Easy Girl Scout Samoas (Copycat) - cooking recipe

Ingredients

1 (10 ounce) box Nabisco Lorna Doone shortbread cookie
1 (5 1/2 ounce) package werther's original chewy caramels
1 (14 ounce) package sweetened flaked coconut
1 -2 tablespoon milk
1 pinch salt
1/4 cup chocolate chips

Preparation

Toast coconut flakes in 350 oven for 6-10 minutes until golden brown.
Place in a bowl when toasted.
Unwrap caramels, add milk and salt. Microwave for 1-2 minutes in 30 second intervals in a shallow bowl. The mixture should be creamy and easy to spread.
Line a cookie sheet with waxed or parchment paper.
Using a knife, spread each cookie with the caramel mixture, be generous.
Dip the cookie into the toasted coconut, pressed cookie down to get as much coconut on it as possible.
Let cookie cool on the cookie sheet until caramel hardens.
Melt the chocolate chips in a plastic sandwich bag.
Snip end and drizzle cookies with chocolate.
Note: I usually only use about half of the coconut per box of cookies. I keep it in my fridge in a plastic container. That way one less step for the next time.