chocolate coco-mel cookies

Recipe by
Valerie Bradley
Lancaster, PA

This is a "stand out" cookie that is a family favorite! I make it once a year for a special occasion . I can' t take credit for this recipe. The creator did a good job duplicating one of our family's favorite Girl Scout cookies.

yield 50 serving(s)
prep time 3 Hr
cook time 2 Hr
method Bake

Ingredients For chocolate coco-mel cookies

  • COOKIES
  • 2 c
    butter, softened
  • 1 1/2 c
    powdered sugar
  • 1/3 c
    sugar
  • 1 1/2 Tbsp
    pure vanilla extract
  • 3 2/3 c
    all purpose flour
  • TOPPING
  • 2 c
    coconut, flaked
  • 1 c
    sugar
  • 1 c
    whipping cream
  • 1 c
    light corn syrup
  • 1/4 c
    butter
  • 1 tsp
    pure vanilla extract
  • COATING
  • 11 1/2 oz
    milk chocolate chips (2 cups)

How To Make chocolate coco-mel cookies

  • 1
    To make cookies, beat butter, powdered sugar, sugar, and vanilla in a large bowl with electric mixer until fluffy. On low speed, gradually beat in flour. Divide dough in half. Cover and chill until firm, about 3 hours .
  • 2
    Heat oven to 325*. Lightly grease baking sheets.
  • 3
    Roll half of the dough at a time to 3/8-inch thickness on a floured surface. Cut into 2-inch circles. Place 1 1/2 inches apart on prepared baking sheets. Bake 12 minutes or until cookies are set, but not browned. ( Leave oven on.) Cool on baking sheets 1 minute. Remove to wire racks to cool.
  • 4
    To make topping, increase oven temperature to 375*. Spread coconut in a 13 x 9 x 2 inch baking pan. Bake 5 minutes, then stir every minute until evenly toasted. Cool. Place sugar, cream, corn syrup, and butter in a heavy 3- or 4- quart saucepan. Bring to a boil over medium heat, stirring often. Cook and stir until mixture reaches the " soft ball" stage on a candy thermometer. Remove from heat. Stir in vanilla and toasted coconut . Quickly spread a generous teaspoon of the mixture over the top of each cookie. Let stand until set.
  • 5
    For coating, melt chocolate chips. Spread bottom of cookies with chocolate . Let stand until set. Drizzle any leftover chocolate over the carmel topping. Makes 50.

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