The cookie is slightly thicker than a traditional Samoa, but it is also smaller in diameter. Upon close inspection, I will say that there are some subtle differences between this Keebler clone and the original. There isn’t even the tiniest bit of trying to hide the similarity … orange coconut, fudge stripes, ring-shaped … There really is no reason for me to put up a pic of a Samoa because it’d look the same … So, I’m not sure why/how the Keebler Elves are allowed to straight-up rip off the Samoa, but they most certainly did. Consequently, I have no other conclusion to reach than thinking that they must be made utilizing some sort of super-secret ingredient that only the Girl Scouts had access to (e.g. look at every knock-off of an Oreo, ever – yuck!). Once a year! Come on Girl Scouts – would it kill you to peddle your cookies more often? Alternatively, why hasn’t anyone else ever made a successful Samoa clone? I mean, yes, in general, clones of cookies suck (e.g. There really is not a thing I’d change about them … and I’m not even that huge a fan of coconut! And when Edy’s releases the Girl Scout Cookie ice creams – the Samoas themed one is also oh-so-delicious! But the one thing that cheeses me off about Samoas is this: the limited availability. Ok, so back to Samoas … They are incredibly delicious, featuring a cookie covered with caramel, coconut, and chocolate. Where this thought comes from, or why it would make me happy to eat a tiny little animated character … I have no idea.) Personally, I prefer to call them Samoas because the name for some reason makes me think of tiny little animated characters … that I get to eat. (As an aside, I want to note that these are sometimes called Caramel deLites as well, and the different name is determined by whichever bakery is licensed to manufacture the cookies (or so wiki claims). I went there.Īre you still reading? I hope you are – there’s a chance that with the above statement, I have angered about 75% of readers to the point of immediately closing down their browser windows never to return to adsz again … thanks for your continued patronage through these dark times …īack to the story at hand … I will admit that there is one cookie that I attempt to stockpile every Girl Scout cookie season but fail miserably as they are so good that if they are in the house, I will consume them five-at-a-time: Samoas. Well you know what? I think Thin Mints are mediocre. Instead of slicing these into 16 bars, why not make bite-sized treats instead? Slice the 16 bars into quarters, then dip the bottoms in chocolate and drizzle the tops.T says: When it comes to Girl Scout cookies, everyone loves Thin Mints. Make super cute mini samoa bites for a party. Let set up for 30 minutes at room temperature or place the cookie sheet in the refrigerator for 15 minutes. Spoon leftover melted chocolate into a small zip top plastic bag and trim a tiny corner off to make a piping bag. Carefully dip the shortbread bottoms into the chocolate then use a spatula to scrape away excess chocolate before placing on a parchment or wax paper lined cookie sheet to set up. Pull the cookie bars from the baking pan using the parchment handles remove parchment. If you refrigerated the bars, pull them out 10 minutes before you begin to cut them so they come to room temperature. Melt the chocolate in a flat-bottomed microwave-safe bowl for 1-2 minutes at 50% power, stirring every 30 seconds or until smooth. Let the bar cookies set up at least an hour or two at room temperature or in the refrigerator for at least 30 minutes. Spoon over the shortbread and smooth in an even layer. Gently fold together the coconut and caramel until well coated. Remove from heat and stir in all but the reserved 1/4 cup of the toasted coconut. In a small saucepan, combine the caramel bits, water, and butter over medium-low heat, stirring constantly, until the caramel bits melt into a smooth sauce. Set aside 1/4 cup of the toasted coconut. In a large nonstick skillet, toast the coconut flakes over medium-low heat for 8-10 minutes, stirring constantly, or until the coconut is lightly browned. Remove from the oven and cool completely. Remove the extra parchment and bake shortbread for 14-15 minutes or just until the edges begin to lightly brown. I find the mixture to be a little sticky, so I use a separate small piece of parchment or wax paper to lay on top of the dough first, then press into an even layer. Transfer to the prepared baking pan, pressing the mixture evenly onto the bottom. The mixture will begin to come together into a ball. Add the vanilla and water and pulse again. In the bowl of a food processor, pulse together the flour, sugar, and butter until the mixture resembles dry sand. Line a 8×8 square-sized baking pan with two pieces of parchment paper, leaving extra to overhang for handles.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |