I live for Girl’s Scout cookie season, just so I can get my hands on some of those beautiful, Samoa cookies. I don’t think there is any better combination that chocolate, caramel and coconut. These brownies combine all the flavors of my favorite cookie into a dessert that just might rival the actual cookie….
Prepare brownie mix according to box directions and cool.
Preheat oven to 400 degrees F and place coconut on baking pan. Cook for 2-3 minutes. Stir coconut and cook for another 2-3 minutes until toasted. Watch closely so it doesn't burn.
In a large, microwaveable bowl, add unwrapped caramels, salt, and milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Cook until all caramels are melted and smooth.
Add coconut to caramel and mix together. Spread over cooled brownies.
Refrigerate 4-5 hours or overnight.
Remove at least 1 hour from the fridge before cutting.
Cut into bars and drizzle with melted semi-sweet chocolate.