FAVORITE GIRLSCOUT COOKIES MADE AT HOME!!!

STEP ONE: THE COOKIES


1 cup butter, softened


1/2 cup sugar


2 cups flour


1/4 tsp. baking powder


1/2 tsp. salt


1/2 tsp. vanilla extract


up to 2 tablespoons milk


Preheat oven to 350F. Line a cookie sheet with parchment or nonstick foil.
Cream butter and sugar. Add flour, baking powder and salt. Add vanilla and milk. Only add a little milk at a time just to help dough come together. U don't want to add too much and make it sticky. Roll dough 1/4" thick and cut out circles. (NO cookie cutter? just use a glass upside down) Then u will want a smaller cutter for the center. If u don't have one, try using a straw or skip this part because the filling covers a lot of the center anyway! Bake 12-14 minutes or until lightly golden brown. Cool completely.


STEP 2: DIP THE COOLED COOKIES
MELT 1 BAG CHOCOLATE CHIPS (DARK, SEMI OR MILK) AND DIP EACH COOKIE INTO THE CHOCOLATE. SET ON WAX PAPER. YOU CAN DIP JUST BOTTOMS IF U PREFER BUT I DIPPED ENTIRE COOKIE.


STEP 3: MAKE THE TOPPING AND PLACE ON COOKIES WHILE CHOCOLATE IS STILL WET.


3 cups shredded sweetened coconut


12 oz. caramels


1/4 teaspoon salt


3 tablespoons cream


Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake it and toss often until lightly toasted and golden -about 15-20 minutes. Cool on baking sheet, stirring occasionally. Set aside.
Place caramels, salt and cream in microwave safe cup and nuke until melted and smooth about 3mins. When smooth, stir in the toasted coconut.
Using a small spoon or spatula, spread the topping on cookies. Use any extra chocolate to drizzle across the top! Then u can set in fridge to speed the process of everything firming up.

TOASTED COCONUT & CARAMEL TOPPED BROWNIES-just like your favorite girlscout cookie!!!

You know those delicious coconut girl scout cookies everyone loves? Well, here is  a twist!!!! That same awesome topping on a brownie!!!

Brownie recipe: 4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract  
1 cup (2 sticks) butter
2 1/4 cups sugar  
1 1/2 cups all purpose flour

Directions: 

Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Add the flour to batter and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed. Bake brownies about 30 minutes. Test for doneness by inserting a toothpick.  You should find moist crumbs. Cool just a bit and spread topping on while still warm.  Cool and cut.  Add a chocolate drizzle if desired using melted chocolate chips.

Toasted Coconut Girl Scout Topping!
2 cups shredded sweetened coconut 
8 oz. caramels
2 Tablespoons heavy cream
Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake it and toss often until lightly toasted and golden -about 15 minutes. Cool on baking sheet, stirring occasionally. Set aside.

Place caramels and cream in microwave safe cup and heat until melted and smooth. When smooth, stir in the toasted coconut.
 

TOASTED COCONUT THUMBPRINTS FILLED WITH DULCE DE LECHE AND A CHOCOLATE DRIZZLE

Ingredients:
2 cups all-purpose flour

¼ teaspoon salt

1 cup unsalted butter, slightly firm

¼ cup granulated sugar

¼ cup dark brown sugar

2 large egg yolks

1 teaspoon vanilla extract

2 large egg whites for coating, beaten until frothy

Toasted coconut, crumbled and in a shallow bowl (cook carefully on a pan at 350 till browned)

Dulce de leche for centers (Nestle sells a can and I put it in a piping bag)

Melted milk or dark chocolate for piping

1.    In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until smooth.  Pour in the sugars and mix just until incorporated.  Add the egg yolks and vanilla, mixing only until blended.  Add flour and salt.

2.    Roll the dough into small balls.  Dip into frothy egg whites then roll in toasted coconut.  Using the handle end of a wooden spoon, make an indentation in the center of the dough ball.  Repeat with remaining dough.  Chill until firm, at least an hour, or place in freezer bags and freeze until needed.

