Caramel Madness

Name: Caramel Madness
Ingredients: 1/2 cup sweetened coconut; 24 reduced-fat Nilla wafers; Parchment paper; 12 chewy caramels; 1/4 cup skim milk; 1 ounce dark or semisweet chocolate chips (3 tablespoons)

6 ingredients

1 steps

Ingredients

1/2 cup sweetened coconut
24 reduced-fat Nilla wafers
Parchment paper
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.