My next cookie to tackle/imitate was the Samoa Girl Scout cookie. Although it is not the EXACT same, I have been told it is better! The caramel is softer and there's more of it...how can that go wrong. If you are willing to put in the time, get ready to impress.
Tips:
Full cookie - if you choose to skip cutting out the center of the cookie, no big deal!
Free hand - I found it easier to press the cookies out on parchment paper by hand and then use the cookie cutters. No rolling pin required, unless you prefer that method.
Oven Temperature: 350 degrees
Prep Time: 20-25 minutes
Cook Time: 8 -10 minutes
Servings: 4 1/2 - 5 dozen, 2 - inch cookies
4 cups flaked, sweetened coconut
1 cup all-purpose flour
1 tsp cornstarch
1/4 tsp salt
1/8 tsp baking soda
1/2 cup all vegetable shortening
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 1/2 Tbsp milk, as needed
1/4 cup water
1/2 cup sugar
1/2 cup light corn syrup
1, 14 ounce can sweetened condensed milk
5 Tablespoons butter
2 1/2 cup mix of semi-sweet and milk chocolate chips
Directions:
1) Preheat the oven to 350 degrees. Spread the coconut evenly out on a baking sheet and place it the oven.
2) Toast the coconut, stirring occasionally until lightly browned, 5 to 6 minutes. Remove from the oven and set the pan aside to cool.
3) In a small mixing bowl, whisk together flour, cornstarch, salt and baking soda, set aside.
4) In a large bowl, cream together shortening, sugar and vanilla. Stir in dry the ingredients.
5) Add in the milk 1/2 Tbsp at a time, until dough comes together.
6) Roll out dough between two large sheets of parchment paper or press small pieces out by hand, to about 1/6" thickness. Use a 2" cookie cutter to cut dough into circles.
7) Using the end of a small pastry tip, cut a hole in the center of each circle. Re-roll the dough as needed until you've used it all.
8) Bake the cookies for 8-10 minutes until slightly golden. Allow to cool 5 minutes on the cookie sheet before transferring to a wire rack to cool completely. <u>Save the parchment paper for later.
9) In a medium saucepan, combine water, sugar, and corn syrup. Place over medium heat and whisk until the sugar dissolves.
10) Remove from heat and stir in the sweetened condensed milk, and butter.
11) Turn the heat to medium high, return the pan to the heat. Bring the mixture to a rolling boil, while stirring constantly. When a rolling boil is reached, attach a candy thermometer to the pan.
12) WITHOUT stirring the mixture, boil until the thermometer reads 230 degrees. Remove the pan from the heat and stir in vanilla.
13) Place the toasted coconut into a large bowl. Pour the caramel mixture over the coconut and stir until combined. Allow to cool for at least 10 minutes before handling.
14) Spoon about 1 Tablespoon of the caramel onto each of the cooled cookies. Shape the caramel to fit the shape of the cookie.
15) In a large plastic bag, combine milk and semi sweet chocolate chips. Place the bag into the microwave for approximately 35 seconds or until smooth. Cut off one corner of the plastic bag.
16) Pipe enough chocolate onto the bottom of each cookie to create a coating. Press the cookie onto the reserved parchment paper.
17) Drizzle the remaining chocolate over each of the cookies.
18) Allow the cookies to set for 1 hour or place them into the refrigerator to harden the chocolate.
19) Carefully remove from parchment and store in a tightly sealed container.
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