Decadent Caramel Coconut Cookies
Indulge in these delectable homemade cookies inspired by the beloved Girl Scout Samoas. With a rich buttery shortbread base, a luscious caramel coconut topping, and a drizzle of silky chocolate, these treats are the perfect combination of flavors and textures. Relive the nostalgia of summer campfire memories and satisfy your sweet tooth with these irresistible cookies. Perfect for sharing or enjoying a cozy night in, this copycat recipe delivers all the joy of the original with the added love of homemade goodness.
30
Servings
93
Calories
8
Ingredients
Ingredients
Shortbread Cookies
24-30 (Use Lauryn Clark's copycat recipe for the Girl Scout shortbread cookies and cut them into desired shapes.)
Butter
6 tablespoons (Unsalted, cut into pieces for easier melting.)
Granulated Sugar
1/2 cup (Measured for the caramel mixture.)
Light Corn Syrup
1/2 cup (Measured and ready to mix into the caramel.)
Sweetened Condensed Milk
1/2 cup (Open the can for easy pouring into the mixture.)
Vanilla Extract
1/2 teaspoon (Freshly measured to enhance the flavor.)
Toasted Coconut
4 cups (Lightly toasted until golden.)
Chocolate Chips
1 cup (Semi-sweet chips recommended, for melting.)
Instructions
1
Preheat your oven and prepare a muffin tin by greasing each cup.
2
Add each shortbread cookie into the center of the prepared muffin tin cups.
3
In a 2-quart saucepan, combine the butter, granulated sugar, and corn syrup over medium-low heat.
4
Stir continuously until the mixture reaches a full boil, then maintain a rolling boil for 3 minutes while stirring persistently.
5
Gradually whisk in the sweetened condensed milk, ensuring a smooth consistency as you stir constantly.
6
Continue to cook the mixture over low heat, using a candy thermometer, until the temperature reaches between 220 and 228 degrees Fahrenheit.
7
Remove the saucepan from the heat, then mix in the vanilla extract.
8
Beat the mixture until it becomes creamy, then immediately fold in the toasted coconut, mixing until evenly combined.
9
Spoon the caramel coconut mixture generously over each shortbread cookie, allowing it to settle.
10
Let the cookies cool completely in the muffin tin before carefully removing them onto a sheet of waxed paper.
11
Melt the chocolate chips in a microwave-safe bowl, then use a fork to drizzle the melted chocolate over the cooled cookies in a striped pattern.
12
Allow the chocolate to harden at room temperature before storing the cookies in an airtight container.
Nutrition Information
5g
Fat
13g
Carbs
0.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Caramel Coconut Cookies?
These are homemade treats inspired by Girl Scout Samoas, featuring a shortbread base, caramel coconut topping, and chocolate drizzle.
How many cookies does this recipe yield?
This recipe makes approximately 30 servings.
What is the calorie count per cookie?
Each cookie contains 93 calories.
How much fat is in one serving?
Each serving contains 5 grams of fat.
What is the carbohydrate content per cookie?
There are 13 grams of carbohydrates in each cookie.
How much protein is provided per cookie?
Each cookie provides 0.7 grams of protein.
What type of base is used for these cookies?
The base consists of shortbread cookies, specifically recommended to be prepared using a copycat recipe.
How much butter is required for the topping?
You will need 6 tablespoons of unsalted butter.
What kind of sugar is used in the caramel mixture?
The recipe calls for 1/2 cup of granulated sugar.
Is corn syrup necessary for the caramel?
Yes, 1/2 cup of light corn syrup is required for the caramel mixture.
How much sweetened condensed milk is needed?
The recipe requires 1/2 cup of sweetened condensed milk.
When should I add the vanilla extract?
Add 1/2 teaspoon of vanilla extract after removing the caramel mixture from the heat.
How much coconut is used in this recipe?
The recipe uses 4 cups of toasted coconut.
What type of chocolate is recommended for the drizzle?
One cup of semi-sweet chocolate chips is recommended.
How should the coconut be prepared?
The coconut should be toasted until golden before being folded into the caramel.
What temperature should the caramel reach?
The caramel should reach between 220 and 228 degrees Fahrenheit on a candy thermometer.
How long should the sugar mixture boil?
Maintain a rolling boil for 3 minutes while stirring persistently.
Why is a muffin tin used in this recipe?
The muffin tin helps hold the shortbread cookies in place while the caramel coconut mixture settles on top.
How do I assemble the cookies?
Place a shortbread cookie in each muffin cup and spoon the caramel coconut mixture over them.
How do I remove the cookies from the muffin tin?
Let the cookies cool completely in the tin before carefully removing them onto waxed paper.
How is the chocolate drizzle applied?
Melt the chocolate chips and use a fork to drizzle the chocolate over the cooled cookies in a striped pattern.
Should the muffin tin be greased?
Yes, grease each cup of the muffin tin before adding the cookies.
How do I store these cookies?
Store the finished cookies in an airtight container once the chocolate has hardened.
What is the first step in the instructions?
Preheat your oven and grease a muffin tin.
Can I use a microwave to melt the chocolate?
Yes, melt the chocolate chips in a microwave-safe bowl.
Do I need to stir the mixture while it boils?
Yes, stir continuously and then persistently during the 3-minute rolling boil.
What is the consistency of the mixture before adding coconut?
The mixture should be beaten until it becomes creamy before folding in the coconut.
Is this recipe a copycat for Girl Scout cookies?
Yes, it is specifically a copycat recipe for the popular Samoas (or Caramel deLites).
What are the primary tags for this recipe?
The tags include cookies, dessert, samoas, caramel, coconut, and chocolate.
Does the recipe provide fiber or sodium information?
Fiber, sodium, sugar, and cholesterol values are not specified in the current data.