Description
A homemade version of the classic Girl Scout cookie featuring 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
- For the topping: 3 cups shredded coconut, toasted
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). 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 until a dough forms.
- Roll out dough to 1/4-inch thickness and cut into circles using a cookie cutter.
- Bake for 10-12 minutes or until edges are golden. Let cool completely.
- For the topping, combine toasted coconut and sweetened condensed milk.
- Spread caramel sauce on cooled cookies and top with coconut mixture.
- Drizzle melted chocolate over the tops and let set.
Notes
These cookies can be stored in an airtight container for up to a week. For a chewier texture, underbake slightly.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 14g
- Fat: 9g
- Carbohydrates: 22g
- Protein: 2g