Think of these as a healthier version of our most favorite Girl Scout cookies, with toasted coconut, dark chocolate and chewy caramel combined with fiber-rich oats in place of flour and sugar.
And best of all? They take only fifteen minutes from start to finish.
– 1 cup rolled oat – ½ cup unsweetened, no-salt-added almond butter – ¼ cup caramel sauce – ¼ teaspoon salt – 6 tablespoons mini semisweet chocolate chips, divided – 6 tablespoons unsweetened shredded coconut, divided
In a medium bowl, mix oats, almond butter, caramel sauce, salt, and 3 tablespoons each of chocolate chips and coconut together.
Using an heaping tablespoon for each, roll dough into balls and place on a baking sheet lined with parchment paper.
In a skillet over medium heat, toast and brown the remaining 3 tablespoons of coconut turning often, for 2 to 3 minutes. Transfer to a shallow bowl.
In a small microwave-safe dish place the remaining 3 tablespoons chocolate chips. Microwave on High for 30 seconds Stir until smooth. If needed, nuke additional thirty seconds.
Place melted chocolate in a small plastic bag and snip off a itsybitsy corner of the bag. Once you have dipped the ball in chocolate, roll it in toasted coconut. Stop there until chocolate hardens.
Forecasting: Leftovers may be stored at room temperature for three days in an airtight container.