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1
To make cookies: Preheat oven to 325 degrees.
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2
Lightly grease cookie sheet with butter or nonstick spray and set aside.
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3
With an electric mixer, cream the butter together with sugars until light.
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4
Add flour and salt, mix until all ingredients are incorporated.
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5
Roll out dough to 1/4-inch thickness and cut out cookies using a large round cookie cutter.
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6
Then use a small round cookie cutter to cut out a hole in the center of each cookie.
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7
(Should look like the shape of the original Girl Scout Samoas Cookie) Bake at 325 degrees for 30-40 minutes or until pale golden brown.
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8
Set aside and allow to cool.
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9
To make coconut cream: Combine sugar and 2 1/2 cups milk together in a saucepan; bring to a boil.
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10
In a mixing bowl, whisk together 1/2 cup milk, egg yolks, and cornstarch.
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11
Slowly incorporate the hot liquid with the eggs, then place back in pan over medium heat.
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12
Bring mixture to a boil and cook for about 3 minutes or until thick.
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Stir constantly.
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14
Remove from heat and stir in vanilla, butter, coconut and Samoas.
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Set aside to cool.
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16
To make chocolate sauce: Melt chocolate.
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Add heavy cream and butter, stir until melted smooth.
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18
To make caramel sauce: In a saucepan, combine sugar and water, mix well then dont mix again until sugar caramelizes.
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19
Cook until a golden dark brown, remove from heat, whisk in heavy cream.
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Return to heat and stir until smooth, fold in butter, then cool.
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21
To assemble: Dip bottom of cookie in melted chocolate, then cool.
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22
Place cookie on plate.
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23
Place coconut cream on top of cookie, drizzle with caramel, coat with toasted coconut.
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24
Top with chocolate sauce and powdered sugar.
