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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In honor of the Girl Scouts' 100th anniversary, Skinny Chef Jennifer Iserloh put a slim spin on their popular Samoa. Ours is lower in fat and caloriesScout's honor! Ingredients:
1/2 cup sweetened coconut |
24 reduced-fat nilla wafers |
12 chewy caramels |
1/4 cup skim milk |
1 ounce dark or semisweet chocolate chips (3 tablespoons) |
Directions:
1. Heat oven to 300°F. On a baking sheet, toast coconut, turning every 5 minutes, until golden, 15 to 20 minutes. Let cool. Cover a cookie sheet with parchment; set wafers on top. In a bowl, microwave caramels and milk on high, stirring often, until smooth, 2 to 3 minutes. With a spatula, fold coconut into caramel mixture. Spread 1 tablespoon mixture onto each wafer. Let cookies cool, 5 minutes. Microwave chocolate, stirring often, until melted, 1 to 2 minutes. Transfer into a small resealable bag; snip off corner. Drizzle cookies with chocolate; let cool.
2. Per serving (1 cookie): 52 calories, 2 g fat, 1 g saturated, 8 g carbohydrates, 0 g fiber, 1 g protein Nutritional analysis provided by Self
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