So Easy Chocolate Drizzled Coconut Caramel Cookies

These no bake cookies are just like the classic Girl Scout cookie favorite made with only 5 ingredients! You can have fun teaching the kids to help make them too!!! So very simple and impressive, you can make them any time!!!

Step 1: Supplies

cut piece of wax paper, 18-inches long

1 cup dry measure

sharp knife

8-inch fry pan

3 spoons

medium microwaveable bowl

tablespoon measure

microwave oven

small microwaveable bowl

1 zip locking sandwich bag

scissors

Step 2: Ingredients

24 fudge striped shortbread cookies

2 cups shredded coconut

1 (11-ounce) package caramel candies, unwrapped and quartered

3 tablespoons heavy cream

2 squares chocolate almond bark

Step 3: The Fudge Stripe Cookies

Place the fudge striped shortbread cookies stripe-side-up onto wax paper.

Step 4: Brown the Coconut

To toast the coconut, place coconut in an 8-inch fry pan. Place over medium heat. Cook, stirring occasionally until lightly browned.

Step 5: Make the Coconut Caramel

In a medium microwaveable bowl, combine the caramels and the heavy cream. Microwave on HIGH for about 30 seconds. Stir.

Continue microwaving at 20 second intervals until caramel stirs smooth. Fold in the toasted coconut.

Step 6: Top the Cookies

Quickly drop tablespoonfuls of the coconut caramel mixture onto each cookie, forming it with a wet fingertip, to cover the surface of each cookie.

Press an indent with moistened fingertip into the centers.

Step 7: Melt the Chocolate

In a small bowl, microwave the chocolate almond bark on 100% power for about 30 seconds; stir. Continue microwaving at 20 second intervals, stirring until melted and smooth.