I’m guessing that in the realm of Girl Scout cookies, the Samoa is probably a best seller. Everyone I know loves them and that is especially true of my family. Have you noticed the price of those babies? A tiny number of cookies is around $3.50! When I got a box from a girl at church on a Sunday morning, it was nearly gone before we could get to the restaurant for lunch! So, it just made sense that I figure out a way to cure their cravings without breaking the bank. I just put this together this afternoon and I am VERY happy with the results. It took no time to make them with one exception. You will need to have caramelized sweetened condensed milk. I happened to have some on hand because I make it for a chocolate cake that is the BEST ever! So, what is caramelized sweetened condensed milk, you ask? I used a generic form of Eagle brand milk. I usually make 5-6 cans at one time for my own convenience.
Here’s what you do:
You will need one tall stockpot. I put a dish towel folded a time or two in the bottom of the pot so that there will not be direct heat on the bottom of my cans. Place the unopened cans around the bottom of the pan so that they will not touch. Fill the pot all the way to the top with water. You must have at least 3 inches over the top of the cans at all time. (I usually have mine a LOT higher). You will be boiling the sweetened condensed milk right in the can. The cans will boil for 3 hours! Yes, that is a long time. You must keep a regular check on it as it boils so that the water stays high enough. If water evaporates, add more water to the pot during the cooking. Just to warn you, if the water goes below the top of the can, the top may blow off and could be a major problem for you! I learned about doing this from an older lady who did it all the time. It is not dangerous as long as you are aware of keeping the water high enough. After 3 hours, remove the cans and let them sit out of the water to cool. When the cans are cooled, you may store them back on the shelf to be used in various recipes. I’ve made the cookies, the chocolate cake, and a friend has made the O’Charley’s Caramel pie. When you open the can, the once runny milk has turned golden, thick, and into the most decadent caramel you’ve ever eaten! It is seriously good!
Homemade Samoa Cookies
- 2 packages of shortbread fudge stripe cookies
- 1 can of caramelized sweetened condensed milk (*see note above)
- 1/2 cup toasted coconut (I toasted mine on top of the stove)
- 1/3 cup chocolate chips, melted and thinned down with approximately 3 tablespoons of cooking oil
So at this point, it’s mostly just assembly. Take a fudge stripe cookie, put approximately 1 teaspoon of caramel on top and spread around. Then dip the top into the toasted coconut. Take your melted chocolate and put into a sandwich bag. Cut the end of the corner to create a piping bag. Squeeze the chocolate onto the top of the cookie. Chill to firm.