![]() ![]() I promptly toss the box in the recycling when I buy them. I think naming the cookie after a calorie-ridden Sumo wrestler is much better – And let me not kid you, this bad boy is chock-full of calories. Is it just me or does Caramel De-lite sound like something naughty you do in the afternoons? So one day as I was scouting the blogs I stumbled upon In Katrina’s Kitchen – And found my favorite Girl Scout cookie – The Caramel De-lite otherwise known as the Samoa. Those little girls won’t be knockin’ on my door anytime in the foreseeable future. I want to tell myself I’m donating money for several boxes of yummy waist expanding cookies. I want to display a skewed sense of altruism, feel I’m selflessly helping these cute little girls in merit badges. It won’t take much, trust me… I want them to tell me it’s for a good cause – The Girl Scouts of America! I want them to knock on my door persuading me to buy. No chick wants expanding hips unless she’s Plastic Man. Let it solidify at room temperature and enjoy.Saavy little girls pulling a sales pitch convincing me that buying 10 boxes of cookies is a good thing for my ever expanding hips. Repeat with the rest of your cookies, and finally, do a fine drizzle on top of your cookies. Next, drain your cookie with a fork and put it on a baking sheet with a silicone baking mat. Pour ¾ of your melted chocolate into a medium-size bowl, then place your cookie in the chocolate, leaving the coconut exposed. Mount your coconut on top of your ring, nice and evenly, to cover the entire ring. For the remaining caramel, spread it evenly on the base of your cookies. Place your toasted coconut in a medium-sized bowl, then add ¾ of your caramel and toss together until thoroughly combined. Pour that into a separate container and cool to room temperature. Then whisk in butter once melted and emulsify, add heavy cream whisk together until combined. Once boiling, let it cook (swirling around if necessary) until your sugar turns into an amber color. In a medium-size sauce pot, add sugar, water, and light corn syrup lightly mix that, set up over medium-high, let it dissolve, and come to a boil. Remove from the oven and place on another baking sheet to cool down completely. On a baking sheet, add coconut, and place in the oven, stirring often for 3 - 6 minutes or until a toasted golden brown. Place in the oven for 15 - 18 minutes or until golden brown, let it cool slightly, and place it on a wire rack to cool completely. Using a 2.5” donut cutter, punch out as many donut-shaped rings from your dough place those rings onto a parchment-lined baking sheet, spaced about ¾” apart. To your mixture, add flour, 2 tablespoons at a time, beating until fully incorporated.ĭivide your cookie dough into 2 pieces, place between 2 pieces of parchment paper, roll it out about ¼” thick and place onto a sheet tray repeat with the other piece of dough and place in the fridge overnight to firm. Then mix in egg white until thoroughly incorporated, followed by vanilla extract and almond extract mix until combined. In a medium-size bowl, add flour and mix in salt in a separate bowl, add butter and begin beating it with a hand mixer till evenly distributed in the bowl while beating on medium speed, add in sugar, 1 tablespoon at a time until everything gets added. ![]()
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