Girl Scout Cookie-Inspired Samoa Matzo

I *love* these Samoa matzo “cookies.” Cannot wait for you to get your hands on them. They’re perfectly chewy-ish, they’re decorated with the classic Samoa chocolate drizzle, and they’ll make all your Seder guests happy (and nostalgic).

P.S. This sticky coconut-caramel situation was heavily influenced by a cookie drop-off at the office the other week. I actually tried to make two other Girl Scout cookie flavors and the results were deeply appalling. We’re not even gonna talk about it.

As always, drop me a line on Insta if you end up adding these to your Seder dessert line-up!

Girl Scout Cookie-Inspired Samoa Matzo

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• Author: Rebekah Lowin
• Yield: ~30-40 “cookies,” depending on how small you make them

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Description

A little bit chewy, a little bit crunchy, and all-around irresistible. Here’s my take on the classic Girl Scout cookie, matzo-ified.

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Ingredients

Units USM Scale 1x2x3x

• 4–5 sheets standard-sized matzo
• 6 cups shredded sweetened coconut, divided
• 1 1/2 cups semisweet chocolate chips, divided
• 22 ounces store-bought caramels, unwrapped (you can also make your own caramel if you can’t find kosher for Passover caramels; if you do so, omit the milk and salt on this list)
• 6 tablespoons milk
• 1/2 teaspoon salt
• Flaky sea salt, to garnish (optional)

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Instructions

1. Prep the matzo: Line a large baking sheet with parchment paper and place the matzo sheets on top. Place 1 cup of the chocolate chips into a small, microwave-safe bowl. Microwave in 20-second increments for about 1 minute, removing the bowl and stirring after each trip to the microwave. If you need to continue microwaving, switch to 10-second increments. (Yes, chocolate can “burn,” and when it does, it gets sort of chalky and is rendered unusable. So keep an eye on your microwave!) Use an icing spatula to spread the chocolate onto each piece of matzo, then place the entire baking sheet into the fridge to harden while you prepare the other ingredients.
2. Toast the coconut: Preheat your oven to 350ºF. Line a large baking sheet with parchment paper, then pour the coconut flakes on top (if you only have small or half-sheet pans, divide the coconut over two pans instead to give more of the pieces a chance to brown). Bake the coconut for about 5 minutes, then remove from the oven and use a wooden spoon to mix to give the whole batch a chance to evenly brown. Bake for an other 3 minutes, then remove and stir; bake for another 2-4 minutes or until evenly browned all over. Once removed from the oven, measure out about 1/2 cup of coconut and set aside; then, let all of the coconut cool. (Note: In total, you’ll bake the coconut for 10-12 minutes, but the stirring is necessary to avoid over-browning. Coconut burns easily.)
3. Make the caramel: Create a double-boiler by filling a large soup pot with 1-2 inches of water and bringing to a simmer; place a medium saucepot (or heatproof metal or glass mixing bowl) on top. The idea is for the second, upper pot to fit inside of the larger pot without actually touching the water. Place the caramels, milk, and salt inside of the upper pot and heat, continually stirring, until the caramels have melted (~5-10 minutes).
4. Make the coconut-caramel topping: Remove the pot from the heat. Pour the coconut flakes into a large mixing bowl, then add 3/4 of the caramel and mix to combine. 
5. Assemble all of the ingredients: Remove the now-hardened chocolate-covered matzo from the fridge and carefully flip each piece over (the chocolate side should be the “bottom” or underside of each piece). Divide and pour the 1/4 remaining caramel onto each piece of matzo, using an angled icing spatula or dinner knife to spread it evenly across each piece. (This first layer will help the coconut-caramel mixture adhere to each piece of matzo.) Using your fingers or a flat icing spatula, press on the coconut-caramel mixture firmly (it’s fine if you break the matzo!). It’s tough to get all-over coverage, so where there are “gaps,” sprinkle on some of the retained 1/2 cup of toasted coconut flakes you set aside earlier.
6. Create the classic “Samoa” design: Melt the remaining 1/2 cup of chocolate chips in a small bowl, just as you did earlier. Spoon the melted chocolate into a small sandwich bag, use scissors to snip a small hole off of one of the corners. Pipe diagonally across the top of each sheet of matzo in long, parallel lines to mimic the look of a Samoa cookie. Sprinkle with a small amount of flaky sea salt, if desired. Allow the chocolate to set *at room temperature* for about an hour, then break the matzo squares apart into smaller pieces, plate, and serve.

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Notes

• This dessert can be kept at room temperature for 2-3 days, refrigerated for up to 3 days more (see note below about texture changes), or frozen for up to three months in an airtight container. If you’re serving it after it’s been refrigerated, you’ll need to let it “thaw” to room temperature to salvage some of the expected chewiness.
• If you must refrigerate the matzo, you can do so! Just be aware that the resulting texture will be a bit more brittle (like toffee) and less chewy (like a traditional Samoa cookie).