Samoas

By kwisser

Ingredients

• Keebler cookies
• 3 cups shredded coconut (sweetened or unsweetened)
• 12-ounces good-quality chewy caramels
• 1/4 teaspoon salt
• 3 tablespoons milk
• 8 ounces dark or semisweet chocolate (chocolate chips will do)

Details

Adapted from onceuponaplate1.com

Preparation

Step 1

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie. Reheat caramel for a few seconds in the microwave if it begins to firm up, to make it soft and spreadable once again.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. (I melted mine stovetop using double boiler method.) Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper (I used silicone baking mats instead). Transfer all remaining chocolate into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. (Melt a bit of additional chocolate, if there is not quite enough for all the cookies.)

Let chocolate set completely before storing in an airtight container.