Description
Gooey caramel, toasted coconut, and rich chocolate come together on a fudge stripe shortbread base for an easy, no-bake copycat of the classic Girl Scout cookie.
Ingredients
1 package (20-24) fudge stripe shortbread cookies
1 bag (11 oz) caramel bits
2–3 tablespoons heavy cream
2 cups sweetened shredded coconut, toasted
1 cup chocolate melting wafers or chocolate chips
Instructions
1. Toast coconut at 300°F for 8-10 minutes, stirring often, until golden.
2. Arrange fudge stripe cookies stripe-side up on a lined baking sheet.
3. Microwave caramel bits and heavy cream in 30-second bursts, stirring between, until smooth.
4. Stir toasted coconut into the melted caramel.
5. Spoon caramel-coconut mixture onto each cookie.
6. Melt chocolate in 20-second increments, stirring between.
7. Drizzle chocolate over cookies and chill 15-20 minutes until set.
Notes
Work quickly with the caramel before it firms up – it thickens fast as it cools.
Store in the fridge, not at room temperature, since the caramel and cream are not shelf-stable.
For a closer match to the original bakery cookie, dip the bottom of each cookie in melted chocolate before adding the caramel-coconut topping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: No-Bake, Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 14g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 6mg