Recipe created by Executive Chef Michael Englund travel and tourism news  , Firehouse American Eatery + Lounge, San Diego, California.
Try other Samoas Girl Scout Cookie recipes created by restaurant chefs in San Diego.
Level: Easy
Ingredients
Shortbread Cookies:

    1 c. unsalted butter
    ½ c. brown sugar
    ½ c. granulated sugar
    2 c. all-purpose flour
    pinch of salt

Samoas Coconut Cream Oriole Mavis :

    ¾ c. granulated sugar
    3 c. milk
    4 egg yolks
    ¼ c. cornstarch
    1 c. sweetened flaked coconut
    1 tsp. vanilla extract
    1 tbsp. butter
    12 Samoas

Chocolate Sauce:

    ½ c. heavy cream
    ½ tbsp. unsalted butter
    ¼ lb. bittersweet chocolate

Caramel Sauce:

    1 c. sugar
    ¼ c. water
    ¼ c. heavy cream
    1 tbsp. unsalted butter

Directions

    To make cookies: Preheat oven to 325 degrees Search Engine Marketing . Lightly grease cookie sheet with butter or nonstick spray and set aside. With an electric mixer, cream the butter together with sugars until light. Add flour and salt, mix until all ingredients are incorporated. Roll out dough to 1/4-inch thickness and cut out cookies using a large round cookie cutter. Then use a small round cookie cutter to cut out a hole in the center of each cookie. (Should look like the shape of the original Girl Scout Samoas Cookie) Bake at 325 degrees for 30-40 minutes or until pale golden brown. Set aside and allow to cool.
    To make coconut cream: Combine sugar and 2 1/2 cups milk together in a saucepan; bring to a boil. In a mixing bowl, whisk together 1/2 cup milk, egg yolks, and cornstarch. Slowly incorporate the hot liquid with the eggs, then place back in pan over medium heat. Bring mixture to a boil and cook for about 3 minutes or until thick. Stir constantly. Remove from heat and stir in vanilla, butter, coconut and Samoas. Set aside to cool.
    To make chocolate sauce: Melt chocolate. Add heavy cream and butter, stir until melted smooth.
    To make caramel sauce: In a saucepan, combine sugar and water, mix well then don’t mix again until sugar caramelizes. Cook until a golden dark brown, remove from heat, whisk in heavy cream. Return to heat and stir until smooth, fold in butter, then cool.
    To assemble: Dip bottom of cookie in melted chocolate, then cool. Place cookie on plate. Place coconut cream on top of cookie, drizzle with caramel, coat with toasted coconut. Top with chocolate sauce and powdered sugar.