You are here

Member since November 2006

Chocolate Caramel Shortbread Cookies

What you need: 

24 [b]shortbread cookies[/b] (about 1/2 this recipe)
2 cups coconut
1/2 cup [b]sweetened condensed soy milk[/b]
(about half of my modified version of this recipe)
3 tablespoons vegan margarine
1/2 cup sugar
1/4 cup corn syrup
1/4 cup brown rice syrup
1/2 teaspoon vanilla extract
1/2 cup vegan chocolate chips

What you do: 

1. Begin by making the shortbread cookies. Preheat the oven to 350 degrees F. Mix up about half of the Shortbread cookies recipe. Roll the cookies to 1/4 " thick and cut out 24 circles. (About a 2 1/2" circle. I use a small drinking glass, upside down, to cut out the cookies). Cut out the center of the cookie using a water bottle cap. The cookie ring should look thinner, with a wider hole than expected (it will fill out a bit with caramel goo later.) Cook the cookies for 10 minutes, or until crisp.
2. After the cookies are done, toast the 2 cups coconut on a cookie sheet in the hot oven. It takes only about 4 minutes, so watch carefully.Now you can make the sweetened condensed soy milk recipe, except omit the margarine and add more soy milk powder (about 1/3 cup more). You want the condensed soy milk to be about the consistency of glue. Chill in the fridge.
3. Once the shortbread cookies have cooled, you can start to make the gooey caramel. In a sauce pan, combine margarine, sugar, and both forms of syrup. Heat over medium heat, stirring constantly. Bring the mixture to a boil (you can turn up the heat if need be). Boil the mixture, while stirring, for three minutes.
4. Pour in the sweetened condensed soy milk, still stirring. Cook the whole mixture until it reaches 225 degrees F on a candy thermometer (always stirring). Remove from heat, stir in the vanilla and coconut. Dip the shortbread cookies into the gooey caramel coconut mixture. Lay the dipped cookies on wax paper. This is really messy. I do it by dipping the cookie in with a spoon, and then using the end of another spoon to push it around and clear the goo out of the center. If the goo hardens too quickly, you can heat it back up slowly on the stove.
5. Chill the cookies in the freezer for about 15 minutes. Melt the chocolate in a large bowl, and dip the bottom of the cookies into it. Just coat the bottom, and place the cookies back onto wax paper. Once all the bottoms of the cookies have been covered, transfer the chocolate to a plastic sandwich bag and snip off a corner. Pipe stripes across the cookies, so they look like Somoas. Cool and store the cookies in the freezer. Enjoy!!
Notes: This recipe is INSANELY easier if you make it into bars. Simply pat the shortbread dough into a baking dish, and bake it until crisp. Pour the caramel goo over top and chill. Drizzle the chocolate over everything. Cool and then cut into bars.

Preparation Time: 
Cooking Time: 
Servings: 
24
Recipe Category: 

SO HOW'D IT GO?

And by "cookie thermometer," I mean "candy thermometer."

0 likes

Whew! These are hard work. They definitely taste exactly like Samoas (from what I remember...it's been 3 years or so since I've had one). And they are pretty fun to make...just make sure you have LOTS of time.

Make sure you make your shortbread cookies VERY thin. I made mine waaaay too thick, and they are just a pain to try to eat. Haha. You can tell from the side view. The caramel-goop thickens them a lot. I was only able to get 14 shortbread cookies, and only had enough goopy-stuff to cover 10. I'm guessing (I'm pretty sure) it's because I made mine too thick. Even if they look thin...make them thinner!

Also, I didn't have a cookie thermometer, so I just kind of guessed when to add the coconut and vanilla. Seemed to work okay, but maybe that would have helped with the thickness of the goop.

Anyway, overall, I had fun with this recipe. Of course, this was my first time, and the first time is always the trial run. I will definitely try them again, until I get them right. But not for a while...I need a rest. Ha.

Oh, also, they are really messy to eat, so keep a napkin handy! But soooo delicious, I promise! :)

0 likes

I made these into bars according to the directions, substituting full-fat coconut milk for the sweetened condensed soy milk.  The shortbread bars were pretty crumbly, but I didn't know how long they should actually bake for.  Perhaps I overbaked them?  After covering with caramel, coconut, and chocolate, it didn't really matter to any of my guests, though.  Thanks for the recipe!

0 likes

I have to say, I think I may love you for making this recipe!  :D These were definitely my favorite Girl Scout Cookies ! Now I just need a vegan Thin Mints recipe and I will be set for life.
I cannot wait to make these! ;D

You're in luck, starrygirl1120: someone HAS made vegan thin mints (although I have not tried them and thus cannot vouch for their taste authenticity). Here it is: http://vegweb.com/index.php?topic=14945.

0 likes

ashleykimball, will you marry me?  ;)

Oh no! Pick me! Pick me!!! :D

0 likes

These look AMAZING!!!  :DThank you for all your hard work!! You mentioned they are easier to make as bars. What size pan would you use? :-\ Thanks!

0 likes

yeah you pretty much rock.  My 'rents just got Girl Scout cookies and they got a box of these and was SO bummed that I couldn't have any.  Now I can!  I bet they taste better than the original too just because they are cruelty free.

0 likes

ashleykimball, will you marry me?  ;)

0 likes

I have to say, I think I may love you for making this recipe!  :D These were definitely my favorite Girl Scout Cookies ! Now I just need a vegan Thin Mints recipe and I will be set for life.
I cannot wait to make these! ;D

0 likes

I have been waiting, too. So glad to finally see this recipe in full glory!

0 likes

Pages

Log in or register to post comments