Thursday, April 1, 2010



Im not A very trendy person, but when it comes to samoas, I definitely cave on that one. Ive already posted samoa bars, but I think I like the cookie even more, maybe cuz its more close to the real thing. So I pulled this recipe off of but cheated on the cookie base part for 2 reasons. 1: because its easier. and 2: because it tastes more like the real "factory made" girl scout cookies. So anyway, I made these tonight. My mom and I loved them. We think it'd be a cool treat to bring to a party. You can half the whole caramel/coconut mixture if you want. Thats what I did. We didnt feel a need to samoatize every fudge striped cookie cuz we only wanted a few samoas and besides, the fudge striped cookies are also definitly good the way they are.

CopyKat Samoas Recipe
3 cups sweetened coconut flakes
1 12 oz (or 14oz) pkg caramels
3 T milk
1/4 teaspoon salt
1 pkg keebler's fudge shop Fudge Stripes Cookies
12 oz. dark or semisweet chocolate chips

Spread coconut evenly on a baking sheet and toast in 300 degree oven 10-15 minutes, stirring every 5 minutes, till coconut is lightly golden. Cool on baking sheet, stirring occasionally. Set aside. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Using a small offset spatula, spread topping on cookies, using about 3-4 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with. Place 1/2 of chocolate chips in ziplock bag and microwave 60 seconds. Take bag out of microwave ever 20 sec. and massage chocolate chips in bag to help them melt evenly. As soon as chocolate is smooth and melted (not burned), snip tiny corner off bottom side of ziplock and drizzle chocolate over the coconut topped cookies. Chill cookies in refrigerator till set and store in airtight container in refrigerator.