These cookies were created after we went to Dairy Queen a couple weeks ago.
What? You eat ice cream when it is freezing outside, right?
It was our “snack” after the kids got done with gymnastics.
Has anyone else had the new Reindeer Bites Blizzard?
It has chocolate chunks, coconut, and caramel pie pieces.
It is a good thing that I ordered the baby Blizzard…
that thing was super tasty.
I really might need bigger pants after these kind of treats.
We got home and I was still thinking about how yummy
that flavor was…when it hit me.
That would make an AWESOME cookie!
The next day I ran to the store to get all the ingredients I might need
to create this delectable cookie I was dreaming of.
(and no I didn’t actually “run” to the store…my kids bust me on that almost daily!)
I decided to make these from scratch without a recipe.
Lucky you…I had a pen and paper handy to keep track of what went in the bowl!
You might want to add this one to your Christmas baking
unless you don’t like coconut….
but don’t say no until you have tried at least one!
My kids are not big fans of coconut
and they even liked these fun cookies.
- 1/2 cup butter flavored shortening
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 cup brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 2 eggs
- 2 cups flour
- 1 cup graham cracker crumbs
- 1 cup caramel baking bits
- 1 cup shredded coconut
- 1 cup chocolate chunks
- 1/4 cup graham cracker chunks
- Beat the shortening, butter, and sugars until fluffy. Beat in baking soda, salt, coconut extract and vanilla. Add eggs one at a time, beating after each one.
- Slowly add the flour and graham cracker crumbs. Stir in caramel bits, coconut, chocolate chunks, and graham cracker pieces by hand.
- Drop by rounded teaspoon onto a cookie sheet. Bake at 375 degrees for 10 - 12 minutes. Let stand on the cookie sheet for a few minutes after removing from oven. The caramel on the bottom needs time to set up before you can remove them, but do not wait too long or they will stick to the pan. Cool completely on a wire rack. Store in an airtight container on the counter.
*Use a Silpat to bake these cookies. It keeps the caramel bits from sticking to the baking sheet!