I should preface this by saying that I have been on my Samoa-game this week.
Especially with that coconut caramel sauce I shared the other day.
I may have even googled “what can I put caramel sauce on” to feel better about my life in general. Since every half hour I find myself in the fridge, shoving my finger in the jar. Unfortunately, there wasn’t anything worthwhile that I hadn’t already been doing.
So, I decided to take matters into my own hands and pair two of my favorite things together: Samoa cookies + iced coffee.
Because if you thought my Samoa game was strong – my iced coffee game is that much stronger.
For this drink, I knew I wanted this iced coffee to be super flavorful. Right down to the brew itself. So, I used the same concept that I used last fall with my pumpkin spice cold brew, but instead of using a spice – I used toasted coconut.
Yes. Yes, I did.
I toasted coconut and brewed it along with my coffee.
The flavor was absolutely incredible. I mean, there is so. much. coconut. Forget those pre-flavored coffees. You HAVE got to try this.
And while I could have paired that cold brew with a little bit of cream and called it a day – I was not done. No. I wanted caramel. I wanted chocolate. I wanted to be drinking a freaking caffeine-filled Samoa.
That’s when that delicious, I-could-eat-it-on-broccoli coconut caramel sauce came into play. And then some Hershey’s chocolate syrup. And then whipped cream. And by the time you’re done you’ve got yourself a way-better-than-Dunkin Donut’s rendition of the Samoa cookie. In coffee form.
Samoa Cookie Iced Coffee
toasted coconut cold brew:
- 1/2 c. sweetened coconut, toasted
- 4 tbsp. dark roast coffee grounds
- 4 c. water
In a French press: Add all of the ingredients into the French press. Place in the refrigerator for at least 12 hours. Push plunger down to strain coconut flakes and grounds. Put any remaining coffee back in the refrigerator.
Without a French press: Add coffee grounds, coconut, and water together in a bowl large enough to fit everything. Stir briefly to combine. Cover and refrigerate for at least 12 hours. Remove the bowl after it has brewed, and place a strainer covered with a cheesecloth into a pitcher. Pour the coffee (and grounds) over the strainer. Wait until the liquid has filtered through the strainer and then discard the grounds and remove the strainer.
samoa cookie iced coffee:
- 1/3 of the toasted coconut cold brew
- 2 tbsp. heavy cream
- 1-2 tbsp. Hershey’s chocolate syrup
- 1-2 tbsp. coconut caramel sauce
- whipped topping
In a tall glass, drizzle about 1.5 tbsps. of each the Hershey’s chocolate and caramel sauce up the sides. Pour in the toasted coconut cold brew and heavy cream, and mix together. Add ice. Top with whipped cream, and drizzle the remaining sauces on top of the caramel.
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