Coconut Caramel Cookie Frappé

If you’re craving a sweet, sippable version of that iconic coconut-caramel cookie from Girl Scout cookie season, this frappé delivers all the indulgence in drink form.

Creamy coconut, rich caramel, and bold espresso are blended with milk, ice, and a handful of mini chocolate chips for added texture and flavor. It’s finished with a swirl of whipped cream, drizzles of caramel and chocolate sauce, and a sprinkle of toasted coconut flakes or cookie crumbles. 

This creamy, decadent drink might just be better than the real thing!

Ingredients

For the Drink

• 2 shots of espresso, chilled 
• 1 pump Amoretti® Premium Coconut Cream Syrup
• 1 pump Amoretti® Premium Caramel Syrup
• 1/4 cup heavy cream
• 1/2 cup whole milk
• 1 cup of ice
• 2 tsp mini chocolate chips

Garnishes

• Whipped cream
• Caramel sauce
• Chocolate sauce
• Mini chocolate chips (optional)
• Toasted coconut flakes or coconut caramel cookie (optional)

Directions

1. Prep & pull your shots of espresso. Place in the freezer for 10-15 minutes.
2. Once chillled, add the espresso to a blender along with the heavy cream, whole milk, syrups, mini chocolate chips, and ice. Blend until thick & no chunks of ice remain.
3. Pour the finished frappe into a large glass and top with whipped cream, caramel sauce, chocolate sauce, a few more chocolate chips, toasted coconut, or a caramel-coconut cookie & enjoy!