# Samoas Cookies

This is a recipe for making a better version of the samoas girl scout cookies.

- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 300 grams all purpose flour
- 2 cups all purpose flour
- 5 grams fine sea salt
- 0.5 teaspoon fine sea salt
- 225 grams softened salted butter
- 1 cup softened salted butter
- 167 grams white granulated sugar
- 0.75 cup white granulated sugar
- 1 egg white
- 4 grams vanilla extract
- 0.75 teaspoon vanilla extract
- 2 grams almond extract
- 0.5 teaspoon almond extract
- 175 grams unsweetened shredded coconut
- 2.5 cups unsweetened shredded coconut
- 208 grams white granulated sugar
- 1 cup white granulated sugar
- 60 milliliters water
- 0.25 cup water
- 54 grams light corn syrup
- 2.5 tablespoons light corn syrup
- 64 grams cold unsalted butter, cut into pieces
- 4.5 tablespoons cold unsalted butter, cut into pieces
- 120 milliliters heavy whipping cream
- 0.5 cup heavy whipping cream
- 4 grams fine sea salt
- 0.5 teaspoon fine sea salt
- 13 grams vanilla bean paste
- 2 teaspoons vanilla bean paste
- 340 grams dark chocolate 60% cacao
- 12 ounces dark chocolate 60% cacao

## Instructions

1. Add all purpose flour to the medium sized bowl.
2. Whisk in salt.
3. Add salted butter to the separate medium sized bowl.
4. Start mixing with handheld electric mixer.
5. Add white granulated sugar while beating on medium speed.
6. Add egg white and mix.
7. Add vanilla extract and almond extract.
8. Add the flour mix in three to four parts and beat until incorporated.
9. Divide the dough into two even pieces.
10. Place the doughs between two sheets of parchment paper and roll them out to a quarter inch thick.
11. Place the dough sheets into the fridge overnight to firm and age the flavor.
12. Preheat the oven to 350 Fahrenheit.
13. Using a 2.5 donut cutter, punch out as many donut-shaped rings as you can.
14. Place those on parchment lined baking sheets, spacing about three-quarters of an inch apart.
15. Pop it into a preheated 350 oven for 15 to 18 minutes or until you get a golden brown cookie.
16. Let it cool slightly and then transfer it to a wire rack to cool completely.
17. Get 2 and a half cups of unsweetened shredded coconut on sheet.
18. Place into preheated 350 Fahrenheit oven for about three to six minutes, stirring often, until golden brown.
19. Place it on another sheet tray to cool completely.
20. Add sugar, water and light corn syrup in the medium sauce pot.
21. Mix that together and set over medium high, let that dissolve and come to a boil and once boiling, let it cook till sugar begins to turn to an amber color.
22. Whisk butter after sugar turns amber and wait until is melted and emulsified .
23. Whisk heavy whipping cream until getting a combined mass.
24. Cut off the heat, then add fine sea salt and vanilla bean paste and put into a separate container and cool to room temp
25. Add coconut in a large bowl.
26. Add caramel.
27. Toss together until getting a big sticky mess.
28. Spread the remaining caramel evenly onto the tops of all cookies.
29. Mount caramel-coconut on top of the rings, covering entirely.
30. Chop Dark chocolate and vacuum seal it in a nice quality vac bag.
31. Drop into 115 souvide bath and sit for seven minutes.
32. Drop souvide temperature to 81 fahrenheit adding cold water.
33. Let sit for seven more minutes .
34. Tip the edge and pour out chocolate in a medium sized bowl
35. Dunk just bottom half of cookies into the chocolate, leaving coconut exposed.
36. Fish it out, letting to drain and placing on a silpat.
37. Drizzle a thin zigzag layer of the remaining chocolate on top.
38. Let that solidify at room temp.

## Equipment

- medium sized bowls
- whisk
- handheld electric mixer
- parchment paper
- rolling pin
- sheet tray
- donut cutter 2.5 inches
- wire rack
- medium sauce pot
- spoon
- scales
- vac bag

## Tips

- Make sure to age the dough overnight to firm and age the flavor.
- The sugar needs to turn amber color.
- Cold water needs to be added to souvide bath.

## Source

- Original video: https://www.facebook.com/share/v/1UbMVZj9Hz/
- Recipe page: https://www.cliprecipe.com/recipe/2debb467-1d2b-4d41-b93e-9a4e89e22e93
- Extracted: 2025-05-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt