Makes 24 cake balls
We used to look forward to the Girl Scouts coming to our house so that we could purchase boxes of their Samoa cookies. This year when the young ladies came a-knockin’, we (somewhat sadly) politely declined. The boys got to asking why they didn’t have gluten-free options, and my only recourse was to figure out a way to bring the same flavors into our own kitchen.
Never fear, Samoa cake balls are here! These delicious bite-size treats are worth their effort and a huge hit with guests, too. They freeze really well and are a perfect make-ahead treat to save for when you have a party to attend and you’d like to bring your own treat to share.
INGREDIENTS
• ½ batch of our Red Brownie Cupcakes
• 1 batch Caramel Icing
• ½ C Caramel Sauce
• 1 C unsweetened shredded coconut, toasted and finely chopped
• 2 oz dark chocolate
• 1 Tbsp palm shortening or butter
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Crumble cooled cake into bowl, spoon icing over top of cake bits and mix by hand to incorporate.
2. Form into balls of cake and gently place on parchment or wax paper to set in refrigerator or freezer for at least 30 minutes to firm.
3. Warm Caramel Sauce to bring to a liquid state and dip half of the cake ball into caramel sauce.
4. Immediately dip sticky caramel–side of cake ball into toasted coconut; set aside to repeat batch.
5. Melt chocolate with shortening in double boiler (make your own with a 2-quart pan and a heat-resistant bowl) or microwave, stirring frequently to combine.
6. Drizzle chocolate in striped pattern on top of coconut shreds.
7. Place in airtight container in refrigerator or freezer atop candy wrappers, parchment paper, or wax paper. Let sit at room temperature for about 20 minutes before serving.
