Samoa Bites (based on the Girl Scout Cookie)
Apr 12, 2016 16:10:37 GMT -5
Post by PurplePuppy on Apr 12, 2016 16:10:37 GMT -5
Samoa Bites (based on the Girl Scout Cookie)
The original recipe for these stated they made 15 ping pong sized cookies, but my idea of a ping pong must be smaller because I made 29 of them.
7 oz (200g) sweetened flaked coconut
14 oz (300ml) can of dulce de leche (sweetened condensed milk that is caramel flavoured)
7 oz (1/2 of a 14 oz can) of regular sweetened condensed milk
1 box of Nilla wafers crushed (about 2 cups)
About 12 oz of semi sweet chocolate (I used chips)
Place your coconut on a cookie sheet lined with foil or parchment and spread it evenly.
Bake at 350 F for 5 minutes, remove and stir.
Put it back in for another 3 minutes and check it. Stir.
If you have a lot of white coconut left, but it back in for another 2 minutes or so. Crouch down by the oven door and watch the coconut at this stage, it burns VERY quickly.
Remove from oven and allow to cool slightly.
Put the dulce de leche, sweetened condensed milk, crushed cookies and coconut in a large bowl and stir until combined. You will get a thick sticky mixture.
***Note the original recipe asks that you heat the dulce de leche in the bowl by itself in the microwave for one minute before adding the other ingredients. Based on the photos on the blog where I found this recipe, their dulce de leche is a lot thicker than ours and heating was required to liquify it. Mine was very runny and I didn't see the need to heat it*****
Form the mixture into ball shapes, the size is up to you. My cookie scoop make 29 of them with flat bottom. Put the balls on a cookie sheet lined with something.
Freeze for one hour.
Take them out of the freezer and if you need to, flatten the bottoms.
Melt some chocolate in the microwave or in a double boiler and dip the bottoms of the cold cookies into the chocolate and place back on the cookies sheet (lined with something like parchment, silicone mat or foil).
Place remaining chocolate in zip-lock bag and cut a small hole in corner, drizzle chocolate over top of cookies.
Allow to set in the refrigerator if desired.
I kept mine store in the fridge in a container.
The original recipe for these stated they made 15 ping pong sized cookies, but my idea of a ping pong must be smaller because I made 29 of them.
7 oz (200g) sweetened flaked coconut
14 oz (300ml) can of dulce de leche (sweetened condensed milk that is caramel flavoured)
7 oz (1/2 of a 14 oz can) of regular sweetened condensed milk
1 box of Nilla wafers crushed (about 2 cups)
About 12 oz of semi sweet chocolate (I used chips)
Place your coconut on a cookie sheet lined with foil or parchment and spread it evenly.
Bake at 350 F for 5 minutes, remove and stir.
Put it back in for another 3 minutes and check it. Stir.
If you have a lot of white coconut left, but it back in for another 2 minutes or so. Crouch down by the oven door and watch the coconut at this stage, it burns VERY quickly.
Remove from oven and allow to cool slightly.
Put the dulce de leche, sweetened condensed milk, crushed cookies and coconut in a large bowl and stir until combined. You will get a thick sticky mixture.
***Note the original recipe asks that you heat the dulce de leche in the bowl by itself in the microwave for one minute before adding the other ingredients. Based on the photos on the blog where I found this recipe, their dulce de leche is a lot thicker than ours and heating was required to liquify it. Mine was very runny and I didn't see the need to heat it*****
Form the mixture into ball shapes, the size is up to you. My cookie scoop make 29 of them with flat bottom. Put the balls on a cookie sheet lined with something.
Freeze for one hour.
Take them out of the freezer and if you need to, flatten the bottoms.
Melt some chocolate in the microwave or in a double boiler and dip the bottoms of the cold cookies into the chocolate and place back on the cookies sheet (lined with something like parchment, silicone mat or foil).
Place remaining chocolate in zip-lock bag and cut a small hole in corner, drizzle chocolate over top of cookies.
Allow to set in the refrigerator if desired.
I kept mine store in the fridge in a container.