I saw this recipe in the current issue of Self magazine. I have to admit, I hadn’t really read their magazine until I got a free subscription with my registration for the 2011 Susan G. Komen Kansas City Race for the Cure. This is a great magazine filled with all sorts of lower calorie recipes and tips to help you live a healthier lifestyle. Check them out or get your own free subscription when you register for our 2012 Race.
I wanted to share this recipe because so many people who completed the Girl Scout cookie poll selected Samoa (or Caramel Delight) cookies as their favorite. This lower fat/calorie dessert is sure to be a hit those also watching what they are consuming.
1/2 c. sweetened coconut
24 reduced-fat Nilla wafers
12 chewy caramels
1/4 c. skim milk
1 oz. (3 T.) of chocolate chips
Pre-heat oven to 300 degrees. Toast coconut for 15-20 minutes until golden, rotating ever 5 minutes. Let cool. Cover baking pan with Parchment paper and place wafers on top. Microwave caramel and milk on High for 2 to 3 minutes, stirring frequently until smooth. Fold coconut into caramel mixture. Spoon a 1 T. onto each wafer and let cookies cool for approximately 5 minutes. Microwave chocolate chips for 1 to 2 minutes, stirring every 30 seconds. Pour chocolate into a baggie, snip the corner, and drizzle over cookies. Cool before eating.
Yields 24 Cookies. Nutrition Facts per Cookie: 52 calories, 2g fat, 1g saturated fat, 8g carbs, 0g fiber, 1g protein.
- A friend check this on her Weight Watcher app and each cookie is one point.
- I don’t like coconut so I made this without it. My co-workers still enjoyed it.
- Quick trick I learned from Social Suppers to reduce mess in the kitchen. Place a baggie in a glass cup pulling over sides. Fill with chocolate. Pull from glass and zip baggie.