Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This cookie reminds me of the Girl Scout cookie now called Caramel Delites.


Recipe Summary

1 -1/2 dozen


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • In a 15x10x1 inch jelly roll pan, spread the coconut out in a thin layer. Toast at 350 degrees F (175 degrees C), stirring and shaking often to toast evenly, until golden about 5 to 7 minutes.

  • In a small sauce pan, mix the sugar, honey, cream, butter and salt. Cook over medium heat, stirring constantly, until the syrup reaches 248 degrees F (121 degrees C) on a candy thermometer (or when a drop or two dropped into a cup of cold water will form a firm ball that will not flatten when removed from water).

  • Remove from heat and stir in the toasted coconut.

  • On a sheet of buttered wax paper, drop level tablespoons of the mixture well apart. Let stand until cold.

  • Melt chocolate chips and drizzle over cookies. Let stand until chocolate hardens. Store in a single layer in an airtight container.

Nutrition Facts

84 calories; protein 0.5g; carbohydrates 12.8g; fat 4.1g; cholesterol 2.1mg; sodium 19.2mg. Full Nutrition