★★★★★

Coconut Kiss Cookies

What do you do when you’re craving Samoa Cookies but there’s not a girl scout in site? Make this copycat girlscout cookie recipe at home! They may look different, but these Coconut Kiss Cookies have all the key flavors!

Raise your hand if you enjoy Girl Scout Cookies? Yeah, mine are both in the air right now. We made these Samoa Truffles which mimic the flavor of my favorite GSC! Or give our coconut macaroons a try next!

Coconut Kiss Cookies on a piece of parchment paper.

Why this Recipe is Best

Leave one of these out and the Samoa is incomplete! It’s all about the harmony between the textures and flavors.

  • Can be made in individual mini tart pans, or a mini muffin pan!
  • Sweet sugar cookie base.
  • Chocolate kiss center (like a peanut butter blossom)!
  • Caramel, chocolate, and coconut topping.

How to Make Coconut Kiss Cookies

Step by step photos showing how to make coconut kiss cookies.

It’s surprisingly easy to make copycat Girl Scout cookies. There are a few steps involved but the results are more than worth it!

Toast the coconut: Use our easy guide on how to toast coconut.

Make the cookie dough: Use your hands to pinch off tablespoon sized balls of dough. Press the dough balls into a mini tart pan (or mini muffin pan) and bake for 10 minutes.

After removing from the oven, Immediately press a Hershey kiss into center of each cookie. Let the cookies cool about 5 minutes in the pan, then slide them onto a wire rack or parchment paper.

PRO TIP: Make sure the cookies cool completely before you add all the toppings!

Add the toppings: Combine caramel sauce with flour in a bowl. Drizzle the sauce over the cooled cookies, then sprinkle with the toasted coconut flakes. Press the flakes into the caramel if necessary to make sure they stick.

Finally, drizzle the cookies with melted chocolate and let them set until the chocolate firms.

Pour yourself a big glass of milk or dalgona coffee and enjoy these sweet caramel coconut cookies!

Two coconut kiss cookies on a stack of white plates.

Tips and Tricks

  • Use a non-stick mini tart pan if possible. If your tart pan isn’t non-stick, spray it with baking spray before adding the cookie dough.
  • Can you make these without a tart pan? Yes! A mini muffin pan is a perfect substitute.
  • Caramel sauce: I used Hershey’s caramel topping for the caramel sauce. Any kind of caramel you’d drizzle on an ice cream sundae will work.
  • Store cookies in airtight container in refrigerator or room temperature. We love these chilled!
  • Freeze cookies in airtight container with parchment paper between layers.
  • Love coconut? Try our delicious, moist coconut cake recipe!
Yield: 48

Coconut Kiss Cookies

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

What do you do when you're craving Samoa Cookies but there's not a girl scout in site? Make this copycat girlscout cookie recipe at home! They may look different, but these Coconut Kiss Cookies have all the key flavors!

Ingredients

For the cookie:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ¼ cup milk
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons baking powder
  • 3 cups all-purpose flour

For the topping:

  • 48 Hershey kisses
  • 1 cup sweeteened shredded coconut, toasted
  • ¼ cup milk chocolate chips (or bar), melted
  • ½ cup caramel topping
  • 1 Tablespoon all-purpose flour

Instructions

  1. In large mixing bowl, cream the butter and sugar together several minutes. Add egg, milk, and vanilla extract. Add in the flour, salt, and baking powder.
  2. Using hands, pinch off large tablespoons of dough. Press into tart pan. Bake in a 350 degree oven for about 10 minutes. Immediately press a hershey kiss into center. Allow to cool in pan 5 minutes before removing. I use non-stick tart pans, if yours tend to stick spray with baking spray first.
  3. In small bowl, mix caramel topping with flour. Set aside.
  4. When cookies are cool, first drizzle with caramel sauce. Sprinkle toasted coconut onto the caramel, pressing lightly. Drizzle with melted chocolate. Allow to set.

Notes

  • Use a non-stick mini tart pan if possible. If your tart pan isn't non-stick, spray it with baking spray before adding the cookie dough.
  • Can you make these without a tart pan? Yes! A mini muffin pan is a perfect substitute.
  • Caramel sauce: I used Hershey's caramel topping for the caramel sauce. Any kind of caramel you'd drizzle on an ice cream sundae will work.
  • Store cookies in airtight container in refrigerator or room temperature. We love these chilled!
  • Freeze cookies in airtight container with parchment paper between layers.
  • Love coconut? Try our delicious, moist coconut cake recipe!
  • See blog post for more recipe tips and tricks.
  • Nutrition Information:

    Yield:

    48

    Serving Size:

    1 cookies

    Amount Per Serving: Calories: 124Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 52mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 2g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Enjoy the satisfying combination of chocolate, caramel and coconut all year long with this easy Coconut Kiss cookies recipe.

    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on February 5, 2022

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