The most wonderful time of the year has ended. Girl Scout Cookie Season has come to a close in most towns and neighborhoods around the country.

But fear not. We have a solution for when you demolish your stash and your freezer is void of Thin Mints.

With the help of Siri Daly, TODAY show food contributor and author of the new bestselling cookbook Siriously Delicious (Oxmoor House, April 2018, $26.99), you can enjoy Homemade Tagalong Cookies and Homemade Samoas ALL. YEAR. LONG.

“As a former Girl Scout and now a mother of a girl scout, I’ve always had a soft spot for their famous cookies,” Siri said. “This is why I created my own recipes for two of my favorites, so I can enjoy them year round!”

Homemade Samoas

Makes 42

Hands-on time: 1 hour

Total time: 2 hours, 10 MINUTES

Homemade Samoas
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Photographer: Victor Protasio, Food Stylist: Mary Claire Britton, Prop Stylist: Thom Driver

Two things have remained memorable from my time as a Girl Scout (or Brownie, rather) and those are the hideous, uncomfortable, brown pants I wore when everyone else in my troop wore skirts, and, of course, selling cookies. The latter—being a positive memory—inspired me to make my own version of their popular treats. Samoas, or Caramel deLites as they’re also called, were my favorite Girl Scout cookie. What’s not to love about rich, buttery shortbread topped with a creamy, coconut-caramel sauce and drizzled with sweet chocolate? These look and taste amazingly close to the real deal; honestly, you could probably try selling them. Just make sure to wear the outfit.

COOKIES

1 cup unsalted butter, at room temperature

1⁄2 cup powdered sugar

1⁄2 teaspoon vanilla extract

1⁄8 teaspoon almond extract

2 cups all-purpose flour

1⁄2 teaspoon table salt

COCONUT-CARAMEL TOPPING

2 1⁄2 cups sweetened shredded coconut

12 ounces store-bought caramel candies

2 tablespoons whole milk

Pinch of table salt

CHOCOLATE COATING

6 ounces milk chocolate baking bar, chopped

6 ounces semisweet or dark chocolate baking bar, chopped

1 teaspoon vegetable oil

  1. Preheat the oven to 300°F.
  1. Make the Cookies: Beat the butter and powdered sugar with an electric mixer on medium speed until smooth. Add the vanilla and almond extracts, and beat until combined.
  1. Sift together the flour and salt in a separate bowl. Slowly add the sifted ingredients to the butter mixture, beating on low speed until combined. Shape the dough into a disk; wrap in plastic wrap, and chill 30 minutes.
  1. Meanwhile, Make the Topping: Spread the coconut on a baking sheet. Bake until lightly toasted, about 10 minutes, stirring frequently. (Be careful, as coconut burns easily!) Set aside. Increase the oven temperature to 350°F.
  1. Unwrap the chilled dough disk, and roll it out on a lightly floured surface to a 1⁄4-inch thickness. Cut the dough, using a floured 2-inch round cutter. Using the tip of a sharp knife, cut out a 3⁄4-inch circle in the center of each cookie, reserving the cutouts for scraps. (I use the small round tip of a pastry tube to cut out the inner circle.) Reroll the scraps as necessary. Place the cookies, 1 inch apart, on parchment paper-lined baking sheets.
  1. Bake until the edges begin to slightly brown, 10 to 12 minutes. Cool the cookies on the pans for 5 minutes, then transfer to wire racks, and let cool completely, about 20 minutes.
  1. For the Coconut-Caramel Topping, place the caramels, milk, and salt in a saucepan over low, and cook, stirring occasionally, until melted and smooth. Stir in the toasted coconut, and remove from the heat.
  1. Spread the topping over the top of each cooled cookie. (I found the easiest method is to cover the entire cookie, and then stick the tip of my knife through the hole to remove the topping in the center.) Let stand until the topping is set, about 20 minutes.
  1. Meanwhile, Make the Chocolate Coating: Pour water to a depth of 1 inch into the bottom of a double boiler over medium; bring to a boil. Reduce the heat to a simmer; place the chocolate in the top of the double boiler (or place a heat-proof bowl over simmering water, making sure the water does not touch the bowl), and stir until melted. Add the vegetable oil, and stir until you have a glossy chocolate sauce. Remove from the heat.
  1. Dip the bottoms of the caramel-covered cookies into the Chocolate Coating by holding each cookie between your thumb and pointer finger. Place on parchment paper-lined baking sheets.
  1. Place the remaining Chocolate Coating in a piping bag, a ziplock plastic bag with the corner snipped off, or a plastic condiment squeeze bottle. Drizzle the chocolate over the top of each cookie. Chill the cookies until firm and set, about 15 minutes.

