Samoas! One of my all time favorite girl scout cookies. As a former proud Girl Scout, these were always a top seller and they still are! I remember the year my mom was the Cookie Mom and ALL of the boxes of Girl Scout Cookies that people had ordered filled various rooms of our home. Most of those were samoas. This recipe takes that wonderful cookie and turns it into a brownie! Thanks Betty Crocker for having such a delicious brownie that goes great with caramel and chocolate and coconut.
- 1 box gluten free brownie mix (Betty Crocker)
- the ingredients called for on the brownie box
- 1 cup of sugar
- 3 1/2 cups shredded coconut, toasted
- (2) 14 oz. package of caramels, unwrapped
- 1/2 teaspoon salt
- 4 tablespoons coconut milk
- 3 oz. semi-sweet chocolate
- Prepare brownie mix with addition to the cup of sugar. Bake according to box and cool completely on a wire rack.
- Preheat oven to 400ºF and place coconut on baking pan. Cook for 2-3 minutes. Stir coconut and cook for another 2-3 minutes until toasted. Watch closely so it doesn’t burn.
- In a large, microwaveable bowl, add unwrapped caramels, salt, and coconut milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Cook until all caramels are melted and smooth.
- Add coconut and mix together. Spread over cooled brownies. Refrigerate 4-5 hours or overnight. Remove at least 1 hour from the fridge before cutting. Cut into bars and drizzle with melted semi-sweet chocolate. Let chocolate set and enjoy. store in fridge, but remove 20-30 minutes before serving as the caramel will be hard.
Now you can have that delicious samoa taste even when the Girl Scouts aren’t knocking on your door. 🙂