I hosted a little baking party on Saturday and this was one of the recipes we made. More on that party tomorrow, but I had to share this recipe. You need to add this to your Christmas baking list.
These little bites taste just like Samoa Girl Scout Cookies. Dangerous. So dangerous.
I've already called my mom and sister and informed them these will be accompanying me to our Christmas festivities.
These would make a great gift too. You can put them in mini-cupcake liners, place in a small tin and then you'll hear - "don't you look fancy?!"
No-Bake Samoa Bites
2 cups sweetened shredded coconut, divided
11 ounces soft caramels (I always use Kraft)
2 tablespoons milk
dash of salt
10 ounces Ghirardelli Dark Melting Wafers
Line a 9 x 13 pan with wax paper. Set aside.
In a large skillet over medium-high heat, toast the coconut by constantly stirring until golden brown. It will take 5-10 minutes. Transfer to a bowl and set aside.
Using a double boiler, fill with a few inches of water and bring to a boil. Add unwrapped caramels, milk and salt to top part of the double boiler. Stir until the caramels are smooth and melted. Stir in the toasted coconut (save back 1/4 cup for later/topping) and mix to combine. Work quick - the caramel sets quickly and is thick.
Transfer coconut caramel mixture onto wax paper lined pan and spread into a even layer. Let set until cool enough to handle - 5-10 minutes. Roll mixtures into small, bite-sized, balls. (I put a little butter on my hands to make it easier to roll.)
Prepare your double boiler again. This time for the chocolate melts. Follow the directions on the back of the package. Once melted and smooth, use a fork to coat each ball in chocolate. Set on wax paper, sprinkle with the reserved toasted coconut and let set. Continue process until all balls are coated and topped with coconut.
Once set, store in an airtight container. Makes 35-40 bites.
Source: I Wash You Dry
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