Homemade Tagalongs

Makes 36

Hands-on time: 45 MINUTES

Total time: 2 hours, 5 MINUTES

Homemade Tagalong Cookies
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Photographer: Caitlin Bensel, Food Stylists: Margaret Monroe Dickey and Karen Shroeder-Rankin, Prop Stylist: Kay E. Clarke

In my house, the chocolate/peanut butter combination tends to trump all. Luckily for my family, my second favorite Girl Scout cookie has always been Tagalongs. They have a smooth, chocolate exterior and the inside is luscious peanut butter cream on top of crisp shortbread. For this reason, I created a homemade version of the hit cookie and they are truly magical. I would even be so bold as to say they are better than the real thing, because they are made with love. Is that a cheesy thing to say? I don’t care. While these might be more time consuming than your average homemade cookie, the best part about them is how many they yield. Once you’re finished, you can eat what’s equivalent to “a sleeve” of cookies, which is totally not something I’ve ever done before, box after box. . .

COOKIES

1 cup unsalted butter, at room temperature

1⁄2 cup powdered sugar

1⁄2 teaspoon vanilla extract

1⁄8 teaspoon almond extract

2 cups all-purpose flour

1⁄2 teaspoon table salt

PEANUT BUTTER FILLING

3⁄4 cup creamy peanut butter

1⁄2 cup powdered sugar

1⁄4 teaspoon vanilla extract

Pinch of table salt

CHOCOLATE COATING

6 ounces milk chocolate baking bar, chopped

6 ounces semisweet or dark chocolate baking bar, chopped

1 teaspoon vegetable oil

  1. Make the Cookies: Beat the butter and powdered sugar with an electric mixer on medium speed until smooth, about 4 minutes. Add the vanilla and almond extracts, and beat until combined.
  1. Sift together the flour and salt in a separate bowl. Slowly add the flour mixture to the butter mixture, beating on low speed until combined.
  1. Shape the dough into a disk; wrap in plastic wrap, and chill for 30 minutes.
  1. Preheat the oven to 350°F. Unwrap the chilled dough disk, and roll it out on a lightly floured surface to a 1⁄4-inch thickness. Cut the dough using a floured 2-inch round cutter, rerolling scraps once. Place the cookies 1 inch apart on parchment paper-lined baking sheets.
  1. Bake until the edges just begin to turn golden, 12 to 14 minutes. Cool the cookies on the pans for 5 minutes, then transfer to wire racks, and let cool completely, about 20 minutes.
  1. Meanwhile, Make the Peanut Butter Filling: Beat the peanut butter, sugar, vanilla, and salt on medium speed until well combined.
  1. Mound about 1 teaspoon of the filling on top of each cooled cookie. Using a knife and starting in the middle of the mound, spread the filling down to the edge of the cookie. Repeat as you go around the cookie until the filling covers the entire top. The filling should look slightly domed in the center of the cookie. (There will be about 1⁄4 cup filling leftover.)
  1. Make the Chocolate Coating: Pour water to a depth of 1 inch into the bottom of a double boiler over medium; bring to a boil. Reduce the heat to a simmer; place the chocolate in the top of the double boiler, and stir until melted. Add the vegetable oil, and stir until you have a glossy chocolate sauce. Remove from the heat.
  1. Using 2 forks, dip each cookie into the coating until the cookie is completely coated on both sides, flipping over, if necessary. Lift the cookie out of the chocolate with 1 fork, using the other to scrape any excess chocolate off the bottom back into the pan. Place on aluminum foil- or parchment paper-lined baking sheets. Repeat with the remaining cookies and Chocolate Coating.
  1. Chill the cookies until firm, about 15 minutes. Store leftovers (if you have any!) in an airtight container in the refrigerator to help them keep their shape.
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Photographer: Ellen Silverman, Food Stylist: Eugene Jho, Stylist: Karin Olsen, Hair and Makeup Stylist: Valerie Star

Recipes excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.