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At the point when you can't get enough of your preferred Girl Scout Cookie, make your very own humongous variant.
Ingredients :
Make the treat base :
At the point when you can't get enough of your preferred Girl Scout Cookie, make your very own humongous variant.
Ingredients :
- Shortbread Cookie Base:
- 2 cups generally useful flour
- 3/4 teaspoon salt
- 1 cup unsalted spread, room temperature
- 1/2 cup confectioner's sugar
- 1 teaspoon vanilla concentrate
- 3 cups destroyed coconut, improved
- 1/3 cup chocolate chips, dissolved
- 425 grams delicate caramels
- 3 tablespoons milk
- 1/4 teaspoon salt
Make the treat base :
- Consolidate the flour and salt in a bowl. In a different bowl, beat the margarine with an electric blender until pale and fleecy. Include the sugar and beat until consolidated. Include the vanilla. Include the flour blend and blend until simply joined.
- Shape the mixture into a ball and enclose by saran wrap. Refrigerate until firm, around 60 minutes.
- Turn the mixture out on a floured surface to 1/4 inch-thick. Utilize a bowl or plate to cut it into an enormous circle (ensure it will fit on your preparing sheet!). Move the hover to a sheet of material paper, at that point place on a preparing sheet. Cut a littler hover out of the inside to make a ring. Prick the surface with a fork, at that point heat at 325F for 20 minutes, or until the edges are simply beginning to dark colored. Cool totally on the preparing sheet.
- Equally sprinkle the destroyed coconut onto a preparing sheet fixed with material paper. Prepare at 350F for 10 minutes, until the coconut is toasted. Put in a safe spot.
- Spread about portion of the dissolved chocolate onto the underside of the shortbread treat, totally covering the base. Move the treat to the cooler or refrigerator for the chocolate to set, while you make the fixing.
- Spot the delicate caramels, drain and salt in a pot and set to medium warmth. Mix continually until the caramel has totally liquefied. Empty the caramel into a bowl with the toasted coconut, saving around 1/3 cup of caramel. Blend the coconut and caramel blend together.
- Spread the staying caramel onto the non-chocolate side of the shortbread treat. Liberally spoon the coconut caramel blend on top. Sprinkle the staying dissolved chocolate over the coconut. Appreciate!
Recipes Source By https://www.tastemade.com/videos/giant-samoa-cookie?utm_source=Pinterest&utm_medium=Social
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