I turned Girl Scout Cookies into another form; am I Pinterest-famous yet?
Just kidding; you don’t have to pin these but I do want you to make them. With the toasted coconut I think these could feel perfect for Easter. Or any month when the Scouts aren’t playing cookie crack dealer outside the Target.
These Jumbles have all the flavors of Samoas and all the home-baked charm of sugar cookies. I thought about making a Monster Cookie variety with this idea so if you try that out let me know how it goes.
Samoa Jumbles, yields 3 dozen cookies
- 1 cup shredded sweetened coconut
- 1 and 1/3 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- heaping 1/2 cup caramel bits
- Preheat your oven to 350 degrees Farenheit. Spread coconut in an even layer on a cookie sheet and bake 5 – 7 minutes, stirring once or twice, until toasted. Set toasted coconut aside to cool and raise oven temperature to 375 degrees Farenheit.
- In a small bowl, carefully stir together flour, baking soda, and baking powder.
- In a large bowl, cream together butter and sugar. Beat in egg and vanilla. With the mixer on low, gradually blend in flour mixture. Fold toasted coconut, caramel bits, and chocolate chips into the dough.
- Place dough in fridge for 10 minutes to rest. Prepare cookie sheets with baking spray or Silpat mats.
- Roll dough into heaping tsp sized balls and place in even rows on prepared cookie sheets. Bake 8 – 10 minutes or until golden. Let baked cookies stand on the sheets for 2 minutes before removing to cool.
Which Girl Scout Cookie is your favorite?