Sometimes it’s okay to skip over a meal and go straight to dessert.

That’s what we’re doing today in Hawaii’s Kitchen with The Maui Cookie Lady.

Mitzi Toro teaches us how to make one of her bestselling cookies…Grown-Up Samoas!

For more information on The Maui Cookie Lady, go to


3 cups unbleached good quality flour

1 cup butter, softened

1 cup raw Maui Brand Sugar (or other raw sugar)

1 cup brown sugar

2 eggs

2 teaspoons real vanilla (not imitation)

2 cups good quality dark chocolate or semi-sweet chocolate

1 cup caramel balls (or butter toffee sub)

1 cup sweetened shredded coconut

1 can Maui Brewing Company Coconut Porter

Prep – day before

Open can of beer day before and store in refrigerator

Baking Day

Mix – flour, salt & baking soda (set aside)

Mix – brown/raw sugar, add bear (set aside)


  • Add butter vanilla and sugar mix
  • Add butter
  • Add flour one cup at a time
  • Add chocolate chips, coconut, and caramel balls

Be sure not to over mix. Use non-stick spray to prep ice cream scooper. Scoop cookies (store for a minimum of 24 hours in air tight container)

Bake at 350 degrees for 18-22 minutes or until golden brown.

Ingredient resources: if you can’t find what you want at a store nearby…

Locally: health food store

The Chocolate Guy on the Big Island (wholesale only) – has everything you’ll need