Why, Oh Why? January 21, 2008Posted by smooregasbord in Food.
You’re seeing them pop up everywhere. Those little uniforms. Those tables strategically placed so that they can’t be avoided. Boxes upon boxes of sugary goodness. Cute little children begging you to help them. That’s right, we have now entered the official season for Girl Scout Cookies. Why? Why must they be so delicious? Why can’t I escape their enticing presence? Those Girl Scout’s could’ve been torturers in medieval times…dangling those cookies in front of us for only a few weeks a year and then disappearing into thin air!
There are so many to love: Tagalongs, Thin Mints, Lemon Cremes, Do-Si-Dos, and the favorite among favorites, Samoas. Casey can eat an entire box of Samoas without batting an eye. They are his absolute favorite cookie, so what do you do when they’re all gone? You make your own.
The Unofficial Samoas
• 1 box shortbread cookies
• 6 tablespoons butter
• 1/2 cup granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup sweetened condensed milk
• 1/2 teaspoon vanilla
• 4 cups toasted coconut
• 1 cup chocolate chips
1. Place shortbread cookies on a sheet of waxed paper.
2. In a 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
3. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly.
4. Slowly pour in sweetened condensed milk, stirring constantly.
5. Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
6. Remove from heat. Stir in vanilla. Beat until creamy.
7. Immediately stir in toasted coconut and mix well.
8. Spoon mixture by teaspoonfuls over shortbread cookies.
9. Allow cookies to cool completely.
10. Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
11. Store in airtight container.