Not a lot of people in London know which season occurs in January. What marvelous, marvelous event occurs – Girl Scout cookie season. I’m not one to toot my own horn, but I was a pretty awesome Girl Scout. Maniacally organised (I believe I’ve spoken previously about how I applied logical planning to all facets of my life, including the annual Halloween trek), I got up early the first morning of cookie season and went door to door selling cookies. I actually kept it up for several years (after stints at Girl Scout camp) and cookie season still makes me a bit nostalgic.
Now, my younger cousins have taken up the mantle (Beardy mum telling me that she had to buy four boxes – two from each cousin) and I’m definitely feeling nostalgic. Since it’s almost impossible to find Girl Scout cookies in England (the nearest troop is a US military base in the Midlands!), I’ve been searching for recipes which would satisfy my cravings!
With a little bit of adjustment, this one did perfectly.
Samoa Marshmallows (adapted from The Domestic Rebel)
1 bag of marshmallows (while in general, I prefer homemade marshmallows, store bought are a bit better for this purpose)
1 bag of dessicated coconut (while sweetened coconut is preferable, unsweetened will work as well)
1 bag of Kraft Caramel Bits (again, you could substitute wrapped caramels, but would be more difficult and time consuming)
8 ounces of candy melts
Toast the coconut (either in a toaster oven or in a grill pan). Place to one side and melt the caramels (I prefer to melt them in a pan on the oven, but it can also be done in the microwave)
Using a brush (I’d recommend silicone, as caramel is hell on brush bristles), brush a thin layer of caramel on the marshmallows. Immediately press some toasted coconut onto the sticky caramel. Place on a piece of VERY well greased baking paper and let it dry overnight.
The next day, melt the candy melts (either in the microwave or over the stove) and dip the coconut marshmallows into a coating of chocolate.
Decorate with sprinkles (or perhaps an extra sprinkling of toasted coconut) and enjoy the lovely crunchy Samoa taste.
What are your favourite childhood sweets? How do you recreate them?