One of my favorite times of year is when I know running to the grocery store means being met by a group of smiling Girl Scouts, selling only the best cookies ever. So you can imagine my disappointment when I seemed to miss ever darn cookie sale this year. I was wondering how I would make it through without my Samoas when I came across this great "wannabe Samoa" recipe in my Sandra Lee cookbook. They are easy to make and simply delish!
What you need:
- 1 ¼ cups sweetened and shredded coconut
- 1 1/3 cups Kraft baking caramels – or 24 unwrapped Kraft chewy caramel candies
- 1 tbsp. heavy cream
- 14 Keebler striped shortbread cookies
- ½ cup semi-sweet chocolate chips
Preheat oven to 350. Spread coconut onto a baking sheet and toast in the oven for about 10-15 minutes, mixing frequently as not to burn. Cool completely.
In microwave safe bowl combine caramels and heavy cream; microwave on high about 2 minutes until melted. Stir cooled coconut into caramel mixture.
Spoon coconut/caramel mixture on top of shortbread cookies, stripes facing down, leaving the hole in the center; place on wire rack to allow caramel to cool and harden.
Place chocolate chips into small microwave safe bowl; microwave high 1 minute or until melted. Place melted chocolate in piping bag and pipe 4 lines of chocolate across the cookie making stripes. Let stand until chocolate has hardened.
Serve and enjoy!