Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Girl Scout Cookies are only available for a few months, but you can make our Samoas Monkey Bread, which is essentially a giant Samoa, any time you want. This sharable bread is perfect for dessert, breakfast, or a particularly indulgent snack. Mixing caramel and butter creates the perfect gooey topping (and dipping sauce) for canned biscuit dough-based monkey bread. For the perfect bite, dab up coconut flakes as well as caramel and chocolate sauce.

Recipe by Well Done


Read the full recipe after the video.

Recipe Summary

20 mins
1 hr
Serves 10


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Cut each biscuit into quarters, and place in a large bowl. Add 3/4 cup of the brown sugar, and toss to evenly coat.

  • Lightly coat a Bundt pan with cooking spray. Place 1/3 of the biscuit pieces in bottom of prepared Bundt. Space 8 caramels evenly on biscuit pieces, and sprinkle evenly with 1/4 cup coconut and 1/4 cup chocolate chips. Top with another 1/3 of the biscuit pieces, 12 caramels, 1/2 cup coconut, 1/4 cup chocolate chips. Top with remaining biscuit pieces.

  • Melt butter in a small saucepan over medium. Add remaining 1/2 cup brown sugar, and stir constantly while mixture comes to a boil. Remove from heat, and pour evenly over monkey bread. Bake in preheated oven until golden and cooked through, about 40 minutes.

  • While monkey bread bakes, melt remaining 1/2 cup chocolate chips in a small bowl or measuring cup in microwave in 30 second intervals until smooth. Microwave cream and remaining 10 caramels in a separate small bowl or glass measuring cup in 30-second intervals until melted and smooth. 

  • When monkey bread has finished cooking, remove from oven and let stand no more than 3 to 5 minutes. Carefully invert bread onto a serving plate. Drizzle top with melted chocolate and caramel mixture; sprinkle with remaining 1/4 cup coconut.