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And I took the suggestion of my friend Amber and cut mine out in the shape of a real Samoas® cookie :)


  • 8 oz. bittersweet chocolate
  • 1 cup (8 oz) heavy cream
  • 1 teaspoon vanilla


  • Chop chocolate and transfer into a heat proof bowl.
  • Heat cream until bubbles form around the edge of the pan and then pour cream over the chocolate.
  • Let sit for 1 minute then stir until combined.
  • Add vanilla and stir until combined.
  • Let cool to room temperature.
  • Bake blondies and cool completely.
  • Prepare chocolate ganache and once cool, spread a thin layer over the cooled blondies. Put pan in refrigerator for at least 30 minutes.
  • Prepare toasted coconut topping and let cool to room temperature. Spread over hardened chocolate ganache layer and top with extra toasted coconut.
  • Drizzle with remaining chocolate ganache.

Categories: Dessert  Frosting  Stove 

Author Credit: Cupcake Bakeshop

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