The
Braised Coconut Spinach and Chickpeas we made last week called for shredded coconut as a garnish. I forgot to tell Phillip that it should be unsweeted so when he came home from the store with a big bag of sweetened coconut, we decided we'd be doing some baking in the near future. While recovering from Cinco de Mayo, Phillip found this
recipe for homemade Somoas, my favorite Girl Scout Cookie, so we decided baking would be a good way to spend the day.
The whole process took a while so it was a good thing we did it on a lazy Sunday with no plans. The trickiest part was spreading the caramel and coconut mixture onto each cookie...super sticky. They came out delicious though. They did not taste exactly like real Samoas but they definitely did the trick and satisfied my cravings. One recipe we found suggested using store bought shortbread cookies to save time. I think I would do this if I were to make them again to speed up the process a bit, but we wanted to make them from scratch for our first attempt. I never bake so I do not have cookie cutters. It was fun being resourceful and finding different things to cut the cookies out with. We ended up using a small tupperware for the cookies themselves and then a metal Slurpee straw I had from college to make the smaller circle on the inside. They didn't end up quite as pretty as we had hoped but whatever, they tasted good!
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