Description
Delightful homemade cookies featuring a buttery base, rich caramel, toasted coconut, and smooth chocolate.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 3 cups shredded sweetened coconut
- 12 oz soft caramels
- 3 tablespoons milk
- 1 cup semisweet chocolate chips, melted
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar in a mixing bowl until light and fluffy.
- Add flour, baking powder, and salt; mix until combined. Gradually add 2 tablespoons milk and vanilla extract to form a soft dough.
- Roll out the dough to 1/4-inch thickness and cut out cookies with a round cutter, cutting smaller holes in the centers.
- Place cookies on the baking sheet and bake for 10–12 minutes until lightly golden. Let cool on a wire rack.
- Toast shredded coconut on a baking sheet in the oven for about 10 minutes, stirring occasionally until golden.
- Melt caramels with 3 tablespoons milk in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Stir the toasted coconut into the melted caramel mixture.
- Spread the caramel-coconut topping onto each cookie.
- Dip the bottoms of the cookies into melted chocolate and drizzle chocolate over the tops.
- Place the cookies on a wire rack and allow the chocolate to harden before serving.
Notes
Keep cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them well-wrapped for up to three months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Samoas, cookies, homemade treats, Girl Scout cookies, dessert