I saw a blog post yesterday (http://glutenismybitch.wordpress.com/2011/11/14/is-this-a-gluten-free-girl-scout-cookie/) that featured a photo of the most delicious-looking GF cookies. DELICIOUS. SO, I played with trying to recreate a similar cookie. Something like Girl Scout Samoa cookies – AKA Caramel De-Lites.
Basically, I wanted to make something relatively easy, yet still great. After a bit of trial and error, I decided that going without egg would work fine. Then I chose to skip the shortbread cookie, so the flour was tossed out (not literally…). I decided to completely forgo baking altogether and make them similar to the no-bake macaroons that I love. Well. With chocolate. And caramel.
SO. Not perfect…but they are really delicious!
Started with the basic ingredients.
I used chocolate chips, sweetened flaked coconut, butter, sweetened condensed milk, cream of coconut, vanilla, and also some soft caramels (they were hiding). I melted the chocolate chips with a bit of butter in the microwave. Then, I spread a dollop of the melted chocolate onto wax paper. Make sure to spread it very thin, like this:
After spreading out a couple dozen chocolate circles, I popped them into the freezer while I microwaved the caramels with two tablespoons of water and then I brought the chocolate out of the freezer. I spread the melted caramels on top of the chocolate.
*NOTE* In between each step, I popped the cookie sheets covered in wax paper into the freezer.
Back into the freezer this went, and I mixed the sweetened condensed milk together with the vanilla and the cream of coconut (you will note that you’ll have enough c of c left for a few pina coladas…you’re WELcome). Then, I added the coconut and stirred it up, and topped the cold caramel-chocolate bases with the coconut mixture.
Then, I reheated the leftover chocolate and drizzled it on top.
These are not the same, obviously, as the famous Girl Scout cookies, but they are pretty good. Other ideas, if you want to try, would be to add in a GF shortbread cookie, and to toast the coconut as well. I suppose you could also make your own caramel. I figured it would be too time consuming to make my own caramel, but that was until I realized how dang long it took to unwrap all those soft caramels…
12 oz semi sweet chocolate chips
1 T butter, cold
1/2 of 14oz bag of soft caramels – unwrapped
1 T water
1 tsp vanilla
1/2 cup cream of coconut
1 cup sweetened condensed milk
1/2 of 14oz bag of sweetened flaked coconut
Melt the chocolate chips with the butter, stirring often. Drop by spoon into wax paper (on a cookie sheet). Make 2-3 dozen, reserving some of the melted chocolate for drizzling later. Use a spoon to flatten out the chocolate into thin coins. Place into freezer while melting the caramels with the water. Bring out the chocolate coins and spoon small circles of caramel onto them, and return to freezer. Combine the vanilla, cream of coconut, and sweetened condensed milk. Stir in the coconut. Remove the coins from the freezer and top with the coconut mixture. Return to the freezer while warming the chocolate. Then pull the cookies out of the freezer and drizzle with the melted chocolate.
I store these in the fridge.
This was just a quick experiment today – let me know what you think!:)
Tags: caramel, coconut, cookies, eggfree, glutenfree, macaroon, samoa