Samoa Brownie Bites: Inspired by Samoa Girl Scout Cookies

I hate Girl Scout Cookie time.    I have no willpower.  Those sweet girls with their little beanies and sashes, and their boxes of Thin Mints!  I can’t take it!  They make me do bad things like come up with desserts that remind me of my all time favorite, the Samoa Girl Scout Cookies.  (That caramel-chocolate-coconut combination will be my undoing, I’m not even kidding.)

We went to an Oscar party last night and I was asked to bring a couple of desserts, so I whipped up these super easy Samoa Brownie Bites and thought I’d share this Girl Scout Cookie inspired recipe with you today.

This is so easy!  You will need:

• boxed brownie mix
• a 14 oz bag of sweetened, flaked coconut
• 14 oz sweetened, condensed milk
• caramel sauce
• 1/2 cup of chocolate chips
• paper cupcake liners

Heat oven to 350 and prepare the brownie mix according to package directions.  Take two 12-cup muffin tins and place the cupcake liners in the tin.  Fill each one about half way up with the brownie batter.   Bake about 12 minutes.

While they are baking, mix together the coconut and the condensed milk.  The brownies will still be a little soft in the middle… that’s OK.

Spoon the coconut mixture on top of the brownie and then bake another 15 minutes.

I decided to brown mine a little bit more under the broiler, but you don’t have to.

When cool, carefully peel the cupcake wrappers off of the brownie and set on a cookie sheet or cutting board.  Melt the chocolate chips and drizzle over the top of the brownie bites.  I have to disclose that my chocolate wasn’t drizzling the way I wanted it to, so I started getting little bloops of chocolate instead of drizzles.  Oh well.  (A bloop actually tastes better than a drizzle because there’s more of it, so I guess that’s OK.)  After the chocolate is drizzled (or blooped) onto the coconut, drizzle the caramel sauce.

Yum!  What’s your favorite Girl Scout Cookie?  (And do you have the will power to resist it…?)