Samoas are by far the best girl scout cookies.
Well that least that's my personal opinion.
But who can deny the amazing combination of buttery shortbread, crunchy coconut, creamy chocolate, and now salty popcorn! The perfect combination of savory & sweet in one recipe :]
These are great for snacking on and I know I'm going to be making these over and over again for me and my twin brother, hint: we're both huge samoa fans!
Keep reading for this easy and delicious recipe! ^_^
***Adapted from & All rights reserved to: Lemons for Lulu***
INGREDIENTS
- Popped buttery popcorn (1 microwave package)
- 1/2 cup butter
- 1 cups brown sugar
- 1/2 teaspoon salt
- 1/4 cup corn syrup
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1/2 cup toasted coconut
- 12 shortbread cookies chopped (ie. Lorna Doone)
- 1/2 cup chocolate chips
DIRECTIONS
- Microwave popcorn according to package directions. Pour popcorn into a large bowl & remove all up popped kernels.
- Add chopped shortbread cookies to popped popcorn.
- In a saucepan, melt butter butter over medium heat.
- Add brown sugar, corn syrup and salt.
- Bring to a slow boil, stirring constantly. Boil 4 minutes without stirring, while mixture bubbles.
- Remove from heat and stir in baking soda, vanilla, and toasted coconut.
- Drizzle caramel over popcorn & stir to coat as evenly as possible.
- Wet you hands slightly and mold popcorn into a small balls.
- Spray muffin tins lightly with cooking spray and drop a ball into each one.
- Bake popcorn in a 250 degree for 30 minutes to get it nice and crispy.
- In a microwave safe bowl, melt chocolate in 30 second intervals stirring until melted.
- Drizzle over popcorn.
- Let chocolate set completely before storing in air tight container to keep popcorn crunchy.
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