Healthy Samoa

It’s girl scout cookie time of year, and really, who can resist those little muchkins peddling reasonably priced bites of your childhood? This March’s issue of Self magazine published a recipe from chef Jennifer Iserloh that will help you resist the miniature do-gooders packing a few extra pounds onto your waistline.

Caramel Madness

  • 1/2 cup sweetened coconut
  • 23 reduced-fat Nilla wafers
  • Parchment paper
  • 12 Chewy caramels
  • 1/4 cup skim milk
  • 1 oz dark or semisweet chocolate chips (3tbsp)

Heat oven to 300. 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 tbsp 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.

52 calories per cookie. Sure beats the 75 of girl scouts.

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