Every year at Girl Scout cookie time I’d eat up as many Thin Mints as I could. My mom always bought a box of Samoas for my dad. He loves coconut! I haven’t been able to appreciate it until recently. It turns out that they’re my husband’s favorite Girl Scout cookie also. One year I broke down and tried one of his, I just couldn’t resist the caramel on top. Oh my goodness! They are so good. I thought a lot about making them at home but then I got lazy. I didn’t want to have to roll out cookie dough, cut out the cookies and then layer them with chocolate and caramel and coconut. So I started thinking up ways to duplicate it with other desserts that didn’t require a lot of steps. Then it dawned on me. Make blondies!
You know what blondies are, right? It’s sort of the vanilla version of a brownie. They are so simple to make and so versatile also! I made mine on the gooey side but you could cook it on the longer side to make it more cakey. I just love ooey, gooey desserts!!! This recipe for blondies leaves you with the most ooey, gooey dessert EVER!!! The blondie itself is amazing but then it’s topped off with a mixture of caramel and toasted coconut and finished off with a drizzle of chocolate. Yuuuuuuuuummmmmmmmmmm! I made this blondie recipe with 4 ounces of chocolate almond bark for drizzling but you can use as much or as little as you like.
Ingredients
blondie
coconut topping
- 3 cups sweetened, shredded coconut
- 15 oz. caramel chews
- 3 tbsp milk
- 1/2 tsp salt
- 4 oz chocolate almond bark
- 1 tsp vegetable shortening
Instructions
- preheat oven to 350 degrees
- line an 8 x 8 baking dish with parchment paper so that it hangs over on all sides by 2 inches
- in a large bowl stir butter and brown sugar together
- stir in the egg, vanilla and salt
- stir in flour
- spread evenly into the prepared baking dish
- bake for 20 to 25 min
coconut topping
- line a baking sheet with parchment paper and spread an even layer of the coconut on top
- place in the 350 degree oven for 10 minutes
- remove and place in a large bowl
- melt caramel in a double boiler with milk and salt
- spread 3 tablespoons of caramel sauce over the top of the blondie
- pour the caramel sauce over the coconut and toss to completely coat
- pour the coconut over the top of the blondie and spread evenly
- melt the chocolate almond bark and vegetable shortening together in a double boiler or microwave
- drizzle over the top of the coconut
- allow to cool
- once the chocolate has hardened remove the blondie from the pan and cut
- enjoy!
Nutrition
Jillian- News Anchor To Homemaker says
Samoas are my favorite girl scout cookie, what a perfect treat!
Winnie says
Ohhh my
These look soooooooooooo delicious
The perfect treat 🙂
Carly says
Yueerrrmmm! This sounds so tasty. For a more coconutty taste I will probably use coconut oil instead of butter. But I have a question, do you mean to cream the butter and sugar together until creamy for several minutes, or simply sitr the two together just until fully incorporated?
Thank you for this recipe. Any homemade recipe of a boxed processed cookie is a welcome feat in my kitchen as I can play with the ingredients and make it just a bit better for me.
Aubrey says
Thanks Carly! You don’t have to cream the butter because it’s melted, not just at room temp.