Description
A homemade version of the classic Girl Scout cookie with layers of shortbread, caramel, toasted coconut, and chocolate.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 cups shredded coconut, toasted
- 1 (14 oz) package caramels, unwrapped
- 3 tablespoons milk
- 12 oz semisweet chocolate, melted
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add flour, baking powder, salt, and vanilla extract; mix to form dough.
- Roll out dough to 1/4-inch thickness and cut into circles; place on baking sheets.
- Bake for 10-12 minutes until edges are golden. Cool completely.
- In a saucepan, melt caramels with milk over low heat; stir in toasted coconut.
- Spread caramel mixture on cooled cookies and let set.
- Dip the bottom of each cookie in melted chocolate and drizzle more on top.
- Allow chocolate to harden before serving.
Notes
For best results, use fresh ingredients and store cookies in an airtight container for up to a week.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 15g
- Carbohydrates: 28g
- Protein: 3g