If I had to pick one girl scout cookie as a family favorite it would have to be the Samoa cookie. My kids aren’t big coconut eaters, but they will beg for a Samoa cookie. When I saw this recipe on Priscilla Bakes I had to try it. It is fairly simple to make and I wanted to see if it really gave you that Samoa cookie taste. It absolutely did! I do think that next time I am going to try it with half the amount of the caramel coconut topping. It does make a fairly thick layer, which cause the brownies to get smash a bit when you cut them out. Plus, it wouldn’t hurt to reduce the calories on these babies. The other thing is the recipe says to keep refrigerate the brownies. The caramel topping was too hard to eat straight from the fridge. You really need to pull it out an hour or so before you want to eat it in order to soften that caramel layer. Any Samoa cookie lover will be pleased with this brownie version.
1 brownie mix
3 1/2 cups shredded coconut, toasted (here’s directions to toast coconut)
(2) 14 oz. package of caramels, unwrapped
1/2 tsp. salt
4 tbsp. milk
3 oz. semi-sweet chocolate
Prepare brownie mix according to box directions ( I made min according to the directions for cake like brownies. I also lined my pan with aluminum foil to easily remove the brownies from the pan for cutting.). Cool. Place the caramels, salt, and milk in a microwave safe bowl and cook on high for 3-5 minutes. Stop occasionally to stir. 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.