Ingredients: 1 cup of butter, softened
1/2 cup of sugar 2 cups of all-purpose flour
1/4 tsp of baking powder
1/2 tsp of salt
1/2 tsp of vanilla extract
2 tbsp of milk (optional)
Preheat the oven to 350 degrees. Stir together the sugar and butter until the mixture is fluffy, then add in the flour, baking powder, salt, and vanilla extract. If the dough seems too dry, add the milk.
Roll the dough out to 1/4 of an inch thickness. Using a round cookie-cutter cut dough to form the cookies. Use a smaller circle cutter to cut out the center of the circle–just like the Girl Scouts’ version!
Place the cookies on a baking sheet and bake for 10-12 minutes.
Allow cookies to cool thoroughly
Topping: The GOOD Stuff
3 cups of shredded coconut
12 oz. chewy caramels
1/4 tsp of kosher salt
3 tbsp of milk
8 oz. of semisweet chocolate
Set the oven at 300 degrees.
Spread the shredded coconut onto a baking sheet and place in the oven on the top rack until a golden brown. I turn the cookie sheet and use a spatula to move the coconut for a more even browning. Keep an eye on it, checking about every five minutes.
Once the coconut is golden, remove from oven and allow to cool.
In a medium saucepan melt the caramels with the milk and salt. Use a whisk to blend evenly.
Fold the toasted coconut into the caramel mixture.
Heap 2-3 teaspoons of the caramel coconut mixture on to each cookie and allow to cool.
In a small saucepan, melt chocolate.
Dip bottoms of cookies into chocolate and drizzle any remaining chocolate over the top of the cookies.
So close to the real thing you won’t have to buy ’em by the case again!
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