I recently partnered with The J.M. Smucker Company to share with you one of their newest products that I am so excited about as a sweets lover and a Girl Scout Mom. While this post was sponsored, all thoughts and opinions are my own.
Do you love Girl Scout cookies? I definitely do. Being the “cookie mom” for our troop means I get to see the dates ahead of time and get my taste buds ready for all the delicious cookies. But, there is always a period after we’ve eaten all of ours that I want more. I guess I am not alone because NEW Pillsbury™ Girl Scout Cookie™ were created to satisfy our cravings until the next cookie order date comes around. Of course, the best thing to pair with a cookie is a caramel coconut milkshake!
I tried the Thin Mint inspired baking mixes before but this time I was super excited to try the caramel and coconut mixes because the Samoa cookie that inspired them is definitely my favorite. I know these would be great for our parent meeting I made both the cupcakes and the blondies. I had a little bit of ganache left over from making the cupcakes so I drizzled it on top of the blondies for a little extra chocolate.
The milkshake that I made to go with these is the perfect combination of salted caramel and coconut. Just the thing to match the delicious coconut and chocolate in the cupcakes and blondies.
Caramel Coconut Milkshake Ingredients:
2 cups salted caramel ice cream
1/3 cup milk
1/3 cup toasted coconut flakes
Salted caramel sauce
Let’s Make It:
1. In a blender, combine the ice cream, milk and 3 Tbsp coconut flakes. Blend until smooth. Pour into cup and top with whipped cream, remaining coconut flakes and salted caramel sauce.
If you aren’t a fan of salted caramel, you can easily substitute regular caramel ice cream and sauce. I just love a little bit of saltiness with my sweets.
Have you tried the NEW Pillsbury™ Girl Scout Cookie™ yet? You can connect with Pillsbury™ on their website, Facebook, Pinterest or Instagram to find out more about these delicious baking mixes that are the perfect way to help satisfy your Girl Scout Cookie™ cravings until cookie season starts again.
- 2 cups salted caramel ice cream
- 1/3 cup milk
- 1/3 cup toasted coconut flakes
- Whipped cream
- Salted caramel sauce
- In a blender, combine the ice cream, milk and 3 Tbsp coconut flakes. Blend until smooth. Pour into cup and top with whipped cream, remaining coconut flakes and salted caramel sauce.