#coconuttreat

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

With a coconut twist, these Coconut Cream Pie Cookie Cups are a tasty treat. If you're craving coconut and want a small dessert, these are perfect. A cookie cup with a creamy coconut filling inside it. Whipped cream and toasted coconut flakes on top.

Ingredients: 1 cup all-purpose flour. 1 cup coconut milk. 1/2 cup granulated sugar. 1/4 cup shredded coconut. 2 large eggs. 1/4 teaspoon salt. 1/4 teaspoon vanilla extract. 1/4 teaspoon coconut extract. Whipped cream for topping. Toasted coconut flakes for garnish.

Instructions: Preheat your oven to 350F 175C and grease a muffin tin. In a mixing bowl, combine the flour, sugar, shredded coconut, and salt. In a separate bowl, whisk together the coconut milk, eggs, vanilla extract, and coconut extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Spoon the batter into the greased muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 15-18 minutes or until the edges are golden brown and the centers are set. Allow the cookie cups to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, top each cookie cup with a dollop of whipped cream and a sprinkle of toasted coconut flakes. Serve and enjoy your delicious Coconut Cream Pie Cookie Cups!

Prep Time: 15 minutes

Cook Time: 18 minutes