Well…my mouth is watering.
Here is a fact you may not have known about me. I am ob-sessssed with Caramel deLites. Yes, I still want to call them that. And so I’m going to. I’m so obsessed that when we buy boxes I hide them in cabinets so nobody else can eat them. #hoarderandnotashamed. But then I forget to eat them. My blood boils just thinking about the time I had to throw out a box of stale Caramel deLites. I can’t even talk about it.
It’s probably no surprise that a Samoa Cookie Dip was appealing to me. And the best part is we can make this dip despite our stash of Girl Scout Cookies running out in only days. Okay…minutes. All the flavors that I love in a Caramel deLite are here…chocolate, caramel, coconut and cookie crunch. Now add cream cheese to the mix and we’ve crossed the border to Crazy Town. This dip is craaazzzzyyy good. Like the best dip I’ve ever tasted good. I’m being completely serious too. And let’s not forget my childhood favorite, Salerno Butter Cookies. Hummina-hummina-hummina. Does anybody remember that Friends episode? Monica talking about Mark. No…just me? Well the way Monica regarded Mark is the way I feel about this Dip.
All in all this dip is may-jah. You’ve got to try it.
*Note: the original recipe called for 8 tablespoons butter. We cut it down to 4 tablespoons. The next time we make it (and there will be lots of next times) we will either cut it down further or eliminate it.
Here’s what you’ll need
Cream the butter and cream cheese
Mix in the confectioners’ sugar
Toast the coconut until lightly golden
Chop up the cookies and caramel kisses, mix those in too
Finally, fold in 3/4 of the toasted coconut with a spatula
Drizzle with dulce de leche, melted semisweet chocolate and sprinkle with remaining coconut
Serve with your favorite cookies
Words can’t even describe
Ingredients
8 ounces cream cheese
4 tablespoons butter
2 cups confectioners’ sugar
1 sleeve cookies (we used Salerno Butter Cookies)
½ cup coconut, toasted
1 cup Caramel Hershey Kisses, roughly chopped
¼ cup dulce de leche
¼ cup semisweet chocolate chips
Directions
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese. Gradually beat in the confectioners’ sugar until fully incorporated. Add the kisses and about 6 cookies, and mix on high so the cookies and kisses break up and mix into the batter. Use a spatula to gently fold in the 3/4 of the toasted coconut.
In a microwave safe bowl, heat the semisweet chocolate chips on medium power, stirring between 30 second intervals. Be careful to not overheat the chocolate. Drizzle the Samoa Cookie Dip with melted semisweet chocolate and a generous drizzle of dulce de leche. Sprinkle with the remaining toasted coconut. Serve with cookies (or dippers) of your choice.
Source: adapted from Something Swanky
