No Bake Samoa Cookies (Girl Scout Copycat)

But what I love/hate about them is that the cookie season is so short. I admit – if they sold cookies year-round, we’d never want to buy them because they’d be everywhere all of the time. But at the same time, I have no willpower and will snarf an entire package in one sitting that was supposed to last for a longer period of time, and then I start craving them again.
Also, not their fault, but they put like 5 cookies in a package now. WHAT GIVES. I feel like I eat my single serving (read: entire box) that I spent $5 on and then have to shuffle my way back to the store, head hung low with shame, and shove another Lincoln in their direction for my next fix. That’s how they getcha! I’m onto you, Girl Scouts of America. I KNOW WHAT YOU’RE UP TO.

Ingredients

• 1 pkg fudge stripe shortbread cookies (about 20-24 cookies)
• 1 (11 oz) pkg caramel bits
• 3 Tbsp heavy cream
• 2 cups toasted coconut*
• 2 squares chocolate CandiQuik

Instructions

1. Line a baking sheet with foil and place the fudge stripe shortbread cookies stripe-up onto the baking sheet, spaced out about 1-2" apart from one another. Set aside briefly.
2. In a medium microwaveable bowl, combine the caramel bits and the heavy cream. Microwave on HIGH for about 30 seconds. Stir, then microwave again for about 15-20 seconds. Stir until smooth & melted. Fold in the toasted coconut to combine.
3. Working quickly, drop Tablespoonfuls of the coconut caramel mixture onto each cookie, spreading it out to cover the surface of the cookie. Repeat with remaining cookies until all the cookies are covered.
4. ........................
5. ..................................

for full instruction please see : thedomesticrebel.com

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