Servings 9
Instructions
- 1/2 cup of SF Yellow Cake Mix
- 1/2 cup of All Purpose Flour
- 2 Tbsp of Fat Free Plain Greek Yogurt
- 1 large egg, whisked.
- 2 Tbsp of SF Caramel Sundae Syrup, I use Smucker’s, love it!
- 15 grams of Unsweetened Shredded Coconut
- 3 Tbsp of my Homemade SF Chocolate Syrup, you can use store bought if you choose to, just check the points.
- Mix 2 tbsp of Hershey Dark Cocoa Powder with 1 tbsp of water
- 1 tbsp of sweetener like Monkfruit, 1 tbsp of unsweetened almond milk in a small bowl set aside.
- Preheat oven 350 degrees, spread coconut on a cookie and toast for 1 minute 45 seconds. Remove from oven set aside leave oven on
- In a large bowl, add your cake mix and flour, add yogurt and whisked egg, mix until dough ball forms, may not look like enough moisture but keep mixing, it will come together.
- Press your dough into an 8″ square pan generously greased, you want to grease your hands as well or used greased parchment paper. Press the dough evenly across the bottom of pan reaching all corners.
- Bake 10 minutes. Remove from oven and let cool for 10 minutes. Spread chocolate syrup, use the back of a spoon, sprinkle with toasted coconut. Refrigerate for 20 minutes. Remove from pan.
- Microwave the caramel sauce, 5 seconds stir, 4 seconds. Don’t burn it. Drizzle over top any pattern you want. Slice into 9 equal pieces.
Recipe Notes
twist on one of my favorite Girl Scout Cookies, Samoas.
Serves 9 – 2 PP each (2.33″x2.33″ each)
Thank you to Dianna for sharing her recipe with us! Join Dianna’s facebook group