#coconutcookie

Like the popular Girl Scout Samoas, these irresistible coconut and caramel cookies are topped with chocolate.

Ingredients: 1 cup butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/4 tsp baking powder. 1/2 tsp salt. 2 tbsp milk. 1 tsp vanilla extract. 2 cups shredded coconut. 12 oz chewy caramels. 3 tbsp milk. 1 cup chocolate chips. 1 tbsp vegetable shortening.

Instructions: Mix the butter and sugar in a big bowl until the mixture is light and fluffy. Mix in the salt, baking powder, and flour until the mixture looks like crumbles. Run your hands through the dough and add the vanilla extract. Work it into a ball. Place the dough in the fridge for 30 minutes while it's wrapped in plastic. Warm the oven up to 175F 350C. Cut the dough into circles after rolling it out while it's still cold. Spread the circles out on a baking sheet. Bake for 10 to 12 minutes, or until they turn golden brown. Over low heat, mix the caramels, shredded coconut, and milk in a saucepan. Mix it in until it melts and is smooth. Put some of the coconut-caramel mix on top of every cookie. To make the chocolate ganache smooth, melt the vegetable shortening and chocolate chips in the microwave for 30 seconds at a time. Put a little chocolate on the bottom of each cookie and dip it in it. Add the rest of the chocolate drizzle on top of the caramel and coconut layer. After you serve the cookies, let the chocolate set. Enjoy the delicious homemade Samoas!

Prep Time: 30 minutes

Cook Time: 12 minutes

Delight in the tropical flavors and satisfying crunch of these Calypso Crunch Cookies! Loaded with coconut, macadamia nuts, and dark chocolate, they're a delightful treat.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups old-fashioned oats. 1 cup shredded coconut. 1 cup chopped macadamia nuts. 1 cup dark chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, and salt together in a different bowl. Slowly add this dry mix to the wet ones, mixing just until everything is combined. The oats, shredded coconut, chopped macadamia nuts, and dark chocolate chips should all be carefully mixed in. Place round tablespoons of dough about 2 inches apart on the baking sheets that have been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. With your favorite drink, enjoy these tasty Calypso Crunch Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

chewy, fudgy cookies that are almost brownie-like, with a nice toasty coconut shell. recipe makes around 36 cookies depending on cookie size. don’t be alarmed, the cookies go quick!

ingredients:

½ tsp baking powder

½ tsp baking soda

5 tbsp cocoa powder, sifted

½ cup of flour

1 tsp of salt

6 tbsp coconut oil

6 oz semi sweet chocolate

¾ cup of white granulated sugar

3 extra large eggs

2 tsp vanilla extract

1 cup of shredded coconut flakes, chopped

optional: 1 cup of chocolate chips/chunks

recipe:

in a bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt

in another bowl, whisk eggs, vanilla extract and sugar together

melt coconut oil and chocolate together

slowly whisk in melted coconut oil and chocolate into wet ingredients

fold in dry ingredients until well incorporated. do not over mix.

batter will be extremely runny and fudgy - thats normal!

place batter in fridge to cool for 30 minutes - 1 hour. just so that the batter is malleable to form into little dough balls

scoop into little balls - apx 1 tbsp - 4 tsp. i use this cookie scoop.

roll each ball in the chopped coconut flakes

place scooped cookie dough back into fridge for an hour

once cooled, bake cookies at 350 for 15 minutes.

let cookies cool for appx 10 minutes, and enjoy!

alternatively: freeze dough (good for a month), and let dough defrost while your oven preheats.