Chocolate Drizzled Coconut Cookie Caramel Corn!

This recipe came from "Cookies and Cups", I had to adapt it slightly to meet the need of what I had on hand.....OH MY WORD~if you like chocolate, coconut, cookies and popcorn...well then, this is the recipe for you!!

Start by popping your popcorn and taking out the unpopped kernels.......I place a cooling rack over a bowl and dump the bag out.....the unpopped kernels fall right through....

Next, toast your coconut~

Dice up your cookies~either Girls Scout Samoas or Keebler Coconut Dreams~

End result:

2 Bags Light Microwave Popcorn, popped

1 Pkg. Samoas or Coconut Dream Cookies

2 Cups Flaked Coconut

1 Cup Brown Sugar

1/4 C. Light Corn Syrup

1 Stick Butter

1 Tsp. Vanilla

1/2 tsp. Baking Soda

1/2 - 3/4 C. Dark Chocolate Candy Coating Wafers

DIRECTIONS: Heat oven to 300 degrees. Place popped popcorn in a large bowl. Set aside. In a medium skillet, toast your coconut over medium-low heat~approx. 10-15 minutes. Watch carefully because once it starts to toast, it will toast quickly. Remove from heat and set aside. Dice up cookies. In small saucepan combine butter, sugar and corn syrup. Cook and stir constantly, bring to a boil. Once at boiling stage, turn heat to medium-low and cook for 5 minutes WITHOUT stirring. Remove from heat and whisk in baking soda and vanilla (yes, it is supposed to look foamy). Pour over popcorn. Stir until popcorn is coated. Place popcorn into a large baking dish and sprinkle with toasted coconut. Bake for 30 minutes (stirring after 15 minutes). Remove from oven and dump out onto wax paper. Top with diced cookies. Melt chocolate in microwave safe bowl for 1 minute. Stir and then melt in 30 second intervals until fully melted. Drizzle over popcorn. Allow to cool and break into pieces. Store in airtight container.

Happy Eating!