If you are a girl scout cookie fan, specifically a Samoa Cookie fan, you need to stop what you are doing, and make these Samoa Brownies. They are so simple and full of chocolatey, caramel, coconut goodness, you just can’t resist.
I live for Girl’s Scout cookie season, just so I can get my hands on some of those beautiful, Samoa cookies.
I don’t think there is any better combination that chocolate, caramel and coconut. These brownies combine all the flavors of my favorite cookie into a dessert that just might rival the actual cookie.
They are simple to make, and full of flavor. If you have to make a dessert to feed a crowd, this is definitely a good one to make.
They are also extremely rich, so it doesn’t take much to feel satisfied after eating a small one. If you are a Samoa (or Coconut Dream) cookie fan, you need these beauties in your life, stat.
- 1 box brownie mix, with ingredient needed to make brownies
- 3 1/2 cups shredded coconut, toasted
- 2 (14-ounce) packages caramels, unwrapped
- 1/2 teaspoon salt
- 4 tablespoons milk
- 3 ounces semi-sweet chocolate
- Prepare brownie mix according to box directions and cool.
- Preheat oven to 400°F 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 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.
- Melt the chocolate in the microwave, drizzle over the coconut layer.
- Refrigerate 4 to 5 hours, or overnight. Remove at least 1 hour from the fridge before cutting.
- Remove the brownies about 20 to 30 minutes before serving, so the caramel will soften just a bit.