![]() ![]() But at $1.69/box this is a trifling technicality for arguably the best cookie (or candy?) ever conceived. ![]() Real Samoas have a darker chocolate drizzle whereas the Aldi cookie seems to use a milk-chocolate. Quick bottom line? If you love real Samoas, at $1.69/box, these are a no-brainer. I love comparing tastes of products!įirst the Samoas-like cookie rundown: Very close but not quite the same. Then top each individual base with the caramel mixture, freeze again, then dip and drizzle with chocolate.I picked up both varieties of these cookies at Aldi, the Benton's Fudge Mint Cookies resembling Girl Scout Thin Mints, and Benton's Caramel Coconut Fudge Cookies resembling Girst Scout "Samoas" cookies to taste-test them. If you make cookies, you’ll want to freeze the dough after cutting so the circles are easier to handle. The circles may crumble slightly, so just press them back together when cutting/transferring. Use a smaller circle to cut out the centers to make a ring. *If you’d prefer cookies over bars, follow the above recipe but roll out the dough with a rolling pin and cut it into circles. Return to the freezer for 15 minutes to set the chocolate, then transfer to an airtight container and store leftovers in the freezer. Snip off one corner of the bag, and drizzle the chocolate over the bars. When all samoas are dipped, re-melt the remaining chocolate (if it has hardened), then transfer to a small ziplock bag, using a rubber spatula. Once dipped, transfer to a parchment-lined baking sheet and repeat the process with each cookie. Remove the samoas from the freezer, and dip each into the chocolate to coat the bottom. Melt on the stovetop, or place the chips in a microwaveable bowl, and microwave at 30-second intervals, stirring in between, until fully melted. Cut into squares, then transfer to the freezer for 15 minutes, or until set. Scoop out the coconut “caramel” mixture, and spread it evenly across the top of the base. Add the coconut and pulse again until just combined. Add the coconut milk, vanilla extract, and salt, and process until smooth. Drain the soaked dates and pulse in a food processor until a paste forms. Allow it to cool while you make the “caramel” topping. ![]() Toast the coconut at 350✯ for 5-8 minutes or until golden (be careful not to burn).
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