Making Girl Scout Cookies At Home: Samoas | But Better

Cookie Base:

1. In a medium bowl, whisk together the flour and salt. In a separate medium bowl, beat the butter with a hand-held mixer on medium high until light and fluffy. With the beaters still running, gradually add the sugar in small batches, and continue with the egg white, and vanilla and almond extracts. Beat until thoroughly combined.
2. Reduce speed to medium low and gradually add the flour mixture in small increments. Raise speed to medium and continue to mix until well combined and the dough is smooth.
3. Divide the cookie dough in half and place each piece between two sheets of parchment paper. Working with one dough at a time, flatten evenly to 1/4" thick with a rolling pin. Transfer the parchment-sandwiched dough to a large sheet tray and refrigerate overnight. This step helps the dough develop flavor and retain its shape during the bake. Repeat with the other piece of dough. 
4. Preheat the oven to 350°F.
5. Using a 2.5" donut cutter, punch out as many donut-shaped rings. Using an off-set spatula, carefully arrange the cookie rings onto parchment-lined baking sheets, spaced about 3/4” apart. 
6. Bake until light golden brown, about 15-18 minutes. Let the cookies cool slightly on the baking sheet and then transfer to a wire rack to cool completely.

 Caramel Coconut Topping & Dipping:

1. Spread coconut on a large baking sheet and bake for 3-6 minutes. To help the coconut toast evenly, remove from and stir often. Once golden brown, transfer to another baking tray to cool completely.
2. In a medium saucepot, whisk together the sugar, water, and light corn syrup, and cook over medium-high heat. Once the sugar dissolves and the mixture is boiling, keep a close eye on the pot. Continue to let it boil until it reaches a golden amber color, swirling the pot often.  
3. Add butter and continue to whisk until melted and emulsified. Whisk in the heavy cream until well combined. Remove from the heat and stir in the salt and vanilla paste. Carefully pour into a heat-proof container and let cool to room temperature.
4. In a medium bowl, stir together the toasted coconut and three-quarters of the cooled caramel. 
5. Evenly spread the remaining caramel over one side of each cookie. 
6. Mount the coconut-caramel topping over the caramel-coated rings. 
7. Pour three-quarters of the melted chocolate into a medium-size bowl. Holding the cookie with the topping side face up, lower it into the chocolate and coat only the bottom of the cookie. Place a large fork under the cookie and lift it out of the chocolate, allowing the excess to drip off. Transfer to a silicone-lined baking sheet. Repeat with the rest of the cookies.
8. Finely drizzle the remaining chocolate over the top of the cookies. Let the cookies set at room temperature until the chocolate has solidified.