Chocolate Caramel Coconut Milkshake

We gave the classic cookie a soda-shop twist in this creamy delight — for more fudgy flavor, simply swap in chocolate ice cream for the vanilla.

Ingredients

• ¼ cup sweetened flaked coconut
• 2 Tbs. chocolate-coconut sundae topping
• 4 tsp. caramel sundae topping
• 2 cups vanilla ice cream, slightly softened
• 1 cup coconut sorbet, slightly softened
• Milk, optional
• 6 Samoa cookies, chopped
• Whipped cream and additional ice-cream toppings and cookies

Instructions

1. In nonstick skillet, cook coconut over medium heat, stirring, until toasted, 6-7 minutes. Transfer to plate; cool. Using clean small paintbrush, paint 1 tsp. chocolate coconut topping over rims of 2 tall (12 oz.) glasses. Dip rims into coconut; reserve remaining coconut.
2. Drizzle 2 tsp. remaining chocolate coconut topping and 2 tsp. caramel topping in each glass. Place glasses in freezer.
3. In blender, blend ice cream and sorbet on high, adding a little milk if necessary, until thick and creamy, about 2 minutes. Add cookies; pulse into mixture, 30 seconds. Divide milkshake between glasses. If desired, garnish with whipped cream, ice-cream toppings, cookies and reserved coconut.