May 11, 2012

In A Girl Scout Cookie-Challenged New York, We Must Make Our Own Samoas. Here’s How

We heart NY to the max but we do have an ish with the fact that there’s no Girl Scouts delivering their delicious wares to your door. Suburbia, you got us on that one. So being Scout-less and also baking challenged (ovens are for storing sweaters), we were pretty stoked to try out this super-easy, under-30-minutes recipe for DIY Samoas. All it takes is a trip to the grocery store, a microwave and the willingness to get your hands a little sticky.

½ cup sweetened coconut
24 Nilla wafers
12 chewy caramels
¼ cup skim milk
1 block baking chocolate (FYI: melts easier than chocolate chips)
parchment paper

Preheat oven to 300°F. Toast coconut until golden, about 15 minutes (turn it every five… we burned ours the first time. D’oh.). Cover a cookie sheet with parchment paper and lay out wafers. Microwave caramels and milk in a bowl, stirring until blended, about two to three minutes. Stir in coconut. Spread mixture onto cookies, about 1 tbsp each (advice: wait until the mixture has cooled slightly, or the caramel will run right off the cookies). Let cool. When caramel has set, microwave chocolate (add a dash of water to make it easier to work with) until melted, stirring frequently to avoid hardening. Drizzle onto cookies, adding more as per your chocolate fancy (we found the standard Samoa drizzle was just not enough cocoa and made more to coat the cookie entirely).

It’s messy, and you’ll be tempted to eat the caramel-coconut mixture alone with a spoon, but so worth it. We also froze ours overnight afterwards to let them really set (and because frozen Samoas are bomb). How easy was that? And no Betty Crocker skills required.

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