3.    When ready to bake, preheat oven to 350°F.  Place cookies evenly apart on baking sheets lined with parchment paper and bake until lightly golden, about 14-15 minutes.  Remove from oven.  If indentations are no longer as pronounced, gently re-impress them with the rounded side of a ½ teaspoon measure.

4.     Let cool completely.  When cookies are cooled, fill indentations with dulce de leche.  Pipe melted chocolate over cookie.

Adapted from the Pastry Chef's Baking

COCONUT CASHEW GRANOLA!

2 cups old-fashioned oats
3/4 cup shredded sweetened coconut
1/2 cup raw cashews
2 tablespoons coconut sugar
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons melted coconut oil
1/2 cup pure maple syrup

2T. hemp seeds

2T. flax seeds Directions:

1. Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine oats, coconut, almonds, brown sugar, cinnamon, and salt. Pour in the coconut oil, maple syrup, & vanilla. Stir well until dry ingredients are well-coated.
3. Pat the granola onto a nonstick sheet pan so it looks like one huge cookies keeping it even in thickness.  Bake for 30-40 minutes or until granola is golden brown, stirring occasionally.  Tip: If you like large, clumpy granola-do not stir. Let cool completely and break into large clumps.

HOMEMADE COOKIES TOPPED WITH TOASTED COCONUT, CARAMEL AND CHOCOLATE!

STEP 1: Slice 16.5 ounces of Pillsbury Sugar Cookie Dough into rounds (The thicker they are, the larger your cookies will be!) 
 I used a straw to make center holes but you can skip this and cut the holes when they come out of the oven which worked better!
Bake on parchment paper lined cookie sheets at 350 for 15-17 minutes or lightly golden. Let cool completely. I made 12 large cookies

STEP 2: DIP THE COOLED COOKIES"
MELT 3 CUPS CHOCOLATE CHIPS (DARK, SEMI OR MILK) AND DIP EACH COOKIE INTO THE CHOCOLATE. SET ON WAX PAPER. YOU CAN DIP JUST BOTTOMS IF U PREFER BUT I DIPPED THE ENTIRE COOKIE.

STEP 3: MAKE THE TOPPING AND PLACE ON COOKIES WHILE CHOCOLATE IS STILL WET.
3 cups shredded sweetened coconut
12 oz. caramels
3 tablespoons cream
Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake it and toss often until lightly toasted and golden -about 15-20 minutes. Cool on baking sheet, stirring occasionally. Set aside.

Place caramels and cream in microwave safe cup and heat until melted and smooth. When smooth, stir in the toasted coconut.
Using a small spoon, carefully spread the topping on cookies. Use any extra chocolate to drizzle across the top! Then u can set in fridge to speed the process of everything firming up. Enjoy!

COCONUT COOKIE GRANOLA

THIS GRANOLA IS FOR YOU!!!!  IT HAS IT ALL.....TOASTED COCONUT, COCONUT OIL, CHOCOLATE CHUNKS AND A CHOCOLATE DRIZZLE!!! PLUS SOME OATS, SO IT'S HEALTHY TOO...RIGHT? HEE HEE  BASED ON THE FAMOUS GIRL SCOUT SAMOA COOKIE!

2 cups old-fashioned oats
3/4 cup shredded sweetened coconut
1/2 cup slivered almonds
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons melted coconut oil
1/2 cup pure maple syrup
1 bag chocolate chunks

1/2 cup chocolate chips, melted for drizzle
Directions:

1. Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine oats, coconut, almonds, brown sugar, cinnamon, and salt. Pour in the coconut oil, maple syrup, & vanilla. Stir well until dry ingredients are well-coated.
3. Pour the granola onto the sheet in an even layer. Bake for 30-40 minutes or until granola is golden brown, stirring every 10 minutes. Let cool completely. Stir in chocolate chunks and drizzle on melted chips. Store in a container for up to 1 month.

OPAH!!!!

HAVE YOU EVER MADE OPAH AT HOME?  MY HUBBY COULDN'T RESIST IT AT WHOLE FOODS SO WE TRIED IT FOR THE FIRST TIME!  VERY UNIQUE FISH!  MADE IT WITH THE MANGO COCONUT MARINADE AND PAN FRIED IT IN WILDTREE GRAPESEED OIL (ORDER HERE) WITH SOME COCONUT ON ONE SIDE.  THEN I FINISHED IT OFF IN THE OVEN AND SERVED IT OVER QUINOA WITH MORE OF THE MANGO COCONUT SAUCE! YUM!

HOMEMADE COCONUT BARS THAT WILL ROCK YOUR WORLD!

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE HER HOMEMADE SAMOA BARS!  

 I MEAN, WOWIE WOW WOW!!! ONE THING IS FOR SURE....WHEN YOU MAKE A RECIPE FROM LIZZIE'S BLOG YOU CAN COUNT ON IT BEING A SHOWSTOPPER! 

 FOR THIS RECIPE, I TOOK LIZZIE'S ADVICE AND DOUBLED THE TOPPING. I ALSO DIPPED EACH BAR IN MELTED CHOCOLATE AND DRIZZLED THE TOPS WITH THE EXTRA.

   
PLEASE GO SHOW LIZZIE SOME LOVE AND TELL HER I SENT YOU!

You can also visit Lizzie on:

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Homemade COCONUT Bars…(WRITTEN AS I MADE THEM)
Ingredients:

Cookie Base:
1/2 cup sugar
3/4 cup butter, at room temperature
1 large egg
1/2 teaspoon vanilla
2 cups flour
1/4 teaspoons salt
 
Topping:
6 cups shredded coconut
24 ounces caramels
1/2 teaspoon salt
6 tablespoons milk (I USED HEAVY CREAM INSTEAD)
 
Chocolate Dip & Drizzle:
Ghirardelli bittersweet chips, melted in microwave
 
Instructions:

Preheat oven to 350º. Line 9×13-inch baking pan with non-stick foil.
Cream together sugar and butter, until fluffy. Beat in egg and vanilla. Working at a low speed, gradually beat in flour and salt until mixture is crumbly.. Pour dough into prepared pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
 
Preheat oven to 300º. Spread coconut evenly on a parchment-lined rimmed baking sheet and toast 30 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
 
Unwrap the caramels and place in a large microwave-safe bowl with milk or cream and salt. Cook on high for 2-3 minutes, stopping often to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put spoonfuls of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
 
Cut into large squares and dip bottoms in the melted chocolate.  Drizzle extra on tops.  Chill to set!

 HERE IS THE CARAMEL BEING POURED ONTO THE TOASTED COCONUT!

FABULOUS COCONUT GRANOLA

WARNING: THIS GRANOLA IS UNLIKE OTHER GRANOLAS YOU HAVE TRIED!  YOU WILL HAVE TO EXERT PORTION CONTROL WHEN EATING THIS OR YOU MAY DEVOUR IT ALL....IN ONE SITTING-EEEK!!!!!

HERE IS THE LINE UP.......

2 cups old-fashioned oats
3/4 cup shredded sweetened coconut
1/2 cup slivered almonds
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons melted coconut oil
1/2 cup pure maple syrup
1 teaspoon vanilla extract
Directions:

1. Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine oats, coconut, almonds, brown sugar, cinnamon, and salt. Pour in the coconut oil, maple syrup, & vanilla. Stir well until dry ingredients are well-coated.
3. Pour the granola onto the sheet in an even layer. Bake for 30 minutes or until granola is golden brown, stirring every 10 minutes. Let cool completely. Store in a container for up to 1 month.

YOU KNOW THE COCONUT SHRIMP THEY SERVE AT WEDDINGS? THIS MUST BE THEIR RECIPE!!!!!!

THIS RECIPE SURPASSED MY EXPECTATIONS!!!! THE COATING WAS INCREDIBLY CRISPY AND STAYED ON PERFECTLY! IT'S A BIT TEDIOUS BREADING EACH SHRIMP BUT WELL WORTH THE EFFORT IF YOU HAVE THE TIME ONE NIGHT!  I MADE OURS GLUTEN FREE AND USED BETTER BATTER FLOUR IN PLACE OF THE ALL PURPOSE.
1 lb. Raw Shrimp (defrosted, pre-cleaned/peeled)
1 cup Flour ( I used Better Batter Gluten Free)
1 cup Cornstarch
4 tsp. Baking Powder
Pinch of Salt
1 tsp. paprika
1 Cup cold Water (I needed a lot more than a cup-add slowly after the 1c until a thick pancake batter consistency)
14 ounce bag Shredded and Sweetened Coconut

Mix flour, cornstarch, salt, paprika ad baking powder.  Add water until a thick pancake batter consistency.  Dip shrimp in batter then into the coconut, pressing it on.  I fried these in avocado oil from Chosen Foods.  Sprinkle sea salt on top once both sides are fried golden brown.



 Dip in apricot jam if deisred or orange marmalade with a splash of fresh orange juice-But it was so good that ours required no dipping of any kind!!!
SHRIMP ADAPTED FROM OH, BITE IT

BAKED COCONUT SHRIMP WITH APRICOT DIPPING SAUCE

THIS WAS A FAST, EASY WAY TO MAKE COCONUT SHRIMP.  OF COURSE, FRIED IS STILL MY FAVORITE-BUT ON A BUSY WEEKNIGHT THIS WAS MUCH QUICKER!

THIS RECIPE IS FROM HERE 
 THANKS SARAH!

IN A NUT SHELL, THIS IS HOW I MADE IT.  

1.  PAT SHRIMP DRY.
2. DIP SHRIMP FIRST IN EGG.
3. NEXT, DIP IT INTO SEASONED PANKO CRUMBS,
4. PLACE ON A NONSTICK FOIL LINED PAN.
5. SPRINKLE AND PRESS COCONUT ON TOP OF ALL THE SHRIMPS. (I CHOSE TO DO IT THIS WAY BECAUSE THE COCONUT WAS NOT STICKING WELL TO THE SHRIMP.)
6. BAKE AT 425 FOR 15 MINUTES UNTIL NICELY BROWNED

APRICOT DIPPING SAUCE:

1. 3/4 CUP APRICOT SAUCE
2. 1/2 TSP. STONE GROUND MUSTARD

COOK TOGETHER IN A SAUCE PAN UNTIL MELTED

CHOCOLATE GLAZED SALTED CARAMEL COCONUT COOKIES

Preheat oven 350 degrees F.

Step 1-Make Caramel

• 1/2 cup sugar
• 3 tablespoons water
• 2 tablespoons butter
• 3/4 cup heavy cream
• Add sugar and water into a saucepan over low heat. Stir until sugar has dissolved. Once sugar has dissolved increase heat to high. Swirl pan to keep the mixture moving.  The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes add butter and  cream to saucepan. The mixture will bubble wildly. Set aside.

Cookie

• 1 1/2 oz. sweetened coconut, about 1/2 cup
• 2 1/4 cup unbleached all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup caramel, warm not hot
• 1 egg
• 1/2 cup granulated sugar
• 1/2 dark brown sugar, packed
• 1 tablespoon corn syrup
• 1 teaspoon vanilla extract
• 2 1.7 oz Rolo candy packs
• To make cookie
• Spread coconut into a thin layer on a bake sheet and bake for 5-7 minutes, turning as it bakes until golden.  Cool.
• Put toasted coconut and flour in a food processor until finely ground. Add in baking soda and salt.
• In a mixer, combine caramel and sugars until well combined.  Add egg, corn syrup and vanilla. Add flour mixture on low.
• Make scoops of dough and place a rolo inside of each.  Roll into a ball and bake on parchment for approx 10 mins.  Cool.

Chocolate glaze

• 2/3 cups dark chocolate
• 1 tablespoons heavy cream
• 5 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

1. Place chocolate and cream in microwave until melted.  Add sugar and water.  Dip cookies in chocolate and top with coconut and rolos!

Adapted from Bakers Royale