Samoa Clusters Recipes

COPYCAT GIRL SCOUT™ SAMOAS®

Steps:

• Preheat oven to 350°F. In a medium bowl, whisk together all-purpose flour, baking powder and salt.
• In a stand mixer with a paddle attachment or with a hand mixer, cream together the butter and sugar until light and fluffy, about 5-6 minutes. Stir in dry ingredient mixture in three batches.
• Once combined, add cream and vanilla extract and mix until the dough is just combined. Try not to over mix.
• At this point you can chill the dough until needed or immediately roll it out on a lightly floured surface (the dough will be easier to work with if it's chilled). Roll out the dough until it's 1/8 inch thick and cut 3 inch rounds out of the dough. Use a donut hole puncher to punch out the center of each cookie.
• Transfer cookies to a baking sheet lined with parchment paper. You should get about three dozen cookies. Bake cookies at 350°F for 10-12 minutes until they are just starting to crack and lightly browned around the edges. Remove and let cool.
• Scoop coconut into a baking dish and bake at 350°F until it's lightly browned, about 12-15 minutes, stirring every five minutes. Watch it closely, as it can quickly burn.
• Add caramels to a metal bowl and place the bowl over a small pot of boiling water. Add the milk and a pinch of salt to the bowl and let the caramels melt, stirring occasionally.
• Once the caramel mixture is completely smooth and melted, brush each cookie with the caramel. This will help the topping stick.
• Once cookies are brushed, mix toasted coconut into the rest of the caramel mixture and pack the mixture onto the top of each cookie in a small mound.
• Melt chocolate over the same boiling water bath. Once melted, dip each cookie into the chocolate so it coats the bottom of the cookie. Then drizzle the tops of the cookies with the remaining chocolate.
• Chill cookies for an hour or more to harden caramel and chocolate, and serve!

HOMEMADE SAMOAS RECIPE BY TASTY

Steps:

• Cream butter and sugar in a mixing bowl.
• In a separate bowl, sift together flour, baking powder and salt.
• Add the dry ingredients to the creamed butter and sugar. Make sure it's well incorporate, it will have a crumbly texture.
• Add the milk and vanilla. Bring together and refrigerate for 30 min.
• Melt the caramel with salt, heavy cream and vanilla in the microwave (2 min).
• Add the melted caramel to the the toasted coconut. Make sure to save about ¼ cup of the melted caramel. The reserved caramel will be used to 'glue' the caramel coconut mix to the cookie.
• Roll out cookie dough and cut out your cookies. Place on a parchment paper and bake for 10-13 minutes at 350°F (175°C). Set aside to cool down.
• Once the cookie is cool enough to touch, add some of the reserved caramel to the top, then add a layer of caramel coconut.
• Dip in melted chocolate and drizzle chocolate over the top. Let chocolate set.
• Enjoy!

SAMOA BARS RECIPE

Steps:

• Preheat oven to 350 degrees. Grease an 7 x 11 inch pan with cooking spray.
• In a small bowl, mix together sugar and flour, and cut the 2/3 cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
• Press the mixture into the bottom of the 7 x 11 inch pan, and bake for 18-20 minutes - until the edges start to turn a golden brown.
• Remove from oven and set aside so it can cool completely, then increase the oven temperature to 400 degrees.
• Place coconut on a baking sheet, spread thin. Place in the oven and bake for 2-3 minutes. Remove from oven, stir coconut, and then bake for an additional 2-3 minutes until it has started to brown. Watch it closely so it doesn't burn. Remove from oven and set aside.
• Place 1 cup of chocolate chips in a small bowl. Microwave for 30 seconds, then remove and stir. Continue microwaving in 15 second intervals until chocolate chips are completely melted. Pour chocolate chips over shortbread mixture in the 7 x 11 pan, then let it cool completely.
• In a sauce pan over medium heat, combine the 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don't want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
• Combine coconut mixture and caramel mixture, then spread it evenly over the chocolate chip layer.
• Melt the 2nd cup of chocolate chips just like the first, and then drizzle it over the top.
• Let it cool completely, about 1-2 hours, and then serve.