If there was a Girl Scout cookies cult (and you could argue that there is), the Samoa would be its leader. First to fly off the tables outside grocery stores, the combination of toasted coconut and gooey caramel atop a crunchy, chocolate-bottomed biscuit is worshipped by its sweet-toothed followers. Our drinkable take on the cookie pairs tropical coconut cream with caramel-tinged dark rum, plus a splash of honey liqueur and chocolate bitters. For the perfect finishing touch, the rim is coated in sticky caramel sauce and toasted coconut flakes. It’s a sweet and crunchy snack to enjoy between sips.
1.5 oz dark rum
2 oz coconut cream
1 oz honey liqueur
4 dashes Bitters
coconut flakes, for the rim
caramel sauce, for the rim
Samoa cookie, for garnish
- Finely chop coconut flakes and place on aluminum foil. Toast in a toaster oven or under a broiler until golden brown, tossing if necessary being careful not to burn them.
- Rim a coupe glass with caramel sauce, then roll in toasted coconut flakes.
- Add all remaining ingredients to a shaker filled with ice.
- Shake and strain into the rimmed coupe glass.
- If using, slice a sliver out of a Samoa cookie and garnish on the rim.