Saturday, June 17, 2017

Giant Samoa Cookie: Father's Day Dessert

Life is Good: and we're celebrating! April, a Facebook friend of mine (thanks, Joanna!) posted this awesome video of a giant Samoa Girl Scouts cookie and I knew that I had to make it for Grant's birthday. Samoas are his favvvvvvve cookie!

The video looks both totally easy and daunting at the same time. It was several steps, but that was the most complicated (and not really complicated) part of the entire endeavor. The results were keep-this-thing-away-from-me-if-I-ever-want-to-wear-a-swimsuit-again-delicious!

I skipped the video's cookie recipe and used my own sugar cookie recipe because I knew that it is a solid recipe.
To make the Giant Samoa Cookie, first you need to make the sugar cookie recipe:

Elsie's Eggless Sugar Cookies
1 c. powdered sugar
1 c. sugar
1 c. vegetable oil
1 c. butter, softened
4 - 4 1/2 c. flour (use 4 first and add in the last half cups slowly if your dough doesn't seem stiff enough)
2 t. baking soda
1 t. cream of tartar
2 T. vanilla (I use Madagascar)
1 T. arrowroot

1. Preheat oven to 350 degrees.
2. Mix all ingredients together and allow to cool in refrigerator for at least one hour.
3. Roll out dough in between two pieces of waxed paper and then use a plate to cut the dough into a big circle. 

4. Use a coffee cup, placed in the center of your big circle, to trace out the center circle and removed that dough. Use a fork to much a few light holes all over the cookie.
5. Bake at 350 degrees for approximately 20 minutes. (All ovens work a little differently, so start watching your big cookie at 15 minutes to make sure that it doesn't scorch.
6. Allow to cool completely.

While you're baking your big cookie, crisp up 3 cups of shredded coconut (I used unsweetened, but the video calls for sweetened) on the lower rack in the oven at 350 degrees for 10 min. 

Once your big cookie has completely cooled, remove it from your cookie sheet and turn it over so that the flattest side is up.

Next, melt a bag of Enjoy Life (allergy friendly!) chocolate chips in the microwave. (Every microwave heats differently. I think I ended up melting mine (30 seconds at a time to make sure that it didn't scorch) for about two minutes. (This is more chocolate than the recipe calls for in the video. It barely covered my cookie and also, who doesn't want more chocolate?!?!) Pour the melted chocolate over your cookie and use a knife to distribute it evenly across the cookie. Any butter knife will do but these icing spatulas are great to have. When the chocolate is covering the entire cookie, place it in the freezer to make the chocolate harden.

While the chocolate is hardening, melt a bag of Brach's caramels (14 ounces) over low heat with 3 tablespoons of milk & a dash of salt, whisking constantly. 

Pull the cookie out of the freezer and turn it over onto your serving plate/platter so that the (frozen) chocolate side is on the bottom. Spread about 1/3 cup of the melted caramel mixture onto the top of the cookie. 

Then, put all of your toasted coconut into the remaining caramel mixture & stir. Smooth that mixture onto the top of the cookie with a knife.

Finally, melt another cup of chocolate chips in the microwave and then drizzle that melted chocolate on top of your Giant Samoa Cookie. 

Drizzling methods are as unique as the cook or baker doing them. You can use a knife loaded with melted chocolate or a fork or whisk. If you like to have a lot of control over your drizzle, you can buy a condiments squeeze container to use as your drizzler. 

And then it's time to cut a slice and dig in!!! I often question how "simple" online video recipes really are, but this one did not disappoint. And so yummy. 

I made this for Grant's birthday, but it would be a perfect Father's Day surprise! 

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