Description
Delicious cookies inspired by the Samoa Girl Scout cookie, filled with caramel, chocolate, and crunchy coconut.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup shredded toasted coconut (divided)
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- Caramel sauce (about 1/2 cup)
- 1/2 cup chocolate chips or chunks
Instructions
- Cream together the softened unsalted butter, granulated sugar, and brown sugar in a bowl until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and baking soda.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in half of the shredded toasted coconut.
- Divide the dough into equal portions and flatten each into a small disc.
- On half of these discs, spoon a dollop of caramel sauce mixed with a few chocolate chips.
- Top each filled disc with a plain disc and pinch the edges together.
- Roll or sprinkle the stuffed cookies in the remaining toasted coconut.
- Arrange on a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 12-15 minutes.
- Allow cookies to cool slightly before serving.
Notes
For best results, make sure your butter is at room temperature, and don’t overmix the dough after adding flour. You can also personalize your cookies by adding nuts or different types of chocolate.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg