Tag: crazy for coconut

Homemade Samoa Girl Scout Cookies

These Homemade Samoa Girl Scout Cookies aka Caramel deLites are an obsession of mine. From my first taste back in 2016 to today, they stand as one of my all-time favorite cookies. With a shortbread-like base, they’re buttery yet firm enough to hold the caramel, coconut and chocolate layers on top. The chocolate bottom provides a ridiculously good richness to every bite. Its gooey chewy caramel-coconut “filling” is a delight to taste too. And the finished version is a sight to behold!

Layers of Lusciousness

Homemade Samoa Girl Scout Cookies

From bottom to top, here’s how they stack up when finished:

  • Chocolate bottom
  • Cookie base
  • Melted caramel “layer”
  • Caramel/Coconut “filling”
  • Chocolate drizzle on top

Blue Ribbon Winner

Recipe credit goes to Annette Saylor who won at the Dixie Classic Fair in Winston-Salem, North Carolina with this recipe. She won first place in a Gold Medal Flour cookie contest back in 2016. I’ve made a few tweaks and versions over the years.

This time when I made these notorious cookies (yes notorious, at least around here), I happened to have some extra coconut chips. Since I am in love with coconut, I chopped up the candy (let’s call it what it is) for a second layer on the jumbo cookie version. It really stacked the deck with extra height and gooeyness.

Jumbo or Classic-Sized Cookies

Homemade Samoa Girl Scout Cookies


You can make these Homemade Samoa Girl Scout Cookies two different ways. Jumbo size is my personal favorite, as the process is less involved. You press the dough into a pan versus rolling it out. That alone is a huge time saver.

Homemade Samoa Girl Scout Cookies

I use a 9-inch round springform pan for easy removal. A tart pan with a removable bottom also works. Once the cookie is baked and cooled, you can easily flip it over to spread chocolate on the bottom, instead of dipping individual cookies.

The other way to make them is the smaller traditional size cookie version. If we’re talking pros and cons, the main pro is how elegant they end up tasting. This is because the dough/cookie itself is thinner, as are the other layers. Another pro is they are easier to share (if you’re willing =) i.e. If you are giving some to neighbors, they get individual cookies and not a wedge out of a jumbo one. The con of the smaller version is it requires a few more steps and more time. You chill the dough a bit and are cutting individual cookies, each 2-1/4 inch size. With the latter version, it took me about 2 1/2 hours. And that’s OK ‘cuz they are worth it!

Another variation I have done, is to substitute coconut oil for the butter. The dough looks a bit different, more “glossy.” The texture is also firmer than when you use butter.

That’s it for the tips. I say get your bake-on and whip up a batch of these.




p.s. If you are a huge caramel fan, be sure to try our recipe for homemade sea salt caramels.


Mounds of Joy Cake

The Mounds candy bar merges with the Almond Joy in our “Mounds of Joy Cake.” This great cake is based on a 1999 1st place state fair winning recipe. Eugenia Adams made a vanilla version of it and won a Championship Cake Award in Michigan. She called it a “Mock Mounds” Cake.

I re-vamped Eugenia’s recipe a bit for our recipe test run. For the choco-holic in me (and others), I added chocolate to the frosting and filling. This is a deceivingly simple cake to make. At the same time, it’s a show-stopper that’s epic tasting.

Sliced Mounds of Joy Cake

Almond Joys Got Nuts, Mounds Don’t

To keep with a Mounds/Almond Joy theme, I used almonds as the featured nut instead of just any nut  And since I go crazy for coconut, I also upped the amount of shredded coconut and substituted coconut oil for shortening. I even increased the coconut extract in the cake itself and the filling for extra flavor boosts.

Mounds of Joy Cake showing 1st layer

You start with: three coconut almond cakes.

coconut atop chocolate layer cake

Between them and on top you layer a coconut filling.

Mounds of Joy Cake showing coconut layer

And a chocolate layer. It easy to spread around with the sturdy coconut layer underneath.

chocolate atop coconut layer cake

Eugenia used regular sugar in the frosting, so we did too. Next time I’m going to try it with powdered sugar for a different texture.

makings of chocolate coconut cake

Before the final frosting, you add almonds to the top.

Mounds of Joy Cake almond coconut layer

Then finish it with the chocolate frosting/filling and more coconut.

Coconut Chocolate cake from above

Seriously. This award winning cake is so easy to make! The hardest part of it all is waiting for the cakes to cool so you can deck it out and eat it. Enjoy!


p.s. Coo Coo for Coconut? Search our site for “coconut.” You’ll find a tropical pie and a coconut cocktail you’re sure to love. Plus we’ll keep adding more recipes featuring coconut in the future, so stay tuned.