Girl Scout cookie season is here. My favorite are samoas. How about you? I recently found a recipe on Just a Taste for homemade samoas. They look just like the “real” cookies! I really appreciate the time and effort she went to, to perfect recreate the yummy coconut, caramel and chocolate morsels. But I gotta admit, I’m a little lazy and it seemed like alot of effort with the rolling and cutting etc. When I saw the cookie had a shortbread base, I thought to myself “self, why not top your favorite shortbread cookie with the samoa toppings?”. So, here are my “Samoa” Shortbread Cookies. They look at little different from the original, but they taste fabulous…. and to take them up a notch, I finished them with a touch of extra coarse sea salt.
This is not a quick recipe, so I suggest breaking the tasks into several sessions. I baked and cut the shortbread in the morning and allowed them to cool. Later in the afternoon, I melted the chocolate, coated the cookies and allowed them to set. Then, in the evening, I made the coconut/caramel topping and assembled the cookies. This recipe makes a sheet pan’s worth of cookies – and since these babies are so rich, you can cut them into small pieces. I got 60 cookies from my batch, but some of those cookies were quite large. I would recommend cutting them even smaller than I did – so perhaps 72 cookies, per batch – certainly more than I need to keep around the house! Luckily, I volunteered to provide some goodies for a bake sale at work, this week. Guess what I’m bringing?!