Although a little on the disappointed side, these cookies have potential, especially because the shortbread cookie base is delicious! Plus, with the right caramel and coconut, they will be just as good as the ones you get from Girl Scouts.
adapted by Once Upon a Plate
Part 1: Cookie Base
1 c. butter, softened
1/2 c. sugar
2 c. flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
1 Tbsp. milk
1. Preheat oven to 350 degrees.
2. Blend with a hand mixer butter and sugar in a large bowl.
3. Mix in flour, baking powder and salt on a low speed.
4. Add in vanilla extract and milk. The dough should become a soft, malleable ball.
5. Using a floured rolling pin and floured hands, roll out dough on a clean surface or parchment paper.
6. Use a round cookie cutter to cut out circular cookies. Use a piping tip (or knife) to cut a hole in the center. Place cutout on a cookie sheet.
7. Place cookie sheet in the preheated oven for 10 minutes or until light golden brown around the edges.
8. Allow to cool on the cookie sheet for a few minutes then transfer to a wire rack to cool completely.
Part 2: The Topping
2 to 3 c. shredded coconut
12 oz. chewy caramels
1/4 tsp. salt
3 Tbsp. milk
8 oz. bittersweet chocolate chips
1. Preheat oven to 300 degrees.
2. Spread coconut out evenly on a cookie sheet and toast in oven for about 15 minutes, stirring every couple of minutes. Coconut can toast quickly so keep an eye on it.
3. Let coconut cool on baking sheet, stirring occasionally. Set aside.
4. Place caramels in large bowl with milk and salt and microwave for 3 to 4 minutes, stirring a couple of times.
5. Once caramel is smooth, stir in coconut.
6. Spread caramel/coconut mixture onto the cookies. Microwave caramel for a few seconds if it becomes firm.
7. As the topping sets, microwave the chocolate chips in a small bowl on 50% power. Stir often and microwave until the chocolate is smooth.
8. Dip each cookie into the chocolate to cover the bottom and set onto parchment paper.
9. Scoop the left over melted chocolate into a ziplock bag. Snip a small hole in the corner of the bag and drizzle chocolate on the tops of the cookies.
10. Let the chocolate completely set and enjoy!