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Shots are not my forte. I get calls for them every so often, but oftentimes, I don’t even have the ingredients fulfill the request (no Jägermeister, no flavored vodkas, and no schnapps of any kind). One of the most perplexing shots has always been the Dirty Girl Scout. What’s so dirty about it? Vodka, Kahlua, Bailey’s, and white creme de menthe? Sounds pretty tame to me. But then again, I shoot whiskey.
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Some create cocktails and shots based on desserts, but I tend to do the opposite. And although these cookies aren’t based on any beverage in particular, there is a longstanding relationship between coconut and rum.
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These cookies are similar to the Samoas (or Caramel DeLites) Girl Scout Cookies, but I’ve added a healthy pour of liquor to enhance the flavor. With all that coconut and caramel goodness going on, these cookies were begging for rum.
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- 1 cup (2 sticks) butter, softened
- ½ cup granulated sugar
- 2 cups flour
- ¼ tsp baking powder
- ½ tsp salt
- ½ tsp vanilla extract
- 2 tbsp dark rum
- For the topping, you'll need:
- 3 cups shredded coconut
- 11 oz. soft caramels (I used 2-5.50 oz. bags), unwrapped
- ¼ tsp salt
- 6-8 tbsp dark rum
- 8 oz. (about 1-1/2 cups) semisweet chocolate chips
- For the cookies:
- In a mixing bowl, whisk together the flour, baking powder and salt. Set aside
- Using an electric mixer, cream together the butter and sugar. Add the flour mixture and beat until combined. Then add the dark rum and vanilla extract, mixing just until combined.
- Divide the dough in half. Then roll each half to about ⅛-inch thick, wrap them in plastic, and chill until firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Cut the cookies out of the chilled dough using either a doughnut cutter or two cookie cutters (a 1" and 2" inch cutter will work well).
- Bake the cookies for 10-12 minutes, rotating halfway through, until light golden brown. Cool on wire racks. Make the coconut topping while the cookies cool.
- Make the coconut topping:
- Line 2 baking sheets with parchment. Spread the coconut evenly on the pans, and toast the coconut for 10-14 minutes, stirring every few minutes to prevent burning, until light brown. Set aside to cool.
- Using either a double boiler or the microwave, melt together the caramels, rum, and salt. Dip one side of each cookie in the warm caramel mixture and place on a wire rack. This will help the coconut adhere to the cookie. Reheat the caramel if necessary; then stir in the toasted coconut. Spread the coconut/caramel mixture onto the cookies. Allow the caramel to set for 30 minutes before dipping in chocolate.
- To finish:
- Place the chocolate in a microwave-safe bowl, and heat for 45 seconds-1 minute, stirring frequently to prevent scorching.
- Dip the bottom of each cookie in the melted chocolate and place a piece of wax paper to set. Drizzle the remaining chocolate over the tops of the cookies.
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