Introduction: 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
8-inch fry pan
medium microwaveable bowl
small microwaveable bowl
1 zip locking sandwich bag
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.
Step 8: The Chocolate Drizzle
Spoon the chocolate into the sandwich bag. Press out the air, and zip shut. Snip off a very small corner. Drizzle the chocolate over the cookies.
Let the cookies set for about 15-20 minutes before serving.
Step 9: Enjoy!!!!
See the smiles of your family as they enjoy every chewy, crispy bite!!!!
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Cookies Speed Challenge