Wednesday, October 20, 2010
Samoas. Nuff Said.
Oh yes, the famous girl scout cookie, the Samoa has at long last been made and perverted by yours truly. Everybody loves these things, they're like crack. And they're SO easy to make, it's almost a sin. This past Tuesday, I woke up and had the house to myself since Tams was at work. She left me a note asking me to make her something sweet for when she got home. I've been meaning to bake anyway, so I went looking through grouprecipes and finally found this on henrie's page. I already had some coconut in the house, so I said screw it, got the rest of the ingredients from the store and went to town.
They tasted EXACTLY the same as the commercial grade, only better. Yeah, no seriously, these were friggin fantastic and I'm uber-proud of myself for pulling these off.
Yeah, that was retarded. If you have those white cloth ones, use them. If not, wait for the fucking chocolate to cool down a little bit before you decorate with them. Sheesh, I'm a dillshnick.
For now, I'd like to share this sinfully good and easy recipe with you. And the best part is-- it's gluten free!
Girl Scout Samoa Cookies
6 Tbspns butter
1/2 cup sugar
1/2 cup Karo light corn syrup
1/2 of a 14 ounce can Eagle Brand sweetened condensed milk
1/2 tsp vanilla extract
4 cups toasted coconut
1 cup semi-sweet or milk chocolate chips
In a 2 quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
Heat to a full boil, stirring constantly with a wooden spoon. Boil for 3 minutes, stirring constantly.
Slowly pour in Eagle Brand milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
Remove from heat and stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well.
Spoon by tablespoonfuls into circular mounds onto buttered wax paper. Flatten into disks.
Allow to cool completely.
Melt the chocolate chips and drizzle thinly in stripes over cookies. Let chocolate harden at room temperature. Store in a airtight container in the fridge.
*To toast coconut: Spread coconut on a baking sheet and toast in a preheated 350 degree oven, stirring occasionally until lightly browned, anywhere from 7-10 minutes.