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My daughter asked me the other day about joining the Girl Scouts and my first thought was COOKIES! How does a girl scout sell cookies she can not eat? That is one of the bad things about food allergies and intolerances. I think it is hard on the kids to feel different than their friends sometimes. So I (AKA…Mom) was on a mission.
I really had no idea how these Samoa – Macaroon cross cookies would turn out. I was just experimenting in the kitchen. Let me just say that as someone who has been eating gluten free for months, this sets off the same wonderfully decadent taste buds that a real Samoa Cookie does. It has the toasty coconut, and creamy chocolate and the gooey caramel. I am sure it has less calories, but sometimes you just have to throw caution to the wind in the calorie department.
These cookies are so easy and delicious..you just have to try them!
- 2 Large Egg Whites
- 2/3 Cup of Granulated Sugar
- 1 1/2 cup Shredded Sweetened Coconut
- 1/2 tsp Vanilla Extract
- a dash of salt
- 1 Cup Semi-Sweet Chocolate Chips
- 10 Kraft Caramels unwrapped
- Preheat Oven to 325 Degrees F
- In a CLEAN bowl beat egg whites and dash of salt on medium speed until soft peaks form.
- Slowly add Granulated sugar & Vanilla while continuing to mix. Beat until glossy and thickens. (#1)
- Fold in the Shredded Coconut in to the egg mix gently. (#2)
- Place in heaping teaspoonfuls 2 inches apart on parchment lined cookie sheet and bake 15-20 minutes until golden brown. (#3)
- Allow Cookies to cool for 5 min. (#4) While cooling place chocolate chips in small bowl. Microwave for 1 minute at 50% Power. Stir. Microwave for another 30 seconds at 50% power until melted enough to drizzle.
- Drizzle Melted chocolate over cookies.
- Use the same method to melt the unwrapped caramels. Drizzle the caramel over the cookies.