Samoa Cookie Iced Coffee

  • 04 Jun - 10 Jun, 2022
  • Mag The Weekly
  • Cookery


For Toasted Coconut Cold Brew:

· ½ cup sweetened coconut

· 4 tablespoons roasted coffee grounds

· 4 cups water

For Samoa Cookie Iced Coffee:

· ½ of the toasted coconut cold brew

· 2 tablespoons heavy cream

· 2 tablespoons Hershey’s chocolate syrup

· 1 tablespoon coconut caramel sauce

· Whipped topping

· Lots of ice


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. In a glass, drizzle about one tablespoon 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.