Description
Delicious cookies inspired by the Samoa Girl Scout cookie, filled with caramel, chocolate, and toasted coconut.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup shredded toasted coconut (divided)
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (homemade or store-bought)
- 1/2 cup chocolate chips or chunks
Instructions
- Cream the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and baking soda.
- Gradually mix the dry ingredients with the wet mixture until just combined.
- Fold in half of the shredded toasted coconut.
- Divide the dough, flatten each portion into a disc.
- On half of the discs, add a dollop of caramel sauce with a few chocolate chips.
- Top with a plain disc and pinch edges to seal.
- Roll the cookies in the remaining toasted coconut.
- Arrange on a baking sheet and bake at 350°F (175°C) for 12-15 minutes until edges are golden.
- Cool slightly before serving.
Notes
Store cookies in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American