost think it would have been better to do it while it was warm so that they mash together better.
When the layers are completely cool, cut into 1 1/2" squares. Dip the bottoms into melted semi-sweet chocolate (2 cups of chocolate chips works nicely). With the left over chocolate, put it in a plastic baggie, snip the corner, and drizzle over the tops. Enjoy!
Photograph © Hearty Appletite
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