By Allison Baker, SELF magazine
In honor of the Girl Scout's 100th anniversary, Skinny Chef Jennifer Iserloh put a slim spin on their popular Samoa. Ours is lower in fat and calories-Scout's honor!
· 1/2 cup sweetened coconut
· 24 reduced-fat Nilla wafers
· Parchment paper
· 12 chewy caramels
· 1/4 cup skim milk
· 1 oz. dark or semisweet chocolate chips (3 tbsp.)
Heat oven to 300 degrees. On a baking sheet, toast coconut, turning every 5 minutes, until golden, 15-20 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 tbsp mixture onto each wafer. Let cookies cool, 5 minutes. Microwave chocolate, stirring often, until melted, 1 to 2 minutes. Transfer into a small reseable bag; snip off corner. Drizzle cookies with chocolate; let cool.
Yields 24 Cookies. Nutrition Facts per Cookie: 52 calories, 2g fat, 1g saturated fat, 8g carbs, 0g fiber, 1g protein.